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Association of polymorphisms in the leptin and thyroglobulin genes with meat quality and carcass traits in beef cattle R. Bras. Zootec.
Carvalho,Thiago Dutra de; Siqueira,Fabiane; Torres Júnior,Roberto Augusto de Almeida; Medeiros,Sérgio Raposo de; Feijó,Gelson Luís Dias; Souza Junior,Maury Dorta de; Blecha,Isabella Maiumi Zaidan; Soares,Cleber Oliveira.
The objective of the present study was to estimate the allelic and genotypic frequencies of the polymorphisms E2FB (AY138588.1: c.305C> T), located in the leptin gene (LEP), and TG5 (X05380.1:g.-422C>T), located in the thyroglobulin gene (TG), and evaluate the association of these polymorphisms in crossbred cattle of seven distinct genetic groups with the following traits: slaughter weight (SW), hot carcass weight (HCW), hot carcass yield (HCY), carcass fat thickness (CFT), ribeye area (REA), marbling (MARM) and shear force (SF). The animals were genotyped using the PCR-RFLP (Polymorphism Chain Reaction-Restriction Fragment Length Polymorphism) technique, using 201 products obtained from F1 Caracu × Nellore, Angus × Nellore and Valdostana × Nellore...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat thickness; Marker-assisted selection; Meat tenderness; Shear force; SNP.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000004
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Beef quality traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at the maintenance level or ad libitum with two concentrate levels in the diet R. Bras. Zootec.
Oliveira,Ivanna Moraes de; Paulino,Pedro Veiga Rodrigues; Marcondes,Marcos Inácio; Valadares Filho,Sebastião de Campos; Cavali,Jucilene; Prados,Laura Franco; Duarte,Marcio de Souza; Detmann,Edenio.
This trial was conducted to evaluate some beef quality attributes of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers finished on feedlot. The effects of feeding regime and genetic group on shear force, thawing losses, cooking (leak + evaporation) losses, total losses and muscle fiber type, as well as carcass pH and temperature during 24 h of chilling were evaluated. There was a genetic group effect on shear force, where the beef from F1 Simmental × Nellore and F1 Angus × Nellore animals had lower values than Nellore animals. Beef of the animals fed the diets with 1% and 2% of body weight on concentrated lost more liquid than the meat of the animals fed at maintenance during thawing and when considering total losses. During cooking there was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef quality; Muscular fibers; Shear force.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001200037
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Carcass characteristics of feedlot-finished Zebu and Caracu cattle R. Bras. Zootec.
Resende,Flávio Dutra de; Gesualdi Júnior,Antonio; Queiroz,Augusto César de; Faria,Marcelo Henrique de; Viana,Alexandre Pio.
This study analyzes the chemical carcass characteristics and carcass losses in 86 cattle, both castrated and non-castrated, with an average initial weight of 329 kg and an average age of approximately 20 months, including 12 Gyr, 20 Guzerat, 20 Nellore, and 20 Caracu among the herds selected for weight determination at 378 days of age, as well as 14 Nellore cattle that were not selected. The diet contained a roughage-to-concentrate ratio of 60:40 in terms of dry matter (DM), with 14.8% crude protein as a percentage of DM and corn silage as roughage. A completely randomized 5 × 2 factorial experimental design was used, including five breeds and two sex classes. The following values were determined: losses due to the trimming of commercial cuts and cooking;...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Feedlot; Meat quality; Shear force; Zebu cattle.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000200003
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Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives Arq. Bras. Med. Vet. Zootec.
Gomes,R.C.; Leme,P.R.; Silva,S.L.; Antunes,M.T.; Guedes,C.F..
To evaluate the effects of the supplementation of feed additives on carcass quality in beef cattle, 72 Nellore steers (339.5kg, 20-month old) were feedlot finished and fed for 91 days one of the following diets: 1) control with no additives; or added of 2) live yeast culture; 3) monensin; or 4) the association of both additives. After slaughter, renal, pelvic, and inguinal fat and hot carcass weights were recorded and carcass was split into muscle, bone, and trimmable fat. Carcass Longissimus muscle area and subcutaneous fat thickness at the 12th rib were measured and steaks of Longisimus muscle were taken to determine meat color, shear force, drip, and cooking losses. Yeast increased carcass dressing percentage but there were no effects on hot carcass...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Steer; Direct-fed microbial; Ionophores; Retail product yield; Shear force; Saccharomyces cerevisiae.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352009000300018
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Composição física da carcaça e qualidade da carne de bovinos superjovens inteiros Charolês e mestiços Charolês x Nelore - DOI: 10.4025/actascianimsci.v28i4.609 Animal Sciences
Leite, Daniel Terra; UFSM; Arboitte, Miguelangelo Ziegler; UFSM; Brondani, Ivan Luiz; UFSM; Restle, João; UFGO; Missio, Regis Luis; UFSM; Silveira, Sales Ramiro Lopes da; UFSM.
Avaliou-se a composição física da carcaça e as características qualitativas da carne de 12 bovinos superjovens inteiros dos grupos genéticos Charolês (C), 5/8 Charolês 3/8 Nelore (5/8CN) e 11/16 Charolês 5/16 Nelore (11/16CN) . Os animais foram terminados em confinamento e abatidos aos 17 meses com dieta alimentar contendo relação volumoso:concentrado de 70:30 nos 84 dias iniciais e 55:45 nos 44 dias finais, com 13% de proteína bruta. O delineamento experimental foi o inteiramente casualizado, com três tratamentos e quatro repetições. Não foi observado efeito do grupo genético sobre a composição física da carcaça, quanto ao peso em kg de músculo (P=0,7611), gordura (P=0,5451) e osso (P=0,2638), para % músculo (P=0,2252), gordura (P=0,5229) e osso...
Palavras-chave: 5.04.00.00-2 Zootecnia maciez; Marmorização; Palatabilidade; Suculência; Shear force.
Ano: 2006 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/609
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Cruzamento industrial sobre as características de carcaça e da carne de novilhas precoces - doi: 10.4025/actascianimsci.v32i4.6852 Animal Sciences
Souza, Vera Lúcia Ferreira de; Universidade Estadual de Maringá,; Ayer, Ilan Munhoz; UNIVERSIDADE ESTADUAL DE MARINGÁ; Gasparino, Eliane; UEM; Cardozo, Rejane Machado; UNIVERSIDADE ESTADUAL DE MARINGÁ; Barbosa, Maria José Baptista; UNIVERSIDADE ESTADUAL DE MARINGÁ; Saddi, Lígia Grisolia do Carmo; UNIVERSIDADE ESTADUAL DE MARINGÁ.
O experimento foi realizado com o objetivo de comparar as características de carcaça e da carne de 18 novilhas dos cruzamentos comerciais: ½ Nelore ½ Limousin (L), ½ Limousin ¼ Red Angus ¼ Nelore (LR), e ⅝ Red Angus ⅜ Nelore (RNR). As novilhas foram confinadas aos 18 meses de idade, com média de peso de 280 &plumsn; 8,4 kg, durante 112 dias. Após o abate e resfriamento das carcaças foram avaliados: rendimento (RC), área de olho de lombo (AOL), espessura de coxão (EC), cobertura de gordura (CG), comprimento de carcaça e perna, percentagem de músculo, ossos e gordura. Das amostras do Longissimus dorsi foram analisados a composição centesimal, o pH, a perda de água, a força de cisalhamento (FC), o comprimento de sarcômero (CS) e o índice de fragmentação...
Tipo: Pesquisa de Campo e Laboratorial Palavras-chave: Nelore; Limosin; Red Angus; Sarcômero; Índice de fragmentação miofibrilar; Força de cisalhamento. Nelore; Limousin; Red Angus; Sarcômero; Índice de fragmentação miofibrilar; Força de cisalhamento 5.04.05.00-4 Nelore; Limousin; Red Angus; Sarcomere; Myofibrillar fragmentation index; Shear force.
Ano: 2010 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6852
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DNA methylation may affect beef tenderness through signal transduction in Bos indicus. Repositório Alice
SOUZA, M. M. de; NICIURA, S. C. M.; ROCHA, M. I. P.; PAN, Z.; ZHOU, H.; BRUSCADIN, J. J.; DINIZ, W. J. da S.; AFONSO, J.; OLIVEIRA, P. S. N. de; MOURÃO, G. B.; ZERLOTINI NETO, A.; COUTINHO, L. L.; KOLTES, J. E.; REGITANO, L. C. de A..
Abstract. Background:Beef tenderness is a complex trait of economic importance for the beef industry. Understanding the epigenetic mechanisms underlying this trait may help improve the accuracy of breeding programs. However, little is known about epigenetic effects on Bos taurus muscle and their implications in tenderness, and no studies have been conducted in Bos indicus.Results:Comparing methylation profile of Bos indicus skeletal muscle with contrasting beef tenderness at 14 days after slaughter, we identified differentially methylated cytosines and regions associated with this trait. Interestingly, muscle that became tender beef had higher levels of hypermethylation compared to the tough group. Enrichment analysis of predicted target genes suggested...
Tipo: Artigo de periódico Palavras-chave: Nelore; Epigenoma; Músculo de nelore; RRBS; GNAS; EBF3; Força de cisalhamento; Shear force; Epigenome; Muscle; Metilação; Bos Taurus; Bos Indicus; Músculo; Cattle; Methylation; DNA methylation.
Ano: 2022 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1144144
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Efeito da automatização nas diferentes estações do ano sobre os parâmetros de desempenho, rendimento e qualidade da carne de frangos de corte - doi: 10.4025/actascianimsci.v32i2.7241 Animal Sciences
Souza, Vera Lúcia Ferreira de; Universidade Estadual de Maringá,; Buranelo, Giancarlos Salvador; Universidade Estadual de Maringa; Gasparino, Eliane; Universidade Estadual de Maringá; Cardozo, Rejane Machado; Universidade Estadual de Maringá; Barbosa, Maria José Baptista; Universidade Estadual de Maringá.
O experimento teve por objetivo avaliar o efeito do sistema de criação e da época do ano, sobre o desempenho e qualidade da carne de frangos de corte. Foram estudadas 524.000 aves da linhagem comercial Cobb 500, distribuídas em três galpões com diferentes sistemas de automatização, durante as quatro estações do ano. O delineamento foi inteiramente casualizado, com esquema fatorial 3 x 4 (tipo de galpão x época do ano). Foram utilizadas rações do sistema integrado, cama de palha de arroz, e as aves foram abatidas em um frigorífico aos 43 dias de idade. Foram avaliados os dados de desempenho (consumo de ração, ganho de peso diário, conversão alimentar e mortalidade), com dados fornecidos pelo sistema integrado. Também, foram avaliados os defeitos nas...
Tipo: Pesquisa de campo e laboratorial Palavras-chave: 5.04.05.00-4 defeitos de carcaça; Perda de peso; Taxa de mortalidade; Fator de produção; PH; Força de cisalhamento Produção Animal carcass defects; Drip loss; Mortality rate; Production factor; PH; Shear force.
Ano: 2010 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/7241
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Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs Animal Sciences
Santana Neto, Jose Adelson; Muniz, Evandro Neves; Santos, Gladston Rafael Arruda; Macedo, Francisco de Assis Fonseca; Rangel, Jose Henrique de Albuquerque; Gomes, Ludmila Couto.
This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.04.05.00-4 by-products; Cooking losses; Fat; Meat color; Shear force; Nutritional quality..
Ano: 2017 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180
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Effect of deboning time on the quality of broiler breast meat (Pectoralis major) Rev. Bras. Ciênc. Avic.
Souza,PA; Kodawara,LM; Pelicano,ERL; Souza,HBA; Oba,A; Leonel,FR; Norkus,EA; Lima,TMA.
The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broiler chickens; Deboning time; Meat quality; R value; Shear force.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000200010
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Genotype effect on carcass and meat quality of lambs finished in irrigated pastures in the semiarid Northeastern Brazil Arq. Bras. Med. Vet. Zootec.
Fernandes Júnior,G.A.; Lôbo,R.N.B.; Madruga,M.S.; Lôbo,A.M.B.O.; Vieira,L.S.; Facó,O..
The aim of this study was to compare four genetic groups of sheep on the carcass and meat quality traits. Thirty-three contemporary and unrelated male lambs, all of single birth were used in the experiment, being thirteen from the Santa Inês (SI) breed, seven from the Brazilian Somali breed (BS), six from the Morada Nova (MN) breed and seven from the ½ Dorper - ½ Morada Nova (F1) crossbreed. The genotypes SI, BS and F1 presented similar performances in relation to hot and cold carcass weights, which values were 10.76±0.53kg and 10.46±0.52kg for SI, 9.20±0.73kg and 8.99±0.71kg for BS, and 9.35±0.73kg and 9.13±0.71kg for F1, respectively. The BS had a better hot carcass yield (47.10±0.88%) and cold carcass yield (46.00±0.87%). Better carcass conformation was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass yields; Commercial cuts; Shear force.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400037
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Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits Anais da ABC (AABC)
GUZEK,DOMINIKA; GŁĄBSKA,DOMINIKA; GŁĄBSKI,KRZYSZTOF; WIERZBICKA,AGNIESZKA.
Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork; Sarcomere length; Protein and fat content; Shear force; Color.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000301079
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Lairage time effect on meat quality in Hereford steers in rangeland conditions R. Bras. Zootec.
Costa,Franciely de Oliveira; Brito,Gustavo; Lima,Juan Manuel Soares de; Sant’Anna,Aline Cristina; Costa,Mateus José Rodrigues Paranhos da; Campo,Marcia del.
ABSTRACT This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Crush score; Flight speed; Glycogen; PH; Shear force.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100702
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Meat and carcass traits of the red-winged tinamou (Rhynchotus rufescens) Rev. Bras. Ciênc. Avic.
Queiroz,FA de; Carvalho,MM de; Sugui,JK; Nunes,J; Felipe,L; Santos,EC dos; Tonhati,H; Boiago,MM; Hata,ME; Tholon,P; Queiroz,SA de.
Tinamou (Rhynchotus rufescens) is a native bird of the Brazilian fauna and has great potential to become a domesticated species. From this perspective, the objective of this study was to evaluate the carcass and main parts yield and to assess meat quality of that bird. Two trials, one studying stocking density and the other litter materials, lasting 60 days each, were conducted. The studied traits were evaluated in two birds/replicate/treatment. Performance was evaluated by the least square method. The results showed that bird age at slaughter significantly influenced carcass and breast yields (p<0.05). Mean carcass, breast, thighs+drumstick and wing yields were 86.50±2.78%, 32.84±1.50%, 27.71±1.44%, and 13.21±0.94%, respectively. Shear force, pH, water...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass yield; Lightness; PH; Shear force; Water holding capacity.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000200006
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Meat characteristics of Nellore steers fed whole cottonseed R. Bras. Zootec.
Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de.
The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006
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Meat quality of chicken of different crossings in alternative system Arq. Bras. Med. Vet. Zootec.
Cruz,F.L.; Silva,A.A.; Machado,I.F.M.; Vieira,L.C.; Esteves,C.; Fassani,E.J.; Faria,P.B..
ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*-...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shear force; Índio gigante; Luminosity; Protein; Color.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100254
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Mineral Source and Vitamin Level in Broiler Diets: Effects on Performance, Yield, and Meat Quality Rev. Bras. Ciênc. Avic.
Ribeiro,MV; Bittencourt,LC; Hermes,RG; Rönnau,M; Rorig,A; Lima,FK; Fernandes,JIM.
ABSTRACT The purpose of this trial was to supplement commercial broiler diets with optimum vitamin programs and higher availability of mineral sources, and to evaluate the effect on performance, yield and meat quality of broilers. The study used 1800 male broiler chicks randomly distributed in a 2 x 2 factorial design (vitamin programs - optimum and commercial vs. mineral sources - inorganic (sulfates) and carbo-amino-phospho-chelate (CAPC)). Supplementation associating optimum vitamin levels and mineral source CAPC resulted in better feed conversion and higher carcass weight at 42 days of age (p<0.05). Supplementation of diets with optimum vitamin levels resulted in higher absolute and relative breast weight, lower abdominal fat deposition, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dripping; Shear force; TBARS; White striping.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000200321
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MiRNAs differentially expressed in skeletal muscle of animals with divergent estimated breeding values for beef tenderness. Repositório Alice
KAPPELER, B. I. G.; REGITANO, L. C. de A.; POLETI, M. D.; CESAR, A. S. M.; MOREIRA, G. C. M.; GASPARIN, G.; COUTINHO, L. L..
MicroRNAs (miRNAs) are small noncoding RNAs of approximately 22 nucleotides, highly conserved among species, which modulate gene expression by cleaving messenger RNA target or inhibiting translation. MiRNAs are involved in the regulation of many processes including cell proliferation, differentiation, neurogenesis, angiogenesis, and apoptosis. Beef tenderness is an organoleptic characteristic of great influence in the acceptance of meat by consumers. Previous studies have shown that collagen level, marbling, apoptosis and proteolysis are among the many factors that affect beef tenderness. Considering that miRNAs can modulate gene expression, this study was designed to identify differentially expressed miRNAs that could be modulating biological processes...
Tipo: Artigo de periódico Palavras-chave: Qualidade da carne; Bta-miR; Shear force; Gado de Corte; Carne; Bos Indicus; Beef cattle; Beef; Beef quality; MicroRNA.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1106070
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MyoD1 expression levels affect meat tenderness in Nellore beef cattle. Repositório Alice
TIZIOTO, P. C.; GASPARIN, G.; COUTINHO, L. L.; MOURÃO, G. B.; MUDADU, M. de A.; SOUZA, M. M.; MALAGO JUNIOR, W.; DONATONI, F. A. B.; TULLIO, R. R.; NASSU, R. T.; REGITANO, L. C. de A..
Tipo: Separatas Palavras-chave: QPCR; Shear force; Gene expres.; Bos Indicus..
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/998063
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Qualidade da carne de ovinos de diferentes genótipos terminados sob dois sistemas de produção. Repositório Alice
MENEZES JÚNIOR, E. L. de.
Objetivou-se investigar a influência da dieta na terminação de ovinos de diferentes genótipos sobre a qualidade física, química e sensorial de sua carne. Foram avaliados 36 cordeiros, filhos de fêmeas mestiças Santa Inês x Somalis com reprodutores puros de três raças: Santa Inês, Dorper e Somalis, distribuídos em dois sistemas de produção, terminação a pasto nativo (caatinga) e cultivado (capim tanzânia), 12 de cada genótipo, todos machos, inteiros e distribuídos em dois sistemas de produção, terminação a pasto nativo e cultivado. Os animais tiveram acesso a alimentação e água ad libitum, sendo encaminhados ao abate ao atingirem aproximadamente 25 kg de peso vivo Determinou-se, no músculo Longissimusdorsi, os teores de umidade, proteína, lipídios, cinzas,...
Tipo: Teses Palavras-chave: Raça Dorper; Força de cisalhamento; Shear force; Fattening.; Ácido graxo; Ovino; Carne; Qualidade; Propriedade físico-química; Cordeiro; Terminação; Pastagem nativa; Sheep; Lamb meat; Meat quality; Fatty acids; Animal feeding; Mutton..
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/997342
Registros recuperados: 29
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