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Registros recuperados: 28
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Alternative methodologies for genotyping polymorphisms in the CAST and CAPN1 genes in beef cattle R. Bras. Zootec.
Blecha,Isabella Maiumi Zaidan; Sousa,Isadora Inácio; Ferreira,Anna Beatriz Robottom; Feijó,Gelson Luis Dias; Torres Júnior,Roberto Augusto de Almeida; Siqueira,Fabiane.
ABSTRACT The objectives of this study were to genotype single nucleotide polymorphisms (SNP) AF159246:g.2959A>G (CAST/DdeI) and AF248054.2:g.6545C>T (CAPN4751) in beef cattle by PCR-RFLP (Polymerase Chain Reaction - Restriction Fragment Length Polymorphism), using the restriction enzyme DdeI for both SNP, and describe the use of these genotyping methodologies for the first time. For the SNP located in the CAST gene, new primers were designed, and for the SNP of the CAPN1 gene, the same primers previously described in the literature were used. Bonsmara, Caracu, Senepol, Nelore, and Angus bulls were chosen from among the most used bulls in breeding programs according to their genealogy and the lowest possible degree of parentage between them to ensure...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal breeding; Marker-assisted selection; PCR-RFLP; SNP; Tenderness.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100311
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Avaliação do efeito do tempo de desossa sobre a qualidade da carne de peito de matrizes pesadas de descarte - DOI: 10.4025/actascianimsci.v32i1.6128 Animal Sciences
Sanfelice, Cristiane; Unesp; Mendes, Ariel Antonio; Komiyama, Claudia Marie; Cañizares, Marleide Costa; Rodrigues, Luciana; Cañizares, Gil Ignácio Lara.
Este trabalho teve por objetivo avaliar o efeito do tempo de desossa da carne de matrizes pesadas, para destinar esta carne ao possível consumo “in natura”. Portanto, foram coletados 80 peitos com osso em abatedouro comercial. No Laboratório de Qualidade de Carne da FMVZ/Unesp, Campus de Botucatu, Estado de São Paulo, os peitos foram desossados nos tempos zero (imediatamente após o resfriamento), 4, 8 e 12h “post-mortem”, sendo utilizados 20 peitos por tratamento. Com 24h “post-mortem”, foram avaliados os parâmetros: pH, cor (L*, a* e b*), perda de peso por cocção (PPC), capacidade de retenção de água (CRA), força de cisalhamento (FC), índice de fragmentação miofibrilar (MFI) e estrutura morfológica da fibra muscular (diâmetro da fibra e número de fibras...
Tipo: Análise laboratorial Palavras-chave: 5.04.00.00-2 fibra muscular; Galinha de descarte; Maciez 5.04.05.00-4 muscle fiber; Spent hen; Tenderness.
Ano: 2009 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6128
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Avaliação sensorial de carne de capivaras adultas e jovens submetidas a diferentes dietas. Repositório Alice
PINHEIRO, M. S.; POUEY, J. L. O. F.; LEMES, J. S.; GONÇALVES, M. da S.; ARNONI, R. K.; FREIRE, V. A. P.; ESTEVES R. M. G.; TREPTOW, R. de O..
2012
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Hydrochaeris; Sensory evaluation; Taste; Tenderness; Juiciness; Color.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/927274
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Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat BABT
Marchi,Denis Fabrício; Beteto,Flávia Maria; Almeida,Gleice Rocha dos Santos; Soares,Adriana Lourenço; Hernandez-Blazquez,Francisco Javier; Ida,Elza Iouko; Shimokomaki,Massami.
Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Tenderness; Collagen content; Myofibrillar Fragmentation Index.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503
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Características de qualidade da carcaça em bovinos Nelore Mocho selecionados para maciez. Repositório Alice
MOREIRA, L. da C.; MAGNABOSCO, C. de U.; EIFERT, E. da C.; SILVA, S. D. C.; LOPES, F. B.; COSTA, M. F. O. e; PRADO, C. S.; GONZALEZ, R. D. S..
A falta de maciez da carne brasileira tem reflexos negativos sobre a qualidade do produto final, fazendo com que os grandes mercados mantenham-se fechados para comercialização. Dessa forma, objetivou-se avaliar as características qualidade da carcaça de 68 bovinos machos da raça Nelore Mocho (marca OB), inteiros, oriundos de uma população segregante para maciez da carne. Os animais foram abatidos ao apresentarem 5 mm de espessura de gordura e/ou 500 kg de peso vivo. Após 24 horas em câmara fria foi realizada a mensuração do pH pelo frigorífico. A área de olho-de-lombo (AOL, cm²; e, AOL100, cm²/kg) e a espessura de gordura (EG, mm) foram mensuradas por meio do músculo Longissimus dorsi, na seção HH. Amostras desse músculo foram maturadas por sete dias para...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Área de olho de lombo; Carcaça; Espessura de gordura; Maciez; Tenderness; Carcass; Rib eye area; Back fat; Gado de corte.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1007888
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Carcass and meat traits of feedlot Nellore bulls fed different dietary energy sources R. Bras. Zootec.
Maia Filho,Geraldo Helber Batista; Barbosa,Fabiano Alvim; Emerick,Lucas Luz; Souza,Rafahel Carvalho; Figueiredo,Tadeu Chaves; Azevedo,Henrique de Oliveira; Cavalcanti,Luigi Francis Lima; Mandarino,Raphael Amazonas.
ABSTRACT The objective of this experimental study was to evaluate the effects of different dietary energy sources on the carcass and meat traits of feedlot Nellore bulls. A total of 48 Nellore bulls at 32 months of age with 354.35±19.56 kg body weight were studied for 85 days. The bulls were allotted to four groups of 12 individuals: Whole corn grain - diet based on whole corn grain; Ground corn - diet based on ground corn grain; Citrus pulp - diet based on citrus pulp; and Steam-flaked corn - diet based on steam-flaked corn. Diets did not influence carcass quality or meat quality. Average values for fat depth, rib eye area, shear force, total cooking losses, and carcass yield were 4.97 mm, 74.71 cm2, 5.85 kgf, 26.82%, and 52.0%, respectively. Based on the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat; High-concentrate diets; Intake; Rib eye area; Tenderness.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000500265
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Carcass and meet characteristics of very young Angus x Nelore steers in the Agreste Potiguar region Rev. Ciênc. Agron.
Façanha,Debora Andréa Evangelista; Leite,Jacinara Hody Gurgel Morais; Queiroga,Rita de Cássia Ramos Egypto; Costa,Roberto Germano; Garruti,Déborah dos Santos; Silva,Tâmara Lúcia dos Santos.
This work aimed to evaluate the quantitative and qualitative characteristics of the carcass and meat of very young steers, ½ Red Angus x Nelore (NEL) and ¾ Red Angus x Nelore (RED). Fifty males were used, 25 from each genetic group, fed in feedlots from weaning (7 months) until reaching the age for slaughter (15 months). A difference was observed between the genetic groups for gains at weaning (158.57 kg NEL and 181.60 kg RED) but the weight at slaughter showed no statistical differences (412.33 kg NEL and 426.53 kg RED). Cold and hot carcass yield was not affected by the genetic group, with NEL bovines showing a yield of 50.49% and 52.55% and the RED of 50.91% and 52.89% respectively. The percentage of muscle (55% NEL and 53% RED), fat (26% NEL and 27%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Composition of the carcass; Feedlot; Thickness of fat; Tenderness.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300024
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Carcass characteristics and meat quality of Aberdeen Angus steers finished on different pastures R. Bras. Zootec.
Devincenzi,Thais; Nabinger,Carlos; Cardoso,Fernando Flores; Nalério,Élen Silveira; Carassai,Igor Justin; Fedrigo,Jean Kássio; Tarouco,Jaime Urdapilleta; Cardoso,Leandro Lunardini.
The present study was conducted to assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and oversown with winter species; and annual summer grassland. The experiment was conducted from December 14, 2009 to November 30, 2010, with treatments distributed in a completely randomized design with a different number of replicates. Animals were used as experimental units. Experimental animals were Aberdeen Angus steers with twenty months of initial age and 354±27.4 kg of live weight, on average. The highest average daily gains were obtained for the annual summer grassland. There was no effect of treatments on carcass conformation. The highest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Average daily gain; Fertilized natural pasture; Sensory panel; Sorghum pasture; Tenderness.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000400030
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Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights Ciência e Agrotecnologia
Santos,Priscila Vincenzi dos; Paris,Wagner; Menezes,Luís Fernando Glasenapp de; Vonz,Douglas; Silveira,Magali Floriano da; Tubin,Jessica.
The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn) and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights). It was observed a significant interaction between slaughter weight and finishing system only for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat; Tenderness; Muscle; Marbling; Veal.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500008
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Detection of Co-expressed pathway modules associated with mineral concentration and meat quality in nelore cattle. Repositório Alice
DINIZ, W. J. S.; MAZZONI, G.; COUTINHO; BANERJEE, P.; GEISTLINGER, L.; CESAR, A. S. M.; BERTOLINI. F.; AFONSO, J.; OLIVEIRA, P. S. N.; TIZIOTO, P. C.; KADARMIDEEN, H. N.; REGITANO, L. C. de A..
Meat quality is a complex trait that is influenced by genetic and environmental factors, which includes mineral concentration. However, the association between mineral concentration and meat quality, and the specific molecular pathways underlying this association, are not well explored. We therefore analyzed gene expression as measured with RNA-seq in Longissimus thoracis muscle of 194 Nelore steers for association with three meat quality traits (intramuscular fat, meat pH, and tenderness) and the concentration of 13 minerals (Ca, Cr, Co, Cu, Fe, K, Mg, Mn, Na, P, S, Se, and Zn). We identified seven sets of co-expressed genes (modules) associated with at least two traits, which indicates that common pathways influence these traits. From pathway analysis of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: AMPK pathway; Co-expression analysis; RNA sequencing; Tenderness; Gordura Animal; Gado de Corte; Intramuscular fat; Beef quality; Beef cattle.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1107117
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Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat R. Bras. Zootec.
Batista,Ana Sancha Malveira; Costa,Roberto Germano; Garruti,Déborah dos Santos; Madruga,Marta Suely; Queiroga,Rita de Cássia Ramos do Egypto; Araújo Filho,José Teodorico de.
The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavour; Juiciness; Tenderness.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000900021
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Effect of pre and post-slaughter processes on meat characteristics of Santa Ines ewes discarded due to age Ciênc. Tecnol. Aliment.
Santos,Luiz Eduardo dos; Silva,Teófilo José Pimentel da; Freitas,Mônica Queiroz de; Cunha,Eduardo Antonio da; Haguiwara,Márcia Mayumi Harada.
The effects of body condition recovery (BC), carcass electrical stimulation (ES), aging time (AT 7 - 14 days), and calcium chloride injection on the meat characteristics of Santa Inês ewes (±5 years old) slaughtered immediately after weaning or after the body condition recovery period were studied. The carcass temperature, pH, shear force (SF), cooking loss (CL), meat color (L*, a*, b*), and meat tenderness were evaluated. A completely randomized design in a 2 × 2 × 2 × 3 (BC × ES × CaCl2 × AT) factorial arrangement was used, and the sensory tenderness data were analyzed using the table of Minimum Number of Correct Answers for the Duo-Trio test. The body condition recovery reduces the shear force in 8%, increasing their tenderness. Electrical stimulation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ewes; Slaughter; Tenderness; Cooking loss; Color; Sensory evaluation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300006
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Fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore. Repositório Alice
HEINEMANN, R.J.B.; PINTO, M.F.; ROMANELLI, P.F..
O objetivo deste trabalho foi avaliar fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore. Cinqüenta novilhos, 25 Nelore e 25 Limousin-Nelore, foram aleatoriamente divididos em cinco grupos de 10 animais (cinco de cada grupo genético), para o abate seriado, até 204 dias. Os valores de temperatura e pH muscular foram monitorados durante 24 horas após o abate. Em seguida, foram medidas a espessura de cobertura de gordura e a área de olho de lombo. O músculo longissimus dorsi retirado foi dividido para avaliação qualitativa do músculo sem maturação e submetido à maturação por 14 dias. A área de olho de lombo foi maior em animais cruzados. Os valores de cobertura de gordura e gordura intramuscular foram semelhantes entre os...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Carne bovina; Maturação; Maciez; Qualidade; Beef; Maturation; Tenderness; Quality.
Ano: 2003 URL: http://www.alice.cnptia.embrapa.br/handle/doc/109188
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Glutathione pathway could be associated with meat tenderness in Nellore. Repositório Alice
GONÇALVES, T. M.; ANDRADE, S. C. S.; GASPARIN, G.; SILVA, V. H. da; REGITANO, L. C. de A.; COUTINHO, L. L..
2013
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Glutathione pathway; Meat; Tenderness; Race Nellore.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/988644
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Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles Scientia Agricola
Luchiari Filho,Albino; Macedo,Renato Prates; Pereira,Angélica Simone Cravo; Silva,Saulo da Luz e; Leme,Paulo Roberto; Feitosa,Guilherme.
Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef cattle; Carcass suspension; Meat quality; Tenderness.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000500013
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Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga Rev. Ciênc. Agron.
Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira.
ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855
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Meat quality of suckling goat raised in differents feeding systems Animal Sciences
Santos, Norivaldo Lima; Sousa, Wandrick Hauss de; Gomes, Maria das Graças Cunha; Batista, Ana Sancha Malveira; Ramos, João Paulo de Farias; Cartaxo, Felipe Queiroga; Lira, Aianne Batista; Cavalcante, Iara Tamires Rodrigues.
The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavour; Lean meat; Kids; Tenderness.
Ano: 2020 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547
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Ostrich (Struthio camellus) carcass yield and meat quality parameters Rev. Bras. Ciênc. Avic.
Balog,A; Almeida Paz,ICL.
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass yield; Meat quality; Ostrich production; Tenderness.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002
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Qualidade da carne bovina. Infoteca-e
CURSO CONHECENDO A CARNE QUE VOCÊ CONSOME, 1., 1999, Campo Grande, MS..
Noções de ciência da carne. Composição química da carne bovina (valor nutricional). Conversão do músculo em carne. Características organolépticas da carne. Alterações na carne processada.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Bovino de corte; Carne; Valor nutritivo; Qualidade; Processamento; Maciez; Cattle meat; Nutritive value; Quality; Processing; Tenderness.
Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/317662
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Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers BABT
Fraga,Alessandro Luís; Thomaz,Maria Cristina; Kronka,Rodolfo Nascimento; Budiño,Fábio Enrique Lemos; Huaynate,Rizal Alcides Robles; Scandolera,Antônio João; Ruiz,Urbano dos Santos; D'Angelis,Flora Helena de Freitas.
To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Fatty acid profile; Muscle fiber; Nutritional value; Tenderness.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012
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