| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000420259 |
| ISSN: | 0001-3765 |
| Autores: | Lobo, Raimundo N.B1 Chaparro-Pinzón, Andrés1 Melo Neto, Francisco V.O1 Lima, Lisiane D2 Batista, Ana Sancha M3 Lobo, Ana Maria B.O2 |
| Instituciones: | 1Universidade Federal do Ceara, Departamento de Zootecnia, Fortaleza, Ceara. Brasil 2Empresa Brasileira de Pesquisa Agropecuaria, Caprinos e Ovinos, Sobral, Ceara. Brasil 3Universidade Estadual Vale do Acarau, Coordenacao de Zootecnia, Sobral, Ceara. Brasil |
| Año: | 2018 |
| Periodo: | Jun |
| Volumen: | 90 |
| Número: | 2 |
| Paginación: | 1671-1683 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico |
| Resumen en inglés | This study aimed to characterize a commercial lamb finishing system using animals of undefined breed from production to slaughter by analyzing performance, carcass traits, yield of commercial cuts, and the quality and meat acceptance of different slaughter groups, as to evaluate whether this system provides the market with a standardized product. The lots were not homogeneous for yield of commercial cuts and performance and morphometric traits evaluated in vivo . The groups were heterogeneous to 75% of the 13 carcass traits evaluated, among them, hot and cold carcass weights, hot and cold carcass yields, carcass grade finishing and biological yield. There was also no uniformity for the proportion of non-carcass components, morphometry of carcass, visual appraisals, and loin traits. On the other hand, homogeneity was achieved in physico-chemical and sensory traits, except for hardness and proportion of saturated, monounsaturated and polyunsaturated fatty acids. We conclude that the commercial finishing system with the use of undefined crossbred lambs does not produce carcass and cuts standardized to the market |
| Disciplinas: | Medicina veterinaria y zootecnia, Química |
| Palabras clave: | Ovinos y caprinos, Zootecnia, Química de alimentos, Producción animal, Morfología de la carcasa, Rendimientos en canal, Acidos grasos, Peso de la matanza, Cortes de carne, Calidad, Aceptación |
| Keyword: | Sheep and goats, Animal husbandry, Food chemistry, Animal production, Carcass morphology, Carcass yields, Fatty acids, Sensory analysis, Meat cuts, Quality, Acceptation |
| Texto completo: | Texto completo (Ver PDF) |
