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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
19/06/2018 |
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Data da última atualização: |
19/06/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LOBO, R. N. B.; CHAPARRO-PINZÓN, A.; MELO NETO, F. V. O.; LIMA, L. D. de; BATISTA, A. S. M.; LOBO, A. M. B. O. |
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Afiliação: |
Raimundo Nonato Braga Lobo, CNPC; Andrés Chaparro-Pinzón, Universidade Federal do Ceará (UFC) - Fortaleza, CE, Brazil; Francisco V. O. Melo neto, UFC - Fortaleza, CE, Brazil; Lisiane Dorneles de Lima, CNPC; Ana Sancha M. Batista, Universidade Estadual Vale do Acaraú (UVA) - Sobral, CE, Brazil; Ana Maria Bezerra Oliveira Lobo, CNPC. |
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Título: |
Do carcasses of lambs finished on commercial production systems meet market standards?. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 90, n. 2, p. 1671-1683, 2018. |
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DOI: |
http://dx.doi.org/10.1590/0001-3765201820170418 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Acabamento; Brasil; Carcass morphology; Carne ovina; Peso da carcaça; Sensory analysis. |
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Thesagro: |
Ácido Graxo; Cordeiro; Corte; Engorda; Ovino; Rendimento. |
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Thesaurus Nal: |
Brazil; Lamb meat; Ovine carcasses; Sheep meat; Slaughter weight; Yields. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178729/1/CNPC-2018-Do-carcasses.pdf
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Marc: |
LEADER 02285naa a2200409 a 4500
001 2092566
005 2018-06-19
008 2018 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/0001-3765201820170418$2DOI
100 1 $aLOBO, R. N. B.
245 $aDo carcasses of lambs finished on commercial production systems meet market standards?.$h[electronic resource]
260 $c2018
520 $aThis 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.
650 $aBrazil
650 $aLamb meat
650 $aOvine carcasses
650 $aSheep meat
650 $aSlaughter weight
650 $aYields
650 $aÁcido Graxo
650 $aCordeiro
650 $aCorte
650 $aEngorda
650 $aOvino
650 $aRendimento
653 $aAcabamento
653 $aBrasil
653 $aCarcass morphology
653 $aCarne ovina
653 $aPeso da carcaça
653 $aSensory analysis
700 1 $aCHAPARRO-PINZÓN, A.
700 1 $aMELO NETO, F. V. O.
700 1 $aLIMA, L. D. de
700 1 $aBATISTA, A. S. M.
700 1 $aLOBO, A. M. B. O.
773 $tAnais da Academia Brasileira de Ciências, Rio de Janeiro$gv. 90, n. 2, p. 1671-1683, 2018.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| 1. |  | LOBO, R. N. B.; CHAPARRO-PINZÓN, A.; MELO NETO, F. V. O.; LIMA, L. D. de; BATISTA, A. S. M.; LOBO, A. M. B. O. Do carcasses of lambs finished on commercial production systems meet market standards?. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 90, n. 2, p. 1671-1683, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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