Data/hora: 05/05/2024 00:35:51

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	19/06/2018	
Data da última atualização: 	19/06/2018	
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.	
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.	
Título: 	Do carcasses of lambs finished on commercial production systems meet market standards?.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 90, n. 2, p. 1671-1683, 2018.	
DOI: 	http://dx.doi.org/10.1590/0001-3765201820170418	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Acabamento; Brasil; Carcass morphology; Carne ovina; Peso da carcaça; Sensory analysis.	
Thesagro: 	Ácido Graxo; Cordeiro; Corte; Engorda; Ovino; Rendimento.	
Thesaurus Nal: 	Brazil; Lamb meat; Ovine carcasses; Sheep meat; Slaughter weight; Yields.	
Categoria do assunto: 	L Ciência Animal e Produtos de Origem Animal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/178729/1/CNPC-2018-Do-carcasses.pdf	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (37157-1) - UPC - AP - DD -  -  -  - DIS