Data/hora: 06/06/2024 22:42:24

Biblioteca(s): | Embrapa Caprinos e Ovinos.
Data corrente: | 12/08/2004
Data da última atualização: | 12/08/2004
Autoria: | ABDULKHALIQ, A. M.; MEYER, H. H.; THOMPSON, J. M.; HOLMES, Z. A.; FORSBERG, N. E.; DAVIS, S. L.
Título: | Callipyge gene effects on lamb growth, carcass traits, muscle weights and meat characteristics.
Ano de publicação: | 2002
Fonte/Imprenta: | Small Ruminant Research, v. 45, n. 2, p. 89-93, 2002.
Idioma: | Inglês

Conteúdo:

Normal (N, n = 11) and heavy muscled (HM, n = 9) lambs were produced from Polypay dams and Dorsed sires heterozygous for the Callipyge (CLPG) gene to study the effects of the gene on live body weights, carcass and meat parameters. Lambs were growth as a single group on a high energy diet to target slaughter weight of 57 kg. Live body weights were recorded monthly from birth to pre-slaughter. At slaughter, kidney and pelvic fat recorded and two muscles, bicps femoris-caudal (BFC) and semitendinosus (ST), were removed, weighed, and used for other studies. Carcasses were sectioned between the 12th and 13th vertebrae for determination of ribeye area (REA) and fat depth over the loin and lower rib. Two additional muscles, biceps femoris-major (BFM) and semimembranosus (SM), and four loin chops cut 2.5 cm thick were removed from each carcass, sealed in Cryovac wrap, and frozen for later cooking.
HM lambs had greater REA (23.0 vs. 13.6 cm2; P < 0.01 for all measures), and greater weight of all dissected muscles (all P < 0.01 except BFC for which P = 0.13). Chops were cooked by grilling and the leg muscles were individully wrapped in aluminum foil and roasted whole, all to an internal temperature of 70oC. HM carcasses produced higher Warner-Bratzler shear values for longissimus muscle (4.7 vs. 2.2 kg, P < 0.01), but no significant differences were detected for BFM (2.6 vs. 2.5 kg) or SM (4.9 vs. 4.5 kg). The two genotypes did not differ in either percent cooking loss or percent moisture in the cooked meat from any of the three muscle.

Palavras-Chave: | Callipyge gene; Maciez.
Thesagro: | Carcaça; Carne; Cordeiro; Crescimento; Músculo; Ovino; Peso.
Categoria do assunto: | --
Registro original: | Embrapa Caprinos e Ovinos (CNPC)
Exemplares: | CNPC - (17082-1) - ADC - AP - -- -  -  - v.45, p.89 - DIS