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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
12/08/2004 |
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Data da última atualização: |
12/08/2004 |
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Autoria: |
ABDULKHALIQ, A. M.; MEYER, H. H.; THOMPSON, J. M.; HOLMES, Z. A.; FORSBERG, N. E.; DAVIS, S. L. |
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Título: |
Callipyge gene effects on lamb growth, carcass traits, muscle weights and meat characteristics. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Small Ruminant Research, v. 45, n. 2, p. 89-93, 2002. |
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Idioma: |
Inglês |
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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. MenosNormal (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 mois... Mostrar Tudo |
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Palavras-Chave: |
Callipyge gene; Maciez. |
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Thesagro: |
Carcaça; Carne; Cordeiro; Crescimento; Músculo; Ovino; Peso. |
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Categoria do assunto: |
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Marc: |
LEADER 02309naa a2200289 a 4500
001 1530687
005 2004-08-12
008 2002 bl uuuu u00u1 u #d
100 1 $aABDULKHALIQ, A. M.
245 $aCallipyge gene effects on lamb growth, carcass traits, muscle weights and meat characteristics.
260 $c2002
520 $aNormal (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.
650 $aCarcaça
650 $aCarne
650 $aCordeiro
650 $aCrescimento
650 $aMúsculo
650 $aOvino
650 $aPeso
653 $aCallipyge gene
653 $aMaciez
700 1 $aMEYER, H. H.
700 1 $aTHOMPSON, J. M.
700 1 $aHOLMES, Z. A.
700 1 $aFORSBERG, N. E.
700 1 $aDAVIS, S. L.
773 $tSmall Ruminant Research$gv. 45, n. 2, p. 89-93, 2002.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| Registros recuperados : 5 | |
| 1. |  | PEREIRA, G. E.; NEVES, M. C. P.; ROBBS, P. G.; NODARI, M. L.; MARTELLO, L.; MARTINS, M. Cartilha cuidados com a matéria-prima, processos de elaboração e controle da contaminação e de perigos em vinhos, espumantes e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. 76 p. (Boas Práticas Agrícolas - BPA; Uva para processamento) Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Sucos de Uva - PAS.| Tipo: Autoria/Organização/Edição de Livros |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 2. | | PEREIRA, G. E.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C.; NODARI, M. L.; MARTELLO, L.; MARTINS, M. Implantação das BPE/BPF em vinícolas para elaboração de sucos, vinhos e derivados da uva e do vinho. In: PEREIRA, G. E.; HOFFMANN, A.; GARRIDO, L. da R.; SILVEIRA, S. V. da (Ed.). Cuidados com a matéria-prima, processos de elaboração, controle da contaminação e de perigos em vinhos e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. p. 61-74. (Boas Práticas Agrícolas - BPA; Uva para processamento, 7). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 3. | | PEREIRA, G. E.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C.; NODARI, M. L.; MARTELLO, L.; MARTINS, M. Implantação das BPE/BPF em vinícolas para a elaboração de sucos, vinhos e derivados da uva e do vinho. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e PPHO. Brasília, DF: Embrapa, 2015. v. 5, cap. 4, p. 38-50.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 4. | | PEREIRA, G. E.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C.; NODARI, M. L.; MARTELLO, L.; MARTINS, M. Implantação das BPE/BPF em vinícolas para a elaboração de sucos, vinhos e derivados da uva e do vinho. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e APPCC. Brasília, DF: Embrapa, 2015. v. 5, cap. 4, p. 39-56.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 5. | | GARRIDO, L. da R.; HOFFMANN, A.; SILVEIRA, S. V. da; NEVES, M. C. P.; ROBBS, P. G.; NODARI, M. L.; MARTELLO, L. Manual do consultor. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. 94 p. (Boas Práticas Agrícolas - BPA; Uva para processamento, 1). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS.| Tipo: Autoria/Organização/Edição de Livros |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 5 | |
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