Efeito de diferentes tempos de exposição ao calor e de linhagens sobre o rendimento de carcaça e a composição química de peito de frangos de corte / Effect of different timing of exposure to heat and strains on the carcass yield and breast chemical composition of broiler

Investigaram-se os efeitos de diferentes tempos de exposição ao calor sobre o rendimento de carcaça, cortes e vísceras comestíveis e a composição química da carne de peito de frangos de corte de duas linhagens. Foram alojados 560 pintos de corte da linhagem Cobb 500 Slow® e 560 da Hubbard Flex® em 32 boxes. A partir do 14º dia, eles foram divididos nos ambientes térmicos: controle, uma hora, duas horas ou três horas diárias de estresse por calor. O rendimento de carcaça, peito sem osso, coxa e sobrecoxa com osso, asas, pés, fígado, moela e coração foi avaliado em seis aves de cada linhagem em cada ambiente térmico. Amostras foram obtidas para analisar matéria seca, extrato etéreo, proteína bruta e matéria mineral. O estresse cíclico por calor por até três horas diárias não influenciou o rendimento de carcaça, de peito sem osso, de coxa e sobrecoxa, de asa, de coração, de moela, de fígado e a composição química do peito. A linhagem Cobb 500 Slow® apresentou maior rendimento de peito. A Hubbard Flex® apresentou peito com maior percentual de matéria mineral e proteína. A linhagem Cobb é mais indicada à produção de peito, e a linhagem Hubbard à produção de frango inteiro.(AU)

The effects of different exposure periods under heat on the carcass yield, cuts and edible organs and breast chemical composition of broilers from two strains were investigated. Five hundred and sixty Cobb 500 Slow® and 560 Hubbard Flex® broiler chicks were housed in 32 pens and from the 14th day on, they were divided in thermal environments: control, 1 hour, 2 hours or 3 hours a day under heat stress. Carcass yield, boneless breast, thigh and drumstick with bone, wings, feet, liver, gizzard and heart were evaluated in six birds of each strain in each thermal environment. Samples were obtained to assess dry matter, ether extract, crude protein and mineral matter. The cyclic heat stress for up to three hours a day did not influence 33 the carcass yield, boneless breast, thigh and drumstick, wing, heart, gizzard, liver, and the breast chemical composition. Cobb 500 Slow® strain had higher breast yield. Hubbard Flex® had breast with higher percentage of mineral matter and protein. Cobb strain is best designed to breast production, and Hubbard is best for whole chicken production.(AU)

Efeito de diferentes tempos de exposição ao calor e de linhagens sobre o rendimento de carcaça e a composição química de peito de frangos de corte / Effect of different timing of exposure to heat and strains on the carcass yield and breast chemical composition of broiler

Investigaram-se os efeitos de diferentes tempos de exposição ao calor sobre o rendimento de carcaça, cortes e vísceras comestíveis e a composição química da carne de peito de frangos de corte de duas linhagens. Foram alojados 560 pintos de corte da linhagem Cobb 500 Slow® e 560 da Hubbard Flex® em 32 boxes. A partir do 14º dia, eles foram divididos nos ambientes térmicos: controle, uma hora, duas horas ou três horas diárias de estresse por calor. O rendimento de carcaça, peito sem osso, coxa e sobrecoxa com osso, asas, pés, fígado, moela e coração foi avaliado em seis aves de cada linhagem em cada ambiente térmico. Amostras foram obtidas para analisar matéria seca, extrato etéreo, proteína bruta e matéria mineral. O estresse cíclico por calor por até três horas diárias não influenciou o rendimento de carcaça, de peito sem osso, de coxa e sobrecoxa, de asa, de coração, de moela, de fígado e a composição química do peito. A linhagem Cobb 500 Slow® apresentou maior rendimento de peito. A Hubbard Flex® apresentou peito com maior percentual de matéria mineral e proteína. A linhagem Cobb é mais indicada à produção de peito, e a linhagem Hubbard à produção de frango inteiro.(AU)

The effects of different exposure periods under heat on the carcass yield, cuts and edible organs and breast chemical composition of broilers from two strains were investigated. Five hundred and sixty Cobb 500 Slow® and 560 Hubbard Flex® broiler chicks were housed in 32 pens and from the 14th day on, they were divided in thermal environments: control, 1 hour, 2 hours or 3 hours a day under heat stress. Carcass yield, boneless breast, thigh and drumstick with bone, wings, feet, liver, gizzard and heart were evaluated in six birds of each strain in each thermal environment. Samples were obtained to assess dry matter, ether extract, crude protein and mineral matter. The cyclic heat stress for up to three hours a day did not influence 33 the carcass yield, boneless breast, thigh and drumstick, wing, heart, gizzard, liver, and the breast chemical composition. Cobb 500 Slow® strain had higher breast yield. Hubbard Flex® had breast with higher percentage of mineral matter and protein. Cobb strain is best designed to breast production, and Hubbard is best for whole chicken production.(AU)

Crude corn oil with high acidity in broiler feed / Óleo bruto de milho com alta acidez em rações para frangos de corte

This study aimed to evaluate crude corn oil with high acidity (CCOHA) as a surrogate for degummedsoybean oil (DSO) in broiler diets. The design was completely randomized, with four treatmentsand ten replicates. Each box contained 40 birds (male), totaling 1600 Cobb Slow birds. Treatmentsconsisted of two sorghum-based diets, one with DSO (SSO) another with CCOHA (SCO), and twocorn-based diets, one with DSO (CSO) another with CCOHA (CCO). At 30 days of age, a digestibilitytest was performed using total excreta collection to determine apparent metabolizable energy (AME)and nitrogen-corrected AME (AMEn) from test rations. At 42 days of age, we evaluated live weight(LW), feed intake (FI), feed conversion (FC), carcass yield (CY), and the yields of breast with boneand skin (BWBS), skinless boneless breast (SBB), thigh (T), drumstick (D), and wing (W), as well asbreast centesimal composition. Neither corn nor sorghum-based diets with CCOHA showed differencesbetween AME and AMEn. Both DSO and CCOHA diets showed no differences in LW, FI, FC, carcassand cuts yields when using CCOHA. Regarding breast composition, no differences in dry matter and inthe levels of crude protein, fat, and mineral matter were observed. We may conclude that CCOHA hadno effect on the performance variables, carcass and cuts yields, and broiler meat quality.

Objetivou-se avaliar a inclusão do óleo bruto de milho com alta acidez (OBMAA) em substituição ao óleodegomado de soja (ODS) em rações para frangos de corte. O delineamento foi inteiramente casualizado,sendo quatro tratamentos com dez repetições, cada boxe com 40 aves (machos), totalizando 1600 avesda linhagem Cobb Slow. Os tratamentos foram: ração base sorgo com ODS (SOS), ração base sorgocom OBMAA (SOM), ração base milho com ODS (MOS) e ração base milho com OBMAA (MOM).Aos 30 dias de idade foi realizado um ensaio de digestibilidade por meio de coleta total de excretas, paraa determinação dos valores de energia metabolizável aparente (EMA) e energia metabolizável aparente corrigida pelo balanço de nitrogênio (EMAn) nas rações teste. Ao final dos 42 dias determinou-se o peso vivo (PV), consumo de ração (CR), conversão alimentar (CA) e rendimento de carcaça (RC), peito com osso e pele (PCOP), peito sem osso e pele (PSOP), coxa (C), sobrecoxa (SC) e asas (A) ecomposição centesimal do peito. Não houve diferença nos valores de energia metabolizável aparente(EMA) e energia metabolizável aparente corrigida pelo balanço de nitrogênio (EMAn) das rações basemilho e base sorgo com OBMAA. O uso do OBMAA não diferiu sobre o PV, CR, CA e rendimentos decarcaça e cortes tanto nas dietas com o ODS quanto nas com OBMAA. Na composição de peito, nãohouve diferença de matéria seca e nos teores de proteína bruta, gordura e de matéria mineral. Conclui-seque o OBMAA não afetou as variáveis de desempenho, rendimento de carcaça e corte e a qualidade da carne de frangos de corte.

Crude corn oil with high acidity in broiler feed / Óleo bruto de milho com alta acidez em rações para frangos de corte

This study aimed to evaluate crude corn oil with high acidity (CCOHA) as a surrogate for degummedsoybean oil (DSO) in broiler diets. The design was completely randomized, with four treatmentsand ten replicates. Each box contained 40 birds (male), totaling 1600 Cobb Slow birds. Treatmentsconsisted of two sorghum-based diets, one with DSO (SSO) another with CCOHA (SCO), and twocorn-based diets, one with DSO (CSO) another with CCOHA (CCO). At 30 days of age, a digestibilitytest was performed using total excreta collection to determine apparent metabolizable energy (AME)and nitrogen-corrected AME (AMEn) from test rations. At 42 days of age, we evaluated live weight(LW), feed intake (FI), feed conversion (FC), carcass yield (CY), and the yields of breast with boneand skin (BWBS), skinless boneless breast (SBB), thigh (T), drumstick (D), and wing (W), as well asbreast centesimal composition. Neither corn nor sorghum-based diets with CCOHA showed differencesbetween AME and AMEn. Both DSO and CCOHA diets showed no differences in LW, FI, FC, carcassand cuts yields when using CCOHA. Regarding breast composition, no differences in dry matter and inthe levels of crude protein, fat, and mineral matter were observed. We may conclude that CCOHA hadno effect on the performance variables, carcass and cuts yields, and broiler meat quality.(AU)

Objetivou-se avaliar a inclusão do óleo bruto de milho com alta acidez (OBMAA) em substituição ao óleodegomado de soja (ODS) em rações para frangos de corte. O delineamento foi inteiramente casualizado,sendo quatro tratamentos com dez repetições, cada boxe com 40 aves (machos), totalizando 1600 avesda linhagem Cobb Slow. Os tratamentos foram: ração base sorgo com ODS (SOS), ração base sorgocom OBMAA (SOM), ração base milho com ODS (MOS) e ração base milho com OBMAA (MOM).Aos 30 dias de idade foi realizado um ensaio de digestibilidade por meio de coleta total de excretas, paraa determinação dos valores de energia metabolizável aparente (EMA) e energia metabolizável aparente corrigida pelo balanço de nitrogênio (EMAn) nas rações teste. Ao final dos 42 dias determinou-se o peso vivo (PV), consumo de ração (CR), conversão alimentar (CA) e rendimento de carcaça (RC), peito com osso e pele (PCOP), peito sem osso e pele (PSOP), coxa (C), sobrecoxa (SC) e asas (A) ecomposição centesimal do peito. Não houve diferença nos valores de energia metabolizável aparente(EMA) e energia metabolizável aparente corrigida pelo balanço de nitrogênio (EMAn) das rações basemilho e base sorgo com OBMAA. O uso do OBMAA não diferiu sobre o PV, CR, CA e rendimentos decarcaça e cortes tanto nas dietas com o ODS quanto nas com OBMAA. Na composição de peito, nãohouve diferença de matéria seca e nos teores de proteína bruta, gordura e de matéria mineral. Conclui-seque o OBMAA não afetou as variáveis de desempenho, rendimento de carcaça e corte e a qualidade da carne de frangos de corte. (AU)

Effect of Sorghum Based Nutritional Programs on Performance, Carcass Yield and Composition of Breast in Broilers

An experiment was conducted to compare three nutritional programs, which were developed with tannin-free grain sorghum based diets, evaluating performance, carcass yield and bromatological composition of the pectoral muscle of broilers. A total 1360 chicks mixed (50:50), from one to 42 days old Hubbard Flex Broilers, were housed in a completely randomized design consisting of treatments and 10 replicates each, distributed as follows: three programs with whole sorghum grain based diets (nutritional program with daily adjustment, nutritional program with every three days adjustment and nutritional program with four stages and a program with ground and whole sorghum grain based feed (four stages). The cumulative performance was evaluated at, 21 and 42 days, determining feed intake, weight gain, feed conversion and viability. At 42 days, the yield of eviscerated carcass, breast (full and boneless), thighs/drumsticks and wings and breast composition were evaluated. Nutritional adjustments showed better feed conversion, did not affect the carcass, commercial cuts yield and had a good breast meat quality. It can be concluded that daily feed programs could be performed in poultry industry with the mixture of whole sorghum grains and concentrates directly on farms contributing to better logistics and feed transportation cost.(AU)

Effect of Sorghum Based Nutritional Programs on Performance, Carcass Yield and Composition of Breast in Broilers

An experiment was conducted to compare three nutritional programs, which were developed with tannin-free grain sorghum based diets, evaluating performance, carcass yield and bromatological composition of the pectoral muscle of broilers. A total 1360 chicks mixed (50:50), from one to 42 days old Hubbard Flex Broilers, were housed in a completely randomized design consisting of treatments and 10 replicates each, distributed as follows: three programs with whole sorghum grain based diets (nutritional program with daily adjustment, nutritional program with every three days adjustment and nutritional program with four stages and a program with ground and whole sorghum grain based feed (four stages). The cumulative performance was evaluated at, 21 and 42 days, determining feed intake, weight gain, feed conversion and viability. At 42 days, the yield of eviscerated carcass, breast (full and boneless), thighs/drumsticks and wings and breast composition were evaluated. Nutritional adjustments showed better feed conversion, did not affect the carcass, commercial cuts yield and had a good breast meat quality. It can be concluded that daily feed programs could be performed in poultry industry with the mixture of whole sorghum grains and concentrates directly on farms contributing to better logistics and feed transportation cost.

Effect of Genetic Strain and Sex on Water Absorption and Water-To-Protein Ratio in Chicken Meat

The objectives of the present study were to evaluate the water and protein contents and the water-to-protein ratio of chicken parts before and after the pre-chilling process, to compare these results with the values officially recommended by the Brazilian Ministry of Agriculture, and to evaluate the effect of genetic strain and sex on these parameters. Water (%) and protein (%) contents, and water-to-protein ratio (WPR) of boneless and skinless breast (FILLETS) and breast with bone and skin (BREAST) were determined before (BPC) and after (APC) carcass pre-chilling. A total of 585 samples were evaluated: 221 fillets/male, 216 breasts/male, 76 fillets/female, and 72 fillets/female of four different broilers strains were evaluated before (BPC) and after (APC) samples. Water and protein contents and water-to-protein ratio were determined according to the Brazilian legislation. Results showed that there were no significant differences between genetic strains (p 0.05) neither in samples collected before or after the chiller. There were no statistical differences in the parameters studied among genetic strains. However, a high percentage of male breast samples presented water level and water-to-protein ratio above the official limits already before pre-chilling.

Effect of Genetic Strain and Sex on Water Absorption and Water-To-Protein Ratio in Chicken Meat

The objectives of the present study were to evaluate the water and protein contents and the water-to-protein ratio of chicken parts before and after the pre-chilling process, to compare these results with the values officially recommended by the Brazilian Ministry of Agriculture, and to evaluate the effect of genetic strain and sex on these parameters. Water (%) and protein (%) contents, and water-to-protein ratio (WPR) of boneless and skinless breast (FILLETS) and breast with bone and skin (BREAST) were determined before (BPC) and after (APC) carcass pre-chilling. A total of 585 samples were evaluated: 221 fillets/male, 216 breasts/male, 76 fillets/female, and 72 fillets/female of four different broilers strains were evaluated before (BPC) and after (APC) samples. Water and protein contents and water-to-protein ratio were determined according to the Brazilian legislation. Results showed that there were no significant differences between genetic strains (p 0.05) neither in samples collected before or after the chiller. There were no statistical differences in the parameters studied among genetic strains. However, a high percentage of male breast samples presented water level and water-to-protein ratio above the official limits already before pre-chilling.(AU)

Qualidade da carne de peitos de frango com miopatia e efeito da inclusão do óleo essencial de cravo na elaboração de hambúrguer

O objetivo do trabalho é avaliar a influência das miopatias White stripe e Wooden breast nos atributos de qualidade da carne de frango e na aceitação dos consumidores. Os resultados obtidos foram apresentados no formato de dois artigos científicos. No primeiro artigo, foram apresentados os resultados dos efeitos dos diferentes graus de miopatia White Stripe e Wooden breast em peitos de frango de corte sobre as características tecnológicas, composição da carne, aceitação visual e intenção de compra. Foram utilizados 35 peitos sem presença de miopatia (NOR), 35 peitos com presença de miopatia moderada (MOD) e 35 peitos com miopatia severa (SEV) sem ossos. Para a composição, os teores de umidade (P< 0.033) e proteína (P<0.026) do peito SEV foram influenciados. Os peitos com presença de miopatias MOD e SEV apresentaram maior oxidação lipídica (P <0,001), valores de pH mais altos no tratamento SEV (P <0,004), as perdas por cocção aumentaram MOD e SEV (P <0,001), diminuição na capacidade de retenção de água para MOD e SEV (P <0,001) e  na força de cisalhamento no tratamento SEV (P <0,001) dos peitos em relação aos peitos normais, a partir do dia 03 os peitos MOD já extrapolaram o limite microbiológico aceitável para a carne de frango in natura. Durante o período de avaliação visual dos peitos com presença de miopatias, os consumidores atribuíram pontuações mais altas para os peitos NOR (P <0,001) do que as carnes com miopatias e à intenção de comprar a carne os peitos NOR resultaram na maior disponibilidade de compra da carne. A presença de diferentes graus de miopatias tiveram impacto na composição, propriedades tecnológicas e aceitação sensorial visual dos consumidores, mostrando que está é uma questão de qualidade importante para a indústria avícola. No segundo artigo, o objetivo foi avaliar os efeitos da adição de diferentes antioxidantes em miopatias de hamburgueres de frango refrigerados por 10 dias. Os efeitos sob a oxidação lipídica, atividade antioxidante, cor instrumental, redução do diâmetro e perda por cocção, foram avaliados. Os hambúrgueres adicionados de óleo essencial (OE) apresentaram diminuição na oxidação lipídica (P <0,001), manutenção da capacidade antioxidante (P <0,001), manutenção da cor vermelha (P <0,001), menores perdas por cozimento (P <0,001) e de redução de diâmetro (P <0,001).  Em conclusão, o OE de cravo pode ser usado em produtos de origem animal, a fim de manter/ melhorar sua qualidade durante o prazo de validade, se mostrando um promissor antioxidante natural substituto ao antioxidante sintético BHT, bem como uma opção viável para promoção da utilização de carnes frango com miopatias.

he objective of the research is to evaluate the influence of White stripe and Wooden breast myopathies on the quality attributes of chicken meat and consumer acceptance. The results obtained were presented in the format of two scientific articles. In the first article were presented the results of effects of different scores of White Stripe and Wooden breast myopathy was evaluated in broilers chicken breasts. The technological characteristics and meat composition were investigated using 35 boneless chicken breasts without myopathy, 35 boneless chicken breasts with moderate myopathy (MOD) and 35 boneless chicken breasts with severe myopathy (SEV). Besides that, the effect of visual acceptance and buying intention of the consumer were also evaluated. For composition, humidity content (P <0,033) and protein content (P <0,026) of the MOD breasts were influenced. The breasts with myopathy presented higher lipidic oxidation (P <0,001), higher pH values (P <0,004), the losses for cooking, water retention capacity and shear force were higher compared with normal breasts. Furthermore, from day three, the MOD breasts had already exceeded the acceptable microbiological limit for fresh chicken meat. During the period of visual evaluation of the chicken breasts with myopathy, the consumers attributed higher grades to the NOR breasts (P <0,001) than the meats with myopathy. For intention of buying, the NOR breasts resulted in greater willingness to purchase meat. The presence of different scores of myopathies had impact in composition, technological properties and sensorial visual acceptance of consumers, showing that this is an important quality issue for the poultry industry. In the second article, the objective was to evaluate the effect of different antioxidants addition in chicken burgers presenting myopathies, that were refrigerated for 10 days. The effects under lipid oxidation, antioxidant activity, instrumental color, reduced diameter and loss by cooking were evaluated. Hamburgers added with cloves essential oil (OE) showed a decrease in lipid oxidation (P <0,001), maintenance of antioxidant capacity (P <0,001), maintenance of red color (P <0,001), lower losses due to cooking (P <0,001) and reduced diameter (p <0,001). In conclusion, cloves OE can be used in products of animal origin, in order to maintain / improve their quality during the expiration date, proving to be a promising natural antioxidant substitute to the synthetic antioxidant BHT, as well as a viable option for promoting use of chicken meat with myopathies.

Receita industrial de cortes secundários da carcaça de bovinos mestiços leiteiros, não castrados ou submetidos a diferentes formas de castração / Industrial income with deboned cuts sales of dairy crossbred males, non-castrated or submited to different castration methods

The objective of this study was to assess the income and revenues from the sale of boneless cuts of the carcass of 84 Holstein x Zebu crossbred males, non-castrated or submitted to different castration methods at twelve month of age. The animals were randomly divided into four treatments with 21 replications each: castrated with burdizzo, castrated by removing the scrotum apex, castrated with lateral incisions in the scrotum and non-castrated. The slaughter of animals occurred on the same date, at 30 months of age. Carcass primary cuts analysis showed higher forequarter yield in the non-castrated and lower rib cut yield in relation to the castrated animals. Non-castrated animals showed higher weights and yields of deboned chuck and eye round cuts than the castrated animals. Industrial sale revenue of primary cuts analysis showed that the animals castrated by removing scrotum apex were 13.3% less profitable than non-castrated males. However, sale revenues of boneless cuts analysis showed that the lowest revenue income was from animals castrated by lateral incision in relation to non-castrated males (-9.9 %).

O objetivo deste trabalho foi realizar a análise dos rendimentos e das receitas com a venda de cortes desossados da carcaça de 84 bovinos mestiços Holandês x Zebu, não castrados ou submetidos a diferentes métodos de castração aos doze meses. Os animais foram distribuídos aleatoriamente em quatro tratamentos, com 21 repetições por tratamento: machos castrados com burdizzo, castrados por meio da remoção do ápice do escroto, castrados com incisões laterais no escroto e animais não castrados. Na análise dos cortes primários da carcaça,  foi observado maior rendimento  do corte dianteiro dos não castrados e menor rendimento de ponta de agulha destes em relação aos castrados. Observou-se que os animais não castrados  apresentaram maiores pesos e rendimentos dos cortes desossados lagarto e acém do que os castrados. A análise das receitas industriais com a venda dos cortes primários mostrou que a receita dos animais castrados por remoção do tampão foi 13,3% inferior aos não castrados. No entanto, na análise das receitas oriundas da venda dos cortes desossados, observou-se que a menor receita foi dos castrados por incisão lateral em relação aos machos não castrados (-9,9%).

Receita industrial de cortes secundários da carcaça de bovinos mestiços leiteiros, não castrados ou submetidos a diferentes formas de castração / Industrial income with deboned cuts sales of dairy crossbred males, non-castrated or submited to different castration methods

The objective of this study was to assess the income and revenues from the sale of boneless cuts of the carcass of 84 Holstein x Zebu crossbred males, non-castrated or submitted to different castration methods at twelve month of age. The animals were randomly divided into four treatments with 21 replications each: castrated with burdizzo, castrated by removing the scrotum apex, castrated with lateral incisions in the scrotum and non-castrated. The slaughter of animals occurred on the same date, at 30 months of age. Carcass primary cuts analysis showed higher forequarter yield in the non-castrated and lower rib cut yield in relation to the castrated animals. Non-castrated animals showed higher weights and yields of deboned chuck and eye round cuts than the castrated animals. Industrial sale revenue of primary cuts analysis showed that the animals castrated by removing scrotum apex were 13.3% less profitable than non-castrated males. However, sale revenues of boneless cuts analysis showed that the lowest revenue income was from animals castrated by lateral incision in relation to non-castrated males (-9.9 %).(AU)

O objetivo deste trabalho foi realizar a análise dos rendimentos e das receitas com a venda de cortes desossados da carcaça de 84 bovinos mestiços Holandês x Zebu, não castrados ou submetidos a diferentes métodos de castração aos doze meses. Os animais foram distribuídos aleatoriamente em quatro tratamentos, com 21 repetições por tratamento: machos castrados com burdizzo, castrados por meio da remoção do ápice do escroto, castrados com incisões laterais no escroto e animais não castrados. Na análise dos cortes primários da carcaça,  foi observado maior rendimento  do corte dianteiro dos não castrados e menor rendimento de ponta de agulha destes em relação aos castrados. Observou-se que os animais não castrados  apresentaram maiores pesos e rendimentos dos cortes desossados lagarto e acém do que os castrados. A análise das receitas industriais com a venda dos cortes primários mostrou que a receita dos animais castrados por remoção do tampão foi 13,3% inferior aos não castrados. No entanto, na análise das receitas oriundas da venda dos cortes desossados, observou-se que a menor receita foi dos castrados por incisão lateral em relação aos machos não castrados (-9,9%).(AU)

Receita dos cortes secundários da carcaça de machos Nelore não castrados abatidos com diferentes pesos e dentições / Income of secundary cuts from non-castrated Nellore males slaughtered with different weights and dentition

O objetivo deste trabalho foi realizar a avaliação da receita da desossa em cortes secundários de carcaças de machos Nelore não castrados abatidos com diferentes pesos e dentições. Foram utilizados 40 animais com peso médio no inicio do confinamento de 350 kg. Os animais foram divididos em quatro grupos: animais com zero e dois dentes, com peso de carcaça de até 238,0 kg (jovens e carcaças leves); animais com dois dentes com peso de carcaça variando de 238,1 a 258,0 kg (jovens e carcaças médias); animais com dois dentes com peso de carcaça superior a 258,0 kg (jovens e carcaças pesadas) e animais com quatro ou seis dentes, independente do peso de carcaça (adultos). Os animais foram confinados com dieta calculada para atingir ganho de peso de 1,2 kg/dia. O estudo dos cortes mostrou que as carcaças de animais jovens apresentam similaridade nos rendimentos da maioria dos cortes desossados entre classes de peso e os com quatro ou seis dentes (adultos) foram similares aos jovens médios e inferiores aos jovens com carcaças pesadas em alguns pesos de cortes desossados. Concluiu-se que a desossa dos cortes primários em cortes secundários representa agregação de valor considerável para a indústria, salientando-se a eficiência do processo de desossa da ponta-de-agulha.

The objective of this work was to assess the income of deboning secondary cuts from non-castrated Nellore carcasses, slaughtered with different weights and dentition. Fourty animals with average initial weight at feedlot of 350 kg were used. The animals were divided into four groups: animals with 0 and two teeth, with carcass weight up to 238,0 kg (young and light carcass); 2-teeth animals with carcass weight ranging from 238,1 to 258,0 kg (young and medium carcass); 2-teeth animals with carcass weight above 258 kg (young and heavy carcass) and animals with four or six teeth, regardless of carcass weight (adults). The animals were confined and fed a diet calculated to achieve a weight gain of 1.2 kg/day. The study showed that carcasses of young animals show similarity in yields of most deboned cuts among weight classes and the four or six-teeth (adults) males were similar to young and medium animals and lower to young with heavy carcasses in some boneless cuts. We concluded that deboning primary cuts into secondary cuts represent considerable aggregation value to industry, emphasizing the efficiency of flank deboning process.

Receita dos cortes secundários da carcaça de machos Nelore não castrados abatidos com diferentes pesos e dentições / Income of secundary cuts from non-castrated Nellore males slaughtered with different weights and dentition

O objetivo deste trabalho foi realizar a avaliação da receita da desossa em cortes secundários de carcaças de machos Nelore não castrados abatidos com diferentes pesos e dentições. Foram utilizados 40 animais com peso médio no inicio do confinamento de 350 kg. Os animais foram divididos em quatro grupos: animais com zero e dois dentes, com peso de carcaça de até 238,0 kg (jovens e carcaças leves); animais com dois dentes com peso de carcaça variando de 238,1 a 258,0 kg (jovens e carcaças médias); animais com dois dentes com peso de carcaça superior a 258,0 kg (jovens e carcaças pesadas) e animais com quatro ou seis dentes, independente do peso de carcaça (adultos). Os animais foram confinados com dieta calculada para atingir ganho de peso de 1,2 kg/dia. O estudo dos cortes mostrou que as carcaças de animais jovens apresentam similaridade nos rendimentos da maioria dos cortes desossados entre classes de peso e os com quatro ou seis dentes (adultos) foram similares aos jovens médios e inferiores aos jovens com carcaças pesadas em alguns pesos de cortes desossados. Concluiu-se que a desossa dos cortes primários em cortes secundários representa agregação de valor considerável para a indústria, salientando-se a eficiência do processo de desossa da ponta-de-agulha.(AU)

The objective of this work was to assess the income of deboning secondary cuts from non-castrated Nellore carcasses, slaughtered with different weights and dentition. Fourty animals with average initial weight at feedlot of 350 kg were used. The animals were divided into four groups: animals with 0 and two teeth, with carcass weight up to 238,0 kg (young and light carcass); 2-teeth animals with carcass weight ranging from 238,1 to 258,0 kg (young and medium carcass); 2-teeth animals with carcass weight above 258 kg (young and heavy carcass) and animals with four or six teeth, regardless of carcass weight (adults). The animals were confined and fed a diet calculated to achieve a weight gain of 1.2 kg/day. The study showed that carcasses of young animals show similarity in yields of most deboned cuts among weight classes and the four or six-teeth (adults) males were similar to young and medium animals and lower to young with heavy carcasses in some boneless cuts. We concluded that deboning primary cuts into secondary cuts represent considerable aggregation value to industry, emphasizing the efficiency of flank deboning process.(AU)

RENDIMENTO DE CARCAÇA E COMPOSIÇÃO DE PEITOS DE FRANGOS DE CORTE DE DUAS LINHAGENS COMERCIAIS MANTIDOS EM DIFERENTES PERÍODOS DE EXPOSIÇÃO AO CALOR

Elevadas temperaturas ainda são um desafio na produção de frangos de corte, pois o seu desempenho e bem-estar podem ser prejudicados. Dessa forma, os efeitos de diferentes tempos de exposição ao calor no rendimento de carcaça, cortes e vísceras comestíveis e composição química da carne de peito de frango de corte da linhagem Cobb 500 Slow® e da Hubbard Flex® foram avaliados. Assim, alojou 560 pintos de cada linhagem em 32 boxes sendo que a partir do 14º dia foram submetidos a 1, 2 ou 3 horas diárias ao estresse por calor. O rendimento de carcaça, do peito sem osso, coxa e sobrecoxa com osso, asas, pés, fígado, moela e coração foram avaliados em seis aves de cada linhagem em cada ambiente térmico. Amostras do peito sem osso foram obtidas para determinar matéria seca, extrato etéreo, proteína bruta e matéria mineral. O estresse cíclico por calor por até três horas diárias não influenciou o rendimento de carcaça, peito sem osso, coxa e sobrecoxa, asa, coração, moela, fígado e a composição química do peito. A linhagem Cobb 500 Slow® apresentou maior rendimento de peito porém com maior percentual de extrato etéreo e menor rendimento de coxa e sobrecoxa, asa, pés e fígado em relação a Hubbard Flex® que apresentou peito com maior percentual de matéria mineral e proteína. Frangos das linhagens Cobb 500 Slow e Hubbard Flex podem ser criados sob temperatura cíclica elevada por até três horas diárias do 14º ao 41º dia. A linhagem Cobb é melhor destinada a produção de peito, e a linhagem Hubbard é melhor destinada para o comércio de frango inteiro.

High temperatures are still a challenge in its production, because their performance and welfare may be affected. In this way the effects of different heat exposure times carcass yield, cuts and edible viscera and chemical composition of broiler breast meat of Cobb 500 Slow® lineage and Hubbard Flex® were evaluated. To this were housed 560 chickens from each strain in 32 boxes and that from day 14 were subjected to 1, 2 or 3 hours daily to heat stress. Carcass yield, the boneless breast, thigh and drumstick bone, wings, feet, liver, gizzard and heart were evaluated in six poultry of each strain in each thermal environment. Boneless breast samples were obtained to analyze dry matter, ether extract, crude protein and mineral matter. The cyclic heat stress for up to three hours daily did not influence the carcass yield, boneless breast, thigh and drumstick, wing, heart, gizzard, liver and the chemical composition of the breast. The Cobb 500 Slow® strain showed higher breast yield but higher percentage of her ether extract and lower yield of thigh and drumstick, wing, feet and liver compared to Hubbard Flex® that presented breast with a higher percentage of protein and mineral matter. Chickens of Cobb 500 Slow and Hubbard Flex can be created under high cyclic temperature for up to three hours from the 14th to the 41st day. The Cobb is best designed to chest production, and Hubbard lineage is best designed for the whole chicken commerce.

Campylobacter spp em carne de ave crua: avaliação da etapa de resfriamento / Campylobacter spp in fresh meat poultry: chilling step assessment

Na obtenção de carcaças, cortes ou carnes desossadas de aves com qualidade assegurada, várias etapas indispensáveis devem ser seguidas de maneira eficiente, desde a granja avícola até a fase do consumo. As carnes de aves são consideradas alimentos que apresentam elevado risco de transmissão de doenças, como a campilobacteriose. Neste estudo, foi analisado o papel da etapa de resfriamento das carcaças na contaminação com Campylobacter spp. Para tanto, foram coletadas amostras das carcaças com swabs, após o resfriamento do produto, bem como a amostra da água usada nos tanques para tal finalidade. Das amostras de carcaças analisadas, 27% apresentaram resultados positivos para Campylobacter spp. Houve predominância de Campylobacter jejuni biotipo I nos isolados identificados e biotipificados, entretanto, essa bactéria não foi detectada na água de resfriamento. Considera-se que o controle da contaminação com essas bactérias deve ser feito ainda no plantel, na ave viva. Visto que a bactéria é sensível ao cozimento, recomenda-se consumir esse alimento bem cozido, tomando-se os devidos cuidados durante o preparo, para que não ocorra contaminação cruzada com alimentos que são ingeridos crus. (AU)

In order to achieve the assured quality in carcasses, cuts or boneless poultry meat, some fundamentalprocedures must be followed throughout the poultry chain, from the farm to consumers. Poultry productsare considered as foods with high risk for diseases transmission such as campilobacteriosis. As the chickenmeat is highly consumed by Brazilian people, this study was conducted to analyze the role of the chilling stagein the poultry processing in inducing the contamination with Campylobacter spp. For this purpose, samplesfrom the carcasses were swabbed after chilling, and also the chilling water was analyzed. Campylobacter spppositive results were shown in 27% of the analyzed carcasses. The isolates were identified and biotypified, andthe predominance of Campylobacter jejuni biotype I was showed; however, Campylobacter was not isolatedfrom chilling water sample. Considering that neither the chilling in chlorinated water nor any other stepin the poultry processing do eliminate and/or inactivate the bacterium, the bacteria contamination controlshould start just at the breeding stage, in the alive bird. Since the bacterium is heat sensible, it is advisableto consume well-cooked poultry, and to avoid cross contamination with raw foods.(AU)

Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality

The aim of this study was to evaluate the effects of increasing doses of ascorbic acid (AA) and citric flavonoids (quercetin and rutin) on the performance and meat quality characteristics of broilers submitted to cyclic heat stress. Four-hundred one-day-old female Ross 308 were housed in 40 battery cages a in temperature controlled room. Treatments consisted of 0, 250, 500, and 1000 g/ton on of AA + citric flavonoids. Birds were fed ad libitum until 32 day of age. Beginning on day 14 post-hatch until the end of the experiment, in order to simulate cyclic heat stress, the temperature inside the room was increased to 32°C for 5 hours, and decreased until reaching the comfort temperature corresponding to the age of the animals. Birds were slaughtered at 33 days of age, and carcass and commercial cuts yields were determined. Thighs and boneless breast samples were collected and frozen for subsequent analyses of pH, cooking loss, shear force, color, and Thiobarbituric Acid Reactive Substances (TBARS). Significant differences (p 0.05) were found for feed efficiency from 1 to 7 days of age, with the best values for the birds fed 0 and 250 g/ton on of AA + citric flavonoids. At the end of the experiment, there were no differences in other performance variables, carcass and parts yields, pH, shear force, color and TBARS. The meat of the birds supplemented with 250 g/ton on of product presented the lowest cooking loss.

Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality

The aim of this study was to evaluate the effects of increasing doses of ascorbic acid (AA) and citric flavonoids (quercetin and rutin) on the performance and meat quality characteristics of broilers submitted to cyclic heat stress. Four-hundred one-day-old female Ross 308 were housed in 40 battery cages a in temperature controlled room. Treatments consisted of 0, 250, 500, and 1000 g/ton on of AA + citric flavonoids. Birds were fed ad libitum until 32 day of age. Beginning on day 14 post-hatch until the end of the experiment, in order to simulate cyclic heat stress, the temperature inside the room was increased to 32°C for 5 hours, and decreased until reaching the comfort temperature corresponding to the age of the animals. Birds were slaughtered at 33 days of age, and carcass and commercial cuts yields were determined. Thighs and boneless breast samples were collected and frozen for subsequent analyses of pH, cooking loss, shear force, color, and Thiobarbituric Acid Reactive Substances (TBARS). Significant differences (p 0.05) were found for feed efficiency from 1 to 7 days of age, with the best values for the birds fed 0 and 250 g/ton on of AA + citric flavonoids. At the end of the experiment, there were no differences in other performance variables, carcass and parts yields, pH, shear force, color and TBARS. The meat of the birds supplemented with 250 g/ton on of product presented the lowest cooking loss.

Quality of pork cuts from swine receiving ractopamine as ration in different feed programs - DOI: 10.4025/actascianimsci.v30i2.4682 / Qualidade de cortes de suínos recebendo ractopamina na ração em diferentes programas alimentares - DOI: 10.4025/actascianimsci.v30i2.4682

This study evaluated the supplementation of ractopamine associated with feeding restriction in diets with high lysine content on the composition of pork cuts. Thirty barrows (107.2 ± 6.2 kg) were utilized, receiving the experimental diets during 28 days before slaughter. The randomized block design was applied in a 2 x 2 + 1 factorial (two levels of ractopamine 0 or 5 ppm in rations with 1.03% of total lysine; ad libitum or 15% feed restriction; and a control treatment, ad libitum, without ractopamine, with 0.8% of total lysine) with six replicates. The cuts were obtained from the left chilled carcass. The tenderloin percentage (RFIL), the ham (PCPER), shoulder (PCPAL), boneless shoulder (PCSOP) and bone-in loin (PCCAR) meat percentage, the average thickness (EB), flexibility (FB), amount of meat (QCB), fat (QGB) and meat:fat ratio of the belly (RCGB) were evaluated. The ractopamine increased RFIL, PCPER, PCPAL, PCSOP, PCCAR and RCGB when compared to diets without ractopamine and 1.03% of lysine. Compared to the control, ractopamine increased PCCAR and RCGB; decreased QGB; and when associated with the feed restriction, increased PCPER. Feed restriction decreased FB. The use of ractopamine increases the meat percentage in pork cuts and feed restriction decreases FB.

Avaliou-se a suplementação de ractopamina associada à restrição alimentar em rações com elevado teor de lisina sobre a composição de cortes suínos. Foram utilizados 30 suínos machos castrados (peso 107,2 ± 6,2 kg), recebendo as dietas experimentais durante 28 dias pré-abate. Foi utilizado um delineamento em blocos casualizados em fatorial 2 x 2 + 1 (dois níveis de ractopamina 0 ou 5 ppm em rações com 1,03% de lisina total; fornecidas à vontade ou 15% de restrição, e um tratamento controle, ad libitum, sem ractopamina, contendo 0,8% de lisina total) com seis repetições. Os cortes foram obtidos da carcaça esquerda resfriada. Foram avaliados o rendimento do filezinho (RFIL), as porcentagens de carne no pernil (PCPER), a paleta (PCPAL), a sobrepaleta (PCSOP) e o carré (PCCAR) e a espessura (EB), a flexibilidade (FB), a quantidade de carne (QCB), a gordura (QGB) e a relação carne:gordura (RCGB) da barrriga. A ractopamina aumentou o RFIL, PCPER, PCPAL, PCSOP, PCCAR e RCGB quando comparada com rações sem ractopamina e 1,03% de lisina. Comparado ao controle, a ractopamina aumentou o PCCAR e a RCGB; diminuiu o QGB e, quando associada à restrição, aumentou a PCPER. A restrição diminuiu a FB. O uso de ractopamina aumenta a porcentagem de carne nos cortes suínos e a restrição alimentar diminui a FB.

Avaliação de alguns parâmetros de importância no descongelamento de carne sob temperatura ambiente / Evaluation of some parameters of importance in defrosting meat at room temperature

A Portaria SMS-G de São Paulo, n°1.210/06, determina que o descongelamentode carnes deve ser realizado sob refrigeraçãoem temperatura inferior a 5°C ou em fornomicro-ondas, quando o alimento for submetidoimediatamente à cocção. O presente relatotécnico teve por objetivo descrever o perfil microbiológico e histológico de um corte decarne bovina sem osso pós-descongelamentoem temperatura ambiente. Uma peça de carnebovina sem osso, de 4,0 kg obtida do RestauranteCentral da USP foi mantida congeladaem freezer de uso doméstico, por umasemana. Em seguida a peça foi submetida adescongelamento sob temperatura ambiente.O descongelamento do centro geométrico da peça se deu em 23,5 h e a temperatura médiaambiental foi de 26,9ºC. A temperaturainterna e externa da amostra ao término dodescongelamento foi de 15,23ºC e 18,0ºC,respectivamente A amostra manteve pH iguala 5,8 e peso final de 3,550 kg (perda de 11,25%) com presença de exsudato. Na contagempadrão em placas de micro-organismos aerobiosestritos e facultativos viáveis mesófilos e de bolores e leveduras os resultados foram"incontável" na diluição até 10-5, o que expressaqualidade higiênica inferior do produtopós-descongelamento. O teste confirmativopara E. coli foi positivo, igual a 2,4x10-4 emNMP/g e a contagem de Staphylococcus aureus(coagulase negativa) igual a 7,6x10-3UFC/g, apontando condições favoráveis paraa sobrevivência e/ou multiplicação de patógenos.Salmonella spp não foi detectada. Não seobservou alterações de fibras musculares noexame histológico. Deve-se considerar ainda aformação de exsudato, rico em proteínas solúveis,que mantido sob temperatura ambiente,atua como meio nutritivo para a multiplicaçãode micro-organismos deteriorantes e/ou patogênicosO presente ensaio reforça a exigênciaoficial de se descongelar carnes sempre sobrefrigeração, dificultando a multiplicação microbiana,obtendo um produto final com melhorescaracterísticas higiênicas e sanitárias. (AU)

The SMS-G Order of São Paulo, nº1.210/06 determines that defrosting meatshould be done under refrigeration at a temperaturebelow 5°C or in a microwave oven whenthe food is immediately subjected to cooking.This technical report aims to describe the histologicaland microbiological profile of a cut ofboneless beef post-thaw at room temperature.A piece of boneless beef, from 4.0 kg obtainedfrom Central Restaurant USP was kept frozen infreezer for domestic use, for a week. Then thespecimen was submitted to thaw at roam temperature.The thawing of the geometric centerof the piece was made in 23.5 h and averagetemperature was 26.9°C. The internal and externaltemperature of the sample at the end ofthawing was 15.23ºC and 18.0°C, respectivelyThe sample kept at pH 5.8 and final weight of 3.550 kg (11.25% loss) with exudate. In thestandard plate count of microorganisms strictand facultative aerobic mesophile viable yeastsand molds and the results were "countless" ondilution to 10-5, which reflects a lower hygienicquality of the product post-thaw The confirmatorytest for E. coli was positive, equal to2.4x10-4 in MPN/g and Staphylococcus aureus(coagulase negative) equal to 7.6x103 CFU/g,indicating favorable conditions for survival and/ or multiplication of pathogens. Salmonellawas not detected. We did not observe alterationsof muscle fibers on histological examination.You should also consider the formationof exudate, rich in soluble proteins, which keptat roam temperature, acts as nutrient mediumfor the multiplication of spoilage microorganismsand / or pathogens. This test reinforces theofficial requirement to thaw meat in refrigeratoralways, hindering microbial growth, obtaining afinal product with better hygiene and sanitation. (AU)

Exportación de carne: lista marco: un análisis empírico / Export of meat: list frame: um empirical analysis

Se analizan los resultados de auditoria de un conjunto de empresas cárniças en España, con distintas actividades, que se han sometido a un proceso de evaluación previa al protocolo de lista marco. Dicho protocolo está recogido en el Real Decreto 265/2008 de España, por el que se establece la Lista Marco de empresas registradas para la exportación de carne y productos cárnicos.(AU)

In this article are analyzed the auditing results on a set of meatcompanies in Spain, with different activities. They have been submittedto a process of evaluation according to the protocol of "mark list". Theabove mentioned protocol is gathered in the Royal Decree 265/2008 ofSpain, by which the "Mark List" is established to register the firmsdealing with exports of meat and meat products. (AU)