Performance and carcass and meat quality of crossbred sheep confined with and without access to artificial shade / Desempenho e qualidade de carcaça e carne de ovinos mestiços confinados com e sem acesso ao sombreamento artificial

The aim of this study was to evaluate the performance and carcass and meat quality of sheep in an intensive production system with and without artificial shade available. Twenty Santa Inês × Dorper crossbred lambs were allotted to two collective stalls, one of which was covered with a black polypropylene shade net with 80% light interception, providing 2.5 m2 shade animal-1. Performance was evaluated by measuring initial weight, final weight, carcass yield, average daily weight gain, and total weight gain. Carcass and meat traits were evaluated based on the variables of fatness, conformation, loin-eye area, subcutaneous fat thickness, marbling, texture, pH, temperature, and color. Performance and carcass and meat traits were similar between the animals reared in stalls with and without shade available. The groups with and without access to shade showed initial weights of 26.52 and 25.37 kg, final weights of 35.59 and 34.76 kg, carcass yields of 45.73 and 45.50%, loin-eye areas of 14 .11 and 13.61 cm2, and marbling scores of 4.78 and 4.44, respectively. Subcutaneous fat thickness (2.02 cm), texture (3.67), and fatness (2) values were equal for both groups. Based on the results, artificial shading did not affect the performance or carcass and meat quality of the sheep.(AU)

Objetivou-se avaliar o desempenho, qualidade de carcaça e carne de ovinos em sistema intensivo de produção, com e sem disponibilidade de sombra artificial. Foram utilizados 20 cordeiros mestiços Santa Inês x Dorper, distribuídos em duas baias coletivas, onde em uma das baias foi implantado o sombrite de malha de polipropileno, na coloração preta, com 80% de interceptação luminosa, respeitando 2,5m2 de sombra. animal-1. No desempenho foi avaliado o peso inicial, peso final, rendimento de carcaça, ganho de peso médio diário e ganho de peso total. Para as características de carcaça e carne, foram observados o acabamento, conformação, área de olho de lombo, espessura de gordura subcutânea, marmoreio, textura, pH, temperatura e coloração. Foram observados valores semelhantes de desempenho e características de carcaça e carne entre os animais criados em baias com e sem acesso ao sombreamento. O peso inicial foi de 26,52 kg e 25,37 kg, peso final de 35,59 kg e 34,76 kg, com rendimento de carcaça de 45,73% e 45,50%, área de olho de lombo de 14,11 cm2 e 13,61 cm2, marmoreio de 4,78 e 4,44 para os animais com e sem sombreamento, respectivamente. Os valores de espessura de gordura subcutânea (2,02 cm), textura (3,67) e acabamento (2) foram iguais para ambos os grupos de animais. Pelos resultados obtidos, considera-se que o sombreamento artificial não interferiu no desempenho e qualidade de carcaça e carne ovina.(AU)

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal−1 d−1 Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus dorsi muscle area, and physicochemical characteristics of carcass and muscle. We used a completely randomized design and orthogonal polynomials to test the linear and quadratic effects of the inclusion levels of the yeast. Saccharomyces cerevisiae showed a quadratic effect on lamb performance. Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; however, at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment. Saccharomyces cerevisiae did not affect apparent digestibility or carcass and muscle physicochemical characteristics. Supplementation with 3 and 5 g d−1 Saccharomyces cerevisiae improves productive performance of lambs fed high concentrate diets without affecting the physicochemical characteristics of the carcass or muscle.(AU)

Evaluation of Mangalarga Marchador foal development in the first year of life / Avaliação do desenvolvimento de potros da raça Mangalarga Marchador em seu primeiro ano de vida

The purpose of this study was to examine the development pattern of Mangalarga-Marchador foals by determination of muscle development and deposition of adipose tissue associated with the evaluation of blood-based biomarkers. Thus, 72 Mangalarga Marchador foals (ages ranged from 1-12 mo) were randomly selected and divided into 12 age groups (n=6 per group), evaluated monthly. The thickness of the Longissimus dorsi (LD) and rump fat (RF) were determined through an ultrasound performed on each foal's left side. Such parameters were used to calculate the percentage of body fat (BF), fat mass (FM), and fat-free mass (FFM). Morphometric measurements were taken on the foal's right side using a tape measure and a hypsometer. Blood samples were collected for determinations of total proteins, albumin, triglycerides, cholesterol, urea, creatinine, and glucose. Morphometric measurements, the thickness of the LD and RF, weight, BF, FM, and FFM showed differences between age groups (P<0.001). Muscle development and fat deposition in subcutaneous tissue were greater between six and 12 months and average weight gain and FFM were proportionally greater between one and six months. We concluded that morphometric measurements increase steadily and linearly during the first 12 months of life, indicating that it is feasible to use the linear regression formula. Moreover, significant differences between age and biochemical biomarkers may be attributed to nutritional and digestive physiology adaptations during these periods.(AU)

O objetivo desse estudo foi examinar o padrão de desenvolvimento de potros Mangalarga Marchador através da determinação do desenvolvimento muscular e da deposição de tecido adiposo associado com avaliação de biomarcadores sanguíneos. Assim, 72 potros Mangalarga Marchador (idades entre 1 e 12 meses) foram selecionados ao acaso e divididos em 12 grupos etários (n=6/grupo), avaliados mensalmente. A espessura do Longissimus dorsi (LD) e da cobertura de gordura da garupa (RF) foi determinada através de ultrassonografia realizada do lado esquerdo de cada animal, tais parâmetros foram usados para calcular percentagem de gordura corporal (BF), massa de gordura (FM) e massa livre de gordura (FFM). Mensurações morfométricas foram obtidas do lado direito de cada potro, usando fita métrica e hipômetro. Amostras sanguíneas foram obtidas para determinações de proteínas totais, albumina, triglicérides, colesterol, uréia, creatinina e glicose. Medidas morfométricas, espessura de LD e RF, peso corporal, BF, FM e FFM mostraram diferenças entre os grupos etários (P<0,001). O desenvolvimento muscular e a deposição de gordura no tecido subcutâneo foram maiores entre 6 e 12 meses e a média de ganho de peso e de FFM foi proporcionalmente maior entre entre 1 e 6 meses . Foi possível concluir que as medidas morfométricas aumentam de forma constante e linear nos primeiros 12 meses de vida, indicando que é factível usar fórmulas de regressão linear. Ainda, diferenças significativas entre idade e biomarcadores bioquímicos podem ser atribuídos às adaptações nutricionais e digestivas durante esses períodos.(AU)

Effect of growth and carcass traits on likelihood of early pregnancy in Nellore heifers raised at intensive nutritional plan

This study evaluated the influence of the quantitative traits measured by real-time ultrasound (adjusted longissimus muscle area [AdjLMA], adjusted rump fat thickness [AdjRFT], and adjusted marbling [AdjMAR]) as well as age at first breeding [AFB] and adjusted weight [AdjWeight], on the probability of occurrence of early pregnancy (EP) in 55 Nellore heifers, and also performed an economic analysis. All calves received supplementation in creep-feeding (ad libitum), and at weaning (average age= 210 ± 30 days; average weight= 241 ± 33 kg) until first breeding by artificial insemination (May to November) all heifers were managed in the same group (two paddocks of 25 ha each evenly covered with Urochloa Marandu Grass) and received protein-energy supplementation (1% of average BW per animal/day). The quantitative variables were collected immediately after timed artificial insemination (average age= 392 ± 27 days; average weight= 431.90 kg), and the pregnancy diagnosis was completed at 30 days following insemination. For economic analysis, two systems were compared (age at first breeding at 13 and 24 months). The greater adjusted weight on the first breeding increased the probability of occurrence of early pregnancy, while the greater adjusted longissimus muscle area reduced. In addition, intensive meat production systems provide greater economic return throughout cow-calf operation.(AU)

Carcass and meat characteristics of Dorper x Santa Ines lambs finished in pasture, silvopastoral system, and feedlot / Características da carcaça e da carne de cordeiros Dorper x Santa Inês terminados em pastagem, sistema silvipastoril e confinamento

The objective of this work was to evaluate the quantitative and qualitative characteristics of carcass and meat of Dorper x Santa Ines crossbred lambs finished in a silvopastoral system, pasture or feedlot. Twentyfour non-castrated male lambs were used (8 animals in each production system). The experimental design was completely randomized, with three production systems and eight replications. The production systems were: pasture of Megathyrsus maximus cv. Aruana, without shading + feed supplementation (Pasture); pasture of Megathyrsus maximus cv. Aruana, with natural shading provided by the native laurel tree (Cordia trichotoma) + feed supplementation (Silvopastoral) and feedlot. The cold carcass weight, empty body weight, cold carcass yield, fat color, fat consistency and carcass compactness index showed significant differences (P < 0.05) between production systems, with higher values observed in the feedlot. The shoulder weight and the percentage of shoulder components (bones, muscle, fat and others), did not significantly differ (P > 0.05) between production systems. The pasture silvopastoral systems presented similar results and also, when contrasted with the feedlot system, did not influence the parameters related to meat. Feedlot provided better quantitative and qualitative characteristics to the lambs' carcassess.(AU)

O objetivo deste trabalho foi avaliar as características quantitativas e qualitativas da carcaça e da carne de cordeiros mestiços Dorper x Santa Inês terminados em sistema silvipastoril, a pasto e confinamento. Foram utilizados 24 cordeiros machos não castrados (8 animais em cada tratamento). O delineamento experimental foi inteiramente casualizado com três tratamentos e oito repetições. Os tratamentos foram: pastagem de Megathyrsus maximus cv. Aruana, sem sombreamento + suplementação alimentar (Pastagem); pastagem de Megathyrsus maximus cv. Aruana, com sombreamento natural proporcionado pela espécie arbórea Louro-Pardo Nativo (Cordia trichotoma) + suplementação alimentar (Sivilpastoril) e confinamento em aprisco. O peso de carcaça fria, peso de corpo vazio, rendimento de carcaça fria, cor da gordura, consistência da gordura e índice de compacidade da carcaça apresentaram diferença significativa entre os tratamentos (P < 0.05), com valores superiores observados no confinamento. O peso das paletas e a porcentagem dos componentes da paleta (ossos, músculo, gordura e outros), não diferiram significativamente (P > 0.05) entre os sistemas de produção. Os sistemas a pasto sem sombreamento e silvipastoril apresentaram resultados similares, e quando contrastados ao confinamento não apresentaram influência nos parâmetros relacionados a carne. O confinamento proporcionou melhores características quantitativas e qualitativas às carcaças dos cordeiros.(AU)

The effect of feed restriction on the fat profile of Santa Inês lamb meat

Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers expectations.(AU)

The effect of feed restriction on the fat profile of Santa Inês lamb meat

Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers’ expectations.

Carcass traits and meat quality of steers on pasture submitted to different dietary supplementation / Características de carcaça e qualidade de carne de novilhos submetidos a diferentes estratégias de suplementação

This study aimed at evaluating carcass traits and meat quality of Nellore steers on pasture submitted to different dietary supplementation strategies. The 32 Nellore animals tested (8 ± 0.6 months) were raised under rotational grazing on Brachiaria brizantha cv. Piatã (syn. Urochloa brizantha cv. Piatã) pasture and distributed in four treatments: supply of mineral salt ad libitum in the growth and finishing phases (MSGF); concentrate supplementation only during the growth phase (CG); concentrate supplementation only during the finishing phase (CF) and concentrate supplementation the growth and finishing phases (CGF). The concentrated supplement was supplied at 0.5% of body weight and mineral ad libitum. The steers were slaughtered when more than 50% of the lot of each treatment reached 450 kg body weight. The mean the hot and cold carcass weight and subcutaneous fat thickness did not differ between treatments (P > 0.05). The calves the treatment CF and CGF showed a larger rib-eye area and higher ether extract levels in the Longissimus dorsi muscle than in MSGF and CG (P 0.05). The use of feeding strategies on pasture with concentrate supplementation in the growth and finishing phases of Nellore cattle anticipates slaughter in 92 days and produces carcasses and meat with satisfactory traits.

Objetivou-se avaliar as características de carcaça e qualidade de carne de novilhos Nelore submetidos à diferentes estratégias de suplementação à pasto. Foram utilizados 32 bezerros Nelore (idade inicial de 8 ± 0,6 meses) mantidos em pastagem Brachiaria brizantha cv. Piatã (syn. Urochloa brizantha cv. Piatã) manejados em sistema rotacionado e distribuídos em quatro tratamentos: suplementação com sal mineral durante a recria e terminação (MSGF), suplementação com concentrado somente na fase de recria (CG), suplementação com concentrado somente na fase de terminação (CF) e suplementação concentrada durante a recria e terminação (CGF). O suplemento concentrado foi fornecido a 0,5% do peso corporal e o mineral ad libitum. Os animais foram abatidos quando mais de 50% do lote de cada tratamento atingiu 450 kg de peso corporal. Não foram observadas diferenças significativas entre as médias de peso da carcaça quente e fria e a espessura de gordura subcutânea de novilhos entre os tratamentos (P > 0,05). Os animais do tratamento CF e CGF apresentaram maior área de olho de lombo e maior teor de extrato etéreo no músculo Longissimus dorsi do que os tratamentos MSGF e CG (P 0,05). O uso de estratégias de suplementação concentrada na fase de recria e terminação para novilhos Nelore criados à pasto pode antecipar o abate em até 92 dias, melhorar a composição física da carcaça e carne e garantir a produção de carcaças com características satisfatórias.

Correção de medida ultrassonográfica de carcaça em coelhos usando modelo linear misto com covariáveis / Correction ultrasonographic measurement of carcass in rabbits using mixed linear Model with covariates

Objetivou-se avaliar a correção da medida ultrassonográfica da área do músculo Longissimus dorsi, em coelhos da raça Nova Zelândia, pela análise de covariância usando modelos mistos. Foram realizadas análises em delineamento em blocos completos ao acaso, com cinco tratamentos (operadores) e seis blocos (animais), considerando na análise: a inexistência de covariáveis; a covariável comprimento de olho de lombo; a covariável profundidade de olho de lombo; e as duas covariáveis juntas. Como os animais são uma amostra aleatória, o efeito de bloco foi considerado como aleatório. Consideraram-se as covariáveis como medidas com efeito fixo sem erro, independentemente do tratamento e do comportamento linear. As estatísticas de critério de decisão CV%, R ² e R ¯ ² evidenciaram relação direta entre si e podem ser consideradas para avaliar a precisão experimental em ensaios com avaliação de carcaças. Os valores das estatísticas AIC, BIC e AICC apresentam coerência com a interpretação dos critérios de decisão e indicam que o modelo com duas covariáveis proporciona resultados acurados. A inclusão das covariáveis complementa o controle de local com melhoria na precisão do experimento. A utilização das medidas ultrassonográficas de profundidade e comprimento corrige a média da área do músculo Longissimus dorsi avaliado por diferentes operadores.(AU)

The objective of this study was to evaluate the correction ultrasonographic measurement of area the Longissimus dorsi muscle in New Zealand rabbits by covariance analysis using mixed linear models. The analyzes were performed in randomized block design with 5 treatments (operators) and 6 blocks (animals), considering in the analysis: absence of covariates; rib eye length as covariate; rib eye depth as covariate; the two covariates together. As the animals are a random sample, the block effect was considered to be random. The covariates were considered as measures of fixed effect without error, independent of treatment and linear comportment. The decision criterion statistics CV%, R², and R ¯ ²showed a direct relationship between them and can be taken into consideration to evaluate the experimental accuracy in tests with carcass evaluation. The AIC, BIC, and AICC statistics are consistent with the interpretation of the decision criteria and indicate that the two covariates in model provides accurate results. The inclusion of covariates complements the local control to improve the accuracy of the experiment. The use of ultrasound measurements of depth and length corrects the mean area of the Longissimus dorsi muscle evaluated by different operators.(AU)

Carcass traits and meat quality of steers on pasture submitted to different dietary supplementation / Características de carcaça e qualidade de carne de novilhos submetidos a diferentes estratégias de suplementação

This study aimed at evaluating carcass traits and meat quality of Nellore steers on pasture submitted to different dietary supplementation strategies. The 32 Nellore animals tested (8 ± 0.6 months) were raised under rotational grazing on Brachiaria brizantha cv. Piatã (syn. Urochloa brizantha cv. Piatã) pasture and distributed in four treatments: supply of mineral salt ad libitum in the growth and finishing phases (MSGF); concentrate supplementation only during the growth phase (CG); concentrate supplementation only during the finishing phase (CF) and concentrate supplementation the growth and finishing phases (CGF). The concentrated supplement was supplied at 0.5% of body weight and mineral ad libitum. The steers were slaughtered when more than 50% of the lot of each treatment reached 450 kg body weight. The mean the hot and cold carcass weight and subcutaneous fat thickness did not differ between treatments (P > 0.05). The calves the treatment CF and CGF showed a larger rib-eye area and higher ether extract levels in the Longissimus dorsi muscle than in MSGF and CG (P < 0.05). Mean shearing force was similar between treatments (P > 0.05). The use of feeding strategies on pasture with concentrate supplementation in the growth and finishing phases of Nellore cattle anticipates slaughter in 92 days and produces carcasses and meat with satisfactory traits.(AU)

Objetivou-se avaliar as características de carcaça e qualidade de carne de novilhos Nelore submetidos à diferentes estratégias de suplementação à pasto. Foram utilizados 32 bezerros Nelore (idade inicial de 8 ± 0,6 meses) mantidos em pastagem Brachiaria brizantha cv. Piatã (syn. Urochloa brizantha cv. Piatã) manejados em sistema rotacionado e distribuídos em quatro tratamentos: suplementação com sal mineral durante a recria e terminação (MSGF), suplementação com concentrado somente na fase de recria (CG), suplementação com concentrado somente na fase de terminação (CF) e suplementação concentrada durante a recria e terminação (CGF). O suplemento concentrado foi fornecido a 0,5% do peso corporal e o mineral ad libitum. Os animais foram abatidos quando mais de 50% do lote de cada tratamento atingiu 450 kg de peso corporal. Não foram observadas diferenças significativas entre as médias de peso da carcaça quente e fria e a espessura de gordura subcutânea de novilhos entre os tratamentos (P > 0,05). Os animais do tratamento CF e CGF apresentaram maior área de olho de lombo e maior teor de extrato etéreo no músculo Longissimus dorsi do que os tratamentos MSGF e CG (P < 0,05). As médias de força de cisalhamento foram similares entre os tratamentos (P > 0,05). O uso de estratégias de suplementação concentrada na fase de recria e terminação para novilhos Nelore criados à pasto pode antecipar o abate em até 92 dias, melhorar a composição física da carcaça e carne e garantir a produção de carcaças com características satisfatórias.(AU)

Correção de medida ultrassonográfica de carcaça em coelhos usando modelo linear misto com covariáveis / Correction ultrasonographic measurement of carcass in rabbits using mixed linear Model with covariates

Objetivou-se avaliar a correção da medida ultrassonográfica da área do músculo Longissimus dorsi, em coelhos da raça Nova Zelândia, pela análise de covariância usando modelos mistos. Foram realizadas análises em delineamento em blocos completos ao acaso, com cinco tratamentos (operadores) e seis blocos (animais), considerando na análise: a inexistência de covariáveis; a covariável comprimento de olho de lombo; a covariável profundidade de olho de lombo; e as duas covariáveis juntas. Como os animais são uma amostra aleatória, o efeito de bloco foi considerado como aleatório. Consideraram-se as covariáveis como medidas com efeito fixo sem erro, independentemente do tratamento e do comportamento linear. As estatísticas de critério de decisão CV%, R ² e R ¯ ² evidenciaram relação direta entre si e podem ser consideradas para avaliar a precisão experimental em ensaios com avaliação de carcaças. Os valores das estatísticas AIC, BIC e AICC apresentam coerência com a interpretação dos critérios de decisão e indicam que o modelo com duas covariáveis proporciona resultados acurados. A inclusão das covariáveis complementa o controle de local com melhoria na precisão do experimento. A utilização das medidas ultrassonográficas de profundidade e comprimento corrige a média da área do músculo Longissimus dorsi avaliado por diferentes operadores.(AU)

The objective of this study was to evaluate the correction ultrasonographic measurement of area the Longissimus dorsi muscle in New Zealand rabbits by covariance analysis using mixed linear models. The analyzes were performed in randomized block design with 5 treatments (operators) and 6 blocks (animals), considering in the analysis: absence of covariates; rib eye length as covariate; rib eye depth as covariate; the two covariates together. As the animals are a random sample, the block effect was considered to be random. The covariates were considered as measures of fixed effect without error, independent of treatment and linear comportment. The decision criterion statistics CV%, R², and R ¯ ²showed a direct relationship between them and can be taken into consideration to evaluate the experimental accuracy in tests with carcass evaluation. The AIC, BIC, and AICC statistics are consistent with the interpretation of the decision criteria and indicate that the two covariates in model provides accurate results. The inclusion of covariates complements the local control to improve the accuracy of the experiment. The use of ultrasound measurements of depth and length corrects the mean area of the Longissimus dorsi muscle evaluated by different operators.(AU)

Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters / Período de maturação promove alterações dos parâmetros físico-químicos e microbiológicos da carne bovina submetida a vácuo

The objective of this research was to evaluate the effects of vacuum maturation on the changes of beef quality up to 9 days of refrigeration. The Longissimus dorsi muscle from 20 crossbred (Charolais x Angus) cattle was used in the research. The samples were distributed in three vacuum-ageing periods: T0 = zero (no vacuum), T3 = 3, T7 = 7 and T9 = 9 days, with five replicates for each period evaluated. During the ageing period, pH, color (L*, a*, b*), hue, chroma, water retention capacity, cooking loss and shear force were determined. The progress of vacuum-ageing changed (p 0.05) chroma, hue and shear force. The remaining parameters did not change significantly during evaluations. According to the results, an ageing period up to 9 days influences instrumental beef quality, i.e. it is lower than the recommended by the industry for ageing meat, which influences the consumers" purchase decision.

A pesquisa teve como objetivo avaliar os efeitos da maturação a vácuo sobre as mudanças de qualidade dos bifes de bovinos até 9 dias de refrigeração. O músculo Longissimus dorsi de 20 bovinos cruzados (Charolês x Angus) foram utilizados na pesquisa. As amostras foram distribuídas em três períodos de maturação a vácuo: T0 = zero (sem vácuo), T3 = 3, T7 = 7 e T9 = 9 dias, com cinco repetições, em cada período avaliado. Durante o período de maturação foi determinado o pH, a coloração (L*, a*, b*), tonalidade, croma, capacidade de retenção de água, perda por cocção e força de cisalhamento das amostras. Verificou-se que o progresso da maturação da carne a vácuo altera (p 0,05) o croma, a tonalidade, e a força de cisalhamento. Os demais parâmetros avaliados não apresentaram modificações significativas durante as avaliações. De acordo com os resultados, pode-se afirmar que o período de maturação até 9 dias influencia na qualidade instrumental da carne bovina, ou seja, um período inferior ao recomendado pela indústria para maturação da carne, que por sua vez, influencia na decisão de compra dos consumidores.

Comparison between lambs and goat kids meat production of animals fed Caatinga vegetation enriched with buffel (Cenchrus ciliaris L. ) grass / Comparação entre a produção de carne de cordeiros e cabritos alimentados em vegetação nativa de Caatinga enriquecida com capim-buffel (Cenchrus ciliaris L. )

This study compared the performance and meat production of goat kids and lambs that were fed semi-arid Caatinga vegetation enriched with buffel grass (Cenchrus ciliaris L.). Twelve crossbred Boer × undefined breed goat kids and 12 Santa Inês lambs that had 20.7 kg of body weight (BW) were studied. Goat kids presented greater (P 0.05) organic matter intake and digestibility, total gain, average daily gain (ADG) and perirrenal fat compared to lambs fed Caatinga vegetation enriched with buffel grass. However, the morphometric carcass measurements (external and leg length; chest and rump width; leg perimeter and chest circumference) were higher (P 0.05) in lambs compared to those of goat kids. The crude protein and neutral detergent fiber intake and digestibility, cooling carcass loss, biological yield, empty body weight, hot carcass and cold carcass weights and yields, subcutaneous fat thickness, carcass compactness index and Longissimus dorsi area were similar (P > 0.05) between goat kids and lambs. Goat kids (crossbred Boer × undefined breed) more efficiently used Caatinga vegetation enriched with Cenchrus ciliaris L. than Santa Inês lambs; this vegetation improved nutrient intake, ADG and, consequently, feeding conversion. However, Santa Inês lambs presented higher carcass morphometric values.(AU)

Este estudo comparou o desempenho e a produção de carne de cabritos e cordeiros alimentados com Caatinga enriquecida com capim-buffel (Cenchrus ciliaris L.) na região semiárida. Doze cabritos mestiços Boer × sem padrão racial definido (SRD) e 12 cordeiros Santa Inês foram utilizados pesando em média de 20,7 kg de peso vivo (PV). Os cabritos apresentaram maior (P < 0,05) consumo e digestibilidade de matéria orgânica, ganho de peso total, ganho de peso médio diário (GPMD) e gordura perirrenal em relação aos cordeiros alimentados em Caatinga enriquecida com capim-buffel. Porém, as medidas morfométricas da carcaça (comprimento do peito e da perna, largura do peito e da anca, perímetro da perna e circunferência do peito) foram maiores (P < 0,05) nos cordeiros quando comparados aos cabritos. O consumo e a digestibilidade da proteína bruta e da fibra em detergente neutro, perda de carcaça por resfriamento, rendimento biológico, peso do corpo vazio, peso e rendimento das carcaças quente e fria, gordura subcutânea, índice de compactação da carcaça e área de Longissimus dorsi foram semelhantes (P > 0,05) entre cabritos e cordeiros. Cabritos (cruzamento Boer × SRD) utilizam mais eficientemente a vegetação de Caatinga enriquecida com Cenchrus ciliaris L. que os cordeiros Santa Inês, melhorando a ingestão de nutrientes, GPMD e consequentemente a conversão alimentar. No entanto, os cordeiros Santa Inês apresentam medidas morfométricas de carcaça maiores.(AU)

Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters / Período de maturação promove alterações dos parâmetros físico-químicos e microbiológicos da carne bovina submetida a vácuo

The objective of this research was to evaluate the effects of vacuum maturation on the changes of beef quality up to 9 days of refrigeration. The Longissimus dorsi muscle from 20 crossbred (Charolais x Angus) cattle was used in the research. The samples were distributed in three vacuum-ageing periods: T0 = zero (no vacuum), T3 = 3, T7 = 7 and T9 = 9 days, with five replicates for each period evaluated. During the ageing period, pH, color (L*, a*, b*), hue, chroma, water retention capacity, cooking loss and shear force were determined. The progress of vacuum-ageing changed (p 0.05) chroma, hue and shear force. The remaining parameters did not change significantly during evaluations. According to the results, an ageing period up to 9 days influences instrumental beef quality, i.e. it is lower than the recommended by the industry for ageing meat, which influences the consumers" purchase decision.(AU)

A pesquisa teve como objetivo avaliar os efeitos da maturação a vácuo sobre as mudanças de qualidade dos bifes de bovinos até 9 dias de refrigeração. O músculo Longissimus dorsi de 20 bovinos cruzados (Charolês x Angus) foram utilizados na pesquisa. As amostras foram distribuídas em três períodos de maturação a vácuo: T0 = zero (sem vácuo), T3 = 3, T7 = 7 e T9 = 9 dias, com cinco repetições, em cada período avaliado. Durante o período de maturação foi determinado o pH, a coloração (L*, a*, b*), tonalidade, croma, capacidade de retenção de água, perda por cocção e força de cisalhamento das amostras. Verificou-se que o progresso da maturação da carne a vácuo altera (p 0,05) o croma, a tonalidade, e a força de cisalhamento. Os demais parâmetros avaliados não apresentaram modificações significativas durante as avaliações. De acordo com os resultados, pode-se afirmar que o período de maturação até 9 dias influencia na qualidade instrumental da carne bovina, ou seja, um período inferior ao recomendado pela indústria para maturação da carne, que por sua vez, influencia na decisão de compra dos consumidores.(AU)

Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times / Características químico-físicas da carne bubalina (Bubalus bubalis) submetida a diferentes tempos de maturação

The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 2024 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p 0.05) but caused a change in color (p 0.05), which, even without difference between the treatments for subjective perception of the color (E; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p 0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group.

Objetivou-se com o estudo avaliar os efeitos de diferentes tempos de maturação sobre as características da carne de búfalos Murrah jovens abatidos com 20-24 meses de idade (experimento I; n=10) e novilhas bubalinas Murrah abatidas com 32-36 meses de idade (experimento II; n=10), com a finalidade de determinar o melhor tempo de maturação para ambos os experimentos. As amostras do músculo longissimus thoracis foram maturadas durante 7, 14 e 21 dias (0 ± 1°C). Após esse período, foi realizada análise de colesterol, pH, perdas de peso por cocção, força de cisalhamento, índice de fragmentação miofibrilar, cor da carne e perfil de ácidos graxos. A maturação melhorou a maciez (p 0,05), foi considerada como muito perceptível ao olho humano. Além disso, a maturação reduziu os ácidos graxos polinsaturados (p 0,05) na carne de búfalos jovens e novilhas bubalinas com idade avançada. Com base nas características avaliadas, conclui-se que sete dias de maturação são suficientes para as novilhas bubalinas mais velhas, mas 21 dias de maturação são necessários para o grupo de búfalos mais jovens.

Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times / Características químico-físicas da carne bubalina (Bubalus bubalis) submetida a diferentes tempos de maturação

The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 2024 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p 0.05) but caused a change in color (p 0.05), which, even without difference between the treatments for subjective perception of the color (E; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p 0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group.(AU)

Objetivou-se com o estudo avaliar os efeitos de diferentes tempos de maturação sobre as características da carne de búfalos Murrah jovens abatidos com 20-24 meses de idade (experimento I; n=10) e novilhas bubalinas Murrah abatidas com 32-36 meses de idade (experimento II; n=10), com a finalidade de determinar o melhor tempo de maturação para ambos os experimentos. As amostras do músculo longissimus thoracis foram maturadas durante 7, 14 e 21 dias (0 ± 1°C). Após esse período, foi realizada análise de colesterol, pH, perdas de peso por cocção, força de cisalhamento, índice de fragmentação miofibrilar, cor da carne e perfil de ácidos graxos. A maturação melhorou a maciez (p < 0,05), no entanto, modificou a cor da carne (p < 0,05), a qual, mesmo sem diferença entre os tratamentos para percepção subjetiva da cor (ΔE; p > 0,05), foi considerada como muito perceptível ao olho humano. Além disso, a maturação reduziu os ácidos graxos polinsaturados (p < 0,05) e não afetou os níveis de colesterol (p > 0,05) na carne de búfalos jovens e novilhas bubalinas com idade avançada. Com base nas características avaliadas, conclui-se que sete dias de maturação são suficientes para as novilhas bubalinas mais velhas, mas 21 dias de maturação são necessários para o grupo de búfalos mais jovens.(AU)

Chromium and selenium-enriched yeast for castrated finishing pigs: effects on performance and carcass characteristics / Cromo e selênio leveduras para suínos castrados em terminação: efeitos sobre o desempenho e características de carcaça

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ≤ 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group.

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ≤ 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group.

Chromium and selenium-enriched yeast for castrated finishing pigs: effects on performance and carcass characteristics / Cromo e selênio leveduras para suínos castrados em terminação: efeitos sobre o desempenho e características de carcaça

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ≤ 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group.(AU)

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ≤ 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group.(AU)

Genetic parameters for carcass traits and body size of meat sheep / Parâmetros genéticos para características de carcaça e tamanho corporal em ovinos de corte

The present study aimed to estimate variance components and heritability coefficients (h2) in Santa Inês sheep by single- and two-trait analyses for the traits loin eye area (LEA), length (LEL) and maximum depth (LED), in the longissimus dorsi muscle, subcutaneous fat thickness (SFT), fat thickness over the biceps femoris muscle (FTBF), croup height (CH), thoracic circumference (TC), thoracic depth (TD), body length (BL), and adult live weight (ALW). The restricted maximum likelihood (REML) was used to estimate variance components in an animal model. In both types of analyses, we estimated moderate heritability for all traits, with the exception of SFT, CH, TC, BL, and ALW (all of which yielded low h2 estimates). In two-trait analysis for body size, only TD yielded a lower h2 estimate, when compared to single-trait analysis. On the other hand, CH, TC, and BL yielded higher h2 estimates. Most estimates for variance components and h2 in two-trait analysis were higher than those in single-trait analysis. This finding suggests the possibility of a moderate response to selection for improvement in the carcass of meat sheep using the specific carcass traits evaluated (except SFT), highlighting LEA. The fat thickness over the biceps femoris muscle showed higher potential for response to direct selection for fat deposition than SFT. Thoracic depth showed higher potential for response...

Objetivou-se com esta pesquisa estimar componentes de variância e coeficientes de herdabilidade (h2) por análises uni e bicaracterística para as características área (AOL), comprimento (COL) e profundidade máxima (POL) de olho de lombo, no músculo longissimus dorsi, espessura de gordura subcutânea (EGS), espessura de gordura do músculo biceps femoris (EGBF), altura da garupa (AG), circunferência torácica (CT), profundidade torácica (PT), comprimento corporal (CC) e peso vivo à idade adulta (PA), em ovinos Santa Inês. Foi utilizado modelo animal pela metodologia da máxima verossimilhança restrita (REML). Estimou-se herdabilidade moderada para as características, nos dois tipos de análise, exceto para EGS, AG, CT, CC e PA, para as quais as estimativas foram de baixa magnitude. Nas análises bicaracterísticas para tamanho corporal, apenas PT apresentou menor estimativa de h2, quando comparado com a análise unicaracterística, enquanto que AG, CT e CC apresentaram valores maiores. Nas análises bicaracterísticas, a maioria das estimativas de componentes de variância e h2 foram superiores àquelas obtidas nas análises unicaracterística, o que evidencia a possibilidade de resposta moderada à seleção para melhoria da carcaça em ovinos de corte usando as características de carcaça avaliadas, com exceção de EGS e com destaque para área de olho de lombo. A espessura de gordura do músculo...

Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products / Avaliação de características da carcaça e do músculo de cordeiras Santa Inês terminadas com diferentes produtos agrícolas

The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100µm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.(AU)

O objetivo deste estudo foi avaliar o efeito de diferentes produtos agrícolas sobre aspectos quantitativos da carcaça, constituintes do corpo, perda por cocção, força de cisalhamento e colorimetria dos músculos Longíssimus lumborum e Tríceps brachii em cordeiras Santa Inês. Vinte e quatro cordeiras Santa Inês receberam uma das quatro dietas, que foram isoproteicas e isoenergéticas, com níveis fixos de forragem (60%) e concentrado (40%) composto por milho e farelo de soja, durante 45 dias. As forragens diferiram entre as dietas: feno de coast cross (FENO), feno da parte aérea da mandioca (MAN), subproduto desidratado da cultura da ervilha (ERV) e cana-de-açúcar (CANA). O peso médio das cordeiras no início do experimento foi de 26,35kg. Os animais foram abatidos em frigorífico com inspeção sanitária federal. Foram avaliados o pH inicial e o final, as perdas por cocção, a cor, por meio do sistema CIELAB, a força de cisalhamento e a quantidade de sarcômeros em 100µm. Os pesos de carcaça quente, de carcaça fria e de meia-carcaça foram afetados pelos tratamentos (P<0,05). O comprimento do sarcômero do músculo Tríceps brachii 24 horas após o abate diferiu entre dietas e o feno coast cross apresentou o menor valor. O comprimento do sarcômero diferiu significativamente entre as dietas, e o subproduto da ervilha apresentou o menor número de sarcômeros imediatamente após o abate em comparação com as outras dietas. Não houve influência da dieta sobre as características de colorimetria, perda por cocção e força de cisalhamento. Houve diminuição do pH, seguido pelo desenvolvimento do processo de rigor mortis nos músculos Longíssimus lumborum e Tríceps brachii da primeira hora até 24 horas após o abate. As dietas não foram capazes de alterar o pH, a capacidade de retenção de água, a colorimetria ou a força de cisalhamento. O subproduto de ervilha e a cana-de-açúcar podem substituir as fontes tradicionais de forragem sem prejudicar as características da carne.(AU)