Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of feeding regime and finishing system on lamb muscle fiber and meat quality

Avaliou-se a influência dos níveis nutricionais da ovelha antes do parto, da idade à desmama e do sistema de terminação sobre as fibras musculares e a qualidade da carne dos cordeiros. Utilizaram-se matrizes mestiças Ile de France × Bergamacia criadas a pasto. As ovelhas foram divididas em dois grupos: um com suplementação alimentar 30 dias antes do parto e outro sem suplementação. Os animais (ovelha e cordeiros) foram subdivididos de acordo com a idade à desmama (45 ou 60 dias de idade) e os cordeiros desmamados foram submetidos a três sistemas de terminação: confinamento com dieta completa; confinamento somente com feno; e confinamento somente no pasto. O abate dos cordeiros foi realizado aos 30 kg de peso vivo ou aos 150 dias de idade. As características de carcaça analisadas foram morfofisiologia da fibra do músculo longissimus dorsi, fragmentação miofibrilar pós-morte (maturados nos dias 0, 3 e 7 pos mortem) e redução do pH e da temperatura da carne pós-abate. Não houve efeito da suplementação às ovelhas ou da idade à desmama sobre nenhuma das características avaliadas. A composição em fibras de contração lenta e oxidativa, contração rápida e oxidativa ou contração rápida e glicolítica não foi alterada pelos fatores em estudo, mas a área transversal das fibras foi menor nos cordeiros terminados com feno, assim como os valores de pH, temperatura e as medidas dos fragmentos de miofibrila. Com o aumento do tempo de maturação de 0 para 3 e 7 dias post mortem, houve redução do comprimento dos fragmentos de miofibrilas. O sistema de terminação de cordeiros em confinamento somente com feno interfere mais intensamente na qualidade da carne que o sistema de terminação a pasto ou em confinamento com dieta completa.

Efficiency of prebiotics and probiotics on the performance, yield, meat quality and presence of Salmonella spp in carcasses of free-range broiler chickens

Two trials were carried out in the present study. Trial I evaluated the performance, carcass yield and breast meat quality, whereas Trial II evaluated the efficacy of utilizing prebiotics + probiotics on the control of Salmonella spp incidence in the carcasses of free-range broilers. In Trial I, 688 one-day-old male chicks of the Naked Neck Label Rouge strain were used, distributed in a randomized block design arranged according to a 2 x 2 factorial: control diet or diet supplemented with probiotics and prebiotics; and two rearing systems (confined or with access to paddocks - 3m²/bird), using four replicates with 35 birds each. The birds were reared until 84 days of age following the recommendations of management and nutrition for free-range strains, and had access to paddocks after 35 days of age. Water and food were given inside the experimental poultry house. Birds fed probiotics and prebiotics in the diet and the confined birds showed better performance, carcass yield and meat quality compared to the birds of the other treatments. In Trial II, 128 one-day-old male chicks of the free-range Naked Neck Label Rouge strain were used. The birds were distributed into four treatments: NCC (non-challenged control), NCS (non-challenged supplemented), CC (challenged control) and CS (challenged supplemented). There were no significant effects of adding probiotics and prebiotics in the diet in regard to Salmonella enteritidis recovery from the carcasses.

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Foram utilizados 78 cabritos de ambos os sexos e de cinco genótipos: raça Alpina, ½ Boer + ½ Alpina, ¾ Boer + ¼ Alpina, ½ Anglo-nubiana + ½ Alpina e tricross (½ Anglo-nubiana + ¼ Boer + ¼ Alpina), com peso médio inicial de 14,1 ± 2,5 kg. Objetivou-se avaliar os efeitos do genótipo, do sistema de terminação e do sexo sobre as características físico-químicas da carne. Os sistemas de terminação foram constituídos: ST1 - cabrito + mãe em pasto e ST2 - cabrito desmamado confinado. Os cabritos do ST1 foram mantidos em piquetes formados com Panicum maximum cv. Tanzânia e os do ST2 receberam dieta completa com 16% PB e 73% NDT. Os valores de pH, a* (teor de vermelho), Perda de Peso ao Cozimento (PPC) e porcentagem de Extrato Etéreo (EE) foram influenciados pelo genótipo. Os teores de vermelho (a*) e L* (luminosidade), PPC e porcentagens de umidade, proteína, EE e cinzas foram influenciados pelo sistema de terminação. O músculo longissimus dorsidos animais ½ BA apresentou as melhores características físico-químicas. Se a preferência do consumidor for por uma carne mais macia e com maior teor de gordura, as fêmeas são mais indicadas.

The use of carbon and nitrogen stable isotopes for the detection of poultry offal meal in meat-type quail feeds

The objective of the present study was to trace the inclusion of poultry offal meal (POM) in the diet of meat-type quails reared for a long period using the technique of stable isotopes. A number of 320 quails were randomly distributed into eight treatments: vegetable diet (T1), and a diet containing 8% POM were fed until the end of the experimental period (T2) or replaced by the vegetable diet on day 42 (T3), 56 (T4), 70 (T5), 84 (T6), 98 (T7), and 112 (T8). Breast muscle samples were collected from four birds randomly selected per treatment every 14 days. The obtained isotope results were submitted to multivariate analysis of variance (MANOVA) with the aid of the GLM procedure of statistical SAS program. Treatments were different from T1 when birds were sacrificed at least two weeks after the diet was changed. T2 results were different from T1 in all evaluated periods. It was concluded that it is possible to trace poultry offal meal inclusion in a strictly vegetable diet after the diet was changed for at least 14 days.

Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Chemical composition and fatty acid profile of rhea (Rhea americana) meat

The purpose of this work was to determine the proximate composition and fatty acid profiles of the Gastrocnemius pars interna intramuscular fat (IMF) of rhea (Rhea americana) thighs. The birds were bred in captivity, fed with balanced feed (Nutriavestruz Crescimento - Purina) and kept in a pen with grass ad lib. The birds of both sexes used in the research weighed 23 kg on average and were aged about twelve (12) months old. They were subjected to hydric diet (12 h) before slaughtering by electric shock. The rhea meat showed an average moisture, protein, ash and total lipid contents of 74.1%, 22.8%, 1.5% and 1.6%, respectively. It was noticed the predominance of monounsaturated fatty acids (MUFA) in intramuscular fat (IMF), 42.3% and a high percentage of polyunsaturated fatty acids (PUFA), 29.7%.. The fatty acids found in higher proportion in rhea IMF were: 18:2n-6 (24.33%), 18: 1n-9 (19.25%),16:0 (13.70%),22: 1n9 (11.40%),18:0 (10.66%),15: 1n-10 (8.62%),24: 1n-9 (2.90%) and 20:4n-6 (1.72%). The PUFA/SFA and n-6/n-3 ratios were 1.06 and 31.30, respectively. The consumption of rhea meat is a healthy alternative to red meat as it points to a lower susceptibility to cardiovascular diseases caused by the high consumption of fat comparatively to the consumption of meat from most domesticated animals.

Determination of nitrite in meat products and water using dapsone with combined spot test/diffuse reflectance on filter paper

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do alecrim na defumação da carne de rã (Rana catesbeiana): características sensoriais, composição e rendimento

Este trabalho avaliou o efeito do alecrim na qualidade da carne de rã (Rana catesbeiana) defumada, por meio da análise das características sensoriais, da composição centesimal e do rendimento. Após o abate e a evisceração, as carcaças foram imersas em solução de salmoura (20%) numa proporção de 2:1 (volume da salmoura/peso). Posteriormente, elas foram banhadas em azeite e defumadas a uma temperatura de 50 a 90 °C. O delineamento experimental foi inteiramente casualizado, com 2 tratamentos (T1 = Carcaça de rã defumada com alecrim; T2 = Carcaça de rã defumada sem alecrim) com 16 repetições. Na análise estatística, foi utilizado o programa SAEG 2004, com 5% de significância. As carcaças defumadas apresentaram valores médios de proteína bruta (28,39%), lipídios totais (5,13%) e cinzas (2,79%) superiores comparados aos das carcaças in natura (23,41; 2,29 e 0,85%). Não houve efeito significativo do alecrim na composição centesimal. A carcaça de rã defumada com alecrim apresentou melhor aceitação quanto ao aroma. Nas demais características sensoriais, a presença do alecrim não interferiu nos resultados. A carne de rã pode ser defumada com e sem alecrim, sem interferir na aceitabilidade do produto.

Performance, carcass traits, meat quality and economic analysis of feedlot of young bulls fed oilseeds with and without supplementation of vitamin E

The objective of this research was to evaluate average daily gain (ADG), carcass traits, meat tenderness and profitability of keeping cattle fed different oilseeds and vitamin E in feedlot. A total of 40 Red Norte young bulls with initial average body weight of 339±15 kg were utilized. The experimental design was completely randomized in a 2 × 2 factorial arrangement. The experiment lasted 84 days and experimental diets presented soybeans or cottonseeds as lipid sources associated or not to daily supplementation of 2,500 UI vitamin E per animal. The concentrate:roughage ratio was 60:40. Diets had the same amount of nitrogen (13% CP) and ether extract (6.5%). The data were analyzed by means of statistical software SAS 9.1. Neither vitamin supplementation nor lipid source affected ADG. There was no interaction between lipid source and vitamin supplementation for the variables studied. The inclusion of cottonseed reduced the carcass yield. There was no effect of diets on hot and cold carcass weights or prime cuts. The inclusion of cottonseed reduced the backfat thickness. No effect of experimental diets on the rib-eye area was observed. There was no effect of lipid source or vitamin supplementation on meat tenderness, which was affected, however, by ageing time. Diets with soybeans presented higher cost per animal. The utilization of soybean implied reduction of the gross margin (R$ 59.17 and R$ 60.51 for diets based on soy with and without supplemental vitamin, respectively, vs. R$ 176.42 and R$ 131.79 for diets based on cottonseed). The utilization of cottonseed enables improvement of profitability of feedlot fattening, in spite of negatively affecting some carcass characteristics.

Meat characteristics of Nellore steers fed whole cottonseed

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)