Simbióticos e ionóforo em dietas para bovinos mestiços Angus: desempenho, características de carcaça e qualidade de carne

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aditivos fitogênicos na dieta de frangos de corte: desempenho, qualidade de carne e estabilidade oxidativa da carne e sangue

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

Influência da imunocastração (Bopriva®) no ganho de peso, características de carcaça e qualidade da carne de bovinos Nelore

The objective of this study was evaluate the effects of immunocastration on body weight gain, carcass characteristics and meat quality of Nellore beef cattle. Eighty Nellore beef cattle, with initial body weight of 357 +/- 8.63 kg, were placed in feedlots and distributed in two treatments (40 animals per treatments) as follow: one - non-vaccinated bulls and two - immunocastrated bulls (Bopriva (R), Pfizer Animal Health). The animals placed on treatment two were vaccinated in two doses, first application 30 days before they arrive on the feedlots and second on the day they arrive on feedlots. After 67 days of experimental period, was calculated the daily gain of live weight in kg/day of the 80 animals and selected 20 animals from each treatment for the slaughter and carcass evaluations, and ten from each group for the meat analyzes. The data were submitted to analysis of variance. Immunocastrated animals showed lower daily weight gain, hot carcass weight, carcass yield, pH, leg thickness, muscle depth, loin muscle area, carcass muscle percentage, shear force and moisture. However, this animals had higher concentration of lactate and cortisol blood, chest depth, fat thickness, finishing degree, a *, b * and c*, liquid loss in thawing process, myofibrillar fragmentation index and ether extract of meat when compared to non-vaccinated bulss. The immunocastration (Bopriva (R)) is an alternative for improving the quality of meat by the higher fat deposition and by the reduction of the shear force of the meat when compared to non-vaccinated bulls.

Jejum no pré-abate de suínos: bem estar animal e qualidade da carne

In the pre-slaughter management of pigs there are stressors, which depending on the duration or severity, are able to alter the quality of meat. One of the factors considered critical to the welfare is the fasting period in the farm. This practice is fundamental and proven relevance in the production chain. Besides the effects on meat quality and welfare of pigs, fasting is among the main factors responsible for the incidence of skin lesions, can significantly influence the incidence of esophagogastric ulcers and is also important to avoid any contamination of carcasses by gastrointestinal contents. When fasting is done right, it has a positive impact on welfare, meat quality and conditions of welfare during the pre-slaughter management of pigs

Imunocastração e ractopamina na dieta de suínos: implicações na qualidade de carne fresca e melhorada por injeção (enhancement)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Manejo pré-abate de ovelhas de descarte: perdas de peso corporal, qualidade da carne e comportamento animal

The aim of this study was to know the behavior of Santa Inês ewes in different physiological stages during the pre-slaughter management, as well as their body weight loss, blood hematocrit values and meat quality. 21 discard ewes were used, arranged into the following treatments: T1 = ewes which remained in lactation for 60 days with their respective lambs and slaughtered one day after weaning; T2 = ewes which remained in lactation for 60 days with their respective lambs and one more period of approximately 30 days without the lambs and afterwards slaughtered; and T3 = ewes which remained in confinement for 60 days and did not give birth during the year. The weight of ewes after transportation was lower for T1 in comparison with T2. Blood hematocrit values of ewes before and after transportation and after fast in the waiting pen were not different among the treatments, with mean value of 58.50%. We concluded that the quality of meat of discard ewes in different physiological stages is not altered by pre-slaughter management, when correctly performed (avoiding animal stress), concerning meat pH.

Associação genética de características de qualidade de carne e precocidade sexual em animais Nelore (Bos indicus)

Pós-graduação em Genética e Melhoramento Animal - FCAV

Uso de extratos vegetais, vitaminas e sua associação sobre o desempenho, temperamento e qualidade de carne de bovinos nelore confinados com dieta de alto grão

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

Electromyographic study of the longissimus dorsi and iliocostalis lumborum muscles during knee flexion and extension on a plain and on a tilt Roman table

The objective of this paper was to analyse the activity of the longissimus dorsi and the iliocostalis lumborum muscles--components of the erector spinae muscle--in order to determine: their action potentials during the use of a plain and a tilt Roman table; 2) to compare the action potentials of the two muscles; 3) to verify if the action potential of these two muscles remain constant during the arc of movement--knee flexion and extension--divided into angle ranges, and 4) to compare the action potentials of the muscles in movements performed in a free manner and against resistance. Twenty-three young volunteers were studied electromyographically and each muscle received a needle electrode (Mise) and a surface electrode. The results showed that the table model did not determine any difference in the action potential of the muscles and that, on average, the iliocostalis lumborum muscle developed a slightly higher action potential than the longissimus dorsi muscle during the free flexion of knees on the plain table. In more than 70% of the cases, there was no difference between the action potential of the muscles over the various angle ranges of knee flexion and extension. Relatively higher action potentials were recorded during knee flexion and extension against resistance than during the same movements performed in a free manner. This shows that the paravertebral musculature responds better to an overload (8 kg) imposed on the knee flexor group, confirming the stabilizing role of the longissimus dorsi and iliocostalis lumborum muscles during knee flexion and extension on a Roman table.

Duração da eclosão e temperatura de incubação sobre a qualidade dos pintos, seu desempenho e qualidade de carne

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

Comparison of methodologies for assessment of pork loin eye area

The determination of loin eye area (LEA) is one of the most common methods to assess carcass quality and it is possible to adjust calculations to predict meat amount in the carcass which is one of the important features in the classification process. The aim of this study was to compare different methodologies used to determine LEA in swine. Fifteen crossbred pigs, Landrace x Large White, males and females, were slaughtered at 140 days of age. After 24 hours of cooling at 4°C, the Longissimus dorsi muscle was removed from the left half part of carcasses for evaluation of LEA between the 12th and 13th rib. The methods were: point counting on plastic grid of 1 cm2 and 0.25 cm2 (PCGP 1 cm2 and PCGC 0.25 cm2 ), circumference method by Echo Image Viewer (ECHO), circumference method using AutoCad ® program (CAD) and method of weighing paper (WP). The design was completely randomized with 15 replications per treatment and the data were subjected to Pearson correlation and variance analysis. Averages were compared by Tukey test at a significance level of 5%. LEA values were: 35.84, 35.69, 33.86, 34.22 and 36.71 cm2 , for the PCGP 1 cm2 , PCGP 0.25 cm2 , ECHO, CAD and WP methods, respectively. The LEA values determined by methods PCGP 1 cm2 , PCGP 0.25 cm2 and WP were similar; however they were higher than those obtained by the ECHO and CAD methodologies (P<0.0001). PCGP 1 cm2 , PCGP 0.25 cm2 and WP methods may overestimate LEA values. The choice of method to be used should be based on its practicality and availability of resources, since the difference obtained between them is low.

Interferência da distância de transporte e do manejo pré-abate no frigorífico sobre as injúrias na carcaça e qualidade da carne suína

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

The objective of this study was to evaluate the fatty acid composition of the longissimus dorsi muscle in carcasses of 3/4 Bos taurus taurus 1/4 Bos taurus indicus steers fed different sources of fatty acids. Thirty-six steers aged 14 months, with a mean live weight of 320 kg, were fed the following diets for 96 days:1) control diet, containing no supplemental fat source; 2) CaSFA, diet containing 50 g calcium salts of fatty acids per kg total dry matter; 3) CS diet, containing 210 g cottonseed per kg total dry matter. The fatty acid composition of the longissimus dorsi muscle was determined by gas chromatography. No difference in slaughter weight, carcass weight, backfat thickness, or longissimus dorsi muscle area was observed between animals receiving the diets CaSFA and CS. Animals consuming the two fat-supplemented diets presented higher concentrations of oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids, corresponding to an average 80.76% of total fatty acids, and higher concentrations of vaccenic acid (C18:1 t11) in the muscle when compared with the control group. Supplementation of the diet of feedlot crossbred steers with CaSFA or cottonseed did not promote significant alterations in the lipid composition of the longissimus dorsi muscle.

Growth, carcass characteristics, chemical composition and fatty acid profile of the longissimus dorsi muscle in goat kids fed diets with castor oil

The objective in this study was to determine growth, carcass characteristics, chemical composition and fatty acid profile of the longissimus dorsi of crossbred Boer x Saanen kids fed castor oil. Twenty-four kids (12 males and 12 females) were assigned in a randomized complete block design with two treatments and twelve replications. Blocks were defined according to weight, gender and initial age of animals for the evaluation of performance. The experimental treatments consisted of two diets containing 900 g concentrate/kg: a control diet (without addition of oil) and another containing castor oil at 30 g/kg (on a dry matter basis). After they reached an average body weight of 25 kg, males were slaughtered for the evaluation of carcass characteristics, chemical composition and fatty acid profile of the longissimus dorsi muscle. The addition of castor oil in the diet did not affect the intake of dry matter, crude protein and neutral detergent fiber; the average daily gain; and feed conversion, but increased the ether extract intake. No difference was observed for the carcass characteristics, chemical composition of the meat, concentration of C18:2 cis-9, trans-11 (CLA) and total concentration of saturated, monounsaturated and polyunsaturated fatty acids and their relations; however, there was increase in the concentrations of C18:2 trans-10, cis-12 (CLA) and C20:4 omega-6. The addition of castor oil to the diet of crossbred Boer x Saanen kids containing a high content of concentrate did not promote benefit to the characteristics evaluated.

Estratégias de sinalização da qualidade da carne suína ao consumidor final

A suinocultura destaca-se na economia brasileira. Contudo, avaliando-se o consumo interno da carne suína in natura, observa-se uma estagnação em patamares baixos. O artigo tem como objetivo analisar as principais iniciativas adotadas pelo Sistema Agroindustrial (SAG) da carne suína no Brasil visando sinalizar qualidade aos consumidores. Devido à marcante assimetria de informações, ressalta-se a importância da organização da cadeia produtiva, melhor direcionando esforços para a expansão do mercado interno. Este trabalho sugere ações visando aprimorar a coordenação deste SAG com vistas à melhoria na qualidade da carne ao consumidor e à redução da informalidade.