Sources and levels of selenium on breast meat quality of broilers

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

Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

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

Polymorphisms in candidate genes and their association with carcass traits and meat quality in Nellore cattle

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

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

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

Uso de cloridrato de zilpaterol em dietas para bovinos nelore confinados

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)

Growth performance and meat quality of heifers receiving different forms of soybean oil in the rumen

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

Beef quality of young Angus x Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods

This work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. Meat and fat color, cooking yield, shear force, sensorial traits and chemical and fatty acid compositions were evaluated. Generally, the beef quality parameters were not affected by the rumen protected lipids; however, supplementation with rumen-protected lipids during the rearing period yielded darker beef and brighter fat and increased beef tenderness in meat aged for 28 days compared to the meat from animals that received only mineral supplementation. In addition, the percent of meat polyunsaturated fatty acids was negatively affected by the inclusion of protected lipids, yielding 5.58 and 3.72% in animals fed with and without rumen-protected lipids, respectively, during the fatting period. (C) 2014 Elsevier Ltd. All rights reserved.

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.

Susceptibilidade ao estresse e qualidade de carne de suínos suplementados com diferentes níveis de Ractopamina

The ractopamine is a β-adrenergic agonist used as a divider of energy in diets for finishing pigs. However, research shows that this additive may effect on welfare and meat quality. In this context, the aim was to evaluate the influence in three levels of inclusion of ractopamine (0, 5 and 10ppm) in commercial pigs diet (castrated, males and females, n = 340) for 28 days pre-slaughter on the welfare and meat quality. The wellbeing was assessed by the behavior of animals, number of skin damages, carcass damages and physiological stress (lactate, cortisol and creatinine phosphokinase). The evaluation of meat quality was performed by analyzing pH, color, drip and cooking loss, shear force and marbling of the longissimus dorsi muscle of 90 selected pigs. There was no influence of treatments on the behavior, the total number of skin damages and carcass damages or concentration of cortisol and lactate. However, levels of the enzyme creatine phosphokinase (CPK) increased in pigs supplemented with ractopamine. This shows that, somehow, this additive led to physiological changes in animals that consumed it. PH and drip loss did not change by the addition of ractopamine in the diet. In contrast, the Longissimus dorsi of pigs that received ractopamine presented less intense red color and no difference was found in L* and b*. The inclusion of ractopamine in the diet reduced the degree of marbling, cooking loss and tenderness of the muscle. Supplementation did not lead to behavioral change, increased incidence of injury, plasma cortisol and lactate and minimal impact on meat quality. However, there was evidence that the animals fed the additive suffered physiological changes

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)

Desempenho, qualidade de carcaça e da carne de cordeiros alimentados com dietas contendo silagens de milho consorciadas ou não com capins tropicais

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Extrato oleoso de urucum na alimentação de frangos de corte

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

Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics

The noteworthy of this study is to predict seven quality parameters for beef samples using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate models. Samples from 61 Bonsmara heifers were separated into five groups based on genetic (breeding composition) and feed system (grain and grass feed). Seven sample parameters were analyzed by reference methods; among them, three sensorial parameters, flavor, juiciness and tenderness and four physicochemical parameters, cooking loss, fat and moisture content and instrumental tenderness using Warner Bratzler shear force (WBSF). The raw beef samples of the same animals were analyzed by TD-NMR relaxometry using Carr-Purcell-Meiboom-Gill (CPMG) and Continuous Wave-Free Precession (CWFP) sequences. Regression models computed by partial least squares (PLS) chemometric technique using CPMG and CWFP data and the results of the classical analysis were constructed. The results allowed for the prediction of aforementioned seven properties. The predictive ability of the method was evaluated using the root mean square error (RMSE) for the calibration (RMSEC) and validation (RMSEP) data sets. The reference and predicted values showed no significant differences at a 95% confidence level.

Desempenho de bovinos cruzados e parâmetros qualitativos de músculos maturados

Pós-graduação em Zootecnia - FCAV