CARCASS COMPOSITION AND QUALITY OF SHEEP WITH DIFFERENT SLAUGHTER BODY WEIGHTS

被引：0
|
作者：
Castro Alves, Luis Gustavo [1 ]
Mendes Fernandes, Alexandre Rodrigo [2 ]
de Vargas Junior, Fernando Miranda [2 ]
da Cunha, Camila Magalhaes [2 ]
Ozaki Hirata, Adriana Sathie [2 ]
da Silveira Osorio, Jose Carlos [3 ]
de Souza, Marcio Rodrigues [4 ]
机构：
[1] Univ Estadual Londrina, Londrina, Parana, Brazil
[2] Fundacao Univ Fed Grande Dourados, Dourados, MS, Brazil
[3] Univ Fed Pelotas, Pelotas, RS, Brazil
[4] Inst Fed Mato Grosso do Sul, Ponta Pora, MS, Brazil
来源：
BOLETIM DE INDUSTRIA ANIMAL | 2020年 / 77卷
关键词：
growth and development; lambs; meat; tissues; yields; TISSUE COMPOSITION; MEAT QUALITY; LAMBS; CUTS;
D O I：
10.17523/bia.2020.v77.e1479
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The aim of this study was to characterize and quantify commercial sheep meat cuts and their tissues in relation to different ranges of slaughter body weight of lambs. One hundred and fifty lambs were divided according to the following slaughter weight ranges: 16 to 20 kg, 21 to 25 kg, 26 to 30 kg, 31 to 35 kg, 36 to 40 kg, and 41 to 45 kg. The commercial meat cuts evaluated were the neck, shoulder, leg, ribs, fixed ribs, floating ribs, loin with void, low. Based on these data, the cut yields in relation to cold carcass weight, fat yield (subcutaneous and intermuscular), muscle yield, and muscle/fat tissue ratio were obtained. Animals slaughtered with 21 to 25 kg exhibited higher shoulder yield than heavier animals slaughtered with 41 to 45 kg. Similar results were obtained for the leg. In general, the commercial cuts of animals slaughtered with lighter weight provided higher muscle yields and lower fat yields. Body weights classified as light and medium exhibited a better tissue ratio, providing a better edible portion to consumers.
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页数：14
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