Tissue and centesimal composition of the 12th rib of lambs from genetic groups different
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Data
2015-06
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Resumo
This experiment evaluated the effect of genetic
group and slaughter weight on rib eye area,
tissue and centesimal composition of the 12th
rib. Were used lambs Santa Ines, ½ Ile de
France x ½ Santa Ines and ½ Texel x ½ Santa
Ines lambs, slaughtered at different weights (35
and 45kg). After cooling at 4°C for 24 h, the
12th rib was removed for tissue and centesimal.
The experiment was in a 3 (genetic group) x 2
(sex) x 2 (slaughter weight) factorial design and
analyzed using Correlation and Duncan 0.05
means test in SAS®. Texel x Santa Ines animals
had the best potential for quality traits of the
12th rib, with earlier finishing for slaughter. The
lambs slaughtered at 35kg had lowest fat and
highest edible proportion, this being the
recommended slaughter weight.
Descrição
Palavras-chave
Crossbreeding, Edible portion, Fat, Muscle, Cruzamento, Gordura, Músculo, Porção comestível
Citação
LANDIM, Aline Vieira; VASCONCELOS, Angela Maria de; CORRÊA, Marilma Pacheco; COSTA, Hélio Henrique Araújo; FIORAVANTI, Maria Clorinda Soares; LOUVANDINI, Helder; McManus, Concepta. Tissue and centesimal composition of the 12th rib of lambs from genetic groups different. Revista Brasileira de Saúde e Produção Animal, Salvador, v. 16, n. 2, p. 470-479, Apr./June 2015.