Influência do tempo de descanso “ ante mortem" e dieta de melaço sobre os níveis de glicogênio muscular na carne de equinos (equus caballus)

Abstract

Influence of "ante mortem" resting time and molasses diet upon mus­cular glycogen leveis in equines meat ( Equus caballus) were studied. Forty eight samples of triceps brachial and bíceps femoral muscles of twenty four adults and hybrids equines with approximately same weights were analysed. Toe animais were divided before death, in six groups with "ante mortem" resting time of zero, six, fourteen, eighteen and twenty four hours, respectively. Toe animais groups with eighteen hours of rest were divided in two sub-groups and one received water solution with 5% of molasses. Alteration in pH leveis were not observed. Toe glycogen was measured by Pfluger's and Nelson's methods. Toe group with smaller glycogen levei was the group with zero hour of "ante mortem" rest, while the group with higher glycogen leveis was the group with twenty four hours of rest.