Influência do tempo de descanso ante-mortem e dieta de melaço nos índices de ph da carne de equinos (equus cabalus)

Abstract

lnfluence of "ante-mortem" resting time and molasses diet upon pH leveis of equines meat (Equus caballus) were;studied. lt was measured the pH of triceps brachial and bíceps femoral muscles in twenty four adults and hybrids equines with approximately sarne weights. 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 animals groups with eighteen hours of rest were divided in two sub-groups and one received water solution with 5% of molasses. The pH was measured using pH meter nricronal with zero, six, twelve, eighteen, twenty four and thirty hours after death. The group with smaller pH leveis was the group with twenty four hours of .. ante-mortem .. resting. Differences in pH leveis were not observed between the group fed with water solution with 5% of molasses and the group not fed, but with the sarne time of rest.