Antonia Lucivânia de Sousa Monte

Rendimento de cortes comerciais e composição tecidual da carcaça de cabritos mestiços

Carcass composition related to commercial cuts and tissue composition (muscle, bone and fat) from leg, loin and shoulder of kid goats crossbred Anglo-Nubian or Boer were evaluated in 20 kids from two different genetic groups (13 ½ Anglo-Nubian × ½ Undefined Breed - UB and 7 ½ Boer × ½ UB). The animals were slaughtered at 10 months of age and average body weight of 29 kg ± 0.08. After 24 hours of cooling (2oC), the carcasses were separated in the cuts: leg, loin (fore loin and rear loin), shoulder, breast, rib, neck and flank for the determination of yields related to cold carcass weight. After that, leg, loin (fore loin and rear loin )and shoulder were dissected in muscle, fat and bone tissues to estimate muscle:bone (MBR) and muscle:fat (MFR) ratios. The average yields for the cuts were: 30.8% of leg, 25.1% of loin (17.9% fore loin and 7.0% rear loin), 22.0% of shoulder, 4.8% of breast, 6.9% of neck, 4.8% of rib, and 5.6% of flank. No significant effect of genetic groups on cut yields was detected, except for the rib, that was higher for Anglo-Nubian × UB (5.12%) than for Boer × UB (4.49%). %). In Boer × UB kids, muscle tissue yield (61.05%), MBR (3.91) and MFR (6.85) were higher, while for Anglo-Nubian × UB yield were higher for fat (10.23%) and bone (16.79%) tissues. The carcass from crossbred Boer × UB kids showed higher muscle tissue in the cuts of major commercial value than that from Anglo-Nubian × UB kids.

Características da carcaça de caprinos mestiços Anglo-Nubiano, Boer e sem padrão racial definido

The aim of this work was to study the carcass characteristics of three genetic groups: ¾ Anglo-Nubian (n=21), ¾ Boer (n=22) and undefined breed (n=21). The animals were slaughtered at three different weights: 20, 25 and 30kg of live weight. It was evaluated the yield and the conformation carcass characteristics as well as the losses by cooling. The results showed no interaction genetic group and slaughter weight in all studied variables. The genotype had significant effect (P 0.05) between genetic groups and weight at slaughter. In conclusion, ¾ Boer and ¾ Anglo-Nubian crossbreed kids had presented similar characteristics of yield and conformation carcass, both superior to the SRD, being therefore more indicated for meat production.

Caracterização química da carne de cabrito da raça Moxotó e de cruzas Pardo Alpina x Moxotó

The objective of this study was to evaluate chemical composition of kid meat of Moxoto (MOX), ¾ Pardo Alpina x ¼ Moxoto (3/4 PAMOX) and ½ Moxoto x ½ Pardo Alpina (1/2 PAMOX) crossbreed goats. Average age of kids at slaughter was 72 days. Kids were fed with cow milk and a protein supplement. Meat analysis showed average values ranging from 77.80% to 80.25% for moisture; from 15.90% to 19.08% for protein; from 1.12% to 1.21% for fat and from 1.29% to 2.03% for ash. For mineral composition, average values ranged from 5.62 mg/100 g to 8.21 mg/100 g for calcium; from 156.97 mg/100 g to 196.25 mg/100 g for phosphorus; from 0.26 mg/100 g to 0.48 mg/100 g for iron; from 16.25 mg/100 g to 23.72 mg/100 g for magnesium; from 59.20 mg/100 g to 78.79 mg/100 g for sodium and from 259.69 mg/100 g to 292.24 mg/100 g for potassium. Genetic groups showed significative differences for composition of moisture, protein and ash values and for mineral composition, in all measured elements. Fat content values did not show statistical differences between goat genetic groups.

Características de carcaça e componentes de peso vivo de bezerros recebendo diferentes dietas líquidas

This research evaluated the influence of different liquid diets on carcass yield, and components of retail cuts weight of crossbred calves slaughtered at 60 days of age. It was used 24 crossbred calves distributed in a completely randomized design with four treatments and six replications: whole milk, 50% whole milk + 50% of cheese whey, 50% whole milk + 50% cheese whey supplemented with a whole egg; whole milk and 50% + 50% of cheese whey supplemented with a egg added with biotin. It was evaluated intake, weight gain and slaughter weight. After slaughter at 60 days, it was collected all data related to carcass characteristics, commercial cut yields and components of body weight. The data were analyzed using ANOVA and Tukey mean comparison (P<0.05). The substitution of milk by cheese whey in nature can be adopted as a way to reduce the cost of production in lactating since such a substitution will not adversely interfere with the development of animals.