Erika Cristina Rodrigues

Physicochemical parameters and fatty acid profiles in Angus and Nellore cattle finished on pasture.

This work was carried out to evaluate the characteristics of meat quality, centesimal composition and lipid compounds (cholesterol and fatty acids) of longissimus thoracis muscle in Angus (n=30) and Nelore (n=30) bulls, at 36 months of age and 250 kg of carcass weight, finished in pasture. The results for pH, lightness, redness, cooking loss were similar among genetic groups. However, samples of Angus showed higher yellowness (4.87 and 4.04) and lower Warner-Bratzler shear force (7.86 and 9.13 kg) than samples of Nelore. Centesimal composition was similar among groups. Cholesterol was higher in Angus than in Nelore (45.45 and 39.99 mg/100g). The fatty acids C14:0, C14:1 cis 9, C18:1 trans, C18:2n-6, C18:3n-3, C18:2 cis 9, trans 11 (CLA), total of n-3 and total of polyunsaturated fatty acids were higher in Nelore than in Angus. However, the total for saturated and monounsaturated fatty acids were similar among groups. The ratio n-6/n-3 was lower in Nelore (1.58) than in Angus (1.88). Genetic groups of bovines finished on pastures affect Warner-Bratzler shear force, cholesterol and fatty acids profile. In fatty acids, this effect is more pronounced in polyunsaturated C18:1 trans, C18:2 cis 9, trans 11 and C18: 3n-3, suggesting that the Angus and Nelore breeds might differ in the metabolism of biohydrogenation. Thus, for animals finished in pasture, meat from Nelore is more nutritious than from Angus, even though it is not as tender as the one from Angus because it shows smaller percentage of cholesterol and higher levels of n-3 fatty acids, CLA and CLA precursor (C18:1 trans).

Composição proximal e qualidade da carne de frangos das linhagens Paraíso Pedrês e Pescoço Pelado

Neste trabalho foram avaliadas as caracteristicas fisico-quimicas da carne de frangos de duas linhagens (Paraiso Pedres e Pescoco Pelado) criados em sistema semiextensivo, machos e femeas, abatidos aos 65, 75, 85 e 95 dias. As caracteristicas analisadas nos cortes peito e coxa foram umidade, proteina, extrato etereo, cinzas, cor (CIEL*a*b*), pH final e perda de peso por coccao. As femeas da linhagem Paraiso Pedres apresentaram no peito mais gordura (0,86%) em comparacao aos machos das linhagens Paraiso Pedres (0,63%) e Pescoco Pelado (0,57%). A coxa das aves da linhagem Pescoco Pelado aos 85 dias apresentou maior umidade e menor porcentagem de gordura em comparacao a linhagem Paraiso Pedres, e aos 95 dias, as femeas Paraiso Pedres apresentaram mais gordura que os machos. A cor amarela (b*) no peito foi mais intensa nas aves Pescoco Pelado (6,24) que nas aves Paraiso Pedres (5,41). Tambem foi mais intensa nas femeas (6,47) que nos machos (5,18). A cor da coxa nas aves Pescoco Pelado foi mais amarelada aos 95 dias (6,87) que aos 85 dias (5,90). Aves da linhagem Pescoco Pelado podem fornecer cortes mais magros, no caso dos machos, e com coloracao mais amarelada, no caso das femeas, que aves da linhagem Pescoco Pelado.

Physicochemical properties of meat from Bos taurus and Bos indicus

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1oC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

Composição lipídica de carne bovina de grupos genéticos taurinos e zebuínos terminados em confinamento

This study was carried out to evaluate total lipids (TL), cholesterol and fatty acids (FA) in the longissimus dorsi muscle of Bos taurus (n=40) and Bos indicus (n=40) bulls, aged 30-36 months and 240-270 kg carcass weight, finished in the feedlot for 90 days. The total lipids content was similar in both groups. Cholesterol was higher in Bos indicus (66.95 mg/100 g) than in Bos taurus (37.37 mg/100 g). For saturated fatty acids, the means for C14:0 and C18:0 were higher in Bos indicus (3.52 and 22.45%), than in Bos taurus (3.08 e 18.67%). The C16:0 was higher in Bos taurus (26.14%), as compared to Bos indicus (24.77%). For monounsaturated fatty acids (MUFA), Bos taurus had higher levels of C14:1 cis9, C16:1 cis9, C18:1 cis9, ΣMUFA but lower levels of C:18:1 trans. For polyunsaturated fatty acids (PUFA), Bos taurus presented higher percentages of C18:3 n-3, C20:4 n-6 and C22:5 n-3. The C18:2 n-6, CLA, C20:5 n-3, C22:6 n-3, ΣPUFA and Σn-6 FA were similar between the groups. The ratio n-6/n-3 was lower in Bos taurus (4.63) than in Bos indicus (5.70). In general, there was a genetic influences in the cholesterol and fatty acids of cattle profile, and this effect was more pronounced for saturated and monounsaturated fatty acids.

Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

Com o objetivo de caracterizar a carne de jacare-do-pantanal, 20 pecas (cortes comerciais) foram obtidas de cinco carcacas de animais oriundos de zoocriadouros (Caceres - MT), abatidos com peso entre 2,5 a 3,0 kg. Os cortes comparados foram: file de cauda, file de dorso, file de lombo e membros. As caracteristicas fisico-quimicas de perda de peso por cozimento (medias com variacao de 38,99 a 42,28 %); forca de cisalhamento (2,29 a 2,50 kgf) e o componente de cor luminosidade (54,01 a 56,02) foram semelhantes nos diferentes cortes. O teor de vermelho foi mais elevado (P<0,05) em membros (2,38), do que em file de lombo, de cauda e de dorso (-0,54; -0,53 e 1,92, respectivamente). Na composicao quimica, nao houve diferenca entre cortes para a proteina. Os valores foram diferentes em relacao a umidade, gordura e cinzas. O corte file de cauda mostrou (P<0,05) maior percentual de gordura (0,54 %), do que os cortes: file de lombo, file de dorso e membros (0,29; 0,40 e 0,34%, respectivamente). A carne dessa especie apresenta cortes com aparencia muito clara, semelhante a coloracao de pescado e quando cozidos, apresentam maciez elevada. Embora os cortes apresentem reduzidos percentuais de lipidios totais, o corte file de cauda tem mais gordura do que os demais.

Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain

Physicochemical properties and fatty acid profiles of meat from Bos indicus, Bos taurus and crossbred B. taurus×B. indicus bullocks (n=216), finished on pasture or grain, were used to estimate the effects of heterosis. Meat quality and fatty acid profiles generally benefited with crossbreeding, but the advantages from heterosis differed among finishing systems. The Warner-Bratzler shear-force in fresh and aged meat was reduced due to heterosis in pasture-finishing, but the effect was minor under grain-finishing. With pasture-finishing, heterosis caused an increase of 5% in CLA concentration, but few other changes in fatty acid profiles. In grain-finishing, heterosis caused a reduction in intramuscular fat and cholesterol, increased amounts of PUFA, n-6 fatty acids and PUFA/SFA ratio, and a decline in atherogenic index. The Δ(9) desaturase estimated activity in crossbreds showed a behavior close to B. indicus, suggesting the existence of few loci and a dominance genetic effect on enzymes involved in fatty acid synthesis and metabolism.

Avaliação físico química da carne de jacaré-do-pantanal (Caiman yacare Daudin 1802) de idades diferentes

Com o objetivo de avaliar a composicao quimica e fisica da carne de jacare-do-pantanal (Caiman yacare Daudin 1802), de idades diferentes, foram coletadas amostras de dois cortes de 10 jacares-do-pantanal, sendo: 05 animais 14 meses e 05 animais com 26 meses, criados em cativeiro. Os cortes utilizados foram file da cauda e file do dorso. Foram determinados na composicao quimica: umidade, proteina, extrato etereo e cinzas; e na composicao fisica: perda de peso por cozimento (PPC) e forca de cisalhamento (FC). Houve interacao (P<0,05) para umidade e para forca de cisalhamento (FC). Os animais com 14 meses apresentaram media de umidade mais elevada (76,75%) no file de cauda do que os animais de 26 meses (74,48%). As medias de extrato etereo variaram de: 0,40% a 0,54% entre os cortes para os animais de 14 meses e de 0,51% a 0,84% para os animais de 26 meses. Os valores de proteina encontrados foram: 23,57% no file de cauda e 24,37% no file de dorso nos animais de 14 meses; e de 24,26% no file de cauda e 23,74% no file de dorso para os animais de 26 meses. O valor medio da PPC nos animais com 14 meses foi maior (40,02%), do que nos animais de 26 meses (33,82%). As medias de FC foram maiores nos animais com 26 meses (4,47 kgf). O corte dorso apresentou medias superiores de FC (3,81 kgf) em relacao ao corte da cauda. Os animais abatidos com idade de 14 meses apresentaram carne mais macia e valores de extrato etereo inferiores aos animais abatidos com 26 meses, demonstrando por estes parâmetros uma melhor qualidade fisica e quimica.