Natália Holtz Alves Pedroso Mora

Parâmetros fisiológicos e desempenho para ovelhas Santa Inês e cordeiros ½ Dorper - Santa Inês nas estações verão e inverno

This study aimed to evaluate the physiological parameters and performance of sheep Santa Ines and Dorperlambs ½-SantaInes in summer and winter seasons. 160 Santa Ines sheep and 189 ½ Dorper lambs were used - Santa Ines completely randomized in two treatments, summer: 80 sheep and 92 lambs and winter: 80 sheep and 97 lambs.Was recorded environmental the environmental parameters of air temperature (Ta°C), relative humidity (% RH), wind speed (Vvms- 1) and black globe temperature (Tg°C) and physiological parameters of rectal temperature (Tr°C), respiratory rate (RR mov.min-1) and heart rate (HR beat.min - 1). The body condition of the ewes was measured at birth. In the final third of gestation there was a significant effect P < 0.05) for TR, FR and HR on sheep, where in summer the values were 40.63°C, 102.58 (mov.min-1) and 128,34 (beat.min-1) with 46 ICT, and winter was 38.34°C , 35.71 (mov.min-1), 77.96 (beat.min-1) with ICT of 14. The values of TR, RR and HR at birth and weaning were also significant between the summer and winter seasons. Differences were observed (P < 0.05) for TR, RR and HR of lambs at birth and weaning between summer and winter. The weight at birth (4.51 ± 2.86) and weaning (16.91 ± 3.91) were higher for those born in the summer. During the summer Santa Ines ewes were superior in body condition score, favoring births of heavier lambs and consequently higher weaning weight with higher rate of survival than those found in winter.

Características de carcaça de cordeiras Pantaneiras abatidas com diferentes espessuras de gordura subcutânea

Foram utilizadas 24 cordeiras do grupo genetico Pantaneiro, abatidas com 2,0; 3,0 e 4,0 mm de espessura de gordura, avaliadas por ultrassonografia no Longissimus dorsi. Avaliaram-se caracteristicas quantitativas de carcaca, do lombo e indice de musculosidade da perna. As cordeiras receberam racao completa misturada calculada para ganho de peso diario de 0,300 kg. Foram realizadas avaliacoes por ultrassonografia (entre a 12a e a 13a costela) e pesagens a cada 14 dias, sendo que os abates ocorriam a medida que as cordeiras atingiam a espessura de gordura pre-determinada: 2,0; 3,0 e 4,0mm. Nao houve efeito para rendimento verdadeiro da carcaca, rendimento comercial da carcaca e indice de compacidade da perna. Foi observado maior rendimento do lombo para cordeiras abatidas com 4,0mm de espessura de gordura subcutânea. As espessuras de gordura subcutânea nao influenciaram a area de olho de lombo, porem animais com 4,0 mm apresentaram maiores medidas. Foram observadas diferencas nas proporcoes de musculo, osso e gordura da perna entre as espessuras de gordura subcutânea avaliadas. A musculosidade da perna nao foi influenciada com o aumento da espessura da gordura subcutânea. Com base neste estudo e tambem com as exigencias do mercado consumidor, recomenda-se o abate de animais com aproximadamente 3,00 mm de gordura.

Características quantitativas da carcaça de cordeiros Santa Inês, abatidos com diferentes espessuras de gordura subcutânea

The present work aimed to study the carcass quantitative characteristics of Santa Ines lambs in a feedlot, slaughtered of three different subcutaneous fat thickness (SFT) levels. Were used for a total of 24 uncastrated lambs with 100 days of age and 22.7 ± 3.75kg body weight. The animals were randomly distributed into one of the three groups: slaughtered at 2, 3 and 4mm of subcutaneous fat thickness (SFT) levels, with eight lambs of each SFT. The data analyses was done by SAEG software using Tukey test at 5% significance level. The lambs slaughtered at 2 mm of SFT showed higher yields of liver (2.12%), spleen (0.32%), head (6.69%) and legs (3.08%), however, for higher values of SFT the yields decreased. The carcass source yield, carcass slaughter yield, carcass commercial yield, carcass biological yield, the body weights and carcass weights were influenced by SFT (p < 0.05), the lambs slaughtered at 4 mm SFT showed higher values than the lambs slaughtered at 2 mm SFT. When the level SFT was increased of Longissimus dorsi were found that increased fat proportion, decreased bone proportion and no have effect of muscle proportion. In conclusion, we recommend to slaughter lambs at 3 mm subcutaneous fat thickness level, because this provided better results for carcass quantitative characteristics.

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Ines lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH0h, which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm2), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Ines lambs with a subcutaneous fat thickness of 3.00 mm.

Tecnologia de produção em kafta de carne de ovelhas suplementadas com grão de linhaça

Sixteen sheep was used at the end of reproductive life, divided into two groups of eight animals fed for 60 days with complete ration containing zero or 10% linseed. After the slaughter the legs were deboned and used in kafta processing. Chemical and sensory analyzes were conducted to evaluate consumer acceptance. There was no difference (P>0.05) for moisture (70.49%) and mineral matter (1.28%). The crude protein and total lipids had higher averages for kaftas made with meat from sheep supplemented with linseed. The evaluations demonstrated that this product was accepted by 79.6% of the panelists, and 88.9% of men and 81.2% of women who participated in the sensory panel buy the product. Kaftas has a viable production and nutritional quality, and well accepted by consumers of both genders and age. Kaftas from ewe meat, supplemented with linseed had the highest acceptance, showing positive effect on sensory analysis, which suggests the use of grain to differentiate the product.

Composição química da carne de cordeiros abatidos com diferentes espessuras de gordura subcutânea

Foram utilizados trinta e quatro cordeiros machos nao castrados, sendo 16 Santa Ines (SI) e 18 ½ Dorper + ½ Santa Ines (½ D+ ½ SI). Os animais foram abatidos com 2,0; 3,0 e 4,0mm de espessuras de gordura subcutânea, para verificar o efeito do grupo genetico e espessura de gordura ao abate na composicao quimica da carne de cordeiros. Os cordeiros foram confinados, recebendo racao completa peletizada, calculada para ganho medio diario de 0,30kg. Foram realizadas avaliacoes por ultrassonografia na regiao do lombo entre a 12a e 13a costelas. Para os teores de lipideos totais da carne foram observadas diferencas entre o grupo genetico (SI: 4,78g/100g; ½ D+ ½ SI: 6,45g/100g) e as espessuras de gordura ao abate (2,0mm: 4,77g/100g; 3,0mm: 5,20g/100g e 4,0mm: 6,86g/100g). Foram observadas diferencas para o teor de acidos graxos saturados nas diferentes espessuras ao abate (2,0mm: 26,52g/100g; 3,0mm: 27,07g/100g e 4,0mm: 24,63g/100g). Constatou-se a presenca de um isomero de acido linoleico conjugado, C18:1n 9cis ,11trans. Analisando-se a concentracao total dos acidos graxos insaturados, observou-se que diferentes espessuras de gordura influenciaram significativamente as concentracoes dos acidos graxos poliinsaturados (2,0mm: 8,36g/100g; 3,0mm: 8,54g/100g e 4,0mm:11,18g/100g). A carne de cordeiros demonstrou ser altamente benefica no teor lipidico e de um isomero de Acido Linoleico Conjugado. Nas condicoes de realizacao do experimento a carne de cordeiros com 4,0mm de espessura de gordura subcutânea demonstraram melhor incremento de acidos graxos poli-insaturados em relacao aos demais, melhorando assim a qualidade nutricional da carne tornando-a mais adequada para a alimentacao humana.

Desempenho Produtivo, Econômico e Composição Química da Carne de Cordeiros Santa Inês (SI) e ½ Dorper + ½ Santa Inês (½ DSI), Abatidos com Diferentes Espessuras de Gordura Subcutânea

Foram utilizados trinta quatro cordeiros, sendo 16 Santa Ines (SI) e 18 ½ Dorper + ½ Santa Ines (½ D+ ½ SI), abatidos com diferentes espessuras de gordura subcutânea a fim de verificar o efeito do grupo racial e espessura de gordura ao abate, sobre o desempenho produtivo, economico e a composicao quimica da carne de cordeiros. Os animais permaneceram confinados, do desmame ao abate, recebendo racao completa, calculada para ganho medio diario de 0,300 kg. Foram realizadas avaliacoes por ultrassonografia na regiao do lombo entre a 12a e 13a costelas, os abates foram realizados a medida que os cordeiros atingiam a espessura de gordura pre-determinada: 2,0; 3,0 e 4,0mm. O peso final foi influenciado de maneira positiva pelas espessuras de gordura subcutânea ao abate. Os animais abatidos com 3,0 e 4,0 mm de espessura de gordura subcutânea apresentaram pesos de carcaca fria superiores aos abatidos com 2,0mm. Os animais abatidos com 2,0 e 3,0 mm de espessura de gordura subcutânea tiveram melhor conversao alimentar. Os cordeiros do grupo racial ½ Dorper Santa Ines apresentaram maior renda liquida, e esta aumentou com a espessura de gordura subcutânea dos cordeiros. Recomenda-se a producao de carne de cordeiros utilizando-se o grupo racial ½ Dorper Santa Ines e o abate com 4,0mm de espessura de gordura subcutânea. DOI:10.15528/2176-4158/rcpa.v14n2p215-218