Artículos de revistas
Effect Of Genotype, Finishing System, And Sex On Physiochemical Characteristics Of Goat Meat [efeito Do Genótipo, Do Sistema De Terminação E Do Sexo, Sobre As Características Físico-químicas Da Carne De Cabritos]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 31, n. 4, p. 992 - 997, 2011.
1012061
10.1590/S0101-20612011000400027
2-s2.0-84855559626
Autor
Rodrigues L.
Goncalves H.C.
Medeiros B.B.L.
Martins M.F.
Komiyama C.M.
Canizares M.C.
Institución
Resumen
Seventy-eight kids of both sexes and five genotypes were used: Alpine, 1/2 Boer + 1/2 Alpine (1/2 BA), 3/4 Boer + 1/4 Alpine, 1/2 Anglo-nubian + 1/2 Alpine and "tricross" (1/2 Anglo-nubian + 1/4 Boer + 1/4 Alpine) with initial average weight of 14.1 ± 2.5. The objective was to evaluate the effect of genotype, finishing system, and sex on the physiochemical characteristics of goat meat. Finishing systems were: ST1 - kid + dam in pasture and ST2 - weaned kid and feedlot. Kids in ST1 were kept in an area with Panicum maximum cv. Tanzania, and after grazing, water and mineral salt/mix were fed ad libitum to the animals. The animals in ST2 were confined in collective pens distributed according to genotypes and received diet with 16% CP and 73% TDN. The values of pH, a* (red content), Cooking Loss (CL), and Ether Extract (EE) percentage were influenced by genotype. Values for red content (a*) and L* (brightness), CL and percentages of moisture, protein, EE, and ash were influenced by the finishing system. Longissimus dorsi muscle from animals 1/2 BA exhibited better physiochemical characteristics. For greater tenderness and higher percentages of fat, consumers should choose female kid goat meat. 31 4 992 997 Aberle, E.D., Properties of fresh meat (1994) Principles of Meat Science, pp. 109-116. , In: ABERLE, E. D. et al. (Ed.), 4. ed. 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