composição regional e centesimal da carcaça de cordeiros criados nos sistemas de produção orgânico e convencional regional and centesimal composition of carcass of lambs raised under conventional and organic production models
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2011
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Abstract
Este trabalho foi realizado para avaliar o rendimento dos cortes de carcaça, a área de olho-de-lombo, a composição centesimal e o perfil de ácidos graxos da carne proveniente de cordeiros submetidos aos sistemas de produção orgânico e convencional. Foram utilizados 48 animais Ile de France, com peso corporal médio de 15 kg, distribuídos em dois sistemas de produção, orgânica e convencional e abatidos aos 32 kg de peso corporal. Os sistemas de produção não influenciaram o peso nem o rendimento dos cortes de carcaça, entretanto o comprimento máximo do músculo longissimus dorsi dos cordeiros criados no sistema orgânico foi superior ao dos animais do sistema convencional, assim como a espessura máxima de gordura de cobertura. A profundidade máxima do músculo, a espessura mínima de gordura de cobertura e a área de olho-de-lombo não diferiram entre os tratamentos. Na composição centesimal do músculo longissimus dorsi, apenas a matéria mineral foi influenciada, pois foi menor nos animais do sistema orgânico em relação ao convencional. Para os parâmetros umidade, proteína bruta e gordura, não houve influência dos sistemas de produção. O perfil de ácidos graxos saturados e monoinsaturados não foi influenciado pelos sistemas de produção, entretanto o ácido graxo poliinsaturado C18:2 (linoleico) foi maior na carne dos cordeiros criados no sistema orgânico em comparação aos do sistema convencional. O peso e a porcentagem dos cortes da carcaça são semelhantes entre os cordeiros submetidos aos sistemas de produção orgânico e convencional. A carne daqueles criados no sistema orgânico apresenta maior largura máxima no músculo longissimus dorsi (medida A) e porcentagem do ácido graxo poliinsaturado linoleico e menor teor de matéria mineral.
This study was carried out to evaluate yield of carcass cuts, loin eye area, centesimal composition and fatty acids profile of carcass of meat from lambs raised under organic and conventional systems. Forty-eight Ile de France lambs, with average initial weight of 15 kg were distributed in two production models, organic and conventional, and slaughtered when final body weight reached 32 kg. The production models did not affect weight or yields of carcass cuts; however, the longissimus dorsi muscle of lambs raised in the organic model was longer, compared with conventional system, as well as the maximum thickness of subcutaneous fat. Muscle maximum depth, minimum thickness of subcutaneous fat and eye loin area did not differ between treatments. In the longissimus dorsi muscle centesimal composition, only mineral matter was influenced; it was smaller in the organic model in relation to the conventional model. Moisture, crude protein and fat were not influenced by the treatments. Saturated and monounsaturated fatty acids were not influenced by the treatments; however linoleic acid was higher in meat of lambs submitted to organic the model. Weight and carcass cuts percentage are similar for the lambs submitted to the organic and conventional production models. The meat from those submitted to the organic model presents greater maximum width in the longissimus dorsi muscle (measurement A) and linoleic acid percentage and lower level of mineral matter.
This study was carried out to evaluate yield of carcass cuts, loin eye area, centesimal composition and fatty acids profile of carcass of meat from lambs raised under organic and conventional systems. Forty-eight Ile de France lambs, with average initial weight of 15 kg were distributed in two production models, organic and conventional, and slaughtered when final body weight reached 32 kg. The production models did not affect weight or yields of carcass cuts; however, the longissimus dorsi muscle of lambs raised in the organic model was longer, compared with conventional system, as well as the maximum thickness of subcutaneous fat. Muscle maximum depth, minimum thickness of subcutaneous fat and eye loin area did not differ between treatments. In the longissimus dorsi muscle centesimal composition, only mineral matter was influenced; it was smaller in the organic model in relation to the conventional model. Moisture, crude protein and fat were not influenced by the treatments. Saturated and monounsaturated fatty acids were not influenced by the treatments; however linoleic acid was higher in meat of lambs submitted to organic the model. Weight and carcass cuts percentage are similar for the lambs submitted to the organic and conventional production models. The meat from those submitted to the organic model presents greater maximum width in the longissimus dorsi muscle (measurement A) and linoleic acid percentage and lower level of mineral matter.
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zeola2011revistacomposio
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|---|---|
| Authors | ;Nivea Maria Brancacci Lopes Zeola;Américo Garcia da Silva Sobrinho;Gabriela Milani Manzi |
| Journal | european journal of lipid science and technology |
| Year | 2011 |
| DOI |
10.1590/S1516-35982011001200045
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| URL | |
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