| Texto completo | |
| Autor(es): |
Ricardo, H. A.
[1]
;
Fernandes, A. R. M.
[2]
;
Mendes, L. C. N.
[3]
;
Oliveira, M. A. G.
[4]
;
Protes, V. M.
[5]
;
Scatena, E. M.
[3]
;
Roca, R. O.
[1]
;
Athayde, N. B.
[6]
;
Girao, L. V. C.
[7]
;
Alves, L. G. C.
[8]
Número total de Autores: 10
|
| Afiliação do(s) autor(es): | [1] Univ Estadual Paulista UNESP, FCA, BR-18610307 Botucatu, SP - Brazil
[2] UFGD, FCA, BR-79804970 Dourados, MS - Brazil
[3] Univ Estadual Paulista UNESP, FMVA, BR-16050680 Aracatuba, SP - Brazil
[4] Associacao Paulista Criadores Ovinos ASPACO, BR-18650000 Sao Manuel, SP - Brazil
[5] Univ Estadual Paulista UNESP, FMVZ, BR-18618970 Botucatu, SP - Brazil
[6] Embrapa Acre, BR-69900970 Rio Branco, AC - Brazil
[7] Univ Fed Uberlandia, Fac Med Vet FAMEV, BR-38400902 Uberlandia, MG - Brazil
[8] Univ Estadual Londrina, CCA, BR-86051990 Londrina, PR - Brazil
Número total de Afiliações: 8
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Small Ruminant Research; v. 130, p. 141-145, SEP 2015. |
| Citações Web of Science: | 9 |
| Resumo | |
The objective of this study was to determine the differences of carcass traits and meat quality of market lambs between a traditional and an intensive production model. Eighty lambs were obtained from four commercial farms. At the Traditional model 20 lambs were Dorper x Santa Ines and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper x Santa Ines lambs. Animals from intensive model had access to creep feeding until weaning and were fed with a total mixed ration with 90% of concentrate at the finishing. The intensive model provided higher loin eye area and fat thickness, and lower shear force of the loin (P < 0.0001). The Traditional model presented higher rate of polyunsaturated fatty acids (P < 0.01) and lower omega 6:omega 3 rate (P < 0.0001). The loin of the animals from the intensive model presented more intense aroma and taste and higher juiciness and chewiness (P < 0.05). The intensive model produced carcasses with better conformation and fatness and soft meat with better color, taste and texture. (C) 2015 Elsevier B.V. All rights reserved. (AU) | |
| Processo FAPESP: | 09/53559-0 - Definição de parâmetros para a criação e certificação do cordeiro paulista |
| Beneficiário: | Luiz Claudio Nogueira Mendes |
| Modalidade de apoio: | Auxílio à Pesquisa - Pesquisa em Políticas Públicas |