tese
Características de carcaça e qualidade de carne de tourinhos Red Norte suplementados com óleos de fritura e soja
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UNIVERSIDADE FEDERAL DE LAVRAS
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Programa de Pós-Graduação
DZO - Programa de Pós-graduação
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Avaliou-se fontes lipídicas na alimentação de tourinhos Red Norte sobre características de carcaça e qualidade da carne durante a maturação. Utilizaram-se 27 tourinhos com peso inicial de 317 ± 33 kg alimentados com dietas experimentais à base de silagem de milho, sendo: 1) sem suplementação lipídica com 3,5% de extrato etéreo (SSL); 2) suplementados com óleo de fritura (SOF) e 3) óleo de soja (SOS), com 7,0 % de extrato etéreo na matéria seca. Os animais foram confinados durante 112 dias, sendo, 28 de adaptação e 84 experimentais, num delineamento inteiramente casualizado. Os animais receberam ração “ad libitum” e foram abatidos com 477, 4 ± 37 kg, em frigorífico industrial. As carcaças foram resfriadas a 1oC por 48h. A suplementação lipídica não influenciou o peso corporal final, peso de carcaça quente, peso de carcaça fria, área de olho de lombo, espessura de gordura subcutânea, perdas por resfriamento, pesos e rendimentos dos cortes dianteiro, traseiro especial, ponta de agulha, composição centesimal, colesterol da carne e gordura subcutânea. O rendimento de carcaça quente foi menor (P<0,05) nos animais SOS. O pH final foi maior (P<0,01) nas carcaças dos animais SOF, assim como a temperatura final (P<0,05), em relação às carcaças dos animais SSL. Houve interação significativa (P<0,01) entre tratamento e dias para força de cisalhamento, intensidade da cor amarela e ângulo de tonalidade e (P<0,05) para índice de saturação. Entretanto, não foi verificado o mesmo efeito para capacidade de retenção de água, perda por cocção, pH, luminosidade e cor vermelha. No dia 0, a força de cisalhamento foi maior (P<0,01) na carne dos animais SSL e menor (P<0,01) nos animais SOF, aos 7 e 14 dias foram semelhantes (P>0,01). Não houve diferença (P>0,01) na carne dos animais suplementados para cor amarela no tempo 0, no entanto, houve diferença (P<0,01) entre estes para ângulo de tonalidade. Para ambas as variáveis, aos 7 e 14 dias a carne de todos os animais diferiram entre si (P<0,01) com as médias dos tratamentos SSL e SOF sempre mantidas acima e abaixo do tratamento SOS, respectivamente. A cor amarela aumentou (P<0,01) durante a maturação na carne dos animais SSL e de 0 para 7 dias nos animais SOS, não sendo influenciada (P<0,01) nos animais SOF. No tempo 0 os índices de saturação para os animais suplementados foram semelhantes entre si (P>0,05) e menor (P<0,05) em relação aos animais SSL. Aos 7 e 14 dias os índices de saturação diferiram entre si (P<0,05) para todos os tratamentos. Para a capacidade de retenção de água, perda por cocção, pH e luminosidade houve efeito de tratamento em todos os tempos de maturação. Para capacidade de retenção de água e pH, a carne dos animais SOF apresentaram maiores médias (P<0,01) e a carne dos animais SSL as menores (P<0,01). As médias das perdas por cocção e luminosidade da carne dos animais SSL foram maiores (P<0.01) e para os animais SOF menores (P<0,01). A suplementação lipídica manteve o padrão das características quantitativas da carcaça. SOF afetou negativamente o pH final da carne.
Lipid sources were evaluated in the feeding of young bulls Red Norte on carcass characteristics and meat quality during maturation. Twenty seven young bulls were used with initial weight of 317 ± 33 kg fed with experimental diets based on corn silage, being: 1) without lipid supplementation with 3.5% ether extract (SLW); 2) supplemented with frying oil (FOS) and 3) soybean oil (OSS), with 7.0% ether extract in dry matter. The animals were confined for 112 days, being, 28 of adaptation and 84 experimental, in a completely randomized design. The animals received feed "ad libitum" and were slaughtered with 477, 4 ± 37 kg, in an industrial frigorific. The carcasses were cooled to 1°C for 48h. The lipid supplementation did not influence the final body weight, hot carcass weight, cold carcass weight, ribeye area, subcutaneous fat thickness, cooling losses, cuts weight and yield forequartert, special hindquarter needle point, composition proximate, cholesterol of meat and subcutaneous fat. The hot carcass yield was lower (P<0.05) in animals OSS. The final pH was higher (P<0.01) in carcasses of animals FOS, as well as the final temperature (P<0.05), in relation the carcasses from animals SLW. There was significant interaction (P<0.01) between treatment and days to shear force, intensity of yellow color and hue angle (P<0.05) for saturation index. However, it was not found the same effect for water retention capacity, cooking loss, pH, luminosity and red color. On day 0, the shear force was higher (P<0.01) for the meat of animals SLW and lower (P<0.01) in animals FOS, at 7 and 14 days were similar (P>0.01). There was no difference (P>0.01) in the meat of animals supplemented for yellow color at time 0, however, there were differences (P<0.01) between them to hue angle. For both variables, at 7 and 14 days the meat of all animals differed (P<0.01) with the average of treatments SLW and FOS always kept above and below the OSS treatment, respectively. The yellow color increased (P<0.01) during maturation in animals SLW and 0 to 7 days in animals SSO, not being influenced (P<0.01) in animals FOS. At time 0 the saturation index for the supplemented animals were similar (P>0.05) and lower (P<0.05) compared to animals WLS. At 7 and 14 days the saturation index differed (P<0.05) for all treatments. For the water retention capacity, cooking loss, pH and luminosity had no effect of treatment at all times of maturation. For water retention capacity and pH, the meat of animals FOS had higher average (P<0.01) and the meat from animals SLW lowest (P<0.01). The average cooking losses and luminosity of the meat from animals SLW were higher (P<0.01) and for the animals FOS lower (P<0.01). The lipid supplementation maintained the pattern of quantitative traits of carcass. FOS negatively affected the final pH of the meat.
Lipid sources were evaluated in the feeding of young bulls Red Norte on carcass characteristics and meat quality during maturation. Twenty seven young bulls were used with initial weight of 317 ± 33 kg fed with experimental diets based on corn silage, being: 1) without lipid supplementation with 3.5% ether extract (SLW); 2) supplemented with frying oil (FOS) and 3) soybean oil (OSS), with 7.0% ether extract in dry matter. The animals were confined for 112 days, being, 28 of adaptation and 84 experimental, in a completely randomized design. The animals received feed "ad libitum" and were slaughtered with 477, 4 ± 37 kg, in an industrial frigorific. The carcasses were cooled to 1°C for 48h. The lipid supplementation did not influence the final body weight, hot carcass weight, cold carcass weight, ribeye area, subcutaneous fat thickness, cooling losses, cuts weight and yield forequartert, special hindquarter needle point, composition proximate, cholesterol of meat and subcutaneous fat. The hot carcass yield was lower (P<0.05) in animals OSS. The final pH was higher (P<0.01) in carcasses of animals FOS, as well as the final temperature (P<0.05), in relation the carcasses from animals SLW. There was significant interaction (P<0.01) between treatment and days to shear force, intensity of yellow color and hue angle (P<0.05) for saturation index. However, it was not found the same effect for water retention capacity, cooking loss, pH, luminosity and red color. On day 0, the shear force was higher (P<0.01) for the meat of animals SLW and lower (P<0.01) in animals FOS, at 7 and 14 days were similar (P>0.01). There was no difference (P>0.01) in the meat of animals supplemented for yellow color at time 0, however, there were differences (P<0.01) between them to hue angle. For both variables, at 7 and 14 days the meat of all animals differed (P<0.01) with the average of treatments SLW and FOS always kept above and below the OSS treatment, respectively. The yellow color increased (P<0.01) during maturation in animals SLW and 0 to 7 days in animals SSO, not being influenced (P<0.01) in animals FOS. At time 0 the saturation index for the supplemented animals were similar (P>0.05) and lower (P<0.05) compared to animals WLS. At 7 and 14 days the saturation index differed (P<0.05) for all treatments. For the water retention capacity, cooking loss, pH and luminosity had no effect of treatment at all times of maturation. For water retention capacity and pH, the meat of animals FOS had higher average (P<0.01) and the meat from animals SLW lowest (P<0.01). The average cooking losses and luminosity of the meat from animals SLW were higher (P<0.01) and for the animals FOS lower (P<0.01). The lipid supplementation maintained the pattern of quantitative traits of carcass. FOS negatively affected the final pH of the meat.
Abstract
Descrição
Tese apresentada à Universidade Federal de Lavras como parte das exigências do Programa de Pós-graduação em Zootecnia, área de concentração em Produção e Nutrição de Ruminantes, para obtenção do título de Doutor.
Área de concentração
Produção e nutrição de ruminantes
Agência de desenvolvimento
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Procedência
Impacto da pesquisa
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RODRIGUES FILHO, M. Características de carcaça e qualidade da carne de tourinhos Red Norte suplementados com óleos de fritura e soja. 2011. 132 p. Tese (Doutorado em Zootecnia) - Universidade Federal de Lavras, Lavras, 2011.