Rendimento de carcaça e de cortes comerciais de queixadas criados em cativeiro

Abstract

The objective of this work was to evaluate the carcass and commercial cuts yield of white-lipped peccary (Tayassu pecari) created in captivity. A total of four peccaries with average of live weights of 29.47 ± 3,45 kg were slaughtered and evaluated for hot carcass dressing. The carcasses were cooled in cold chambers (± 2ºC) for 24 hours and the retail cuts yield were evaluated in accordance with the praised ones for lambs. In relation to live weight, the hot carcass dressing was of 53.80%, while head, skin and foot represented 7.13%, 12.55% and 1.59%, respectively. The drip and evaporation weight losses (shrinkage) during refrigeration was of 3.22%. The commercial cuts yield, in relation to cold carcass, in decreasing order, was: leg (29.15%), shoulder (20.85%), rib (12.31%), rib loin (11.97%), neck (10.20%), loin (7.78%) and belly (7.56%). In general the percentage of carcass, skin and retails cuts, were similar to those indexes observed for the conventional species and wild animals, like capybara, demonstrating, therefore, the potentiality of peccaries in meat and leather productions.