Influência do genótipo, sexo e peso de abate na composição da carcaça e nas características de qualidade da carne suína. / Influence of genotype, sex and slaughter weight in the carcass composition and quality characteristics of pork meat.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

This experiment consisted of sixteen treatments in a 4x2x2 factorial arrangement, 4 genotypes (Excel – Nn, Line 21 – nn, Maximus – NN and Optimus – NN), 2 sexes (barrows and gilts) and 2 weights (light – 95-100Kg and heavy – 115-120Kg) and 6 repetition. The exams were submitted to the following carcass composition measurements: Cold Carcass Weight (CCW), Loin Eye Area (LEA), Loin Eye Length (LEL), Fat Depth (FD), Lean Meat Percentage (LM%) and Fat (FT) and Muscle (MT) Thickness. Meat quality measurements were also realized: pH, Color (L*a*b*), Drip Loss (DL) and Water Holding Capacity (WHC). The results of this study showed that genotype nn had shown significantly higher values of LEA than another genotypes and significantly lower values of FD than NNM and NNO, and it didn’t differ from genotype Nn. There was a tendency by genotype NNM to show higher values of MT followed by Nn, nn and NNO. Genotype NNO showed higher values to FT and did not differed significantly from NNM and nn, while genotype Nn showed lower values to this characteristic. Genotypes nn and Nn showed significantly higher values of LM% than NNM and NNO. With reference to meat quality, genotype nn has shown lower value of pH24 measured in the muscle Semimenbranosus and higher values of L* and DL than genotypes Nn, NNM and NNO. Genotype NNM had significantly higher values of WHC than nn, Nn and NNO. There was no significant difference between NN and Nn when considered DL. The results above indicate that halothane gene in homozygous (nn) helped to obtain more muscular carcasses. On the other hand, this genotype showed worst meat quality. As a consequence of that, genotype nn has shown higher incidence of pale, soft and exudative meat. With reference to sex, barrows had significantly higher values to CCW, FD, FT, L* and b*, resulting paler meat and heavier and fatter carcass than gilts. Except for LM%, as carcass weight increased there were increases in all the characteristics. The data from this study suggest that there were no meat quality differences between the two slaughter weights.

ASSUNTO(S)

pork meat genótipo food quality carcaça slaughter qualidade dos alimentos abate carcass carne suína genotype

ACESSO AO ARTIGO

Documentos Relacionados