Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate

Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Severino Gonzaga Neto [verfasserIn] Américo Garcia da Silva Sobrinho [verfasserIn] Nívea Maria Brancacci Lopes Zeola [verfasserIn] Carlo Aldrovandi Torreão Marques [verfasserIn] Aderbal Marcos de Azevedo Silva [verfasserIn] José Morais Pereira Filho [verfasserIn] Ângela Cristina Dias Ferreira [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch ; Portugiesisch

Erschienen:	2006

Schlagwörter:	área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition

Übergeordnetes Werk:	In: Revista Brasileira de Zootecnia - Sociedade Brasileira de Zootecnia, 2004, 35(2006), 4, Seite 1487-1495
Übergeordnetes Werk:	volume:35 ; year:2006 ; number:4 ; pages:1487-1495

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1590/S1516-35982006000500031

Katalog-ID:	DOAJ037641344

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245	1	0	\|a Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
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520			\|a Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area.
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650		4	\|a muscularity
650		4	\|a sheep
650		4	\|a tissue composition
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700	0		\|a Aderbal Marcos de Azevedo Silva \|e verfasserin \|4 aut
700	0		\|a José Morais Pereira Filho \|e verfasserin \|4 aut
700	0		\|a Ângela Cristina Dias Ferreira \|e verfasserin \|4 aut
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allfields	10.1590/S1516-35982006000500031 doi (DE-627)DOAJ037641344 (DE-599)DOAJ32dd70c48130467eb927a7322e25296a DE-627 ger DE-627 rakwb eng spa por SF1-1100 Severino Gonzaga Neto verfasserin aut Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture Américo Garcia da Silva Sobrinho verfasserin aut Nívea Maria Brancacci Lopes Zeola verfasserin aut Carlo Aldrovandi Torreão Marques verfasserin aut Aderbal Marcos de Azevedo Silva verfasserin aut José Morais Pereira Filho verfasserin aut Ângela Cristina Dias Ferreira verfasserin aut In Revista Brasileira de Zootecnia Sociedade Brasileira de Zootecnia, 2004 35(2006), 4, Seite 1487-1495 (DE-627)347753302 (DE-600)2078814-9 18069290 nnns volume:35 year:2006 number:4 pages:1487-1495 https://doi.org/10.1590/S1516-35982006000500031 kostenfrei https://doaj.org/article/32dd70c48130467eb927a7322e25296a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 kostenfrei https://doaj.org/toc/1516-3598 Journal toc kostenfrei https://doaj.org/toc/1806-9290 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 35 2006 4 1487-1495
spelling	10.1590/S1516-35982006000500031 doi (DE-627)DOAJ037641344 (DE-599)DOAJ32dd70c48130467eb927a7322e25296a DE-627 ger DE-627 rakwb eng spa por SF1-1100 Severino Gonzaga Neto verfasserin aut Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture Américo Garcia da Silva Sobrinho verfasserin aut Nívea Maria Brancacci Lopes Zeola verfasserin aut Carlo Aldrovandi Torreão Marques verfasserin aut Aderbal Marcos de Azevedo Silva verfasserin aut José Morais Pereira Filho verfasserin aut Ângela Cristina Dias Ferreira verfasserin aut In Revista Brasileira de Zootecnia Sociedade Brasileira de Zootecnia, 2004 35(2006), 4, Seite 1487-1495 (DE-627)347753302 (DE-600)2078814-9 18069290 nnns volume:35 year:2006 number:4 pages:1487-1495 https://doi.org/10.1590/S1516-35982006000500031 kostenfrei https://doaj.org/article/32dd70c48130467eb927a7322e25296a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 kostenfrei https://doaj.org/toc/1516-3598 Journal toc kostenfrei https://doaj.org/toc/1806-9290 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 35 2006 4 1487-1495
allfields_unstemmed	10.1590/S1516-35982006000500031 doi (DE-627)DOAJ037641344 (DE-599)DOAJ32dd70c48130467eb927a7322e25296a DE-627 ger DE-627 rakwb eng spa por SF1-1100 Severino Gonzaga Neto verfasserin aut Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture Américo Garcia da Silva Sobrinho verfasserin aut Nívea Maria Brancacci Lopes Zeola verfasserin aut Carlo Aldrovandi Torreão Marques verfasserin aut Aderbal Marcos de Azevedo Silva verfasserin aut José Morais Pereira Filho verfasserin aut Ângela Cristina Dias Ferreira verfasserin aut In Revista Brasileira de Zootecnia Sociedade Brasileira de Zootecnia, 2004 35(2006), 4, Seite 1487-1495 (DE-627)347753302 (DE-600)2078814-9 18069290 nnns volume:35 year:2006 number:4 pages:1487-1495 https://doi.org/10.1590/S1516-35982006000500031 kostenfrei https://doaj.org/article/32dd70c48130467eb927a7322e25296a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 kostenfrei https://doaj.org/toc/1516-3598 Journal toc kostenfrei https://doaj.org/toc/1806-9290 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 35 2006 4 1487-1495
allfieldsGer	10.1590/S1516-35982006000500031 doi (DE-627)DOAJ037641344 (DE-599)DOAJ32dd70c48130467eb927a7322e25296a DE-627 ger DE-627 rakwb eng spa por SF1-1100 Severino Gonzaga Neto verfasserin aut Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture Américo Garcia da Silva Sobrinho verfasserin aut Nívea Maria Brancacci Lopes Zeola verfasserin aut Carlo Aldrovandi Torreão Marques verfasserin aut Aderbal Marcos de Azevedo Silva verfasserin aut José Morais Pereira Filho verfasserin aut Ângela Cristina Dias Ferreira verfasserin aut In Revista Brasileira de Zootecnia Sociedade Brasileira de Zootecnia, 2004 35(2006), 4, Seite 1487-1495 (DE-627)347753302 (DE-600)2078814-9 18069290 nnns volume:35 year:2006 number:4 pages:1487-1495 https://doi.org/10.1590/S1516-35982006000500031 kostenfrei https://doaj.org/article/32dd70c48130467eb927a7322e25296a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 kostenfrei https://doaj.org/toc/1516-3598 Journal toc kostenfrei https://doaj.org/toc/1806-9290 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 35 2006 4 1487-1495
allfieldsSound	10.1590/S1516-35982006000500031 doi (DE-627)DOAJ037641344 (DE-599)DOAJ32dd70c48130467eb927a7322e25296a DE-627 ger DE-627 rakwb eng spa por SF1-1100 Severino Gonzaga Neto verfasserin aut Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area. área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture Américo Garcia da Silva Sobrinho verfasserin aut Nívea Maria Brancacci Lopes Zeola verfasserin aut Carlo Aldrovandi Torreão Marques verfasserin aut Aderbal Marcos de Azevedo Silva verfasserin aut José Morais Pereira Filho verfasserin aut Ângela Cristina Dias Ferreira verfasserin aut In Revista Brasileira de Zootecnia Sociedade Brasileira de Zootecnia, 2004 35(2006), 4, Seite 1487-1495 (DE-627)347753302 (DE-600)2078814-9 18069290 nnns volume:35 year:2006 number:4 pages:1487-1495 https://doi.org/10.1590/S1516-35982006000500031 kostenfrei https://doaj.org/article/32dd70c48130467eb927a7322e25296a kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 kostenfrei https://doaj.org/toc/1516-3598 Journal toc kostenfrei https://doaj.org/toc/1806-9290 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 35 2006 4 1487-1495
language	English Spanish Portuguese
source	In Revista Brasileira de Zootecnia 35(2006), 4, Seite 1487-1495 volume:35 year:2006 number:4 pages:1487-1495
sourceStr	In Revista Brasileira de Zootecnia 35(2006), 4, Seite 1487-1495 volume:35 year:2006 number:4 pages:1487-1495
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition Animal culture
isfreeaccess_bool	true
container_title	Revista Brasileira de Zootecnia
authorswithroles_txt_mv	Severino Gonzaga Neto @@aut@@ Américo Garcia da Silva Sobrinho @@aut@@ Nívea Maria Brancacci Lopes Zeola @@aut@@ Carlo Aldrovandi Torreão Marques @@aut@@ Aderbal Marcos de Azevedo Silva @@aut@@ José Morais Pereira Filho @@aut@@ Ângela Cristina Dias Ferreira @@aut@@
publishDateDaySort_date	2006-01-01T00:00:00Z
hierarchy_top_id	347753302
id	DOAJ037641344
language_de	englisch spanisch portugiesisch
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Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4&deg;C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. 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callnumber-first	S - Agriculture
author	Severino Gonzaga Neto
spellingShingle	Severino Gonzaga Neto misc SF1-1100 misc área de olho-de-lombo misc carcaça misc composição tecidual misc índice de musculosidade misc ovinos misc rendimento de cortes misc carcass misc cut yields misc loin eye area misc muscularity misc sheep misc tissue composition misc Animal culture Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
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topic_title	SF1-1100 Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate área de olho-de-lombo carcaça composição tecidual índice de musculosidade ovinos rendimento de cortes carcass cut yields loin eye area muscularity sheep tissue composition
topic	misc SF1-1100 misc área de olho-de-lombo misc carcaça misc composição tecidual misc índice de musculosidade misc ovinos misc rendimento de cortes misc carcass misc cut yields misc loin eye area misc muscularity misc sheep misc tissue composition misc Animal culture
topic_unstemmed	misc SF1-1100 misc área de olho-de-lombo misc carcaça misc composição tecidual misc índice de musculosidade misc ovinos misc rendimento de cortes misc carcass misc cut yields misc loin eye area misc muscularity misc sheep misc tissue composition misc Animal culture
topic_browse	misc SF1-1100 misc área de olho-de-lombo misc carcaça misc composição tecidual misc índice de musculosidade misc ovinos misc rendimento de cortes misc carcass misc cut yields misc loin eye area misc muscularity misc sheep misc tissue composition misc Animal culture
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title	Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
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title_full	Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
author_sort	Severino Gonzaga Neto
journal	Revista Brasileira de Zootecnia
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author_browse	Severino Gonzaga Neto Américo Garcia da Silva Sobrinho Nívea Maria Brancacci Lopes Zeola Carlo Aldrovandi Torreão Marques Aderbal Marcos de Azevedo Silva José Morais Pereira Filho Ângela Cristina Dias Ferreira
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author-letter	Severino Gonzaga Neto
doi_str_mv	10.1590/S1516-35982006000500031
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title_sort	características quantitativas da carcaça de cordeiros deslanados morada nova em função da relação volumoso:concentrado na dieta quantitative characteristics of the carcass of morada nova lambs fed different dietary ratios of forage and concentrate
callnumber	SF1-1100
title_auth	Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
abstract	Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area.
abstractGer	Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area.
abstract_unstemmed	Com o objetivo de avaliar a influência da relação volumoso:concentrado sobre a composição tecidual e os rendimentos de carcaça e de cortes comerciais de cordeiros Morada Nova em confinamento, utilizaram-se 18 cordeiros com peso vivo (PV) inicial de 15 kg, distribuídos em seis grupos de três animais (um em cada dieta), de acordo com a relação volumoso(V):concentrado(C): 40:60, 55:45 e 70:30. Foram avaliados os pesos de corpo vazio (PCV), de carcaça quente (PCQ) e de carcaça fria (PCF), a partir dos quais foram calculados os rendimentos biológico (RB), de carcaça quente (RCQ) e de carcaça fria (RCF) e a perda de peso por resfriamento (PPR). A carcaça foi dividida em cinco cortes cárneos (perna, lombo, costelas, paleta e pescoço), os quais foram pesados para cálculo de seus rendimentos em relação ao peso da meia-carcaça. A perna foi dissecada em músculo, osso e gordura e os pesos desses tecidos foram expressos em peso absoluto e em porcentagem da perna. Calcularam-se as relações músculo:osso e músculo:gordura, o índice de musculosidade da perna (IMP) e a área de olho-de-lombo (AOL). O aumento de 30 para 60% de concentrado na dieta elevou os rendimentos de carcaça quente e carcaça fria, assim como o rendimento biológico. Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. The gastrointestinal tract (GIT) was emptied, weighted and the value added to that of blood to obtain the empty body weight (EBW), which was calculated by subtracting SBW from GIT + blood weights. The carcasses were weighted and stored at 4°C within a 24-hours period. The empty body (EBW), hot carcass (HCW) and cold carcass weights (CCW) were all used to calculate the biological (BY), hot carcass (HCY) and cold carcass yields (CCY) as well as the weight loss by cooling process (CWL). The carcass was divided in five cuts (leg, loin, ribs, shoulder clod and neck) that were weighted for calculation of cut yields. The leg was dissected in muscle, bone and fat, and weights of these tissues were expressed in absolute weight and in percentage of leg weight. The muscle:bone and muscle:fat ratios, index of leg muscularity (ILM) and the loin eye area (LEA) were also calculated. Increasing dietary concentrate from 30 to 60% increased not only hot and cold carcass yields but also biological yield. The increasing levels of concentrate in the diet showed no effect on the percentage of leg muscle. However, it was observed an increase in both fat deposition and rib eye area.
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container_issue	4
title_short	Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate
url	https://doi.org/10.1590/S1516-35982006000500031 https://doaj.org/article/32dd70c48130467eb927a7322e25296a http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982006000500031 https://doaj.org/toc/1516-3598 https://doaj.org/toc/1806-9290
remote_bool	true
author2	Américo Garcia da Silva Sobrinho Nívea Maria Brancacci Lopes Zeola Carlo Aldrovandi Torreão Marques Aderbal Marcos de Azevedo Silva José Morais Pereira Filho Ângela Cristina Dias Ferreira
author2Str	Américo Garcia da Silva Sobrinho Nívea Maria Brancacci Lopes Zeola Carlo Aldrovandi Torreão Marques Aderbal Marcos de Azevedo Silva José Morais Pereira Filho Ângela Cristina Dias Ferreira
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doi_str	10.1590/S1516-35982006000500031
callnumber-a	SF1-1100
up_date	2024-07-04T01:58:14.641Z
_version_	1803611846364626944
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Os crescentes teores de concentrado na dieta não afetaram a porcentagem de músculo na perna, mas proporcionaram maior deposição de gordura e maior área de olho-de-lombo.<br<Eighteen lambs averaging initial body weight (BW) of 15 kg were allotted to six groups of three animals (one lamb per diet) and were fed diets with following forage:concentrate ratios (F:C): 1) 40F:60C; 2) 55F:45C; or 3) 70F:30C. Lambs of each group were slaughtered when the animal fed the diet with the highest concentrate level reached 25 kg of BW. Animals were slaughtered after 16 h of fasting (feed and water). After obtaining the slaughter body weight (SBW), animals were anesthetized by electric discharge and killed by bleeding of the carotid arteries and jugular veins. Blood was then collected and weigthed. Soon after evisceration, skin, head and extremities of the fore and rear members were removed. 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Características quantitativas da carcaça de cordeiros deslanados Morada Nova em função da relação volumoso:concentrado na dieta Quantitative characteristics of the carcass of Morada Nova lambs fed different dietary ratios of forage and concentrate

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