Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/108432
Type: Artigo de periódico
Title: Effect Of Genotype, Finishing System, And Sex On Physiochemical Characteristics Of Goat Meat [efeito Do Genótipo, Do Sistema De Terminação E Do Sexo, Sobre As Características Físico-químicas Da Carne De Cabritos]
Author: Rodrigues L.
Goncalves H.C.
Medeiros B.B.L.
Martins M.F.
Komiyama C.M.
Canizares M.C.
Abstract: Seventy-eight kids of both sexes and five genotypes were used: Alpine, 1/2 Boer + 1/2 Alpine (1/2 BA), 3/4 Boer + 1/4 Alpine, 1/2 Anglo-nubian + 1/2 Alpine and "tricross" (1/2 Anglo-nubian + 1/4 Boer + 1/4 Alpine) with initial average weight of 14.1 ± 2.5. The objective was to evaluate the effect of genotype, finishing system, and sex on the physiochemical characteristics of goat meat. Finishing systems were: ST1 - kid + dam in pasture and ST2 - weaned kid and feedlot. Kids in ST1 were kept in an area with Panicum maximum cv. Tanzania, and after grazing, water and mineral salt/mix were fed ad libitum to the animals. The animals in ST2 were confined in collective pens distributed according to genotypes and received diet with 16% CP and 73% TDN. The values of pH, a* (red content), Cooking Loss (CL), and Ether Extract (EE) percentage were influenced by genotype. Values for red content (a*) and L* (brightness), CL and percentages of moisture, protein, EE, and ash were influenced by the finishing system. Longissimus dorsi muscle from animals 1/2 BA exhibited better physiochemical characteristics. For greater tenderness and higher percentages of fat, consumers should choose female kid goat meat.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0101-20612011000400027
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84855559626&partnerID=40&md5=8e8f29bb239e96840629046991149dd9
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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