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|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]|
|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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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