Somatotropina bovina (rbST) recombinante sobre as características físico-químicas da carne de cabritos
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Data
2010
Autores
Rodrigues, Luciana [UNESP]
Medeiros, Brenda Batista Lemos de [UNESP]
Menezes, Jakilane Jacque Leal [UNESP]
Gonçalves, Heraldo Cesar [UNESP]
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Resumo
O objetivo deste trabalho foi avaliar o efeito da somatotropina bovina recombinante (rbST) e do grupo racial na qualidade da carne de caprinos em crescimento. Foram utilizados 23 machos inteiros de três grupos raciais, sendo 8 da raça Alpina (A), 4 ½ Boer + ½ Alpina (½ BA) e 11 ¾ Boer + ¼ Alpina (¾ BA), dos quais 12 receberam rbST (4 A, 2 ½ BA e 6 ¾ BA) e 11 controle (4 A, 2 ½ BA e 5 ¾ BA), com idade média de 129,13±6,71 dias e peso vivo médio de 27,91±3,78 kg. O hormônio de crescimento utilizado foi a somatotropina bovina recombinante (rbST) para os animais do tratamento 1, que receberam o hormônio na quantidade de 0,3 mg kg-1 de peso vivo, a partir dos 45 dias de idade, ajustada em intervalos de 14 dias. Os animais do tratamento 2 (controle) receberam solução salina na mesma dosagem e intervalo. O abate foi realizado 14 dias após a última aplicação do hormônio. As características físico-químicas foram analisadas no músculo Longissimus dorsi. As médias gerais foram: pH final (5,65), perda por cocção (29.7%), perda por exsudação (2,6%), força de cisalhamento (2,9 kgf cm-2), L* (38,0), a* (13,5), b* (2,8), umidade (74,39%), proteína (21,26%), extrato etéreo (2,48%) e cinzas (1,02%). A rbST não influenciou as características de qualidade da carne. Os grupos raciais influenciaram as propriedades físico-químicas do músculo Longissimus dorsi, com melhores resultados na carne de animais mestiços Boer.
The objective of this work was to evaluate the effect of rbST and breed group on the meat quality of goat kid. Twenty-three male goat kids of three breed groups, in which 8 were from the Alpine (A) breed, 4 ½ Boer + ½ Alpine (½ BA) and 11 ¾ Boer + ¼ Alpine (¾ BA) were used. 12 of them received rbST (4 A, 2 ½ BA e 6 ¾ BA) and 11 were control (4 A, 2 ½ BA e 5 ¾ BA), with an average age of 129.13±6.71 days and average live weight of 27.91±3.78 kg. The growth hormone used was bovine recombinant somatotropin (rbST) for animals of treatment 1 that had received the hormone in the amount of 0.3 mg kg-1 of live weight, from 45 days of age, adjusted in intervals of 14 days. Animals from treatment 2 (control) received saline solution in the same dosage and interval. The slaughter was carried out 14 days after the last hormone application. The physico-chemical characteristics were analyzed in the Longissimus dorsi muscle. Overall means were: ultimate pH (5.65), cooking loss (29.7%), drip loss (2.6%), shear force (2.9 kgf cm-2), L* (38.0), a* (13.5), b* (2.8), humidity (74.39%), protein (21.26%), ether extract (2.48%) and ash (1.02%). The rbST did not influenced meat quality characteristics. Breed groups influence the physico-chemical properties of the Longissimus dorsi muscle, with better results in the meat from Boer crossed animals.
The objective of this work was to evaluate the effect of rbST and breed group on the meat quality of goat kid. Twenty-three male goat kids of three breed groups, in which 8 were from the Alpine (A) breed, 4 ½ Boer + ½ Alpine (½ BA) and 11 ¾ Boer + ¼ Alpine (¾ BA) were used. 12 of them received rbST (4 A, 2 ½ BA e 6 ¾ BA) and 11 were control (4 A, 2 ½ BA e 5 ¾ BA), with an average age of 129.13±6.71 days and average live weight of 27.91±3.78 kg. The growth hormone used was bovine recombinant somatotropin (rbST) for animals of treatment 1 that had received the hormone in the amount of 0.3 mg kg-1 of live weight, from 45 days of age, adjusted in intervals of 14 days. Animals from treatment 2 (control) received saline solution in the same dosage and interval. The slaughter was carried out 14 days after the last hormone application. The physico-chemical characteristics were analyzed in the Longissimus dorsi muscle. Overall means were: ultimate pH (5.65), cooking loss (29.7%), drip loss (2.6%), shear force (2.9 kgf cm-2), L* (38.0), a* (13.5), b* (2.8), humidity (74.39%), protein (21.26%), ether extract (2.48%) and ash (1.02%). The rbST did not influenced meat quality characteristics. Breed groups influence the physico-chemical properties of the Longissimus dorsi muscle, with better results in the meat from Boer crossed animals.
Descrição
Palavras-chave
Meat colour, Fat, Longissimus dorsi, Meat pH, Shear force, Cor da carne, Força de cisalhamento, Gordura, Longissimus dorsi, pH da carne
Como citar
Agrária, v. 5, n. 4, p. 606-612, 2010.