Rendimento e qualidade da carne de suínos de três linhagens comerciais
Carregando...
Data
2022-11-30
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
Este estudo avaliou as características de carcaça e os atributos de qualidade da carne suína de três linhagens comerciais: Linhagem A (Pietrain x duroc x large white x landrace), Linhagem B (Linhagem A x linha genética Pietran) e Linhagem C (Linhagem A x linha genética Hampshire), e dois sexos (machos castrados e fêmeas), bem como, avaliar a qualidade físico-química e sensorial dentro do músculo longissimus thoracis et lumborum. O Capítulo 1 aborda considerações gerais e revisão de literatura sobre o tema proposto. No Capitulo 2, o objetivo do trabalho foi avaliar a influência do sexo e linhagem genética nas características de carcaça e qualidade físico-química e sensorial da carne suína. Conclui-se que existem efeitos específicos para o tipo de grupo genético e sexo nas características de carcaça e qualidade físico-química da carne suína, no entanto, a qualidade sensorial da carne não foi influenciada. No Capitulo 3, o objetivo do estudo foi analisar a variação intramuscular na qualidade físico-química e sensorial do músculo longissimus thoracis et lumborum (LTL) de suínos de três linhagens comerciais. Conclui-se que o sexo e região anatômica do músculo, influenciam a variação da qualidade físico-química e sensorial da carne ao longo do músculo LTL. Por outro lado, o genótipo suíno influenciou apenas a variação da qualidade físico-química da carne, e não a sua qualidade sensorial ao longo do músculo LTL.
This study aimed to evaluate the carcass traits and meat quality attributes of pigs from three commercial strains (Line A (Pietrain x durac x large white x landrace); Line B (Line A x Pietran genetic line) and Line C (Line The x Hampshire genetic line), and two sexes (castrated males and females), as well as, to evaluate the physical-chemical and sensory quality within the longissimus thoracis et lumborum muscle. Chapter 1 addresses general considerations and literature review on the proposed topic In Chapter 2, the objective of the study was to evaluate the influence of sex and genetic lineage on carcass traits and physical-chemical and sensory quality of pork. It was concluded that there are specific effects for the type of genetic group and sex on traits of carcass and physical-chemical quality of the pork meat, however, the sensory quality of the meat was not influenced. In Chapter 3, the objective of the study was to analyze the intramuscular variation r on the physicalchemical and sensory quality of the longissimus thoracis et lumborum (LTL) muscle from three commercial strains. It is concluded that the sex and anatomical region of the muscle influence the variation in the physicochemical and sensorial quality of the meat along the LTL muscle. On the other hand, the pork genotype only influences the variation in the physicochemical quality of the meat, and not its sensory quality along the LTL muscle.
This study aimed to evaluate the carcass traits and meat quality attributes of pigs from three commercial strains (Line A (Pietrain x durac x large white x landrace); Line B (Line A x Pietran genetic line) and Line C (Line The x Hampshire genetic line), and two sexes (castrated males and females), as well as, to evaluate the physical-chemical and sensory quality within the longissimus thoracis et lumborum muscle. Chapter 1 addresses general considerations and literature review on the proposed topic In Chapter 2, the objective of the study was to evaluate the influence of sex and genetic lineage on carcass traits and physical-chemical and sensory quality of pork. It was concluded that there are specific effects for the type of genetic group and sex on traits of carcass and physical-chemical quality of the pork meat, however, the sensory quality of the meat was not influenced. In Chapter 3, the objective of the study was to analyze the intramuscular variation r on the physicalchemical and sensory quality of the longissimus thoracis et lumborum (LTL) muscle from three commercial strains. It is concluded that the sex and anatomical region of the muscle influence the variation in the physicochemical and sensorial quality of the meat along the LTL muscle. On the other hand, the pork genotype only influences the variation in the physicochemical quality of the meat, and not its sensory quality along the LTL muscle.
Descrição
Palavras-chave
Análises físico-químicas, Análise sensorial, Genótipo, Carne de porco qualidade, Linhagem