Publication: Valores nutricionais e qualitativos de carnes bovinas (Longissimus thoracis) provenientes de sistemas de produção orgânica e convencional
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Abstract (english)
This study aimed to evaluate the effects of livestock production on organic and conventional management system in relation to meat quality of Nellore male cattle (Bos indicus). Eight animals under organic production system and 15 animals produced under conventional system finished in feedlot for 90 days were used. After slaughter, the carcasses were cooled within 24 to 48 hours and two samples of the Longissimus thoracis were collected with approximately 2.54 cm thick between the 12th to 13th ribs of the left half of each animal. Chemical characteristics were evaluated, such as total lipids (TL) and myofibrillar fragmentation index (MFI). Additional mode was evaluated for characteristics such as shear force (SF), rib eye area (REA), marbling index (IM), backfat thickness (BFT), centesimal composition, total losses (LT) and instrumental coloring. It was found that the organic origin of samples showed best features of instrumental color, considered the main attraction at the time of purchase. The average shear force was lower for organic meat and is positively related to softness. Significant differences between the two groups can also be observed in the total lipid analysis, fat thickness and moisture content, which showed higher values than animals finished in feedlot.
Abstract (portuguese)
O objetivo deste estudo foi avaliar os efeitos da produção de animais sob o sistema de manejo orgânico e convencional em relação à qualidade da carne de bovinos machos Nelore (Bos indicus). Foram utilizados oito animais provenientes do sistema de produção orgânica e 15 animais produzidos sob o sistema convencional terminados em confinamento por 90 dias. Após o abate, as carcaças foram resfriadas no período de 24 a 48 horas, e duas amostras do músculo Longissimus thoracis foram coletadas com aproximadamente 2,54 cm de espessura entre a 12a -13a costelas da meia carcaça esquerda de cada bovino. Foram avaliadas características químicas, como lipídeos totais (LT) e índice de fragmentação miofibrilar (MFI). De modo suplementar, avaliaram-se características como força de cisalhamento (FC), área de olho de lombo (AOL), índice de marmorização (IM), espessura de gordura subcutânea (EGS), composição centesimal, perdas totais (PT) e coloração instrumental. Constatou-se que as amostras de procedência orgânica apresentaram melhores características de coloração instrumental, considerada o principal atrativo no momento da compra. O valor médio de força de cisalhamento foi menor para a carne orgânica, sendo positivamente relacionado com a maciez. Diferenças significativas entre os dois grupos também podem ser observadas nas análises de lipídeos totais, espessura de gordura e teor de umidade, que apresentaram valores superiores em relação aos animais terminados em confinamento.
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This study aimed to evaluate the effects of livestock production on organic and conventional management system in relation to meat quality of Nellore male cattle (Bos indicus). Eight animals under organic production system and 15 animals produced under conventional system finished in feedlot for 90 days were used. After slaughter, the carcasses were cooled within 24 to 48 hours and two samples of the Longissimus thoracis were collected with approximately 2.54 cm thick between the 12th to 13th ribs of the left half of each animal. Chemical characteristics were evaluated, such as total lipids (TL) and myofibrillar fragmentation index (MFI). Additional mode was evaluated for characteristics such as shear force (SF), rib eye area (REA), marbling index (IM), backfat thickness (BFT), centesimal composition, total losses (LT) and instrumental coloring. It was found that the organic origin of samples showed best features of instrumental color, considered the main attraction at the time of purchase. The average shear force was lower for organic meat and is positively related to softness. Significant differences between the two groups can also be observed in the total lipid analysis, fat thickness and moisture content, which showed higher values than animals finished in feedlot., Alimentos, Análises Químicas, Bioquímica Animal, Nutrição Animal, Maciez da carne
Language
Portuguese
Citation
DEMETRA: Alimentação, Nutrição & Saúde, v. 10, n. 1, p. 61-75, 2015.
