Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento
Ano de defesa: | 2007 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
|
Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Zootecnia
|
Departamento: |
Instituto de Zootecnia
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://tede.ufrrj.br/jspui/handle/tede/584 |
Resumo: | Meat characteristics of ? Guzer? x ? Simmental x ? Nellore (GG1); ? Guzer? x ? Limousin x ? Nellore (GG2) and ? Guzer? x ? Simbrasil x ? Nellore (GG3) heifers were evaluated. Each experimental group was constituted by eight animals. The females were finished in feedlot and presented respective average weights to GG1; GG2 and GG3 of 379,33 ? 13.65; 378.00 ? 11.53 kg and 382.83 ? 9.25 kg at the feedlot beginning and 446.00 ? 10.07 kg; 441.00 ? 10.54 kg e 449.00 ? 11.53 kg in the slaughter occasion. The heifers consumed a diet with 12.5% of crude protein and 73.5% of total digestible nutrients (TDN). The roughage was constituted by millet grass and the concentrate by sorghum. cottonseed. limestone and sugar cane residue. There was no significant difference (P>0.05) to the percentages of damp (74.12; 75.12% and 75.65%). ether extract (1.98; 2.30% e 2.22%). crude protein (23.19; 22.15% and 22.29%)). defrosting loss (6.54; 5.89% and 6.03%). as well as to the averages obtained to coloration (4.38; 4.50 and 4.38). texture (4.63; 4.50 e 4.38). firmness (4.38 and 4.63). taste (8.38 and 8.63). juiciness (8.63; 8.50 and 8.38) and tenderness (8.25 and 7.75) evaluated by panel method. . The meat from GG2 and GG3 animals. presented major losses on coction (25.92% and 27.46% vs 21.95%) and superior mineral contents (4.31% e 4.40% vs 3.87%) in relation to GG1. Considering the experimental conditions and the evaluated genetic groups. it was concluded that ? Guzer? x ? Limousin x ? Nellore. and ? Guzer? x ? Simbrasil x ? Nellore heifers present similar meat quality observed by the homogeneity existent between the groups to the evaluated characteristics. The taurine genotype until 25% does not promote differences in meat sensorial items and losses by defrosting. except to minor losses on coction and mineral contents influence by the Simmental genotype. |
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Rodrigues, Victor Cruz487.126.807-10http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4707792D3Araujo, Alexandre Herculano Borges de870.960.567-34http://lattes.cnpq.br/3144746018853286094.240.967-12http://lattes.cnpq.br/9519531521013195Oliveira, ?rika Cristina Dias de2016-04-28T14:59:46Z2009-08-112007-11-13OLIVEIRA, ?rika Cristina Dias de. Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento. 2007. 38 f. Disserta??o (Mestrado em Zootecnia) - Instituto de Zootecnia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2007.https://tede.ufrrj.br/jspui/handle/tede/584Meat characteristics of ? Guzer? x ? Simmental x ? Nellore (GG1); ? Guzer? x ? Limousin x ? Nellore (GG2) and ? Guzer? x ? Simbrasil x ? Nellore (GG3) heifers were evaluated. Each experimental group was constituted by eight animals. The females were finished in feedlot and presented respective average weights to GG1; GG2 and GG3 of 379,33 ? 13.65; 378.00 ? 11.53 kg and 382.83 ? 9.25 kg at the feedlot beginning and 446.00 ? 10.07 kg; 441.00 ? 10.54 kg e 449.00 ? 11.53 kg in the slaughter occasion. The heifers consumed a diet with 12.5% of crude protein and 73.5% of total digestible nutrients (TDN). The roughage was constituted by millet grass and the concentrate by sorghum. cottonseed. limestone and sugar cane residue. There was no significant difference (P>0.05) to the percentages of damp (74.12; 75.12% and 75.65%). ether extract (1.98; 2.30% e 2.22%). crude protein (23.19; 22.15% and 22.29%)). defrosting loss (6.54; 5.89% and 6.03%). as well as to the averages obtained to coloration (4.38; 4.50 and 4.38). texture (4.63; 4.50 e 4.38). firmness (4.38 and 4.63). taste (8.38 and 8.63). juiciness (8.63; 8.50 and 8.38) and tenderness (8.25 and 7.75) evaluated by panel method. . The meat from GG2 and GG3 animals. presented major losses on coction (25.92% and 27.46% vs 21.95%) and superior mineral contents (4.31% e 4.40% vs 3.87%) in relation to GG1. Considering the experimental conditions and the evaluated genetic groups. it was concluded that ? Guzer? x ? Limousin x ? Nellore. and ? Guzer? x ? Simbrasil x ? Nellore heifers present similar meat quality observed by the homogeneity existent between the groups to the evaluated characteristics. The taurine genotype until 25% does not promote differences in meat sensorial items and losses by defrosting. except to minor losses on coction and mineral contents influence by the Simmental genotype.As caracter?sticas da carne de novilhas ? Guzer? x ? Simental x ? Nelore (GG1) ; ? Guzer? x ? Limousin x ? Nelore (GG2) e ? Guzer? x ? Simbrasil x ? Nelore (GG3) foram avaliadas. Cada grupo experimental era constitu?do por oito animais. As f?meas foram terminadas em confinamento e apresentaram pesos m?dios respectivos para GG1; GG2 e GG3 de 379,33 ? 13,65; 378,00 ? 11,53 kg e 382,83 ? 9,25 kg no in?cio do confinamento e 446,00 ? 10,07 kg ; 441,00 ? 10,54 kg e 449,00 ? 11,53 kg na ocasi?o do abate. As novilhas consumiram uma dieta com 12,5% de prote?na bruta e 73,5% de nutrientes digest?veis totais (NDT). O volumoso foi constitu?do por silagem de milheto e o concentrado a base de sorgo, caro?o de algod?o, calc?rio calc?tico e mela?o. N?o houve diferen?a significativa (P>0,05) para as percentagens de umidade (74,12; 75,12% e 75,65%), extrato et?reo (1,8; 2,30% e 2,22%), prote?na bruta (23,19; 22,15% e 22,29%) e perda no descongelamento (6,54; 5.89% e 6,03%), bem como para as m?dias obtidas para colora??o (4.38; 4,50 e 4,38), textura (4,63; 4,50 e 4,38), firmeza (4,38 e 4,63), sabor (8,38 e 8,63), sucul?ncia (8,63; 8,50 e 8,38) e maciez (8,25 e 7,75) avaliadas pelo m?todo do painel. As carnes das novilhas GG2 e GG3 apresentaram maiores perdas na coc??o (25,92% e 27,46% vs 21,95%) e teores mais elevados de mat?ria mineral (4,31% e 4,40% vs 3,87%) em rela??o ao GG1. Considerando as condi??es experimentais e os grupos gen?ticos avaliados, conclui-se que novilhas ? Guzer? x ? Limousin x ? Nelore, e ? Guzer? x ? Simbrasil x ? Nelore apresentam carne de qualidade semelhante observada pela homogeneidade existente entre os grupos para as caracter?sticas estudadas. O grau de sangue taurino em at? 25% n?o promove diferen?a na carne para os itens sensoriais e perdas por descongelamento, com exce??o da menor perda por coc??o e teor de minerais influenciado pelo sangue Simental.Made available in DSpace on 2016-04-28T14:59:46Z (GMT). No. of bitstreams: 1 2007 - ?rika Cristina Dias de Oliveira.pdf: 213966 bytes, checksum: dbf8cfca7211b798b6da84c3d31f3aa5 (MD5) Previous issue date: 2007-11-13application/pdfhttps://tede.ufrrj.br/retrieve/14611/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/18709/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/25009/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/31416/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/37773/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/44177/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/50545/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/56977/2007%20-%20%c3%89rika%20Cristina%20Dias%20de%20Oliveira.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em ZootecniaUFRRJBrasilInstituto de Zootecniacruzamentosf?measmaciezcrossbreedsfemalestendernessZootecniaCaracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamentoMeat characteristics of heifers from different genetic groups in feedlotinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2007 - ?rika Cristina Dias de Oliveira.pdf.jpg2007 - ?rika Cristina Dias de Oliveira.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/tede/584/17/2007+-+%C3%89rika+Cristina+Dias+de+Oliveira.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD517TEXT2007 - ?rika Cristina Dias de Oliveira.pdf.txt2007 - ?rika Cristina Dias de Oliveira.pdf.txttext/plain79749http://localhost:8080/tede/bitstream/tede/584/16/2007+-+%C3%89rika+Cristina+Dias+de+Oliveira.pdf.txt127c5ef6b805108f3b092d7081854616MD516ORIGINAL2007 - ?rika Cristina Dias de Oliveira.pdf2007 - ?rika Cristina Dias de Oliveira.pdfapplication/pdf214172http://localhost:8080/tede/bitstream/tede/584/1/2007+-+%C3%89rika+Cristina+Dias+de+Oliveira.pdfe1a87be4e7022fcb91427acb89073d90MD51tede/5842022-06-13 13:39:30.121oai:localhost:tede/584Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-06-13T16:39:30Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
dc.title.por.fl_str_mv |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
dc.title.alternative.eng.fl_str_mv |
Meat characteristics of heifers from different genetic groups in feedlot |
title |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
spellingShingle |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento Oliveira, ?rika Cristina Dias de cruzamentos f?meas maciez crossbreeds females tenderness Zootecnia |
title_short |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
title_full |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
title_fullStr |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
title_full_unstemmed |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
title_sort |
Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento |
author |
Oliveira, ?rika Cristina Dias de |
author_facet |
Oliveira, ?rika Cristina Dias de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rodrigues, Victor Cruz |
dc.contributor.advisor1ID.fl_str_mv |
487.126.807-10 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4707792D3 |
dc.contributor.advisor-co1.fl_str_mv |
Araujo, Alexandre Herculano Borges de |
dc.contributor.advisor-co1ID.fl_str_mv |
870.960.567-34 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3144746018853286 |
dc.contributor.authorID.fl_str_mv |
094.240.967-12 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9519531521013195 |
dc.contributor.author.fl_str_mv |
Oliveira, ?rika Cristina Dias de |
contributor_str_mv |
Rodrigues, Victor Cruz Araujo, Alexandre Herculano Borges de |
dc.subject.por.fl_str_mv |
cruzamentos f?meas maciez |
topic |
cruzamentos f?meas maciez crossbreeds females tenderness Zootecnia |
dc.subject.eng.fl_str_mv |
crossbreeds females tenderness |
dc.subject.cnpq.fl_str_mv |
Zootecnia |
description |
Meat characteristics of ? Guzer? x ? Simmental x ? Nellore (GG1); ? Guzer? x ? Limousin x ? Nellore (GG2) and ? Guzer? x ? Simbrasil x ? Nellore (GG3) heifers were evaluated. Each experimental group was constituted by eight animals. The females were finished in feedlot and presented respective average weights to GG1; GG2 and GG3 of 379,33 ? 13.65; 378.00 ? 11.53 kg and 382.83 ? 9.25 kg at the feedlot beginning and 446.00 ? 10.07 kg; 441.00 ? 10.54 kg e 449.00 ? 11.53 kg in the slaughter occasion. The heifers consumed a diet with 12.5% of crude protein and 73.5% of total digestible nutrients (TDN). The roughage was constituted by millet grass and the concentrate by sorghum. cottonseed. limestone and sugar cane residue. There was no significant difference (P>0.05) to the percentages of damp (74.12; 75.12% and 75.65%). ether extract (1.98; 2.30% e 2.22%). crude protein (23.19; 22.15% and 22.29%)). defrosting loss (6.54; 5.89% and 6.03%). as well as to the averages obtained to coloration (4.38; 4.50 and 4.38). texture (4.63; 4.50 e 4.38). firmness (4.38 and 4.63). taste (8.38 and 8.63). juiciness (8.63; 8.50 and 8.38) and tenderness (8.25 and 7.75) evaluated by panel method. . The meat from GG2 and GG3 animals. presented major losses on coction (25.92% and 27.46% vs 21.95%) and superior mineral contents (4.31% e 4.40% vs 3.87%) in relation to GG1. Considering the experimental conditions and the evaluated genetic groups. it was concluded that ? Guzer? x ? Limousin x ? Nellore. and ? Guzer? x ? Simbrasil x ? Nellore heifers present similar meat quality observed by the homogeneity existent between the groups to the evaluated characteristics. The taurine genotype until 25% does not promote differences in meat sensorial items and losses by defrosting. except to minor losses on coction and mineral contents influence by the Simmental genotype. |
publishDate |
2007 |
dc.date.issued.fl_str_mv |
2007-11-13 |
dc.date.available.fl_str_mv |
2009-08-11 |
dc.date.accessioned.fl_str_mv |
2016-04-28T14:59:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, ?rika Cristina Dias de. Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento. 2007. 38 f. Disserta??o (Mestrado em Zootecnia) - Instituto de Zootecnia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2007. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/tede/584 |
identifier_str_mv |
OLIVEIRA, ?rika Cristina Dias de. Caracter?sticas da carne de novilhas de diferentes grupos gen?ticos em confinamento. 2007. 38 f. Disserta??o (Mestrado em Zootecnia) - Instituto de Zootecnia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2007. |
url |
https://tede.ufrrj.br/jspui/handle/tede/584 |
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por |
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Universidade Federal Rural do Rio de Janeiro |
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Programa de P?s-Gradua??o em Zootecnia |
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UFRRJ |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Zootecnia |
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Universidade Federal Rural do Rio de Janeiro |
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