Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte
Ano de defesa: | 2012 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Viçosa
|
Programa de Pós-Graduação: |
Mestrado em Ciência e Tecnologia de Alimentos
|
Departamento: |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://locus.ufv.br/handle/123456789/2908 |
Resumo: | The objective of this study was to evaluate the effects of strain, sex and dietary protein level on weights, yields and meat quality indicators of meat type quails slaughtered at 42 days of age. The factorial experiment was evaluated in a completely randomized design, with two strain (UFV1 and UFV2), two sexes (male and female) and five dietary protein levels (25, 27, 29, 31 and 33%), with five replicates. Breast fat content was affected (p<0.05) by interaction between strain, sex and dietary protein level. Cooking loss and total loss of breast meat were affected (p<0.05) by interactions between strain and sex and between strain and dietary protein level. For the other evaluated characteristics, there were no (p>0.05) interactions between strain, sex and dietary protein level. Quails of UFV2 strain had (p<0.05) higher slaughter, carcass, breast, leg and wing weights, and a higher breast yield, while quails of UFV1 strain had (p<0.05) a higher back+neck yield. Quails of UFV2 strain also had (p<0.05) breast meat with higher protein content, lightness (L*) and yellowness (b*) values, but lower redness (a*) value. Females had (p<0.05) higher slaughter, carcass, breast, leg, wing and back+neck weights, and a higher breast yield, while males had (p<0.05) higher carcass, leg and back+neck yields. Females breast meat had (p<0.05) higher drip loss, lightness (L*) and yellowness (b*) values, but lower redness (a*), Razor Blade Shear Force (RBF) and Razor Blade Shear Energy (RBE) values. Breast meat of UFV2 females had (p<0.05) higher cooking loss and total loss than UFV2 males, while, in the UFV1 strain, these indicators did not differ (p>0.05) between sexes. Except for the positive linear effect (p<0.05) on the wing weight, dietary protein level did not affect (p>0.05) the evaluated weights and yields. Dietary protein level did not affect (p>0.05) most of the meat quality indicators. However, there were (p<0.05) little variations in ultimate pH, with minimum of 5.82 at the dietary protein level of 29.9%, and in lightness (L*), with maximum of 42.24 at dietary protein level of 29.8%. In UFV1 strain, there was (p<0.05) a quadratic effect of dietary protein level on cooking loss and total loss, with maximum of, respectively, 16.50% and 18.45% at dietary protein level of 27.9%. In UFV2 strain, there was (p<0.05) a positive linear effect of dietary protein level only upon cooking loss, with maximum of 14.78%. Therefore, provided the diets are supplemented with the essential amino acids, meat type quails do not demand dietary protein level over 25% for satisfactory performance and production of good quality meat. Quails of UFV2 strain and females seems to be the most promising for meat production due to their higher (p<0.05) slaughter, carcass and cuts weights and higher (p<0.05) breast yield, as well as to the greater (p<0.05) tenderness of females meat; however, this decision depends of the acceptance of a less (p<0.05) red and (p<0.05) paler and more yellowish meat by consumers. |
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Torres Filho, Robledo de Almeidahttp://lattes.cnpq.br/4760956263195690Ramos, Eduardo Mendeshttp://lattes.cnpq.br/6627082018955988Ribeiro Junior, José Ivohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6Gomide, Lucio Alberto de Mirandahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9Barreto, Sérgio Luiz de Toledohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796216J5Fontes, Paulo Rogériohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339J62015-03-26T13:13:24Z2012-10-242015-03-26T13:13:24Z2012-02-10TORRES FILHO, Robledo de Almeida. Effect of strain, sex and dietary protein level on meat quality of meat type quails. 2012. 97 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012.http://locus.ufv.br/handle/123456789/2908The objective of this study was to evaluate the effects of strain, sex and dietary protein level on weights, yields and meat quality indicators of meat type quails slaughtered at 42 days of age. The factorial experiment was evaluated in a completely randomized design, with two strain (UFV1 and UFV2), two sexes (male and female) and five dietary protein levels (25, 27, 29, 31 and 33%), with five replicates. Breast fat content was affected (p<0.05) by interaction between strain, sex and dietary protein level. Cooking loss and total loss of breast meat were affected (p<0.05) by interactions between strain and sex and between strain and dietary protein level. For the other evaluated characteristics, there were no (p>0.05) interactions between strain, sex and dietary protein level. Quails of UFV2 strain had (p<0.05) higher slaughter, carcass, breast, leg and wing weights, and a higher breast yield, while quails of UFV1 strain had (p<0.05) a higher back+neck yield. Quails of UFV2 strain also had (p<0.05) breast meat with higher protein content, lightness (L*) and yellowness (b*) values, but lower redness (a*) value. Females had (p<0.05) higher slaughter, carcass, breast, leg, wing and back+neck weights, and a higher breast yield, while males had (p<0.05) higher carcass, leg and back+neck yields. Females breast meat had (p<0.05) higher drip loss, lightness (L*) and yellowness (b*) values, but lower redness (a*), Razor Blade Shear Force (RBF) and Razor Blade Shear Energy (RBE) values. Breast meat of UFV2 females had (p<0.05) higher cooking loss and total loss than UFV2 males, while, in the UFV1 strain, these indicators did not differ (p>0.05) between sexes. Except for the positive linear effect (p<0.05) on the wing weight, dietary protein level did not affect (p>0.05) the evaluated weights and yields. Dietary protein level did not affect (p>0.05) most of the meat quality indicators. However, there were (p<0.05) little variations in ultimate pH, with minimum of 5.82 at the dietary protein level of 29.9%, and in lightness (L*), with maximum of 42.24 at dietary protein level of 29.8%. In UFV1 strain, there was (p<0.05) a quadratic effect of dietary protein level on cooking loss and total loss, with maximum of, respectively, 16.50% and 18.45% at dietary protein level of 27.9%. In UFV2 strain, there was (p<0.05) a positive linear effect of dietary protein level only upon cooking loss, with maximum of 14.78%. Therefore, provided the diets are supplemented with the essential amino acids, meat type quails do not demand dietary protein level over 25% for satisfactory performance and production of good quality meat. Quails of UFV2 strain and females seems to be the most promising for meat production due to their higher (p<0.05) slaughter, carcass and cuts weights and higher (p<0.05) breast yield, as well as to the greater (p<0.05) tenderness of females meat; however, this decision depends of the acceptance of a less (p<0.05) red and (p<0.05) paler and more yellowish meat by consumers.O objetivo deste estudo foi avaliar os efeitos da linhagem genética, do sexo e do nível de proteína na dieta sobre pesos, rendimentos e indicadores de qualidade de carne de codornas de corte aos 42 dias de idade. O delineamento experimental foi o inteiramente casualizado em esquema fatorial, com duas linhagens genéticas (UFV1 e UFV2), dois sexos (macho e fêmea) e cinco níveis de proteína na dieta (25, 27, 29, 31 e 33%), com cinco repetições. O teor de gordura da carne do peito foi influenciado (p<0,05) pela interação entre linhagem genética, sexo e nível de proteína na dieta. As perdas de peso por cozimento (PPC) e total (PPT) da carne do peito foram influenciadas (p<0,05) pelas interações entre linhagem genética e sexo e entre linhagem genética e nível de proteína na dieta. Para as demais características avaliadas, não ocorreram (p>0,05) interações entre linhagem genética, sexo e nível de proteína na dieta. As codornas da linhagem UFV2 apresentaram (p<0,05) maiores pesos de abate, de carcaça e dos cortes peito, perna e asa, e maiores rendimentos de peito, enquanto codornas da linhagem UFV1 apresentaram (p<0,05) maiores rendimentos de dorso+pescoço. As codornas da linhagem UFV2 também apresentaram (p<0,05) carnes mais pálidas (L*) e amareladas (b*), menos vermelhas (a*) e com maiores teores de proteína. As fêmeas apresentaram (p<0,05) maiores pesos de abate, de carcaça e de todos os cortes, e maiores rendimentos de peito, enquanto os machos apresentaram (p<0,05) maiores rendimentos de carcaça, de perna e de dorso+pescoço. As fêmeas também apresentaram (p<0,05) maiores perdas de peso por gotejamento em carnes mais pálidas (maior L*) e amareladas (maior b*), menos vermelhas (menor a*) e mais macias (menores Razor Blade Shear Force - RBF - e Razor Blade Shear Energy - RBE). As fêmeas UFV2 apresentaram (p<0,05) maiores PPC e PPT na carne do peito que machos UFV2, enquanto, na linhagem UFV1, estes indicadores não diferiram (p>0,05) entre os sexos. Exceto pelo efeito linear positivo (p<0,05) sobre o peso de asa, o nível de proteína na dieta não afetou (p>0,05) os pesos e rendimentos avaliados. O nível de proteína na dieta não afetou (p>0,05) a maioria dos indicadores de qualidade de carne. No entanto, foram observadas (p<0,05) pequenas variações no pH final, com mínimo de 5,82 no nível proteico de 29,9%, e na luminosidade (L*), com máximo de 42,24 no nível proteico de 29,8%. Na linhagem UFV1, foi observado (p<0,05) efeito quadrático do nível de proteína na dieta sobre a PPC e a PPT, com máximo de, respectivamente, 16,50 e 18,45% no nível proteico de 27,9%. Na linhagem UFV2, foi observado (p<0,05) efeito linear positivo do nível de proteína na dieta apenas sobre a PPC, com máximo de 14,78%. Portanto, desde que as dietas sejam devidamente suplementadas com os aminoácidos essenciais, codornas de corte não exigem nível de proteína na dieta maior que 25% para a obtenção de desempenho e de qualidade de carne satisfatórios. Codornas da linhagem UFV2 e fêmeas parecem ser mais promissoras para a produção de carne devido a seus maiores (p<0,05) pesos de abate, de carcaça e de cortes e maiores (p<0,05) rendimentos de peito, além da maior (p<0,05) maciez da carne de fêmeas; contudo, esta decisão depende da aceitação de uma carne (p<0,05) menos vermelha e mais (p<0,05) pálida e amarelada pelos consumidores.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosCodornasLinhagensNíveis de ProteínasGêneroQualidade de carneQuailsStrainProtein LevelsGender, Quality of meatCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSEfeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corteEffect of strain, sex and dietary protein level on meat quality of meat type quailsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1247649https://locus.ufv.br//bitstream/123456789/2908/1/texto%20completo.pdf90e8cf10e4525c279c0e46374540e91cMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain221747https://locus.ufv.br//bitstream/123456789/2908/2/texto%20completo.pdf.txt93b3241a4717b5c968a5c1add637fa58MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3719https://locus.ufv.br//bitstream/123456789/2908/3/texto%20completo.pdf.jpg6bcc8b45b162fe78410a5b09c5c65762MD53123456789/29082016-04-08 23:15:48.049oai:locus.ufv.br:123456789/2908Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:15:48LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
dc.title.alternative.eng.fl_str_mv |
Effect of strain, sex and dietary protein level on meat quality of meat type quails |
title |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
spellingShingle |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte Torres Filho, Robledo de Almeida Codornas Linhagens Níveis de Proteínas Gênero Qualidade de carne Quails Strain Protein Levels Gender, Quality of meat CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
title_full |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
title_fullStr |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
title_full_unstemmed |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
title_sort |
Efeito de linhagem, de sexo e de nível de proteína na dieta sobre a qualidade de carne de codornas de corte |
author |
Torres Filho, Robledo de Almeida |
author_facet |
Torres Filho, Robledo de Almeida |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/4760956263195690 |
dc.contributor.author.fl_str_mv |
Torres Filho, Robledo de Almeida |
dc.contributor.advisor-co1.fl_str_mv |
Ramos, Eduardo Mendes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/6627082018955988 |
dc.contributor.advisor-co2.fl_str_mv |
Ribeiro Junior, José Ivo |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6 |
dc.contributor.advisor1.fl_str_mv |
Gomide, Lucio Alberto de Miranda |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9 |
dc.contributor.referee1.fl_str_mv |
Barreto, Sérgio Luiz de Toledo |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796216J5 |
dc.contributor.referee2.fl_str_mv |
Fontes, Paulo Rogério |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339J6 |
contributor_str_mv |
Ramos, Eduardo Mendes Ribeiro Junior, José Ivo Gomide, Lucio Alberto de Miranda Barreto, Sérgio Luiz de Toledo Fontes, Paulo Rogério |
dc.subject.por.fl_str_mv |
Codornas Linhagens Níveis de Proteínas Gênero Qualidade de carne |
topic |
Codornas Linhagens Níveis de Proteínas Gênero Qualidade de carne Quails Strain Protein Levels Gender, Quality of meat CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Quails Strain Protein Levels Gender, Quality of meat |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The objective of this study was to evaluate the effects of strain, sex and dietary protein level on weights, yields and meat quality indicators of meat type quails slaughtered at 42 days of age. The factorial experiment was evaluated in a completely randomized design, with two strain (UFV1 and UFV2), two sexes (male and female) and five dietary protein levels (25, 27, 29, 31 and 33%), with five replicates. Breast fat content was affected (p<0.05) by interaction between strain, sex and dietary protein level. Cooking loss and total loss of breast meat were affected (p<0.05) by interactions between strain and sex and between strain and dietary protein level. For the other evaluated characteristics, there were no (p>0.05) interactions between strain, sex and dietary protein level. Quails of UFV2 strain had (p<0.05) higher slaughter, carcass, breast, leg and wing weights, and a higher breast yield, while quails of UFV1 strain had (p<0.05) a higher back+neck yield. Quails of UFV2 strain also had (p<0.05) breast meat with higher protein content, lightness (L*) and yellowness (b*) values, but lower redness (a*) value. Females had (p<0.05) higher slaughter, carcass, breast, leg, wing and back+neck weights, and a higher breast yield, while males had (p<0.05) higher carcass, leg and back+neck yields. Females breast meat had (p<0.05) higher drip loss, lightness (L*) and yellowness (b*) values, but lower redness (a*), Razor Blade Shear Force (RBF) and Razor Blade Shear Energy (RBE) values. Breast meat of UFV2 females had (p<0.05) higher cooking loss and total loss than UFV2 males, while, in the UFV1 strain, these indicators did not differ (p>0.05) between sexes. Except for the positive linear effect (p<0.05) on the wing weight, dietary protein level did not affect (p>0.05) the evaluated weights and yields. Dietary protein level did not affect (p>0.05) most of the meat quality indicators. However, there were (p<0.05) little variations in ultimate pH, with minimum of 5.82 at the dietary protein level of 29.9%, and in lightness (L*), with maximum of 42.24 at dietary protein level of 29.8%. In UFV1 strain, there was (p<0.05) a quadratic effect of dietary protein level on cooking loss and total loss, with maximum of, respectively, 16.50% and 18.45% at dietary protein level of 27.9%. In UFV2 strain, there was (p<0.05) a positive linear effect of dietary protein level only upon cooking loss, with maximum of 14.78%. Therefore, provided the diets are supplemented with the essential amino acids, meat type quails do not demand dietary protein level over 25% for satisfactory performance and production of good quality meat. Quails of UFV2 strain and females seems to be the most promising for meat production due to their higher (p<0.05) slaughter, carcass and cuts weights and higher (p<0.05) breast yield, as well as to the greater (p<0.05) tenderness of females meat; however, this decision depends of the acceptance of a less (p<0.05) red and (p<0.05) paler and more yellowish meat by consumers. |
publishDate |
2012 |
dc.date.available.fl_str_mv |
2012-10-24 2015-03-26T13:13:24Z |
dc.date.issued.fl_str_mv |
2012-02-10 |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:24Z |
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 |
TORRES FILHO, Robledo de Almeida. Effect of strain, sex and dietary protein level on meat quality of meat type quails. 2012. 97 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2908 |
identifier_str_mv |
TORRES FILHO, Robledo de Almeida. Effect of strain, sex and dietary protein level on meat quality of meat type quails. 2012. 97 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2012. |
url |
http://locus.ufv.br/handle/123456789/2908 |
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por |
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por |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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