Modulação das fibras musculares esqueléticas em função da massa corporal, do regime alimentar e sua relação com a qualidade da carne de ovinos

• Ano de defesa: 2016
• Autor(a) principal: Kipper, Djenifer Kirch
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• dARK ID: ark:/26339/001300000gjt3
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Texel; Miogênese; Perfil lipídico; Myogenesis; Lipid profile; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5799

This study aimed to determine the modulation of skeletal muscle fibers of Longissimus dorsi, Semitendinosus and Supraspinatus, due to the variation in body weight and diet, evaluating its relationship with meat quality of lambs of Texel. For assessment of body mass were used thirty lambs distributed in five treatments with six replicates each: six lambs were slaughtered at 20 kg (slaughter control), 24 animals were slaughtered at 25, 30, 35 and 40 kg. For the evaluation of the influence of diet twenty-four lambs were randomly divided into four treatments, where six lambs were soon slaughtered after adjusting the experimental conditions (slaughter control), 12 animals were submitted to two food restriction levels (55 and 70% of ad libitum intake, six per group) and 6 animals were submitted to ad libitum consumption and slaughtered with a body mass of 40 kg. The different body mass slaughter, provided modulation of muscle fibers type IIB and IIC for type IIA fibers to the Longissimus dorsi, Semitendinosus and Supraspinatus, and provide changes in diameter, area and relative frequency of muscle fibers. Regarding the quality of meat, observed effect (P <0.05) of different body masses, the moisture, lipids, cholesterol, pH, hardness, color and lipid profile. Already, for different levels of food restriction it was observed that animals submitted the restrictions 55 and 70% had lower values of the characteristics of muscle fibers, whereas the opposite for animals submitted to ad libitum intake. Food restriction also influenced the meat quality characteristics, such as moisture, ash, protein, lipids, cholesterol, loss of cooking and color attributes. Thus, we conclude that different body mass slaughter and different feeding systems influence meat quality characteristics and the modulation of skeletal muscle fibers.