Search

This study evaluated factors associated with the pre-slaughter handling of pigs in a commercial slaughterhouse located in Minas Gerais and evaluated the influence of these factors on the initial pH and temperature of the carcasses. In all, 4449 carcasses were evaluated. The factors evaluated were transport distance, transport duration, loading density, fasting duration, resting duration, average weight of the animals, average temperature in the resting area, and maximum temperature in the resting area. The effects of these factors on the initial (i.e., at 45 minutes after slaughter) temperature and pH (pH45) were measured. The pH45 values were used to determine the occurrence of PSE; the carcasses were classified as PSE when they presented a pH45 < 5.90. Results showed that animals fasted for more than 24 hours were more likely to result in PSE meat (1.41 times more likely), as did animals that were exposed to an average temperature above 24 °C (1.52 times more likely). Except for the average weight of the animals, which did not affect the initial temperature values, all other pre-slaughter factors have influenced both pH45 and the initial temperature values, and the difference of fasting duration and the temperature in the resting area increase the incidence of PSE meat. RESUMO: O estudo foi realizado com o objetivo de avaliar fatores associados ao manejo pré-abate de suínos em um abatedouro comercial localizado em Minas Gerais e sua influência sobre o pH inicial e temperatura das carcaças. Ao todo, foram avaliadas 4449 carcaças. Os fatores considerados na avaliação foram: distância de transporte, tempo de transporte, densidade da carga, tempo de jejum, tempo de descanso, peso médio dos animais, temperatura média na área de descanso e temperatura máxima na área de descanso. Para avaliar os efeitos desses fatores foram mensurados a temperatura e o pH inicial aos 45 minutos (pH45). Os valores de pH45 foram considerados para determinar o índice de predisposição para ocorrência de PSE já que as carcaças foram classificadas como PSE quando apresentaram valor de pH45 < 5,90. Os resultados encontrados mostraram que os animais com tempo de jejum acima de 24 horas, apresentaram maior probabilidade para ocorrência de carne PSE (1,41 vezes), assim como, aqueles que foram expostos a temperatura média acima de 24 °C na área de descanso com probabilidade de 1,52 vezes. Em relação a temperatura inicial e pH45, com exceção do peso médio dos animais, os demais fatores pré-abate analisados influenciaram os valores destes parâmetros, sendo que o tempo de jejum dos animais e a temperatura média da área de descanso promoveram aumento na incidência de carne PSE.

This study was conducted to evaluate the effects of dietary supplementation with biocomplexed selenium and chromium on the fatty acid profile of the breast and thigh of males and females broilers of the Label Rouge lineage. The experimental design was completely randomized arranged in a 3 x 2 factorial scheme corresponding to three diets (control; 0.40 ppm of chromium; 0.50 ppm of selenium) and two sexes. Each treatment consisted of three plots of five broilers. The fatty acid profile was evaluated in the breast and thigh samples. The addition of biocomplexed selenium in the broilers diets increased the content of long chain fatty acid of the omega 3 and 6 series (docosahexaenoic - DHA and arachidonic acids, respectively), the total of omega 6 and the stearic acid content on the breast (pectoralis major muscle). In addition, selenium supplementation caused a reduction in oleic acid content and in total of monounsaturated in the same muscle. Males had higher contents of linoleic and linolenic acids, and total of polyunsaturated; and lower content of oleic acid, total of monounsaturated and saturated in the thigh. The broilers supplemented with biocomplexed selenium and males presented better lipid quality in the muscle by breast and thigh, respectively.

This study evaluated the performance parameters, carcass characteristics, and meat quality of Label Rouge chickens raised under an alternative system as a function of age at slaughter. The design was completely randomized with a 5×2 factorial arrangement, with slaughtering at five ages (70, 90, 120, 150, and 180 days) and two sexes. A total of 240 birds (Pescoço Pelado strain) were used, including 120 females and 120 males. Performance, carcass, physicochemical, proximate composition, and muscle fiber traits were evaluated. Rearing time and sex had significant effects on performance-related traits, with better results for males. The interaction between slaughter age and sex had a significant effect on the carcass and physicochemical parameters, which cause different responses in males and females with increasing slaughter age. For the proximate composition and muscle fiber analysis, the interaction between the parameters studied only had a significant effect on ether extract in the breast. The increase in age resulted in chickens with higher live and carcass weight at slaughter but lower performance indices. Females had lower carcass yield and greater deposition of abdominal fat. Females had lower tenderness in the drumstick and males in the breast with increasing slaughter age, and both cuts had more intense color and redness and reduced lightness starting at the slaughter age of 90 days.

This study assessed whether the meat tenderness of broilers raised in a free-range system varies by sex, lineage, and age at the time of slaughter. Physicochemical parameters were measured to adequately assess breast and thigh muscle morphometry, including shear force (SF), muscle fibre diameter (MD), histological connective tissue (HCT) content, and total and soluble collagen contents (TCC and SCC, respectively). The experiment was conducted with a completely randomized design using two lineages (Pescoço Pelado and Paraíso Pedrês), with specimens of both sexes raised in a free-range system. Randomly selected broilers were slaughtered at 65, 75, 85, and 95 days old. A total of 192 birds were analysed. SF values correlated positively with age. The highest SF values were measured in thighs of the Pescoço Pelado lineage. Age also showed a positive correlation with MD and HCT content of the breast regardless of lineage. Gender did not have any significant correlation with physical parameters; although, higher values were measured in thighs of the Paraíso Pedrês than in those of the Pescoço Pelado lineage. There were no significant differences among treatments regarding the SCC and TCC of thighs and breasts. Principal component analysis (PCA) revealed relationships between SF and the rest of the measured attributes. PCA showed that age was positively correlated with the SF, MD, and HCT content of thighs and breasts. In contrast, SCC and TCC had negative correlations. The greatest breast and thigh MD values were associated with the least tender meat. Thus, age at the time of slaughter proved to be the most significant parameter impacting the physical characteristics of muscle morphometry and meat tenderness of breasts and thighs of broilers raised in a free-range system. RESUMO: Objetivou-se com este estudo avaliar os fatores relacionados a maciez da carne de frangos criados em sistema alternativo. Para o experimento foi avaliado a força de cisalhamento, diâmetro das fibras musculares do peito e da coxa, conteúdo de tecido conjuntivo através de histologia e teor de colágeno solúvel e total. O experimento foi executado em delineamento inteiramente casualizado (DIC) com uso de duas linhagens (Pescoço Pelado e Paraíso Pedrês) de ambos os sexos (macho e fêmea) e abatidos em quatro idades (65, 75, 85 e 95 dias), criados em sistema alternativo, sendo utilizado um total de 192 aves. Para força de cisalhamento (FC), ocorreu aumento nos valores em ambos os cortes em função da idade de abate e houve interação entre linhagem e sexo, com as maiores médias para os machos da linhagem Pescoço Pelado e diferença entre sexo para Paraíso Pedrês. A idade de abate influenciou o diâmetro das fibras musculares e o conteúdo de tecido conjuntivo do peito e da coxa, havendo aumento linear destes parâmetros em função da idade ao abate. O sexo não afetou o diâmetro das fibras musculares da coxa, enquanto na linhagem Paraíso Pedrês foram verificadas maiores médias em relação à Pescoço Pelado. A análise de componentes principais demonstrou a relação entre a força de cisalhamento e as demais variáveis analisadas. Assim, o aumento do diâmetro das fibras musculares do peito e da coxa também está relacionado à redução da maciez da carne de frangos caipiras, conjuntamente com o aumento da quantidade de tecido conjuntivo, teor de colágeno total e redução de sua solubilidade.

An experiment was conducted to evaluate the effects of increasing concentrations of crude glycerin, with or without ractopamine, in the diet of finishing barrows on carcass characteristics and pork quality. The experimental design was a randomized complete block, in a 4 x 2 factorial scheme, with four concentrations of crude glycerin (0, 100, 150, or 200 g/kg) and two concentrations of ractopamine (0 or 10 mg/kg). There was no interaction between the crude glycerin concentrations and the ractopamine use as well as there was no isolated effect of the dietary crude glycerin concentration for all the evaluated traits. However, the dietary ractopamine increased the hot (p = 0.021) and cold (p=0.020) carcass weight, the hot carcass yield (p = 0.038), the shear force (p = < 0.0001), lightness (L* index) (p = 0.043), hue angle (h*) (p = 0.026), and C16:1 (p = 0.023) concentration in the loin. Moreover, the dietary ractopamine decreased the red content (a* value) (p = 0.043), the activity of C16-C18 elongase (p = 0.037) and the C18:0 (p = 0.021) concentration in the loin. The inclusion of up to 200 g/kg crude glycerin in the diet of finishing pigs may be used as a partial substitute for dietary corn, combined or not with 10 mg/kg ractopamine, without impair the evaluated carcass characteristics and the quality of the loin.

This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (Salvia hispanica L.) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

O objetivo deste estudo foi elaborar um hambúrguer misto com alecrim como substituto dos antioxidantes sintéticos e avaliar as características físico-químicas e de oxidação durante 120 dias de armazenamento. Os hambúrgueres foram preparados usando cortes de carne e filés de peito de frango em um delineamento inteiramente casualizado. Foi considerado como tratamento a substituição (massa substituinte/massa produto) do antioxidante sintético por alecrim. A qualidade do hambúrguer foi avaliada a partir dos parâmetros físico-químicos de oxidação pelo método TBARS, parâmetros de cor (L*, a*, b*), e pH dos hambúrgueres armazenados por 30, 45, 60, 90 e 120 dias. Os compostos cânfora, 1,8-cineole e α-pineno foram os majoritários no óleo essencial identificado pela espectroscopia GC/MS e Espectroscopia RAMAN. Na análise da atividade antioxidante total, o óleo essencial apresentou menor atividade (38%) que o extrato hidroalcoólico (93,8%), ambos para concentrações de 100µg/mL. Aos 30 dias de armazenamento, não houve diferença de luminosidade entre os tratamentos (p>0,05), indicando que a adição da erva aromática não influenciou este parâmetro. A quantificação do conteúdo de dialdeído malônico (mg de MDA/kg de amostra) indicou que os tratamentos que utilizavam erva aromática fresca ou seca apresentaram valores mais baixos (p

Objetivou-se neste estudo avaliar a qualidade físico-química e o perfil de ácidos graxos de uma pré-mistura com substituição parcial da gordura animal por óleo de buriti (Mauritia flexuosa L.) para aplicação em produto cárneo. Quatro níveis de substituições de gordura animal por óleo de buriti foram formulados sendo 0% (P0%) 20% (P20%), 40% (P40%) e 60% (P60%) m/m. Avaliou-se o teor de dialdeído malônico (MDA) pelo método de TBARS, o teor de carotenoides totais (µg g-1) por extração cetônica a cada 30 dias, durante 90 dias de armazenamento e o perfil de ácidos graxos (g 100 g-1 de ácidos graxos identificados) no dia da formulação. Observou-se o aumento dos teores de dialdeído malônico (mg de MDA kg-1 de amostra) conforme os tempos de leitura variando entre 0,28 a 0,33 aos 30 dias, 0,37 a 0,41 aos 60 dias e 0,53 a 0,75 aos 90 dias de armazenamento para as formulações. Verificou-se alteração nas características físico-químicas da pré-mistura e melhoria para o perfil de ácidos graxos na proporção ω6 e ω3, diminuição do teor total de ácidos saturados (SFA), aumento nos teores de ácido oleico ω9 conforme as substituições de gordura animal pelo óleo de buriti. Conclui-se que durante o período de 90 dias de avaliação, a pré-mistura com substituição de gordura animal por óleo de buriti (P20%) se mostra como uma alternativa a ser aplicada na indústria alimentícia em produtos cárneos como hambúrgueres, linguiças, almôndegas entre outros pois diminui o teor de gordura saturada bem como melhora a relação ω6/ω3.

This study aimed to assess the effect of different breeds and crosses of broiler chickens and sex on growth, carcass characteristics, and tissue composition. The experimental design was a completely randomized design in a 6 × 2 factorial scheme, with six genotypes (New Hampshire – NHS, Jersey Black Giant – JBG, Rodhe Island Red – RIR, Indigenous Giant – IG, and the hybrids IG × NHS and IG × JBG) and two sexes (male and female). Each treatment was composed of five replications with three broiler chickens, totaling 180 broiler chickens. Zootechnical performance and growth were assessed through the Gompertz equation parameters. After slaughtering at 105 days, the characteristics of carcass and main cuts were determined by means of weight, yield, and proportion of tissue constituents (meat, bone, and skin). Regarding the Gompertz equation parameters, the genotype NHS presented a higher growth potential. Males presented higher live weight and carcass weights, except for IG. No difference was observed between genotypes and sexes (P > 0.05) for carcass yield. The genotype JBG presented the highest average for breast yield (24.4%). Males presented the highest average for leg yield (30.5%). The genotype IG presented the highest value of breast meat yield (71.2%), being similar to the genotypes from the crosses IG × NHS, and IG × JBG (68.9 and 68.3%, respectively). For meat to breastbone ratio, the genotype IG presented the highest value (3.4) and, considering the sex, females presented a higher average (3.2) for this characteristic. Regarding the proportion of leg meat, an effect was observed for genotype and sex (P < 0.05) with the highest values observed for the hybrid IG × JBG and females (66.3 and 66.0%, respectively). For meat to leg bone ratio, the genotypes NHS, JBG, RIR, and IG × NHS presented the highest values (2.6, 2.7, 2.6, and 2.6, respectively), with females presenting the highest value (P < 0.05) (2.7). The genotypes IG, IG × NHS and IG × JBG presented the best growth and carcass characteristics, being recommended to be reared under an alternative system. Females presented the highest breast yield and, proportionally, the highest amount of leg meat, which are important attributes in a chicken meat production system.

The objective of this study was to develop and evaluate the effects of pork fat substitution with canola oil in Toscana sausage. Canola oil was incorporated into the product via lipid emulsion with water and collagen. The physicochemical and sensory parameters and fatty acid profiles were evaluated in five treatments with different canola oil concentrations (0, 2.5, 5.0, 7.5 and 10.0%). The prepared sausages met the legal identity and quality standards, with no significant differences detected in the variables moisture, ash content, lipid, pH, colour and weight loss due to cooking (P > 0.05). We observed a significant increase in the linolenic fatty acid content (omega-3 series). In the sensory evaluation, a significant difference was observed only for the texture variable. Pig fat substitution with 10% canola oil in the Toscana sausage exhibited the best physicochemical properties and fatty acid profile. Industrial relevance Vegetable oils have been used in meat products as an alternative to improve their lipid profiles. The amount of fat and the lipid profiles of meat products are the most important factors for product quality and consumer health. Our understanding of the relationship between the intrinsic food quality and health is gradually increasing, and as a result, a revolution has occurred in eating habits. Therefore, an innovative product for a healthier consumer market has been created to meet the challenges of animal fat substitution on the organoleptic characteristics of Toscana sausage.

SUMMARY The objective of this study was to evaluate the performance, carcass, meat quality, fatty acid profile and liver alterations of cattle supplemented with cottonseed feedlot. It used 100 Nelore cattle, being divided into two groups of 50 animals, which received a cottonseed (CS) in grain form by the diet in the proportion of 15% and the other group was provided with control diet without CS in the feedlot for 88 days. The diets were isoprotein and isoenergetic and concentrate:roughage ratio of 60:40. The animals were slaughter in the end of experimental time and the collection of liver samples for histological analysis. After cooling 24 hours at ± 1°C were conducted evaluation of carcass and major cuts, final pH and collected muscle samples longissimus to carry out the physicochemical analyzes (Color, Cooking Loss, Pigments and Shear Force), chemical composition, fatty acid profile and oxidation. The inclusion of CS in the diet provided animals with higher slaughter weight, daily weight gain, Hindquarter, however, the animals showed reduced carcass yield, forequarter weight and Thin flank, without changing the parameters as rib-eye area and backfat thickness. There was an increase of the yellow values (b*) and moisture with the final pH reduction. There was no influence of the use of cottonseed in relation to histological parameters evaluated in the liver. The cottonseed in the feeding feedlot cattle promoted improvement in animal performance, despite the reduction of the forequarter weight, with appropriate aspects of meat quality, fatty acid profile and conservation. RESUMO O objetivo com este estudo foi avaliar as características de desempenho, carcaça, qualidade de carne, perfil de ácidos graxos e alterações hepáticas de bovinos suplementados com caroço de algodão (CA) em terminação. Utilizou-se 100 animais da raça Nelore, sendo divido em dois grupos de 50 animais, sendo para o grupo 1 foi incluído CA na forma de grão inteiro na dieta (15% de inclusão) e para o grupo 2, foi fornecido uma dieta controle. Os animais permaneceram em confinamento durante 88 dias e as dietas fornecidas foram isoproteícas e isoenergéticas, na proporção de Concentrado: Volumoso de 60:40. Ao final do período experimental, os animais foram encaminhados para abate sendo coletadas amostras de fígado para análise histológica. Após resfriamento de 24 horas a ± 1°C, foram realizadas avaliações de carcaça e de cortes principais, pH e coleta de amostras do músculo Longissimus para realização das análises físico- química, de composição centesimal, perfil de ácidos graxos e índice de oxidação. A inclusão do CA na dieta proporcionou animais com maior peso ao abate, ganho de peso diário, rendimento de dianteiro. Porém, os animais apresentaram reduzidos rendimentos de carcaça, peso de traseiro e costelas, sem alterar os parâmetros como área de olho de lombo e cobertura de gordura subcutânea. Houve aumento dos valores de amarelo (b*) e umidade, com redução de pH final com uso do CA. Não houve influência do uso de CA em relação aos parâmetros histológicos avaliados no fígado. A inclusão de 15% de CA promoveu melhoria no desempenho dos bovinos em confinamento, com redução do peso do traseiro e adequados aspectos de qualidade de carne, perfil de ácidos graxos e conservação.

The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L *, a *, b *, C * e h *) and carotenoid profile (α-carotene and β-carotene) for every 10 days of storage, in addition to the β-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a ω6/ω3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp. RESUMO: Objetivou-se neste trabalho avaliar o perfil de ácido graxo e a qualidade físico-química do óleo de buriti em condições de armazenamento. O óleo foi analisado durante 70 dias avaliando as características físico-química índice de acidez, índice de refração, densidade aparente, viscosidade absoluta, índice de peróxidos, oxidação lipídica pelo método de TBARS, parâmetros de cor (L*, a*, b*, C* e h*) e carotenoides (α-caroteno e β-caroteno) a cada 10 dias de armazenamento, além do sistema β-caroteno/ácido linoléico e perfil de ácidos graxos. As variáveis se mantiveram estáveis durante os períodos de análises e os carotenoides totais variaram entre 836,91 a 1036,96 µg/g. O ácido graxo com maior teor foi o ácido oleico com valor de 78,06 g/100 g de ácidos graxos e relação ω6/ω3 de 1,95. O óleo de buriti apresenta qualidade nutricional que justifica o estímulo ao consumo devido aos ácidos graxos que apresenta, necessitando dos órgãos reguladores a elaboração de um protocolo de extração do óleo da polpa do fruto.

This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects.

The aim of this study was to evaluate the use of a Madagascar cockroach (Gromphadorhina portentosa) meal in the feed of cockatiels (Nymphicus hollandicus) in captivity and its influence on the reproductive characteristics of these birds. Twelve pairs of birds were used during two subsequent reproductive cycles of 130 days each, with time divided into four phases: laying, incubation, rearing of chicks until 30 days of age, and return to the new laying phase. The pairs were divided into two groups: a control group, which received a commercial diet for psittacines + a mixture of seeds, and a test group, which received the same diet as the control group except for the addition of a Madagascar cockroach meal in a ratio of 14 g of commercial food to 1 g of cockroach meal (6.6%). After hatching, chicks remained with their parents until 30 days of age. Subsequently, the chicks were transferred to another room and monitored until the 90th day of life. The inclusion of cockroach meal did not influence (p &gt, 0.05) the intake of commercial food and mixture of seeds during the reproductive phases evaluated, except for feed intake, which was increased relative to control values (p = 0.02) in the return-to-laying phase. Yolk cholesterol content, egg width and egg shape index were increased with the inclusion of the cockroach meal, whereas the number of days to return to the new laying phase was reduced compared to the control (p = 0.02). The number of eggs laid decreased (p &lt, 0.05) with the inclusion of the cockroach meal, however, the percentage of hatching was higher in the test group than in the control group (p &lt, 0.05). No significant effect (p &gt, 0.05) of dietary treatment was observed on the number of viable chicks at 1, 30 and 90 days of age or on the contents of most fatty acids present in the yolk. The findings of this study indicate that a Madagascar cockroach meal can be used as an alternative feedstuff in the diets for cockatiels and can lead to minor improvements in reproductive characteristics when replacing 6.6% of the commercial pelleted diet.

The aims of this study were to establish a relationship between consumers' socioeconomic aspects, key meat attributes, and consumer perception and conduct toward traced beef in Brazil. The authors applied a structured form in 52 supermarkets in eight Brazilian cities, through interviews with 2.949 consumers, in 2012. Federal or state inspection stamp was the attribute that most influenced the consumers' purchase decision (14.1%). Most of the interviewees (57.3%) had never heard about bovine traceability. Among those who had heard about bovine traceability, 63.2% would be willing to pay more for beef with certified origin. Consumers with higher education and income had a better knowledge about this type of certification, as well as older consumers, and therefore they would be willing to pay more for certified beef. This research suggests that educational level was the reason that most influenced Brazilian consumers during beef purchase.

The present study aimed to evaluate the occurrence of polymorphisms in Diacylglycerol acyltransferase (DGTA-1 and 2), Fatty acid synthase (FASN), Stearoyl-CoA desaturase (SCD) genes and the Thioesterase domain of FASN (TE-FASN) gene that may be related to the lipid profile. In the experiment, a total of 84 sheep from different genetic groups were used. For the evaluation of the polymorphism of the genes, PCR-Single Strand Conformation Polymorphism (SSCP) technique and subsequent sequencing were used. In DGAT-2 gene, four genotypes were identified with the presence of 6 polymorphisms, with two (c.229T> C; c.255T> C) that resulted into the exchange of phenylalanine by leucine. In FASN gene, two genotypes were identified. In TE-FASN gene, three genotypes and 17 polymorphisms were identified. DGAT-1 and SCD genes did not reveal the occurrence of polymorphism. There was difference in relation to C14: 0, C18: 0 fatty acids and Δ9-desaturase C18 for DGAT-2 gene and of C18: 2ω6t for TE-FASN. There were differences among the genetic groups for C10: 0, C12: 0, C17: 0, C18: 2ω6t, C18: 3ω3, C20: 2, total of ω3, ω3/ω6 and atherogenicity index. There is occurrence of polymorphism of DGAT-2 and TE-FASN genes and these should be further studied in sheep since they revealed influence of the genotypes on the fatty acid profile. RESUMO O presente estudo teve o objetivo de avaliar a ocorrência de polimorfismos nos genes Diacilglicerol aciltransferase (DGTA1 e 2), Ácido graxo sintase (FASN), Estearoil-CoA dessaturase (SCD) e o Domínio da tioesterase do gene FASN (TE-FASN), que possam estar relacionados ao perfil lipídico. No experimento, foram utilizados um total de 84 ovinos de diferentes grupos genéticos. Para avaliação do polimorfismo dos genes, foi utilizada a técnica de polimorfismo de conformação de cadeia simples (PCR-SSCP) e posterior sequenciamento. No gene DGAT-2, foram identificados quatro genótipos com a presença de seis polimorfismos, com dois (c.229T>C; c.255T>C) que resultaram na troca da fenilalanina por leucina. No gene FASN, foram identificados dois genótipos. No gene TE-FASN, foram identificados três genótipos e 17 polimorfismos. Os genes DGAT-1 e SCD não revelaram a ocorrência de polimorfismo. Houve diferença em relação aos ácidos graxos C14:0, C18:0 e ∆9-desaturaseC18 para o gene DGAT-2 e de C18:2ω6t para TE-FASN. Houve diferença entre os grupos genéticos para C10:0, C12:0, C17:0, C18:2ω6t, C18:3ω3, C20:2, total de ω3, ω3/ω6 e índice de aterogenicidade. Há ocorrência de polimorfismo dos genes DGAT-2 e TE-FASN, e estes devem ser mais estudados em ovinos, pois revelaram influência dos genótipos sobre o perfil de ácidos graxos.

The objective of this study was to evaluate the effects of ractopamine (Rac) and Arg fed to pregnant sows from d 25 to 53 of gestation on fetal muscle development as well as the performance and carcass characteristics of the progeny. One hundred sows were divided into 4 treatments including a control diet, the control plus 1% Arg, the control plus 20 mg/kg Rac, and the control diet supplemented with both additives at the same levels as those used separately. During the farrowing process the data evaluated were the weight of placenta to calculate the placental efficiency and the number of piglets born alive, stillborn, and mummified. To evaluate the fiber number and area, 12 male piglets from each treatment were euthanized to harvest semitendinosus muscle. During the lactation, the preweaning mortality, weaned weights, and number of piglets weaned per litter were evaluated. After weaning, the pig performance was evaluated until the slaughter following the sow treatment. At end of finishing phase, 1 male pig of each treatment replicate was selected to evaluation the carcass and pork quality. All variables measured were analyzed using the MIXED procedure of SAS and least squares means were compared using the Tukey test with P < 0.05. The control diet + supplementation of 1.0% of L-Arg + 20 mg/kg of ractopamine HCl from d 25 to 53 of gestation (Arg+Rac) treatment had a greater number of stillborn piglets (P = 0.014) than the control group. Piglet birth weights from sows fed Rac were 11% greater (P = 0.031) than those of piglets of the control treatment. The semitendinosus muscle fiber diameters of piglets at birth from sows that received Arg, Rac, and Arg+Rac were greater (P < 0.0001) than those of control piglets, and as consequence, the fiber number per square millimeter decreased (P < 0.0001). The final nursery BW of progeny from sows fed Arg and Rac individually were greater (P = 0.010) than those of progeny of the control group. At 110 d of age, in the beginning of the finisher 1 phase, pigs from Arg-fed sows were 1.9 kg heavier (P = 0.010) than pigs from the Arg+Rac-fed sows. The HCW were 2.97 and 1.64 kg heavier (P < 0.0001) for progeny of the Arg and Rac sows, respectively, compared with those of progeny of the control. In conclusion, the trial showed that the use of Rac for gestating sows increased the piglets' weight at birth. The size of muscular fiber was increased in the semitendinosus muscle of piglets originating from sows receiving Rac or Arg. However, the combination of both compounds did not have an additive effect in comparison with the control treatment but increased the stillbirth number.

The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi(loin) andsemimembranosus (ham) on the left side of the carcasses. Interaction occurred between the levels of crude glycerin in the diet and the sexual category for the profile of fatty acids and cholesterol. On the loin the meat of the barrows presented higher means of C16:0, C16:1, C20:3ω3, C18:1ω9c, Total of saturated (SFA) and monounsaturated (MUFA) fatty acids. On the ham, increased means were found for the fatty acids C18:1ω9c, MUFA, activity of ∆9-desaturaseC18 and ElongaseC16-18in barrows. The sows' meat presented higher proportions of polyunsaturated fatty acids and of the series ω6 for both the cuts. The amount of cholesterol in the sows' meat presented increase according to the level of glycerin in the meat. The barrows' meat presented indices of atherogenicity greater than the gilts. The levels of glycerin altered the lipid profile and cholesterol content according to the sexual category, promoting a distinct effect on the loin and ham. O objetivo deste trabalho foi avaliar os efeitos do fornecimento de diferentes níveis de glicerina na alimentação sobre o perfil lipídico e colesterol da carne de suínos em terminação. O delineamento experimental foi organizado inteiramente ao acaso (DIC), com fatorial 5x2, sendo: cinco níveis de glicerina na dieta e dois sexos. Foram utilizados 60 suínos da genética Topigs (30 machos castrados e 30 fêmeas), apresentando peso médio inicial de 79,3+4,0kg, e foram terminados com peso de 106,2+4,5kg. Os níveis de glicerina utilizados foram de 0, 50, 100, 150 e 200g/kg na matéria natural. As análises de perfil lipídico e de colesterol foram realizadas nos músculos longissimus dorsi (lombo) e semimembranosus (pernil) do lado esquerdo das carcaças. Ocorreu interação entre os níveis de glicerina bruta na dieta e a categoria sexual para o perfil de ácidos graxos e colesterol. A carne dos machos castrados apresentou no lombo maiores médias de C16:0, C16:1, C20:3ω3, C18:1ω9c, Total de ácidos graxos Saturados (SFA) e Monoinsaturados (MUFA). No pernil, maiores médias foram verificadas para os ácidos graxos C18:1ω9c, MUFA, atividade da ∆9-desaturaseC18 e ElongaseC16-C18 em machos castrados. A carne das fêmeas suínas apresentou maiores proporções de ácidos graxos poli-insaturados e da série ω6 para ambos os cortes. A quantidade de colesterol na carne das fêmeas suínas apresentou aumento em função do nível de glicerina na dieta. A carne dos machos castrados apresentou maiores índices de aterogenicidade que das fêmeas. Os níveis de glicerina alteraram o perfil lipídico e teor de colesterol em função da categoria sexual, promovendo efeito diferenciado no lombo e pernil.

This study aimed to characterize the quality of the meat from Rodhe Island Red poultry, considering the type of cut and sex. We used 30 birds in a completely randomized design in a factorial arrangement (2 x 2), two cuts (breast and thigh) and both sexes, with five replicates per treatment. The birds were slaughtered at 105 days to carry out the physical and chemical analysis, chemical composition and lipid profile of breast and thigh. The thigh showed the highest mean final pH, redness (a*) and shear force (SF). For brightness (L*), the breast had the highest average as well as females presented the highest SF average. The thigh presented the highest amount of ether extract (EE) and humidity. The breast presented the highest amount of saturated fatty acids. Females showed the highest amount of ω3 and the lowest ω6 / ω3 relation. There was a higher thrombogenicity index in breast meat. The thigh showed the lowest content of saturated fatty acids and a lower thrombogenicity index. Females had higher content of ω3. The cut showed greater influence then sex on the studied parameters and the thigh showed better physical and chemical aspects and lipid profile for poultry meat in such production system regarding the meat quality as desirable by the consumers. Keywords: atherogenicity; color; fatty acids; shear force; thrombogenicity.

Objetivou-se com este trabalho, avaliar diferentes formas de processamento da casca de mandioca para uso na alimentação de ovinos e seus efeitos sobre a composição centesimal, qualidade de carne, perfil lipídico e morfometria ruminal. Para o experimento foram utilizados um total de 20 ovinos machos da raça Santa Inês desmamados com peso inicial 19,02±0,21 kg. O esquema fatorial utilizado foi um DIC (delineamento inteiramente casualizado), sendo 4 tratamentos (tratamento A: suplemento com casca de mandioca desidratada triturada em moinho com peneira de 12 mm; tratamento B: suplemento com casca de mandioca desidratada triturada em moinho com peneira de 5 mm; tratamento C: suplemento com casca de mandioca ensilada; tratamento D: suplemento com casca de mandioca hidrolisada), cada animal foi considerado uma repetição, totalizando 5 repetições por tratamento. Os animais foram criados em sistema semiextensivo, em pastagem de Brachiaria decumbens e o fornecimento dos tratamentos na forma de suplemento na proporção de 1,5 % do peso vivo (relação volumoso:concen-trado de 62,5:37,5 %), sendo a quantidade corrigida semanalmente em função do peso dos animais. O experimento teve duração de 84 dias, incluindo o período de 14 dias de adaptação às dietas e os animais foram abatidos com peso final de 30,72±1,46 kg, sendo coletado após abate e res-friamento (24 horas à ±2 ºC), amostras do músculo Longissimus lumborum para realização das análises físico-químicas e do perfil lipídico. Os resultados mostraram que não houve diferença significativa para as cinzas, umidade e proteína. Os animais que receberam suplemento com casca de mandioca hidrolisada apresentaram maiores valores de extrato etéreo. Não foi verificado modificação do perfil de ácidos graxos em virtude do processamento da casca de mandioca. A avaliação histológica revelou alteração no epitélio do rúmen e área da lâmina do omaso, com maiores valores no suplemento com uso da casca de mandioca moída grosseiramente. Para as variáveis da composição físico-químicas não foram verificadas influência dos suplementos. Os diferentes suplementos não foram suficientes para alterar os parâmetros de qualidade de carne, entretanto, a casca de mandioca hidrolisada ocasionou maior acúmulo de lipídeos no músculo.

The aim of the present study to determine the proximate composition (moisture, ashes, proteins and lipids), fatty acid profiles, cholesterol concentrations of five species of pacu-pevas from the Cuiaba river and the rivers of the Alto Paraguai basin in the Pantanal region of the state of Mato Grosso. My. paraguayensis and My. orbignyanum were found to contain significantly higher fractions of protein (19.79% and 20.16%, respectively; p

Meat quality traits were compared in Texel x Polwarth and Texel x Corriedale ram lambs, with live weight of 25kg, finished on pastures rich in white clover. The two crossbred groups showed similar results (P0.05) for pH, moisture, protein, meat color, individual SFA and total SFA. Fat content was higher and cholesterol lower in Texel x Polwarth lambs (P0.05), which also had higher amounts of MUFA (P0.05) and lower levels of total PUFA and n-6 PUFA (P0.01). Differences in meat quality among the two crossbred groups were minor, and possibly not perceptible from the consumer standpoint. However, both groups of lambs produced lean meat with high amounts of PUFA (16%), possibly due to the ingestion of white clover in the finishing period. Overall, these results indicate that a differentiated product can be obtained in these conditions, with higher nutritional value than conventional lamb meat.

In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraiso Pedres and Master gris plume - Super Pesadao, utilized for semi-intensive rearing) and Cobb® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraiso Pedres had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadao males. Cobb® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadao birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb® males, while differences between sex, with superiority for females in the Paraiso Pedres strain and for males in the Cobb® strain were found. Increased values of SF for males were obtained for Super Pesadao strain. Both Paraiso Pedres and Super Pesadao strains presented physicochemical and proximate composition characteristics similar to those of Cobb® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found.