RESUMEN
The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.
Asunto(s)
Músculos de la Espalda/química , Vivienda para Animales , Carne/análisis , Porcinos , Animales , Colesterol/análisis , Ácidos Grasos/análisis , Humedad , Concentración de Iones de Hidrógeno , Masculino , TemperaturaRESUMEN
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (µg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), low-oxygen (O) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO), low-O MAP with N2 plus CO and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater ( < 0.05) a* values than VP/PAA and MAP/CO on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ( < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant ( < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences ( > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant ( > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both experiments) and time (Exp. 1) affected ( < 0.05) L* values. In both experiments, U.S. steaks had greater ( < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater ( < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant ( > 0.05) for any of the fatty acids. Beef from Uruguayan had lower ( < 0.05) SFA and MUFA and greater ( < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life.
Asunto(s)
Músculos de la Espalda/química , Embalaje de Alimentos , Calidad de los Alimentos , Almacenamiento de Alimentos , Industria para Empaquetado de Carne , Carne Roja/análisis , Animales , Dióxido de Carbono/análisis , Bovinos , Color , Dieta , Ácidos Grasos Omega-3/análisis , Oxígeno/análisis , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Uruguay , Vitamina E/análisisRESUMEN
Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot. Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat×Holstein ("Guzholstein"); F1 Guzerat×Nellore ("Guzonell"); and 1/2 Simmental+1/4 Guzerat+1/4 Nellore (Three-Cross; n=6 each group) were used. Cold carcass weight was greater (P=0.01) for Three-Cross compared with "Guzonell" and "Guzholstein". Three-Cross carcasses had greater (P<0.01) rib-eye-area and 100-kg-adjusted rib-eye-area among groups. Longissimus lumborum length did not differ (P>0.05) among groups, but depth was greater (P<0.01) for Three-Cross compared with other groups. "Guzholtein" had lesser (P=0.05) shear force compared with "Guzonell", with Three-Cross being intermediate. We conclude that "Guzholstein" is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better than Bos indicus crosses and B. indicus×Bos taurus bulls.
Asunto(s)
Adiposidad , Músculos de la Espalda/química , Grasas de la Dieta/análisis , Calidad de los Alimentos , Carne/análisis , Desarrollo de Músculos , Grasa Subcutánea/química , Animales , Músculos de la Espalda/crecimiento & desarrollo , Peso Corporal , Brasil , Bovinos , Fenómenos Químicos , Cruzamientos Genéticos , Dieta/veterinaria , Humanos , Concentración de Iones de Hidrógeno , Masculino , Fenómenos Mecánicos , Resistencia al Corte , Grasa Subcutánea/crecimiento & desarrollo , Agua/análisisRESUMEN
Male (n=66) water buffalo (Buffalo) and Brahman-influenced cattle (Brahman) were born, raised, weaned, fattened on grazing savannah and harvested at two different ages (19 and 24months) to compare lipid composition of the longissimus thoracis muscle. Half of the animals were castrated at seven months of age (MOA) to examine the castration effects. At 24 MOA Brahman steers showed the highest content of total lipids (P<0.05). No significant variation was detected in cholesterol content for either the main or interaction effects in the age groups. Some individual fatty acids varied with the species (P<0.05), however, interspecific similarities were found in fatty acid ratios. For health-related indices, only atherogenic index (AI) showed lower values in favor of Buffalo meat (P<0.05) at both harvesting ages. Although, meat derived from both bovid groups was leaner and showed lower cholesterol level, AI indicates that Buffalo meat might be beneficial from a human health standpoint.
Asunto(s)
Búfalos/crecimiento & desarrollo , Bovinos/crecimiento & desarrollo , Colesterol en la Dieta/análisis , Grasas Insaturadas en la Dieta/análisis , Herbivoria , Carne/análisis , Músculo Esquelético/química , Mataderos , Animales , Músculos de la Espalda/química , Músculos de la Espalda/crecimiento & desarrollo , Músculos de la Espalda/metabolismo , Búfalos/metabolismo , Bovinos/metabolismo , Colesterol/análisis , Colesterol/metabolismo , Ácidos Grasos/análisis , Ácidos Grasos/metabolismo , Humanos , Masculino , Músculo Esquelético/crecimiento & desarrollo , Músculo Esquelético/metabolismo , Valor Nutritivo , Orquiectomía/veterinaria , Especificidad de la Especie , VenezuelaRESUMEN
Um experimento foi realizado para avaliar o efeito da adição de extratos cítricos e ractopamina a dietas de suínos em terminação. Foram utilizados 108 suínos (54 machos e 54 fêmeas), homogêneos geneticamente e peso vivo médio inicial de 61 quilogramas. O delineamento experimental foi o inteiramente casualizado, bloqueado por sexo e com nove tratamentos: T1. controle (C) (0 ppm de ractopamina e 0 ppm de extratos cítricos), T2. C + 10 RAC (ractopamina, em ppm), T3. C + 20 RAC, T4. C + 250 EC (extratos cítricos, em ppm), T5. C+ 500 EC, T6. C + 250 EC + 10 RAC, T7. C + 250 EC + 20 RAC, T8. C+ 500 EC + 10 RAC e T9. C + 500 EC + 20 RAC. Foram utilizados dois sexos, com duas repetições e seis animais por unidade experimental. Foram avaliadas amostras do músculo Longissimus dorsi quanto à umidade, cinzas, proteínas, lipídios e perfil de ácidos graxos. Os teores de proteína para a inclusão de 20 ppm de RAC foram em média 5,5% superiores (P<0,05) aos dois níveis de EC na dieta. A umidade do músculo nas amostras dos animais que receberam 500 ppm de EC e 20 ppm de RAC foi 4,3% superior (P<0.05) ao controle e 500 ppm de extratos cítricos. Os teores do ácido linoléico da interação 500 ppm de EC e 10 ppm de RAC foi 18% superior (P<0,05) em relação à inclusão de 500 ppm de extratos cítricos. Os teores do ácido a-Linolênico do controle foi 33,5% superior (P<0,05) aos níveis de extratos cítricos, ractopamina e suas interações. A concentração do ácido araquidônico da interação 250 ppm de EC e 20 ppm de RAC foi 36% superior (P<0,05) aos teores de 20 ppm de ractopamina. Níveis mais altos de ractopamina às dietas influenciam os teores de proteína e umidade do músculo. Os extratos cítricos influenciam os teores do ácido graxo láurico. A adição de ractopamina altera o perfil de alguns ácidos graxos insaturados do músculo Longissimus dorsi.
This study was carried out to evaluate the effect of the addition of the citrus extracts and ractopamine in finishing pig diets. Hundred eight pigs were used (54 males and 54 females) in a completely randomized design, blocked by sex and distributed in nine treatments: T1. control (C) (0 ppm of the ractopamine e 0 ppm of the citrus extracts), T2. C + 10 RAC (ractopamine, ppm), T3. C + 20 RAC, T4. C + 250 EC (citrus extracts, ppm), T5. C+ 500 EC, T6. C + 250 EC + 10 RAC, T7. C+ 250 EC + 20 RAC, T8. C+ 500 EC + 10 RAC e T9. C+ 500 EC + 20 RAC. We used two sexes, with two replications and six animals per experimental unit. The levels of protein for the inclusion of 20 ppm of RAC were on average 5.5% higher (P <0.05) the two EC levels in the diet. The moisture in the muscle samples from the animals that received 500 ppm EC and 20 ppm RAC was 4.3% higher (P <0.05) the control and 500 ppm of citrus extracts. The levels of linoleic acid in the interaction of 500 ppm EC and 10 ppm RAC was 18% higher (P <0.05) compared to the inclusion of 500 ppm of citrus extracts. The levels of a-linolenic acid of the control was 33.5% higher (P <0.05) of citrus extracts levels, ractopamine and their interactions. The concentration of arachidonic acid from the interaction of EC 250 ppm and 20 ppm RAC was 36% higher (P <0.05) to levels of 20 ppm of ractopamine. Higher levels of ractopamine in the diet influence the levels of protein and moisture of the muscle. Citrus extracts influence the levels of the fatty acid lauric acid. The addition of ractopamine change the profile of some unsaturated fatty acids of the Longissimus dorsi.