Características qualitativas e quantitativas da carne de cordeiro Dorper x Santa Inês terminados em diferentes sistemas de produção

Abstract

The last decades, a new national production, causing the producers to glimpse a new market like a production of meat components. The quality of the meat is a combination of the attributes of taste, juiciness, texture, softness and appearance, associated with a very fat, muscular and affordable carcass. The objective of this work was to evaluate as differentiated in the quantitative and qualitative characteristics of the lambs of Dorado x Santa Inês lambs. The work took place in December 2016, ending in March 2017, comprising a total period of 117 days. It was conducted at the Universidade Tecnológica Federal do Paraná (UTFPR), Campus Dois Vizinhos - PR. The movements were: (T1) pasture of Panicum maximum cv. Aruana, without shade + food supplementation, (T2) pasture of Panicum maximum cv. Aruaná, with natural flavor provided by the tree species, Native Blonde-Brown (Cordia trichotoma) + food supplementation, (T3) confinement in sheepfold. The cultivated pasture system is the system that uses forage of high yield of dry matter, with good response to fertilization and irrigation. The silvipastoral system is a modality that combines forages, trees and animals, and has been used in all regions of the country. Confinement is the termination system in which the animal is fed only by ration and volume 2 to 3 times per day by the caretaker. The animals were slaughtered at the UTFPR slaughterhouse when they reached 40 kg / PV, after removal of the Longissimus dorsi muscle samples, from which the loin eye area was evaluated, thawing and cooking, shear force and subjective parameters such as palatability , softness and juiciness. The palettes were dissected to gauge the souls of each present in tem. The qualitativa parameters, such as suculência, tenderes and palatability were evaluated from 1 to 10, showing values of 6.33, 7.38 and 5.88 for aruana, 6.33, 7.39 and 6.33 for silvipastoril and for confinement of 6.67, 7.28 and 5.89, respectively, with the nearest 10 being the best value. They can present themselves as careers in this work are very important since we have 3.28kgf / cm² of average in the force to the shear. There was a loin eye area of 19.09cm² for Aruana, 19.82cm² without silvipastoril and 23.20cm² without confinement. The dissection was performed in 17.51% of bone, 49.98% of muscle, 8.46% of fat in the confinement palate, 19.71% of bone, 49.27% of muscle and 6.09% of fat without silvipastoril. and 20.53% of bones, 50.96% of muscle and 8.32% of fat in aruana. With this work it is possible to verify that quality meat can be required in any of the production systems studied.