Made available in DSpace on 2014-06-11T19:33:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-16Bitstream added on 2014-06-13T19:04:35Z : No. of bitstreams: 1 cerdotes_l_dr_jabo.pdf: 683205 bytes, checksum: 3b90deb1ac474610b0819bc000ca6f92 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Este estudo teve por objetivo avaliar a possibilidade de obter dois ganhos compensatórios (GC) durante a terminação em confinamento de animais machos inteiros da raça Nelore. O primeiro, no início do confinamento, e o segundo, após estes sofrerem restrição alimentar qualitativa (RAQ) por 28 ou 56 dias e realizar a apreciação econômica da alimentação durante a terminação, comparar o comportamento ingestivo e os componentes não integrantes da carcaça e as características quantitativas e qualitativas da carcaça e da carne. Os tratamentos foram: SRAQ - Animais sem RAQ, recebendo dieta contendo em média 13,08% de proteína bruta (PB) e 69,78% de nutrientes digestíveis totais (NDT), a base de silagem de milho e concentrado do início ao final do experimento, obedecendo uma relação volumoso:concentrado de 62,5:37,5; RAQ28 - Animais recebendo a mesma dieta do tratamento SRAQ, porém com RAQ durante 28 dias, em que os animais receberam apenas silagem de milho com 8,13% PB e 64,27% NDT e RAQ56 - Animais recebendo mesma dieta do tratamento SRAQ, porém com RAQ por 56 dias, em que os animais receberam apenas a silagem de milho. Durante à RAQ os animais dos tratamentos RAQ28 e RAQ56 apresentaram menor consumo de matéria seca diária (CMSD) e ganho médio diário (GMD), em relação aos animais do tratamento SRAQ. Nos períodos subseqüentes a RAQ, os animais submetidos a RAQ apresentaram CMSD numericamente maior e GMD superior aos animais do tratamento SRAQ. Ocorreu maior GMD dos animais no segundo período (1,873 kg) em relação ao primeiro (0,933 kg), denotando GC no inicio do confinamento. Os animais do tratamento RAQ28 apresentaram menor GC diário no período subseqüente a RAQ do que aqueles do tratamento RAQ56 (37,9 contra 84,8%) quando comparado aos animais do tratamento SRAQ... / This work was carried out to evaluate the possibility of obtaining two compensatory gains (CG) in Nellore bulls, one at the beginning of feedlot finishing and another after subjecting bulls to qualitative feeding restriction (QFR) for 28 or 56 days. Feeding economic evaluation was performed during feedlot finishing, compare the ingestive behavior and evaluate non-carcass components, as well as quantitative and qualitative traits of carcass and meat. The following treatments were studied: NQFR . Animals with no feed restriction from the beginning to the end of the experiment; QFR28 . Animals subjected to QFR for 28 days; QFR56 - Animals subjected to QFR for 56 days. Bulls subjected to 28 or 56 days of QFR showed lower daily consumption of dry mass (DCDM) and daily mean gain (DMG) during feeding restriction in comparison to NQFR bulls. After QFR, animals subjected to feeding restriction showed higher DCDM and DMG than NQFR bulls. A DMG increase was observed from the first (0.933 kg) to the second (1.873 kg) period, which indicates CG at the beginning of feedlot finishing. QFR28 bulls showed lower daily CG after QFR (37.9%) than QFR56 bulls (84.8%). The final weight was similar between treatments, indicating QFR for 28 or 56 days followed by no feeding restriction is a viable management alternative in feedlot finishing. Costs and liquid incomes were similar between treatments at the end of the experiment. Anticipating slaughter in 28 days resulted in higher liquid income in NQFR and QFR28, in comparison to the income obtained at the end of the experiment. Animals under QFR spent more time resting and tended to ruminate for more time during the 24h-period, if compared to bulls with concentrate diet. In general, animals spent more time feeding, ingesting water and consequently defecating and urinating during daytime. At night 73.75% of the time was spent with lying rumination or resting...(Complete abstract, acess undermentioned eletronic adress)

Made available in DSpace on 2014-06-11T19:33:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-11-30Bitstream added on 2014-06-13T20:05:38Z : No. of bitstreams: 1 monteiro_jmc_dr_jabo.pdf: 1222391 bytes, checksum: acc3bc476ca5877b6c0800b21ad83071 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Objetivou-se comparar genótipos de suínos relativos ao desempenho, parâmetros e características de carcaça e da carne em animais abatidos aos 161 dias de idade. Utilizaram-se os seguintes genótipos: G1 - ½ Topigs© (Toppi) x ½ Naïma®; G2 - ½ DB Danbred© (Frederik) x ½ Naïma®; G3 - ½ PIC© (AGPIC 412) x ½ Naïma®; G4 - ½ SG 2030© (Duroc) x ½ Naïma®; e G5 - ½ Pen Ar Lan© (P76) x ½ Naïma®. Estudaram-se o ganho de peso total (GPT), consumo de ração total (CRT), conversão alimentar (CA) e eficiência alimentar (EA). As meias carcaças esquerdas foram, inicialmente, avaliadas quanto ao peso da carcaça quente (PCQ) e fria (PCF), comprimento (CC), área do olho de lombo (AOL), comprimento de olho do lombo (COL) e profundidade do toucinho (PT10ª). Foram feitas ainda, com a pistola de tipificação eletrônica Hennessy, medidas de espessura do músculo (EM1 e EM2) e profundidade do toucinho (PT1 e PT2). Foram feitas medidas de espessura de toucinho na altura da primeira costela (ET1), última costela (ET2), última lombar (ET3) e máxima lombar (ETM), com o auxílio de paquímetro digital. A carcaça foi desdobrada em seus cortes primários: pernil, carré, barriga, barriga ventral, fraldinha, paleta, sobre paleta, ponta do peito, filezinho, antebraço, perna e papada. Após a pesagem desses cortes, foi realizada a desossa dos mesmos, para se determinar os pesos da carne, gordura interna, ossos, pele e gordura subcutânea de cada um. A porcentagem de carne magra (PCM) foi determinada dividindo-se o total de carne magra desossada pelo peso da carcaça fria. Foram estudados os seguintes parâmetros físico-químicos da carne: pH post-mortem, perda de líquido por gotejamento, cor da carne,... / The aim of this work it was to compare different swine genotypes with the performance, characteristics of carcass and meat quality in swine slaughtered at 161 days of age. The following genotypes had been used: G1 - ½ Topigs© (Toppi) x ½ Naïma©; G2 - ½ DB Danbred© (Frederik) x ½ Naïma©; G3 - ½ PIC© (AGPIC 412) x ½ Naïma©; G4 - ½ SG 2030© (Duroc) x ½ Naïma©; e G5 - ½ Pen Ar Lan© (P76) x ½ Naïma©. They had been studied the profit of all up weight (BW), consumption of total ration (CTR), feed conversion (FC) and alimentary efficiency (AE). The half left carcasses had been, initially, evaluated to the hot carcass weight (HCW) and cold weight (CCW), carcass length (CL), loin eye area (LEA), loin eye length (LEL) and backfat thickness in tenth rib (BT10th). They had been made still, with the pistol electronic Hennessy, measures of muscle depth (MD1 and MD2) and fat depth (FD1 and FD2). Backfat thickness was measured at four locations: in the first rib (BT1), last rib (BT2), last lumbar (BT3) and maximum lumbar (BTM), with digital paquimeter. The carcass was unfolded in these cuts: ham, loin, belly, ventral belly, cranial belly, shoulder, neck, jowl, tenderloin, front shank, hind shank and cheek. After the weight of these cuts, the composition of each one was determined by physical dissection into lean, fat, bone, and skin. The lean meat percentage (LMP) was determined, dividing the total of boned lean meat by the weight of the cold carcass. The following parameters had been studied in the meat: pH post-mortem, ...(Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:33:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-03-13Bitstream added on 2014-06-13T20:25:13Z : No. of bitstreams: 1 komiyama_cm_dr_botfmvz.pdf: 2731486 bytes, checksum: f0ccba696b2148389d8d7f96334dc1d5 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Universidade Estadual Paulista (UNESP) / O objetivo do trabalho foi avaliar as características de qualidades da carne de matrizes pesadas de descarte. Foram realizados três ensaios para se avaliar a qualidade da carne em final de ciclo produtivo. Todas as aves pertenciam a linhagem comercial Ross, procedentes de Uberlândia (MG) e Campo Verde (MT) com idade e peso médio de 479 dias e 3.971g, respectivamente. No Ensaio 1 foram coletados 120 peitos de matrizes em 6 coletas diferentes e avaliados os seguintes parâmetro: pH, cor, valor R, perda por gotejamento, capacidade de retenção de água e absorção de água, capacidade de emulsificação, perdas por cocção e força de cisalhamento. No Ensaio 2 foi realizado o teste sensorial da carne de peito de matrizes comparado a frangos de corte, sendo coletado 20 peitos de matrizes de descarte e 20 peitos de frangos de corte em abatedouro comercial. No Ensaio 3, foram avaliados a composição química, o teor de colesterol e o perfil de ácidos graxos da carne de matrizes pesadas de descarte. A carne de peito de matrizes apresentou valores médios do parâmetro valor de L* de 50,11. Para a capacidade de retenção, perda de peso por cozimento e força de cisalhamento, os valores médios foram 76,67, 17,92% e 4,94kgf/cm2 respectivamente. Na análise sensorial, a carne de matriz apresentou baixa intensidade de maciez (6,9), menor suculência (3,4) e mais elástica, borrachenta e difícil deglutição. A carne de matrizes apresentou percentagem de gordura, proteína, matéria seca, umidade, cinzas e colesterol de 1,39%, 24,26%, 27,71%, 72,29%, 1,42% e 72,59mg/100g, respectivamente. A carne de matrizes pesadas de descarte apresentou boas características de qualidade tecnológicas que possibilitam sua utilização como matéria-prima para a elaboração de industrializados. Além disso, apresentou composição química semelhante a da carne de frangos de corte, não possuindo altos... / This present aimed to evaluate the meat quality characterists of spent breeder hens. There were realized three trials to evaluate meat trait of spent breeder hens. All birds were Ross stain, from Uberlândia city (MG) and Campo Verde city (MT) with age and weigth average of 479 days and 3.971g, respectively. In trial 1, there were evaluated: pH, color, R value, drip loss, water holding capacity, water absorption capacity, emulsifying capacity, cooking loss and shear force. In trial 2, it was realized the sensory test using breast meat of breeder hens compared to broiler chicken, collecting 20 spent breeder hen breast and 20 broiler chicken breast cropped in commercial processing plant. In trial 3, there were evaluate the chemistry composition, cholesterol value and fatty acid profile of spent breeder hens meat. Breeder hens meat presented L* value means of 50.11. To water retention capacity, cooking loss and shear force, means values were 76.67, 17.92% e 4.94kgf/cm2, respectively. In sensory test, breeder hens meat presented low intensity tenderness (6.9), lower juiciness (3.4) and elasticier, rubber and difficult to swallow. Breeder hens meat presented percent of fatty, protein, dry material, humidity, material mineral and cholesterol of 1.39%, 24.26%, 27.71%, 72.29%, 1.42% e 72.59mg/100g, respectively. Broiler hen meat presented good technology quality characteristics that it can be possible to use as meat for industry elaborated. Besides, this meat present chemistry composition equal of the meat of broiler chicken, do not hold high value of fat and cholesterol, hence these meat can be consider a meat with healthy characteristics.

Made available in DSpace on 2015-05-14T16:53:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-21Bitstream added on 2015-05-14T16:59:11Z : No. of bitstreams: 1 000828504.pdf: 1684055 bytes, checksum: 36e23ab0b69fedf2a9acc2423647c27d (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / A carne de frango e seus subprodutos têm aumentado a sua popularidade nos últimos anos devido ao desenvolvimento do setor e a mudanças significativas no padrão de consumo de alimentos. A linguiça fresca é provavelmente uma das formas mais antigas de processamento de carnes, no entanto, é um produto altamente perecível que necessita de agentes que contribuam para a extensão da sua vida de prateleira. As pesquisas com os produtos naturais de origem vegetal, sobretudo as especiarias, tem revelado que além da contribuição para o sabor, estes produtos possuem atividades antimicrobianas e antioxidantes que poderiam ser exploradas pela indústria de alimentos. O objetivo do trabalho foi avaliar o uso de derivados vegetais como possível aditivo em linguiça de frango. Para tanto, o estudo foi dividido em três etapas. Na primeira foi caracterizada a ação antibacteriana in vitro (metodologia da microdiluição em meio de Mueller Hinton Caldo-MHC e determinação da concentração inibitória mínima-CIM) de doze derivados vegetais na forma de óleos essenciais (OEs) e extratos etanólicos (Eet) obtidos de seis plantas condimentares (louro-Laurus nobilis, manjericão- Ocimum basilicum, manjerona-Origanum majorana, orégano-Origanum vulgare, alecrim -Rosmarinus officinalis e tomilho-Tymus vulgaris) frente a 9 cepas bacterianas (Salmonella Enteritidis-ATCC 13076, Escherichia coli O157:H7-ATCC 43895, Pseudomonas aeruginosa –ATCC 27853, Listeria monocytogenes-ATCC 15313, Enterococcus faecalis-ATCC 10100, Aeromonas hydrphila-ATCC 7966, Lactobacillus rhamnosus-ATCC 9595 e Staphylococcus xylosus-ATCC 29979). Todos os derivados vegetais apresentaram ação antibacteriana, entretanto, a atividade dos Eet foi inferior a dos OEs, mesmo quando da mesma planta. T. vulgaris e O. vulgare apresentaram as melhores atividades verificadas pelos valores de CIM de 1,5 e 1,6 mg/mL para OEs e de 2,9 e 4,2 mg/mL para Eet, respectivamente. Os óleos dessas ... / The chicken meat and their subproducts have increased its popularity in recent years due to the development of the sector and the significant changes in the pattern of food consumption. Fresh sausage is probably one of the oldest forms of meat processing, however, is a highly perishable product that requires agents to contribute to the extension of shelf life. Research with natural products of plant origin, especially the spices, has revealed that beyond of the contribution to flavor; these products have antimicrobial and antioxidant activities which could be explored by the food industry. The aim of this study was to evaluate the use of plant derivatives as a possible additive in chicken sausage. Thus, the study was divided into three phases. The first was characterized in vitro antibacterial action (microdilution methodology in Mueller Hinton Broth medium-MHC and determination of minimum inhibitory concentration-MIC) twelve plant derived in the form of essential oils (EOs) and ethanol extracts (Eet) obtained from six plants condiments (laurel-Laurus nobilis, basil- Ocimum basilicum, marjoram-Origanum majorana, oregano-Origanum vulgare, rosemary -Rosmarinus officinalis e thyme-Tymus vulgaris) against nine bacterial strains (Salmonella Enteritidis-ATCC 13076, Escherichia coli O157:H7-ATCC 43895, Pseudomonas aeruginosa –ATCC 27853, Listeria monocytogenes-ATCC 15313, Enterococcus faecalis-ATCC 10100, Aeromonas hydrphila-ATCC 7966, Lactobacillus rhamnosus-ATCC 9595 e Staphylococcus xylosus-ATCC 29979). All plant derivatives showed antibacterial action, however, the activity of Eet was less than the EOs, even when the same plant. T. vulgaris and O. vulgare showed the best activities verified by the MIC values of 1.5 and 1.6 mg/ml for EOs and 2.9 and 4.2 mg/ml for Eet, respectively. The oils of these plants showed thymol as major compound and the extracts were positive for the presence of flavonoids, phenols, triterpenes and steroids. In a ...

One of the main drivers influencing consumers in the purchasing of red meat is the level of visible fat, and this is particularly important in lamb, with lamb often being perceived as fatty. Consumer-driven preference for leaner meat, coupled with the meat processing industries preference for a reduction in carcass fat, increasing lean meat yield and reducing waste, have led to continued selection for lean growth and reduced fatness in several meat producing species The perception of lamb being fatty could be directly targeted in isolation by reducing overall fat levels, however there are related effects on meat (eating) quality, and the combined improvement and consistency of meat (eating) quality and the reduction of overall fatness is more complicated. It is apparent that fat content plays a significant role in meat (eating) quality. Generally four major fat depots are recognised in animal carcasses, these are: subcutaneous (under the skin); internal organ associated; intermuscular (between muscles and surrounding muscle groups); and intramuscular (marbling, between muscle fibres), the latter generally regarded as having the greatest association with meat (eating) quality. X-ray computed tomography (CT) can measure fat, muscle and bone in vivo in sheep and CT predictions of carcass composition have been used in commercial UK sheep breeding programmes over the last two decades. Together with ultrasound measures of fat and muscle depth in the loin region, CT measured carcass fat and muscle weights have contributed much to the success of breeding for leaner carcasses and increased lean meat yield. Recently it has also been considered that x-ray computed tomography provides the means to simultaneously estimate IMF and carcass fat in vivo. Thus the aim of this project is to investigate the use of two and three-dimensional x-ray computed tomography techniques in the estimation of meat (eating) quality traits in sheep, and to further investigate the genetic basis of these traits and the possibility of their inclusion into current breeding programmes. The primary approach was the use of two-dimensional x-ray computed tomography, determining the most accurate combination of variables to predict IMF and mechanical shear force in the loin. The prediction of mechanical shear force was poor with accuracies ranging from Adj R2 0.03 – 0.14, however the prediction of IMF in the loin was more promising. CT predicted carcass fat weight accounted for a moderate amount of variation in IMF (R2 =0.51). These accuracies were significantly improved upon by including other information from the CT scans (i.e. fat and muscle densities, Adj R2 >0.65). Average muscle density in a single or multiple scans accounted for a moderate amount of the variation in IMF (Adj R2 = 0.51-0.60), and again accuracies R2 >0.65 were achieved, independent of CT-measured fat areas or predicted fat weights. Similar results were achieved with the use of three-dimensional CT scanning techniques (Adj R2 0.51 – 0.71), however, there was a dramatically increased requirement for image analysis when compared to two-dimensional techniques, and the increase in accuracy was not significant. This suggests that the current method of two-dimensional image capture is sufficient in the estimation of IMF in vivo in sheep. The prediction equations developed as part of this work were applied across divergent breed types (Texel, Scottish Blackface and Texel cross mule), to investigate the transferability of the prediction equations directly across to other breeds of sheep. As part of this study, the IMF levels across the breed types and sexes were also compared and found that IMF was significantly affected by breed type (P<0.001) with Scottish Blackface lambs having higher levels of IMF when compared to Texel cross mule lambs, and the lowest levels of IMF were in the purebred Texel lambs at the same liveweight or similar levels of carcass fatness. Sex also had a significant effect on IMF across breeds (P<0.001) with females having higher levels of IMF at similar levels of both carcass fat and liveweight, and within breed, females had significantly higher levels of IMF in both the purebred Texel and Scottish Blackface lambs, when compared at similar levels of carcass fat and liveweight (P<0.05). Using the models previously developed in purebred Texel to predict IMF in the Scottish Blackface and Texel cross mule, accuracies were found to be R2 = 0.57 – 0.64 and R2 = 0.37 – 0.38 respectively. Providing evidence that the equations are transferable across to some breeds more successfully than others, however, given that there is currently no method of accurately estimating IMF in vivo, accuracies across to both breeds are acceptable. The genetic parameter estimation was unsuccessful using the same research-derived dataset as previously employed in the study. However the ambition was always to investigate the genetic relationships between traits in a large industry dataset, exploiting the wealth of commercial CT information available. These investigations were considerably more successful, and among the first to present genetic parameters of novel CT-derived IMF estimates. The results found moderate heritability estimates of h2 0.31 and 0.36 for the final selected prediction equations, with clear indications that one model not including CT predicted carcass fat or any other fat measures, was more independent of these measures and the two separate prediction methods were highly genetically correlated with each other (rg = 0.89). The results from this study show that not only is it possible to accurately estimate IMF levels in the loin of Texel sheep using CT scanning, but that, until breed specific predictions are developed, the methods developed in this study are transferable across some breed types. The results also show that CT predicted IMF is heritable, independent of overall fatness and has the potential to be included in current breeding programmes. These findings can now be used to develop breeding programmes which enable breeders to make the best use of CT scanning technology to improve carcass composition while maintaining or possibly improving aspects of meat (eating) quality.

Orientador: Renata Tieko Nassu / Coorientador: João Oiano Neto / Banca: Stanislau Bogusz Junior / Banca: Katia Sivieri / Resumo: O aroma, além da textura, é um dos atributos sensoriais mais importantes para a aceitação da carne bovina pelo consumidor. O aroma da carne é influenciado por fatores como dieta, sistema de produção (pasto ou confinamento), raça, sexo, idade ao abate, maturação, corte e método de cocção. Entre os principais compostos responsáveis pelo aroma em carnes estão os aldeídos, cetonas e compostos sulfurados, provenientes de reações químicas tais como reação de Maillard, reações de oxidação de lipídios e degradação da tiamina. Várias técnicas de extração têm sido utilizadas para a análise de compostos voláteis em carnes, dentre elas, a extração-destilação simultânea (Simultaneous Distillation/ Extraction - SDE), headspace dinâmico e a MEFS (microextração em fase sólida). Atualmente esta última é a mais utilizada, por ser uma técnica rápida, fácil e não necessitar do uso de solventes. Tendo em vista que há poucos trabalhos no Brasil sobre compostos voláteis em carne bovina, este trabalho objetivou otimizar as condições de extração por MEFS para a caracterização de compostos voláteis em carne bovina bem como determinar o perfil qualitativo destes compostos em carne proveniente de animais cruzados terminados a pasto ou confinamento. No primeiro experimento deste estudo, foram testados seis diferentes tipos de materiais de recobrimento de MEFS quanto a sua eficiência na extração de compostos voláteis em carne bovina: 75 µm CAR/PDMS (Carboxen/ Polidimetilsiloxano), 65 µm PDMS/DVB (Polidime... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aroma, beyond texture, is one of the most important sensory attributes for beef consumers' acceptance. The beef aroma is affected by diet, production system (pasture or feedlot), breed, sex, slaughter age, aging, type of cut and cooking method. Among the main chemical compounds responsible for the beef aroma, there are aldehydes, ketones and sulphur compounds, which comes from chemical reactions such as Maillard reaction, lipid oxidation and thiamine degradation. Several extraction techniques have been used to volatile compounds analysis in beef, as simultaneous distillation/extraction (SDE), dynamic headspace and solid phase micro extraction (SPME). Currently, SPME is the most used, as it is fast, easy and does not need solvents. There is a lack of studies about volatile compounds in beef in Brazil, so this study aimed to optimize the extraction conditions by SPME for volatile compounds characterization in beef and also analyze the qualitative profile of these compounds in beef from crossbred animals finished on pasture or feedlot. In the first experiment, six different SPME fiber coating materials were tested regarding their extraction efficiency of volatile compounds on beef: 75 µm CAR/PDMS (carboxen/polydimethylsiloxane)... (Complete abstract click electronic access below) / Mestre

Made available in DSpace on 2014-06-11T19:27:15Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-07-30Bitstream added on 2014-06-13T20:16:18Z : No. of bitstreams: 1 araujo_ap_me_botfmvz.pdf: 420836 bytes, checksum: 8fa5df7898f8420a8565026491e76692 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / O objetivo do presente trabalho foi realizar um levantamento em quatro frigoríficos comerciais da Região Sul do Brasil, com a finalidade de fornecer um panorama das condições do manejo pré-abate visando o bem-estar animal. A avaliação das condições do manejo pré-abate foi realizada mediante um questionário fornecido aos motoristas responsáveis pelo transporte dos suínos até o frigorífico. Neste questionário foram obtidas informações referentes às condições do acesso à propriedade, do embarcadouro e das estradas, número de manejadores, número de suínos transportados e duração do embarque, do transporte, do desembarque e do jejum pré-abate. Diante desse levantamento verificou-se que 42,52% das estradas onde trafegam os caminhões que transportam os suínos apresentam bom estado de conservação, com cerca de 60% de acessos às propriedades em boas condições. No embarque, foram observados problemas nos modelos de embarcadouros utilizados e na forma de condução dos suínos e a execução desta atividade foi em média, 40 minutos. A distância das granjas até o frigorífico não ultrapassou 120 km e o tempo médio para chegar ao frigorífico foi de 2 horas. Com relação à prática de jejum, 62% dos suínos foram submetidos a adequados períodos de restrição alimentar. / The aim of this study was to carry out a survey in four commercial abattoirs from the south region of Brazil to obtain an overview of pre-slaughter management conditions for animal welfare. The evaluation was done by giving a questionnaire to the drivers responsible for transporting pigs to the abattoirs. The questionnaire included information on the conditions of property access, loading ramp and road, the number of handlers and transported pigs, and the duration of loading, transportation, delivery, and pre-slaughter fasting. The survey indicated that 42.52% roads where trucks transport pigs are wellpreserved and have around 60% well-conserved access to the farms. During loading, problems were detected in the used ramp models and in the pig transportation procedure, which took 40 minutes on average. The distance from pig farms to slaughterhouses was not greater than 120 km and the mean time to arrive at the abattoir was 2h. As regards fasting, 62% pigs were subjected to adequate food restriction periods.

Made available in DSpace on 2014-06-11T19:27:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-16Bitstream added on 2014-06-13T19:35:45Z : No. of bitstreams: 1 rodrigues_e_me_botfmvz.pdf: 164174 bytes, checksum: 6f150d388d6d03c51572ae0d22cf79f5 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / O objetivo deste trabalho foi avaliar o crescimento de femeas bovinas de diferentes grupos geneticos no sistema intensivo de producao de carne superprecoce, analisando caracteristicas de desempenho como peso vivo (PV), ganho de peso medio diario (GPMD) e crescimento dos tecido muscular e adiposo atraves de avaliacao da area de olho de lombo (AOL) e espessura de gordura subcutanea (EGS) do musculo Longissimus dorsi e espessura de gordura subcutanea da garupa (EGG) do musculo Biceps femoris com imagens coletadas por ultra-som em tempo real nos animais vivos no inicio e fim do experimento. Foram utilizadas 42 femeas de 4 grupos geneticos sendo: 12 . Canchim x . Nelore (. CN), 12 . Canchim x . Nelore (. CN), 10 Simbrasil . Simental X . Nelore ( SIMB) e 10 Three-cross . Simental x . Nelore x . Angus (TC) desmamadas aos 210 dias de idade e peso vivo medio de 247,4 }16,5kg provenientes de creep-feeding durante a fase de cria, e confinadas por aproximadamente 132 }14 dias. Os animais foram abatidos, sendo o criterio de abate peso final de 350kg/PV e 5mm de gordura subcutanea. Os animais do grupo Three-cross apresentaram area de olho de lombo final e final ajustada para 100kg/PV inferiores aos demais grupos, porem apresentaram pesos finais superiores aos demais grupos com um tempo intermediario de confinamento e este grupo tambem apresentou os melhores ganhos de peso medio diario (GPMD) 1,07kg/dia (P<0,05). Nao houve diferenca significativa para area de olho de lombo inicial, espessura de gordura subcutanea (EGS) e para espessura de gordura subcutanea da garupa (EGG). Ajustando-se os valores de (EGG) e (AOL) para o menor numero de dias de confinamento onde os animais Three-cross e Simbrasil foram superiores (P<0,05) para (EGG F 114), e Simbrasil superior (P<0,05) para (AOL F 114). / The objective of this study was to evaluate the growth of young heifers of different genetic groups in an intensive meat production system. It was used 42 animals of 4 different genetics groups: 12 . Canchim x . Nellore (. CN), 12 . Canchim x . Nellore (. CN), 10 Simbrasil . Simental X . Nellore (SIMB) and 10 Three way cross . Simmental x . Nellore x . Angus (TC). The animals received creep feeding supplementation and were weaned at 210 days of age with 247,4 }16,48kg. It was analyzed the characteristics of body weight (BWG), average daily gain (ADG), muscular and fat tissues growth. Real time ultrasound evaluation was used to measure ribeye area (RBA, Longissimus dorsi muscle), back fat thickness and P8 (Top rump, Biceps femoris) fat thickness. The feeding period was 132 (}14) days in feedlot system while daily gain was measured every 28 days. The animals were slaughtered with the final weight of 350 kg and 5mm of back fat thickness. The Three way cross heifers had smaller final and adjusted at 100 kg/PV ribeye area compared with the others groups. This group also had a greater final body weight, better average daily gain (GPMD), 1,07 kg/day (P<0,05) and an intermediate days of feeding. There was no significant differences for initial ribeye area (AOL), back fat thickness (EGS) and P8 (EGG), but when the values were adjusted for days of feeding, greater values (P<0,05) (EGG F 114) and (P<0,05) (AOL F 114), respectively.

Made available in DSpace on 2014-06-11T19:27:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-02-19Bitstream added on 2014-06-13T19:15:07Z : No. of bitstreams: 1 hadlich_jc_me_botfmvz.pdf: 277198 bytes, checksum: 032e9607da08d48a7163bb8934baa7d2 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / O experimento foi realizado no Setor de Confinamento de Gado de Corte da Faculdade de Medicina Veterinária e Zootecnia e no Laboratório de Bioquímica de Proteínas do Instituto de Biociências. Foram utilizados animais da raça Nelore, mestiços u Aberdeen X Nelore e mestiços u Simental X Nelore, abatidos com idade entre 12 e 15 meses conforme estabelecido pelo modelo biológico superprecoce. O experimento foi conduzido em um delineamento inteiramente casualizado. O objetivo do presente estudo foi análise de componentes da maciez de novilhos superprecoces de grupos genéticos distintos. Não foi verificada diferença estatística (p>0,01) entre os grupos genéticos para a força de cisalhamento, Índice de Fragmentação Miofibrilar (MFI) e frações do colágeno, entretanto houve influência (p<0,01) do período postmortem, exceto para o colágeno. A carne de animais abatidos entre 12 e 15 meses de idade apresenta atributos de qualidade independente do grupo genético utilizado e com sete dias de maturação todos os animais apresentaram carne com grau de maciez desejável. / The experiment was accomplished in the Section of Feedlot of cattle of Faculdade de Medicina Veterinária e Zootecnia and in the Laboratório de Bioquímica de Proteínas do Instituito de Biociências. Nelore breed, u Aberdeen X Nelore crossbreed and u Simental X Nelore crossbreed were used and slaughtered accordingly with the brazilian system called superprecoce. The experiment was accomplished in a completely randomized design. The objective of the present study was the evaluation of tenderness components of superprecoce of different genetic groups. There was no statistics difference (p>0,01) between genetic groups for the shear force values, Myofibrillar Fragmentation Index (MFI) and collagen, however there was influence (p<0,01) of the ageing, except for the collagen. The meat of animals slaughtered between 12 and 15 months of age showed attributes of quality independent of the genetic group and with seven days of ageing all animals had a desirable tenderness.

Submitted by uly.carneiro@hotmail.com (uly.carneiro@hotmail.com) on 2016-09-01T17:39:41Z No. of bitstreams: 1 Dissertação completa Uly.pdf: 1094703 bytes, checksum: 9819132b5cb7e4c7ce37c5b263f2c03d (MD5) / Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-09-02T19:23:18Z (GMT) No. of bitstreams: 1 bragiato_uc_me_jabo.pdf: 1094703 bytes, checksum: 9819132b5cb7e4c7ce37c5b263f2c03d (MD5) / Made available in DSpace on 2016-09-02T19:23:18Z (GMT). No. of bitstreams: 1 bragiato_uc_me_jabo.pdf: 1094703 bytes, checksum: 9819132b5cb7e4c7ce37c5b263f2c03d (MD5) Previous issue date: 2016-07-05 / Objetivou-se avaliar o consumo, desempenho e as características físico-químicas e nutricionais do músculo Longissimus lumborum de cordeiros alimentados com silagem tratada com inoculante bacteriano associada a duas relações volumoso:concentrado. Foram utilizados 40 cordeiros machos mestiços (Texel x Dorper) não castrados, em sistema de confinamento. O experimento foi conduzido em blocos ao acaso em esquema fatorial 2 (silagem de milho inoculada ou não com Lactobacillus plantarum e Bacillus subtilis) x 2 (duas relações volumoso:concentrado: 60:40 e 40:60), com 10 repetições. Os animais foram alocados em baias individuais e permaneceram em adaptação por 15 dias. O consumo de FDN foi superior nos animais que receberam maior proporção de volumoso na dieta (60% de silagem). O ganho de peso diário (GDP) foi maior nos animais tratados com silagem inoculada (controle = 218g/dia; Inoculada = 234g / dia), e relação volumoso:concentrado 60:40 (40: 60 = 212g/dia; 60:40 = 233g/dia). A menor proporção de silagem (40%) na dieta implicou em maior (P<0,05) de rendimento de carcaça quente. Os animais que receberam maior proporção de silagem (60%) na dieta apresentaram teores de colesterol mais elevados (40% silagem= 107mg; 60% de silagem= 116mg). Com relação aos ácidos graxos, os animais que receberam silagem inoculada apresentaram maior concentração de ácidos graxos saturados (controle= 45,51; inoculada= 47,68), e os que receberam silagem sem tratamento apresentaram maior concentração de ácidos graxos insaturados (controle= 54,49; inoculada= 52,32) e monoinsaturados (controle= 46,89; inoculada= 45,16). A Atividade das enzimas elongase foi superior (P<0,05) nos animais que receberam silagem controle (60%), sendo os valores de Δ9dessaturase18 e o índice de aterogenicidade, superiores (P<0,05) nos tratamentos com silagem inoculada na relação 40:60 de volumoso:concentrado. A inoculação da silagem promoveu maior desempenho, porém elevou a proporção de ácidos graxos saturados na carne de cordeiros. / This study evaluated the intake, performance, physico-chemical and nutrional properties of the longissimus lumborum of lambs fed with silage. The silage was treated with inoculant bacteria associated with two forage-toconcentrate ratio. The investigation used forty crossbred male lambs (Texel x Dorper). The lambs were not neutered and were raised in a containment system. The experiment was randomly conducted in blocks in factorial system 2 (silage treated or not treated with Lactobacillus plantarum corn and Bacillus subtilis) x 2 (two ratio forrage-to-concentrate ratio: 60:40 and 40:60) and repeated ten times. The animals were placed in individual pens, where they remained in adaptation for fifteen days. The study found that the comsumption of FDN was higher in animals that had received a greater proportion of silage in their diet (60% silage). The average daily weight gain (ADG) was higher in animals fed with treated silage (control = 218g / day; treated = 234g / day) and with forage-to-concentrate ratio 60:40 (40: 60 = 212g / day; 60:40 = 233g / day). The lowest rate of silage (40%) in the animals’ diet caused a higher hot carcass weight (P <0.05). The animals that received a higher rate of silage diet (60%) presented higher cholesterol levels (40% silage = 107mg, 60% silage = 116mg). Regarding fatty acids, animals that were fed wth treated silage presented a higher concentration of saturated fatty acids (control = 45.51; inoculated = 47.68). Those that did not receive treated silage showed a higher concentration of unsaturated (control = 54.49; treated = 52.32) and monounsaturated (control = 46.89; treated = 45.16) fatty acids. The activity of the elongase enzyme was greater (P <0.05) in animals that received control silage (60%) causing the Δ9 dessaturase18 values and atherogenicity index to be higher (P <0.05) in control silage treated at 40:60 forage-to-concentrate ratio. In conclusion, the use of lactobacillus plantarum and bacillus subtilis in silage caused higher performance but increased the proportion of saturated fatty acids in lamb meat.