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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
29/04/2015 |
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Actualizado : |
06/05/2015 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
GANZABAL, A.; CIAPPESONI, G.; SAN JULIAN, R.; LUZARDO, S.; BANCHERO, G. |
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Afiliación : |
ANDRES RICARDO GANZABAL PLANINICH, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS GABRIEL CIAPPESONI SCARONE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEORGGET ELIZABETH BANCHERO HUNZIKER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Growth, carcass and meat quality evaluation of Polwarth and Crossbreed lambs. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 60., 2014, Punta del Este, Uruguay. Proceedings... Montevideo: INIA, 2014. |
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Páginas : |
p.648-651 |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
The objective of this study was to evaluate the influence of sire breed (Polwarth=P, Poll Dorset=PD and East Friesian=EF) on growth, carcass and meat quality traits of lambs born to wool type ewes. A flock of multiparous Polwarth ewes was mated with connected P, EF and PD rams during three consecutive years. PD cross lambs had higher weaning, slaughtering and carcass weight and growth from birth to weaning and from weaning to slaughtering compared to the other biotypes evaluated. They also presented a higher subcutaneous fat depth at the GR point and weight of valuables cuts (Leg and Rack) but these differences disappear when the comparisons are done at constant carcass weight. PD cross lambs also presented a higher proportion of superior carcass (S) according to INAC system. EF cross lambs presented a lower subcutaneous fat depth at the GR point independently of the carcass weight that is a particular genetic characteristic of this breed. The lambs carcasses produced in this experiment achieved most quality parameters for our international markets with the exception of the subcutaneous fat depth which is under the market requirements. Some alternatives to increase the GR are presented and discussed. |
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Thesagro : |
OVINOS; SISTEMAS. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/4412/1/Ganzabal-et-al-2014-ALPA.pdf
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Marc : |
LEADER 01866nam a2200193 a 4500
001 1052591
005 2015-05-06
008 2014 bl uuuu u01u1 u #d
100 1 $aGANZABAL, A.
245 $aGrowth, carcass and meat quality evaluation of Polwarth and Crossbreed lambs.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 60., 2014, Punta del Este, Uruguay. Proceedings... Montevideo: INIA$c2014
300 $ap.648-651
520 $aABSTRACT. The objective of this study was to evaluate the influence of sire breed (Polwarth=P, Poll Dorset=PD and East Friesian=EF) on growth, carcass and meat quality traits of lambs born to wool type ewes. A flock of multiparous Polwarth ewes was mated with connected P, EF and PD rams during three consecutive years. PD cross lambs had higher weaning, slaughtering and carcass weight and growth from birth to weaning and from weaning to slaughtering compared to the other biotypes evaluated. They also presented a higher subcutaneous fat depth at the GR point and weight of valuables cuts (Leg and Rack) but these differences disappear when the comparisons are done at constant carcass weight. PD cross lambs also presented a higher proportion of superior carcass (S) according to INAC system. EF cross lambs presented a lower subcutaneous fat depth at the GR point independently of the carcass weight that is a particular genetic characteristic of this breed. The lambs carcasses produced in this experiment achieved most quality parameters for our international markets with the exception of the subcutaneous fat depth which is under the market requirements. Some alternatives to increase the GR are presented and discussed.
650 $aOVINOS
650 $aSISTEMAS
700 1 $aCIAPPESONI, G.
700 1 $aSAN JULIAN, R.
700 1 $aLUZARDO, S.
700 1 $aBANCHERO, G.
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
29/04/2015 |
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Actualizado : |
06/05/2015 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
NAVAJAS, E.; SAN JULIAN, R.; BRITO, G.; GIMENO, D.; GUTIERREZ-ZAMIT, E.; GOLDBERG, V.; CIAPPESONI, G. |
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Afiliación : |
ELLY ANA NAVAJAS VALENTINI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DIEGO GIMENO, SUL (Secretariado Uruguayo de la Lana).; LUIS EMILIO GUTIERREZ ZAMIT, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; VIRGINIA GOLDBERG BIANCHI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS GABRIEL CIAPPESONI SCARONE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Genetic evaluation of the Texel breed in Uruguay: II. Meat quality traits. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 60., 2014, Punta del Este, Uruguay. Proceedings... Montevideo: INIA, 2014. |
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Páginas : |
4 p. |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
The present study reports preliminary estimates of heritabilities of meat quality traits and genetic correlation among them and with carcass quality based on data on 424 lambs of the Texel Central Progeny Testing in Uruguay. Moderate heritabilities were estimated for color parameters, Warner-Braztler shear force (WBSF), intramuscular fat content (IMF) and fatty acid profile (percentage of saturates, monounsaturated and polyunsaturated fatty acids). Genetic correlations between fat thickness by ultrasound and GR were positive and moderate between them and with IMF. In contrast, rib eye area, which is an indicator of carcass muscling, was negatively correlated with IMF. This meat quality trait is relevant given its association with eating quality traits and nutritional value of lamb meat. The correlation between IMF with WBSF was -0.29 indicating that leaner lamb meat will tend to be less tender. On the other hand, genetic correlations of IMF with fatty acids percentages suggest that lower contents of IMF will have higher proportions of "healthier" fatty acid. Genetic improvement for higher meat yield is possible given the genetic variability estimated, but these preliminary associations suggest the need to take into account simultaneously meat quality traits to avoid any unfavorable effects, due to correlated responses. |
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Thesagro : |
CALIDAD DE CARNE; GANADO DE CARNE; TEXEL. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/4407/1/Ciappesoni.-2-carne-Texel-ICoMST-2014.pdf
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Marc : |
LEADER 02078nam a2200229 a 4500
001 1052581
005 2015-05-06
008 2014 bl uuuu u01u1 u #d
100 1 $aNAVAJAS, E.
245 $aGenetic evaluation of the Texel breed in Uruguay$bII. Meat quality traits.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 60., 2014, Punta del Este, Uruguay. Proceedings... Montevideo: INIA$c2014
300 $a4 p.
520 $aABSTRACT. The present study reports preliminary estimates of heritabilities of meat quality traits and genetic correlation among them and with carcass quality based on data on 424 lambs of the Texel Central Progeny Testing in Uruguay. Moderate heritabilities were estimated for color parameters, Warner-Braztler shear force (WBSF), intramuscular fat content (IMF) and fatty acid profile (percentage of saturates, monounsaturated and polyunsaturated fatty acids). Genetic correlations between fat thickness by ultrasound and GR were positive and moderate between them and with IMF. In contrast, rib eye area, which is an indicator of carcass muscling, was negatively correlated with IMF. This meat quality trait is relevant given its association with eating quality traits and nutritional value of lamb meat. The correlation between IMF with WBSF was -0.29 indicating that leaner lamb meat will tend to be less tender. On the other hand, genetic correlations of IMF with fatty acids percentages suggest that lower contents of IMF will have higher proportions of "healthier" fatty acid. Genetic improvement for higher meat yield is possible given the genetic variability estimated, but these preliminary associations suggest the need to take into account simultaneously meat quality traits to avoid any unfavorable effects, due to correlated responses.
650 $aCALIDAD DE CARNE
650 $aGANADO DE CARNE
650 $aTEXEL
700 1 $aSAN JULIAN, R.
700 1 $aBRITO, G.
700 1 $aGIMENO, D.
700 1 $aGUTIERREZ-ZAMIT, E.
700 1 $aGOLDBERG, V.
700 1 $aCIAPPESONI, G.
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