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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
20/03/2024 |
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Actualizado : |
20/03/2024 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
COUGO, A.C.; BRITO, G.; DE SOUZA, G.; LUZARDO, S. |
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Afiliación : |
ANA C. COUGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUILLERMO DE SOUZA CAMARGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Carcass and meat quality of lambs from intensive grazing systems differing in the age of slaughter. |
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Complemento del título : |
Research article. |
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Fecha de publicación : |
2024 |
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Fuente / Imprenta : |
Meat and Muscle Biology. 2024, 8(1): 16089, 1-12. doi: https://doi.org/10.22175/mmb.16089 --- OPEN ACCESS. |
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ISSN : |
2575-985X |
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DOI : |
10.22175/mmb.16089 |
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Idioma : |
Inglés |
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Notas : |
Article history: Submitted 7 February 2023, Accepted 19 December 2023. -- Correspondence: Cougo, A.C.; Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental Tacuarembó, Tacuarembó, Uruguay; email:anacarolinacougo@gmail.com -- License: This is an open access article distributed under the CC BY license. |
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Contenido : |
ABSTRACT.- Ninety lambs reared on pastures were slaughtered for 2 y corresponding to 3 ages of slaughter: At weaning with 4 mo of age (4M), at 6-7 mo of age (6M), and at 12 mo of age (12M; last treatments were weaned at 4 mo). With the purpose of deseasonalizing high-quality meat lamb production in the year, the present work aimed to achieve hot carcass weight (HCW) of 18?20 kg on average in each lamb group. Hot carcass weight, carcass yield (CYd), subcutaneous tissue depth, leg, frenched rack, and loin weights were determined. After meat ageing for 7 and 14 d from the 3 groups of lambs, instrumental color, Warner-Bratzler shear force (WBSF), consumer sensory analysis (n = 200), and fatty acid profile of intra muscular fat (IMF) were determined on longissimus lumborum muscle. Lambs of 12M resulted in greater HCW (P < 0.05). The young lambs (4M) presented a greater subcutaneous fat coverage and CYd (P < 0.05). Lambs of 12M presented a greater proportion of legs (P < 0.05) regarding HCW. Meat color from 4M lambs was lighter (greater L* values) when aged for 7 and 14 d and showed lower WBSF values with 14 d of ageing (P < 0.05). A greater proportion of IMF (P < 0.05) was observed in 12M and 4M lambs, but the latter presented a greater proportion of conjugated linoleic acid (P < 0.05) and polyunsaturated fatty acid to saturated fatty acid ratio (P < 0.05). Older lambs (12M) showed a lower n6/n3 fatty acid ratio (P < 0.05) and a greater concentration of α-tocopherol (P < 0.05). Meat from the 3 groups of lambs was scored positively (i.e., at least between "I like moderately" and "I like slightly") for overall liking when evaluated by consumers. Although significant differences were observed among the 3 groups of lambs, slaughter age in lambs until 12M seems to have a minor effect on product quality from a practical standpoint. © 2024 Cougo, et al. MenosABSTRACT.- Ninety lambs reared on pastures were slaughtered for 2 y corresponding to 3 ages of slaughter: At weaning with 4 mo of age (4M), at 6-7 mo of age (6M), and at 12 mo of age (12M; last treatments were weaned at 4 mo). With the purpose of deseasonalizing high-quality meat lamb production in the year, the present work aimed to achieve hot carcass weight (HCW) of 18?20 kg on average in each lamb group. Hot carcass weight, carcass yield (CYd), subcutaneous tissue depth, leg, frenched rack, and loin weights were determined. After meat ageing for 7 and 14 d from the 3 groups of lambs, instrumental color, Warner-Bratzler shear force (WBSF), consumer sensory analysis (n = 200), and fatty acid profile of intra muscular fat (IMF) were determined on longissimus lumborum muscle. Lambs of 12M resulted in greater HCW (P < 0.05). The young lambs (4M) presented a greater subcutaneous fat coverage and CYd (P < 0.05). Lambs of 12M presented a greater proportion of legs (P < 0.05) regarding HCW. Meat color from 4M lambs was lighter (greater L* values) when aged for 7 and 14 d and showed lower WBSF values with 14 d of ageing (P < 0.05). A greater proportion of IMF (P < 0.05) was observed in 12M and 4M lambs, but the latter presented a greater proportion of conjugated linoleic acid (P < 0.05) and polyunsaturated fatty acid to saturated fatty acid ratio (P < 0.05). Older lambs (12M) showed a lower n6/n3 fatty acid ratio (P < 0.05) and a greater concentration of α-tocopherol (P < 0.0... Presentar Todo |
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Palabras claves : |
De-seasonalize; Meat quality; Pasture-based systems. |
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Asunto categoría : |
L02 Alimentación animal |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/17522/1/mmb-16089-cougo.pdf
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Marc : |
LEADER 02926naa a2200229 a 4500
001 1064503
005 2024-03-20
008 2024 bl uuuu u00u1 u #d
022 $a2575-985X
024 7 $a10.22175/mmb.16089$2DOI
100 1 $aCOUGO, A.C.
245 $aCarcass and meat quality of lambs from intensive grazing systems differing in the age of slaughter.$h[electronic resource]
260 $c2024
500 $aArticle history: Submitted 7 February 2023, Accepted 19 December 2023. -- Correspondence: Cougo, A.C.; Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental Tacuarembó, Tacuarembó, Uruguay; email:anacarolinacougo@gmail.com -- License: This is an open access article distributed under the CC BY license.
520 $aABSTRACT.- Ninety lambs reared on pastures were slaughtered for 2 y corresponding to 3 ages of slaughter: At weaning with 4 mo of age (4M), at 6-7 mo of age (6M), and at 12 mo of age (12M; last treatments were weaned at 4 mo). With the purpose of deseasonalizing high-quality meat lamb production in the year, the present work aimed to achieve hot carcass weight (HCW) of 18?20 kg on average in each lamb group. Hot carcass weight, carcass yield (CYd), subcutaneous tissue depth, leg, frenched rack, and loin weights were determined. After meat ageing for 7 and 14 d from the 3 groups of lambs, instrumental color, Warner-Bratzler shear force (WBSF), consumer sensory analysis (n = 200), and fatty acid profile of intra muscular fat (IMF) were determined on longissimus lumborum muscle. Lambs of 12M resulted in greater HCW (P < 0.05). The young lambs (4M) presented a greater subcutaneous fat coverage and CYd (P < 0.05). Lambs of 12M presented a greater proportion of legs (P < 0.05) regarding HCW. Meat color from 4M lambs was lighter (greater L* values) when aged for 7 and 14 d and showed lower WBSF values with 14 d of ageing (P < 0.05). A greater proportion of IMF (P < 0.05) was observed in 12M and 4M lambs, but the latter presented a greater proportion of conjugated linoleic acid (P < 0.05) and polyunsaturated fatty acid to saturated fatty acid ratio (P < 0.05). Older lambs (12M) showed a lower n6/n3 fatty acid ratio (P < 0.05) and a greater concentration of α-tocopherol (P < 0.05). Meat from the 3 groups of lambs was scored positively (i.e., at least between "I like moderately" and "I like slightly") for overall liking when evaluated by consumers. Although significant differences were observed among the 3 groups of lambs, slaughter age in lambs until 12M seems to have a minor effect on product quality from a practical standpoint. © 2024 Cougo, et al.
653 $aDe-seasonalize
653 $aMeat quality
653 $aPasture-based systems
700 1 $aBRITO, G.
700 1 $aDE SOUZA, G.
700 1 $aLUZARDO, S.
773 $tMeat and Muscle Biology. 2024, 8(1): 16089, 1-12. doi: https://doi.org/10.22175/mmb.16089 --- OPEN ACCESS.
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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 : |
21/02/2014 |
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Actualizado : |
13/11/2018 |
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Tipo de producción científica : |
Abstracts/Resúmenes |
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Autor : |
BETTINI, R.; VILARÓ, F. |
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Afiliación : |
ROBERTO BETTINI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Mejoramiento genético de ajo en el Uruguay. |
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Fecha de publicación : |
1992 |
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Fuente / Imprenta : |
In: SUH (Sociedad Uruguay de Horticultura); COLHOR (Confederación Latinoamericana de Horticultura); Congreso Iberoamericano, 1., Congreso Latinoamericano, 5., Congreso Nacional de Horticultura, 4. Resúmenes. Montevideo (Uruguay): SUH, COLHOR, 1992. |
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Páginas : |
p78 |
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Idioma : |
Español |
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Thesagro : |
AJO; CALIDAD; FITOMEJORAMIENTO; GERMOPLASMA; PRODUCTIVIDAD; URUGUAY. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/11988/1/congreso-horticultura-4o.-1992-p.78.pdf
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Marc : |
LEADER 00706naa a2200205 a 4500
001 1004027
005 2018-11-13
008 1992 bl uuuu u00u1 u #d
100 1 $aBETTINI, R.
245 $aMejoramiento genético de ajo en el Uruguay.
260 $c1992
300 $ap78
650 $aAJO
650 $aCALIDAD
650 $aFITOMEJORAMIENTO
650 $aGERMOPLASMA
650 $aPRODUCTIVIDAD
650 $aURUGUAY
700 1 $aVILARÓ, F.
773 $tIn: SUH (Sociedad Uruguay de Horticultura); COLHOR (Confederación Latinoamericana de Horticultura); Congreso Iberoamericano, 1., Congreso Latinoamericano, 5., Congreso Nacional de Horticultura, 4. Resúmenes. Montevideo (Uruguay): SUH, COLHOR, 1992.
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