Produção Nacional
Revisado por pares
Composição química da carne de cabritos abatidos em idades diferentes
2014; University of Córdoba; Volume: 63; Issue: 241 Linguagem: Inglês
10.4321/s0004-05922014000100015
ISSN1885-4494
AutoresJulcemar Dias Kessler, M. T. M. Osório, José Laerte Nörnberg, José Carlos da Silveira Osório, Roger Esteves, Ana Paula Binato de Souza, R. K. Arnoni, M. S. Borba, Raquel Moreira Oliveira, Otoniel Geter Lauz Ferreira,
Tópico(s)Indigenous Health and Education
ResumoThe objective of this study was to evaluate the chemical composition of meat from three portions of the carcass of kids raised in range conditions and slaughtered at 8-9 or 11-12 months old. The trial was conducted in the region of Alto Camaqua and had 15 animals per group. Chemical composition of the carcass (moisture, protein, ashes, fats, and cholesterol) was determined from the shoulder, loin, and legs. Kids slaughtered younger had higher moisture and ash content in all three portions (p<0.05) when compared to older animals. Fat levels only were higher in kids slaughtered at an older age (p<0.05). Cholesterol content only on the leg, was lesser than the two other portions in younger animals (p<0.05). There were no differences observed between the three portions on the older animals. Older kids at slaughter had higher content of protein and fat but cholesterol remained unchanged. The three portions of the carcass had distinct chemical composition. Our results suggest that in range conditions the slaughter of animals should occur at 11-12 months old, resulting in meat with higher nutritional content in all portions of the carcass.
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