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Estudo de características relacionadas com a carcaça e a qualidade da carne numa linha de suínos Duroc Ibérico
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Authors
Abstract(s)
A raça Duroc tem sido amplamente usada em Espanha e Portugal como linha finalizadora, pela sua
excelente taxa de crescimento associada a carnes com boas características sensoriais e boas
características para a cura de presuntos.
O presente estudo teve como objetivos caracterizar os parâmetros da carcaça e da qualidade da
carne de uma linha de Duroc Ibérico; comparar diferentes metodologias de avaliação da gordura
intramuscular (marmoreado, gordura intramuscular química e gordura intramuscular medida por
ultrassonografia); investigar potenciais preditores da gordura intramuscular química; e estudar
potenciais efeitos nos parâmetros da carcaça e da qualidade da carne.
Foram estudados 503 animais, com idades e peso finais, respetivamente, de 24 semanas e 115 kg,
produzidos sob as mesmas condições de maneio e regime alimentar. A medição da profundidade do
lombo, espessura da gordura dorsal e a percentagem de gordura intramuscular foi realizada por
ultrassonografia. Os parâmetros subjetivos e objetivos da qualidade da carne foram analisados a
partir de uma fatia do músculo longissimus com 3-4 cm de espessura.
O varrasco, o lote, a idade ao abate e o peso da carcaça influenciaram significativamente as
características da carcaça e da qualidade da carne dos animais. Observou-se uma correlação
positiva e significativa (p<0,0001) entre o marmoreado e a gordura intramuscular química (+0,325), e
correlações não significativas (p>0.05) entre a gordura intramuscular química e a gordura
intramuscular medida por ultrassonografia e entre o marmoreado e a gordura intramuscular medida
por ultrassonografia. A humidade, o marmoreado, o peso da barriga e o peso do lombo explicaram
39,48% da variabilidade observada na gordura intramuscular química.
Com este trabalho é possível concluir que reprodutores altamente selecionados podem ter
descendentes com alguma variabilidade nas características da carcaça e da qualidade da carne e
que estas características também podem ser influenciadas pelo peso total da carcaça ou da idade ao
abate do animal.
The Duroc breed has been widely used in Spain and Portugal as a terminal sire line for its excellent growth rate associated with good sensory meats characteristics and good characteristics for the cure of hams. The aim of the present study was to characterize the carcass parameters and meat quality of an Iberian Duroc line; to compare different methodologies for evaluating intramuscular fat (marbling, chemical intramuscular fat and ultrasound intramuscular fat); to investigate potential predictors of chemical intramuscular fat; and to study potential effects on carcass parameters and meat quality. 503 animals were analyzed, with ages and final weight respectively of 24 weeks and 115kg, and produced under the same management conditions and diet regime. The measurement of loin depth, backfat thickness and percentage of intramuscular fat was performed by ultrasonography. The subjective and objective parameters of meat quality were analyzed from a slice of longissimus with 3-4 cm thickness. The boar, batch, age at slaughter and carcass weight significantly influenced the carcass characteristics and the meat quality of the animals. Was observed a positive and significant correlation (p<0.0001) between marble and chemical intramuscular fat (+0.325), and non-significant correlations (p>0.05) between chemical intramuscular fat and ultrasound intramuscular fat and between marbling and ultrasound intramuscular fat. Humidity, marbling, belly weight and loin weight explained 39.48% of the variability observed in chemical intramuscular fat. With this study, it is possible to conclude that highly selected breeders may have offspring with some variability in carcass characteristics and meat quality and that these characteristics can also be influenced by carcass weight or age at slaughter.
The Duroc breed has been widely used in Spain and Portugal as a terminal sire line for its excellent growth rate associated with good sensory meats characteristics and good characteristics for the cure of hams. The aim of the present study was to characterize the carcass parameters and meat quality of an Iberian Duroc line; to compare different methodologies for evaluating intramuscular fat (marbling, chemical intramuscular fat and ultrasound intramuscular fat); to investigate potential predictors of chemical intramuscular fat; and to study potential effects on carcass parameters and meat quality. 503 animals were analyzed, with ages and final weight respectively of 24 weeks and 115kg, and produced under the same management conditions and diet regime. The measurement of loin depth, backfat thickness and percentage of intramuscular fat was performed by ultrasonography. The subjective and objective parameters of meat quality were analyzed from a slice of longissimus with 3-4 cm thickness. The boar, batch, age at slaughter and carcass weight significantly influenced the carcass characteristics and the meat quality of the animals. Was observed a positive and significant correlation (p<0.0001) between marble and chemical intramuscular fat (+0.325), and non-significant correlations (p>0.05) between chemical intramuscular fat and ultrasound intramuscular fat and between marbling and ultrasound intramuscular fat. Humidity, marbling, belly weight and loin weight explained 39.48% of the variability observed in chemical intramuscular fat. With this study, it is possible to conclude that highly selected breeders may have offspring with some variability in carcass characteristics and meat quality and that these characteristics can also be influenced by carcass weight or age at slaughter.
Description
Keywords
Qualidade da carne Qualidade da carcaça Suíno Duroc Gordura intramuscular Marmoreado Meat quality Carcass quality Swine Intramuscular fat Marbling