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dc.contributor.authorTorres-Geraldo, André-
dc.contributor.authorBueno, Mauro Sartori-
dc.contributor.authorCosta, Ricardo Lopes Dias da-
dc.contributor.authorHaguiwara, Marcia Mayumi Harada-
dc.contributor.authorCucatti, Marcia Regina-
dc.contributor.authorSilva, Marta Gomes da-
dc.contributor.authorIssakowicz, Juliano-
dc.contributor.authorSampaio, Ana-Claudia Kocci-
dc.contributor.authorYotsuyanagi, Suzana Eri-
dc.contributor.authorQuirino, Celia Raquel-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-06-21T20:19:56Z-
dc.date.availablePT_Br
dc.date.available2021-06-21T20:19:56Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationTORRES-GERALDO, André; et al. Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs. Revista Colombiana de Ciencias Pecuarias, v. 33, n. 2, 2020. p.96-109. https://doi.org/10.17533/udea.rccp.v33n2a02.pt_BR
dc.identifier.issn0120-0690-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/126-
dc.description.abstractBackground: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples.pt_BR
dc.description.sponsorshipCAPES / CNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectα-tocopherolpt_BR
dc.subjectCarne maturadapt_BR
dc.subjectCastraçãopt_BR
dc.subjectCordeiropt_BR
dc.subjectForça de cisalhamentopt_BR
dc.subjectOxidação lipídicapt_BR
dc.subjectVitamina Ept_BR
dc.subjectOvelhaspt_BR
dc.subjectSanta Ines breedpt_BR
dc.titleEffect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambspt_BR
dc.title.alternativeEfeito da Castração e da suplementação de vitamina E sobre a carcaça e qualidade da carne de ovinos Santa Inêpt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
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