Total lipids, texture and cooking loss in cuts of beef of different commercial brands / Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Total lipids, texture and cooking loss in cuts of beef of different commercial brands / Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain

Competitividade interna na bovinocultura de corte no Estado do Rio Grande do Sul

The present research aimed to identify the main internal factors (costs, income, techno-economic feasibility and technologic innovation use) which affect the beef cattle activity competitiveness in a complete cycle production system in the state of Rio Grande do Sul. The data was collected during the year of 2008 based on monthly meetings between the months of January and December. Later the data was analyzed in eletronic spreadsheets. The costs were subdivided in disbursed, operating and total costs and the income in category and total. Among the evaluated costs, the land opportunity cost, labor force and animal supplementation with values of 19.9%, 18.3%, 13.6% respectively, can be pointed out in relation to total cost. The main financial and technical indicators commonly used in production systems analysis were calculated. The economic margins (gross, operating and net), as well as the profitability over the net worth were positive which show economic feasibility in the activity. At the same time, technical indicators as the output rate and the productivity/ha showed satisfactory values. Thus it can be concluded that the evaluated internal factors were very competitive for the studied system.

O presente trabalho teve por objetivo identificar os principais fatores internos (custos, receitas, viabilidade técnico-econômica e uso de inovações tecnológicas) que afetam a competitividade da bovinocultura de corte em um sistema de produção de ciclo completo no Estado do Rio Grande do Sul. Os dados foram coletados durante o ano de 2008, a partir de reuniões mensais entre os meses de janeiro e dezembro. Posteriormente, os dados foram analisados em planilhas eletrônicas. Os custos foram subdivididos em desembolsados, operacionais e totais e as receitas por categoria e total. Dentre os custos avaliados, destacaram-se o custo de oportunidade da terra, mão-de-obra e suplementação animal, com valores de 19,9%, 18,3% e 13,6%, respectivamente, em relação ao custo total. Foram calculados os principais indicadores financeiros e técnicos utilizados comumente em análise de sistemas de produção. As margens econômicas (bruta, operacional e líquida), assim como a lucratividade e rentabilidade sobre o patrimônio líquido, foram positivos, o que demonstra a viabilidade econômica da atividade. Ao mesmo tempo, indicadores técnicos, como a taxa de desfrute e a produtividade/ha, apresentaram valores satisfatórios. Dessa forma, pode-se concluir que os fatores internos avaliados foram extremamente competitivos para o sistema em questão.

Competitividade interna na bovinocultura de corte no Estado do Rio Grande do Sul

The present research aimed to identify the main internal factors (costs, income, techno-economic feasibility and technologic innovation use) which affect the beef cattle activity competitiveness in a complete cycle production system in the state of Rio Grande do Sul. The data was collected during the year of 2008 based on monthly meetings between the months of January and December. Later the data was analyzed in eletronic spreadsheets. The costs were subdivided in disbursed, operating and total costs and the income in category and total. Among the evaluated costs, the land opportunity cost, labor force and animal supplementation with values of 19.9%, 18.3%, 13.6% respectively, can be pointed out in relation to total cost. The main financial and technical indicators commonly used in production systems analysis were calculated. The economic margins (gross, operating and net), as well as the profitability over the net worth were positive which show economic feasibility in the activity. At the same time, technical indicators as the output rate and the productivity/ha showed satisfactory values. Thus it can be concluded that the evaluated internal factors were very competitive for the studied system.

O presente trabalho teve por objetivo identificar os principais fatores internos (custos, receitas, viabilidade técnico-econômica e uso de inovações tecnológicas) que afetam a competitividade da bovinocultura de corte em um sistema de produção de ciclo completo no Estado do Rio Grande do Sul. Os dados foram coletados durante o ano de 2008, a partir de reuniões mensais entre os meses de janeiro e dezembro. Posteriormente, os dados foram analisados em planilhas eletrônicas. Os custos foram subdivididos em desembolsados, operacionais e totais e as receitas por categoria e total. Dentre os custos avaliados, destacaram-se o custo de oportunidade da terra, mão-de-obra e suplementação animal, com valores de 19,9%, 18,3% e 13,6%, respectivamente, em relação ao custo total. Foram calculados os principais indicadores financeiros e técnicos utilizados comumente em análise de sistemas de produção. As margens econômicas (bruta, operacional e líquida), assim como a lucratividade e rentabilidade sobre o patrimônio líquido, foram positivos, o que demonstra a viabilidade econômica da atividade. Ao mesmo tempo, indicadores técnicos, como a taxa de desfrute e a produtividade/ha, apresentaram valores satisfatórios. Dessa forma, pode-se concluir que os fatores internos avaliados foram extremamente competitivos para o sistema em questão.

Evaluation of soybean protein hulls in diets for sheep - doi: 10.4025/actascianimsci.v33i2.7910 / Avaliação da casca proteinada de soja em dietas para ovinos - doi: 10.4025/actascianimsci.v33i2.7910

The aim was to evaluate the use of five levels of soybean protein hulls (0, 4, 8, 12 and 16%) in place of soybean meal in diets for sheep in confinement. We evaluated the performance, intake, nutrient digestibility and, energy and nitrogen balance in terms of diet. Twenty Texel lambs with an average weight of 28 kg were distributed in a completely randomized design with four replications. The diet consisted of 30% roughage and 70% concentrate. The soybean meal in the concentrates was gradually replaced by soybean protein hulls (SPH). Nutrient intake, feed-to-gain ratio and weight gain were not affected by increasing the inclusion level of SPH en the diet. SPH levels also did not influence the digestibility of DM, OM, N (CP), NDF and GE and the energy and nitrogen balance.

Foi avaliada a utilização de cinco níveis de casca proteinada de soja (0, 4, 8, 12 e 16%) em substituição ao farelo de soja em dietas para ovinos em confinamento. Foram avaliados o desempenho, o consumo, a digestibilidade dos nutrientes e os balanços energético e nitrogenado em função da dieta. Vinte cordeiros da raça Texel, com peso vivo médio inicial de 28 kg, foram distribuídos em delineamento inteiramente casualizado com cinco tratamentos e quatro repetições. A dieta foi composta de 30% de volumoso e 70% de concentrado. O farelo de soja dos concentrados foi gradativamente substituído pela casca proteinada de soja (CPS). O consumo de nutrientes, a conversão alimentar e o ganho de peso não foram influenciados pelo aumento do nível de inclusão da CPS na dieta. Os níveis de CPS também não influenciaram as digestibilidades da MS, MO, N (PB), FDN e EB e os balanços energético e nitrogenado.

Competitividade interna na bovinocultura de corte no Estado do Rio Grande do Sul

The present research aimed to identify the main internal factors (costs, income, techno-economic feasibility and technologic innovation use) which affect the beef cattle activity competitiveness in a complete cycle production system in the state of Rio Grande do Sul. The data was collected during the year of 2008 based on monthly meetings between the months of January and December. Later the data was analyzed in eletronic spreadsheets. The costs were subdivided in disbursed, operating and total costs and the income in category and total. Among the evaluated costs, the land opportunity cost, labor force and animal supplementation with values of 19.9%, 18.3%, 13.6% respectively, can be pointed out in relation to total cost. The main financial and technical indicators commonly used in production systems analysis were calculated. The economic margins (gross, operating and net), as well as the profitability over the net worth were positive which show economic feasibility in the activity. At the same time, technical indicators as the output rate and the productivity/ha showed satisfactory values. Thus it can be concluded that the evaluated internal factors were very competitive for the studied system.

O presente trabalho teve por objetivo identificar os principais fatores internos (custos, receitas, viabilidade técnico-econômica e uso de inovações tecnológicas) que afetam a competitividade da bovinocultura de corte em um sistema de produção de ciclo completo no Estado do Rio Grande do Sul. Os dados foram coletados durante o ano de 2008, a partir de reuniões mensais entre os meses de janeiro e dezembro. Posteriormente, os dados foram analisados em planilhas eletrônicas. Os custos foram subdivididos em desembolsados, operacionais e totais e as receitas por categoria e total. Dentre os custos avaliados, destacaram-se o custo de oportunidade da terra, mão-de-obra e suplementação animal, com valores de 19,9%, 18,3% e 13,6%, respectivamente, em relação ao custo total. Foram calculados os principais indicadores financeiros e técnicos utilizados comumente em análise de sistemas de produção. As margens econômicas (bruta, operacional e líquida), assim como a lucratividade e rentabilidade sobre o patrimônio líquido, foram positivos, o que demonstra a viabilidade econômica da atividade. Ao mesmo tempo, indicadores técnicos, como a taxa de desfrute e a produtividade/ha, apresentaram valores satisfatórios. Dessa forma, pode-se concluir que os fatores internos avaliados foram extremamente competitivos para o sistema em questão.

Evaluation of soybean protein hulls in diets for sheep - doi: 10.4025/actascianimsci.v33i2.7910 / Avaliação da casca proteinada de soja em dietas para ovinos - doi: 10.4025/actascianimsci.v33i2.7910

The aim was to evaluate the use of five levels of soybean protein hulls (0, 4, 8, 12 and 16%) in place of soybean meal in diets for sheep in confinement. We evaluated the performance, intake, nutrient digestibility and, energy and nitrogen balance in terms of diet. Twenty Texel lambs with an average weight of 28 kg were distributed in a completely randomized design with four replications. The diet consisted of 30% roughage and 70% concentrate. The soybean meal in the concentrates was gradually replaced by soybean protein hulls (SPH). Nutrient intake, feed-to-gain ratio and weight gain were not affected by increasing the inclusion level of SPH en the diet. SPH levels also did not influence the digestibility of DM, OM, N (CP), NDF and GE and the energy and nitrogen balance.

Foi avaliada a utilização de cinco níveis de casca proteinada de soja (0, 4, 8, 12 e 16%) em substituição ao farelo de soja em dietas para ovinos em confinamento. Foram avaliados o desempenho, o consumo, a digestibilidade dos nutrientes e os balanços energético e nitrogenado em função da dieta. Vinte cordeiros da raça Texel, com peso vivo médio inicial de 28 kg, foram distribuídos em delineamento inteiramente casualizado com cinco tratamentos e quatro repetições. A dieta foi composta de 30% de volumoso e 70% de concentrado. O farelo de soja dos concentrados foi gradativamente substituído pela casca proteinada de soja (CPS). O consumo de nutrientes, a conversão alimentar e o ganho de peso não foram influenciados pelo aumento do nível de inclusão da CPS na dieta. Os níveis de CPS também não influenciaram as digestibilidades da MS, MO, N (PB), FDN e EB e os balanços energético e nitrogenado.