Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo.

The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of "wooden breast" myopathy ["severe," "moderate," and "normal" (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at -18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.

Carcass traits of nellore bulls classified for residual feed intake / Características de carcaça de bovinos nelore classificados por consumo alimentar residual

This study was carried out to identify associations among carcass traits and residual feed intake (RFI) in young Nellore males feedlot finished. Data was obtained in four experiments, after the animals had been evaluated in individual pens and classified in low RFI( mean - 0.5 standard deviation), medium RFI (± 0.5 standard deviation from mean) and high RFI (> mean + 0.5 standard deviation). One hundred-sixteen non castrated males from low and high RFI classes, with 369 kg of initial body weight and 439 days of initial age, were used for finishing phase. Animals were distributed in individual pens for 100 days and weighed at the beginning and end of experimental period after 16 hours solids fasting. Animals were slaughtered with a minimum of 4 mm for subcutaneous fat thickness over Longissimus muscle between the 12th and 13th ribs. Slaughter was carried out in experimental slaughter houses following the normal procedures of Federal inspection. After slaughter, carcasses were weighed (hot carcass weight) and transferred to chilling room where they were kept at 2C for 24h. Dressing percentage was calculated as the ratio between hot carcass weight and slaughter body weight. After chilling, carcasses right halves were divided into carcass primary cuts: forequarter, hindquarter and spare ribs, which were also weighed. Data were analyzed using the SAS MIXED procedure (SAS Inst

O artigo não apresenta resumo em português.

Carcass traits of nellore bulls classified for residual feed intake / Características de carcaça de bovinos nelore classificados por consumo alimentar residual

This study was carried out to identify associations among carcass traits and residual feed intake (RFI) in young Nellore males feedlot finished. Data was obtained in four experiments, after the animals had been evaluated in individual pens and classified in low RFI( mean - 0.5 standard deviation), medium RFI (± 0.5 standard deviation from mean) and high RFI (> mean + 0.5 standard deviation). One hundred-sixteen non castrated males from low and high RFI classes, with 369 kg of initial body weight and 439 days of initial age, were used for finishing phase. Animals were distributed in individual pens for 100 days and weighed at the beginning and end of experimental period after 16 hours solids fasting. Animals were slaughtered with a minimum of 4 mm for subcutaneous fat thickness over Longissimus muscle between the 12th and 13th ribs. Slaughter was carried out in experimental slaughter houses following the normal procedures of Federal inspection. After slaughter, carcasses were weighed (hot carcass weight) and transferred to chilling room where they were kept at 2C for 24h. Dressing percentage was calculated as the ratio between hot carcass weight and slaughter body weight. After chilling, carcasses right halves were divided into carcass primary cuts: forequarter, hindquarter and spare ribs, which were also weighed. Data were analyzed using the SAS MIXED procedure (SAS Inst

O artigo não apresenta resumo em português.