SciELO - Scientific Electronic Library Online

 
vol.30 número1Avaliação da qualidade da ameixa ‘Rainha Cláudia verde’.: Métodos instrumentais vs avaliação sensorialEstudo histopatológico de lesões ateroscleróticas em suínos de raça Alentejana índice de autoresíndice de assuntosPesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Não possue artigos similaresSimilares em SciELO

Compartilhar


Revista de Ciências Agrárias

versão impressa ISSN 0871-018X

Resumo

FREITAS, A. et al. Development of adipose and muscular tissues in Alentejano pig breed. Rev. de Ciências Agrárias [online]. 2007, vol.30, n.1, pp.317-322. ISSN 0871-018X.

To study the effects of slaughter weight on adipose and muscular tissues development of Alentejano hogs thirty animals were used. With an average live weight of 35 kg, pigs were allocated in individual pens at outdoor and fed a commercial diet (15% CP and 3100 Kcal ED/kg) offered at 85% Ad Libitum. Pigs were sequentially slaughtered in groups (n=5) with an average live weight of 40, 70,80, 90, 100 and 110 kg. After carcass chilling at 5º C for 24 h flare fat was weighed and subcutaneous backfat thickness and loin eye area were recorded at 1011 ribs, last rib and 3-4 lombar vertebras. Flare fat increased significantly (P<0,01) with the increase of slaughter weight: 1,26, 2,08, 3,22, 3,36, 3,68 e 4,02 Kg, respectively at 40, 70, 80, 90, 100 e 110 Kg. Subcutaneous back fat thickness also increased strongly with the increase of slaughter weight: 1,56, 3,21, 4,12, 5,10, 5,41 e 5,38 cm, respectively at 40, 70, 80, 90, 100 e 110 Kg. Between 90 and 110 kg averages were similar. The area of Longissimus dorsi increased slightly (15,49 to 20,36 cm2) with the increase of slaughter weight. The results suggested that Alentejano pig breed have a limited genetic potential for lean gain and a high capacity for fat deposition.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons