Efeitos do manejo alimentar sobre o desempenho, características de carcaça e qualidade da carne de caprinos Boer
DOI:
https://doi.org/10.5965/223811712432025552Palavras-chave:
Caprinos, Pasto, Manejo Alimentar, Composição da Carcaça, Qualidade da Carne, RaçãoResumo
A caprinocultura é uma das atividades que mais cresce em termos de qualidade de seus produtos. Neste cenário, a raça Boer configura como a de maior importância para a indústria da carne caprina em nível mundial, uma vez que é especializada na produção de carne de qualidade, onde os animais são abatidos precocemente e com satisfatórios índices zootécnicos. Diante deste cenário favorável, optou-se pela avaliação das características de qualidade da carcaça e da carne destes animais; logo, 20 caprinos da raça Boer foram alojados e distribuídos em grupos onde um grupo recebeu dieta à base de feno ad libitum e quantidades fixas de farelo de milho e farelo de soja em atendimento das exigências de mantença e ganho de peso; o outro grupo foi alojado em piquetes distintos diariamente e receberam apenas o volumoso presente na pastagem. Observou-se que os animais tenderam a apresentar maiores cortes posteriores (lombo e perna) sem diferença significativa entre os regimes de alimentação. Os animais alimentados com concentrado acumularam mais gordura subcutânea em comparação com os animais sob pastejo. A carne dos animais em regime de pastejo apresentou maior e potencial glicolítico e força de cisalhamento (FC), porém, apresentaram menor pH final do que a carne dos animais em regime concentrado. Também pôde-se averiguar uma proporção de ácidos graxos da gordura intramuscular 4 vezes maior na carcaça dos animais em regime concentrado em relação à carcaça de animais sob pastejo rotacionado. Com esse estudo, pode-se afirmar que, mediante o manejo alimentar adotado, as características de qualidade da carcaça e da carne e, consequentemente, seus atributos organolépticos, podem ser influenciadas, tendo efeitos no mercado da carne caprina.
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Instituto Agronômico de Pernambuco
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