Constituintes corporais comestíveis e não comestíveis de catetos (Tayassu tajacu, Linnaeus, 1758) criados em cativeiros no Semiárido Nordestino: efeitos da idade e sexo.

Abstract

The collared peccary, Tayassu tajacu, is one of the wild species most consumed in Brazil. Studies of this animal species have been developed with prospects to contribute to the food production chain. This proposal aimed to evaluate, according to sex and age at slaughter, the quantitative and qualitative characteristics of carcass and meat peccary raised in captivity in the northeastern semi-arid. The study was conducted at the Faculty of Veterinary Medicine - UFCG in partnership with the Center of Multiplication of Wild Animals - UFERSA, authorized by the environmental and fauna protection agency - SISBIO. 12 peccaries were used, six males and six females, half of which consists of young animals (ten months below) and half of erates animals (over ten months). To obtain and evaluate housing the animals were subjected to food restriction, weighed and killed. The animal feed is of commercial feed for swine containing 18.0% crude protein, 3,300 kcal / kg of digestible energy, with continuous access to water. Whereas not be improved species, the legs showed excellent carcass yield (74.00%) and therefore high capacity for meat production. Age and sex did not show interference in this yield (P> 0.05). The skin gave rise to a unique leather, with type rating "A" in the tests, which is the constituent not the most valued housing in this species. Regardless of sex or age, the animals showed high ribeye area (about 24.39cm2), higher than the average reported in other species in this weight range. The final pH was more elevedo in adults, with an average of 5.73, considered a typical range for meat from pigs. The cathetus showed significant muscle development in greater commercial interest cuts, and the leg presented yield of 25.76%. Similarly, it was identified significant musculature in the neck cut (68.70%) and females showed higher development (P <0.05). Finally, shear tests showed substantial tenderness of the meat of this species, apresentanto significantly lower shear values (maximum of 2.50 kg of force).