Características morfológicas dos músculos nos diferentes cortes comerciais de carne de cateto (Tayassu tajacu) criados em cativeiro.

Abstract

Alternatively, the exploitation of domestic animals as a source of animal protein, the creation of wild animals has gained greater attention in domestic and international markets for this purpose, showing up as another option for inclusion of family farming, providing animal protein and income the rural low-income populations. This proposal aimed to muscle anatomical characterization of different collared peccary meat (Tayassu tajacu, Linnaeus, 1758) bred in captivity in the northeastern semiarid region in order to collaborate with the increased creation and use these animals as a source of animal protein, as well as its preservation in the nature. Animals were bred in captivity come from the Universidade Federal do Semi-Árido. In anatomical description, the animals were dissected and the description of the muscles that form part of the carcass was performed. Histological was analyzed by tissue formation and the ratio of connective and muscle tissue for each cut. Overall, the collared peccary flesh presented anatomical and histological features consistent with the pattern described for wild mammals and domestic animals, however, he showed up with particular like the morphological descriptions of the ruminant’s muscles.