Características de carcaça e qualidade da carne de caprinos de diferentes genótipos.

Abstract

The present study aimed to evaluate the characteristics of carcass and meat quality of crossbred goats finished in feedlot. Thirty animals were used (10 SPRD x Boer, 10 SPRD x Savanna and 10 SPRD x Brown Alpine), with an average body weight of 14 kg±2. Animals were distributed in a completely randomized design with three treatments and ten repetitions. All animals were maintained in individual pens of 0.8×1.0 m, covered, until they reach the pre-established slaughter weight of 26 kg LW. The diet used had the forage:concentrate ratio of 20:80 to meet a daily gain of 180 g/day. The diet was served twice a day with daily weight adjusted allow a remaining amount of 10%. Water was provided ad libitum. The slaughter was carried out through brain concussion with captive bolt pistol, followed by exsanguination by sectioning the jugular veins. After that, carcasses were evaluated and portions were dissected in to muscle, bone and subcutaneous fat, intermuscular fat and other tissues to determine tissue composition. The Semimembranosus and Longissimus dorsi muscles were packed for physical-chemical and chemical composition of meat. The crossbred Boer and Savannah had a better finishing, shaping, thickness of subcutaneous fat and GR measurement than crossbred Brown Alpine. In turn, these crossbred animals had a higher yield of bone tissue to the rib, leg and shoulder when compared with crossbred Boer and Savannah. Regarding the quality of meat, studied genotypes had high quality meat, with characteristic pH values, shear force, cooking losses and chemical composition within the literature-reported results. It is concluded that animals herein had carcass characteristics and meat quality that meet market requirements.