Composição Regional, Tecidual e Química da Carne de Ovinos e Caprinos Criados na Região das Palmas no Alto Camaquã.

Abstract

he present study aimed to evaluate the effect of species on regional, tissue and chemical composition from lambs and young goats meat, created in the region of Palms in Alto Camaquã, RS. Evaluations were performed on samples of meat and "pieces" of 20 lambs (6.5 months old) and 15 goats (7 monyhs old). Being used the loin, shoulder and leg for determining chemical (moisture, protein, ash and lipids), shoulder and legs for tissue evaluation of animals (bone, muscle, fat, etc.), and for the regional composition method was used to separate the half carcass in 6 cuts, namely: shoulder, leg, loin, false ribs, true ribs and chest, occurring evaluating the weight of each cut in half the fixed weight of the carcass. The experimental design was completely randomized with two treatments (species). The results show that a difference occurs between species in the compositions. Chemical composition to the moisture and mineral matter showed differences between species in the loin and shoulder cuts, goats showed higher value for protein in all cuts. For regional composition, lambs showed higher values in absolute and percentage data for shoulder, fixed rib floating rib, neck and chest. Tissue composition goats had higher values for absolute and percentage of muscle in the leg and in the shoulder. The lambs had higher values for absolute and percentage for subcutaneous fat in the leg. The ratios of muscle:bone and muscle:fat, young goats showed high er value than lambs. The results of this thesis show is relevant because it demonstrates through them is the quality of meat from young animals goats and lambs originating from the Alto Camaquã region, thereby encouraging the creation of a quality mark for the effective development of the region , ensuring arising out of this meat.