Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth.

Autor: Martins EH; College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil., Malheiros JM; Federal University of Latin American Integration (UNILA), Foz do Iguaçu, Paraná, Brazil. jehmalheiros@gmail.com., Dos Santos Correia LEC; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil., de Moraes Vilar CSM; Animal Science Institute (IZ-CAPTA), Sertãozinho, São Paulo, Brazil., de Oliveira MHV; College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil., Dominguez-Castaño P; College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.; Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia., de Fátima Aguiar É; University José do Rosário Vellano (UNIFENAS), Alfenas, Minas Gerais, Brazil., de Vasconcelos Silva JAI; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil.
Jazyk: angličtina
Zdroj: Tropical animal health and production [Trop Anim Health Prod] 2022 Dec 21; Vol. 55 (1), pp. 20. Date of Electronic Publication: 2022 Dec 21.
DOI: 10.1007/s11250-022-03420-3
Abstrakt: The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
(© 2022. The Author(s), under exclusive licence to Springer Nature B.V.)
Databáze: MEDLINE
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