Efectos de la alimentación de los animales, el cocinado o el almacenamiento sobre los compuestos volátiles de la carne de rumiante = Effects of animal feeding, meat cooking or storage on the volatile compounds of ruminant meat

141 p.Esta tesis estudia los compuestos volátiles de la carne de rumiante y el efecto que sobre los mismos tienen diversas condiciones de producción y cocinado. Para ello se realizaron cinco experimentos. El objetivo del primer experimento ha sido investigar la posible influencia de la penca del maguey sobre los componentes volátiles de la carne de ovino cocinada en contacto con la misma. El objetivo del segundo fue analizar el perfil volátil de la carne de alpaca con y sin olor a tola. El tercer experimento describe el contenido en los compuestos volátiles presentes en la grasa perirrenal de terneros tudancos criados mediante un sistema semi-extensivo o intensivo. El cuarto experimento describe el efecto de alimentar ovejas en lactación con distintos aceites vegetales (palma, soja, oliva y linaza) sobre los volátiles de la carne de los corderos lactantes. El objetivo del quinto experimento fue determinar si la inclusión de ácido carnósico en la dieta de corderos lactantes puede reducir la oxidación de lípidos de la carn

Dietary supplementation effects with Ruta graveolens on performance, carcass traits and meat quality on rabbits

Ruta graveolens es una maleza que se puede utilizar como alimento de conejos. El objetivo de este estudio fue determinar la tasa de crecimiento, la calidad de la canal y de la carne de conejos después de la suplementación dietética con Ruta graveolens. En total, 60 conejos destetados fueron asignados aleatoriamente a cinco tratamientos: dieta control (C), dieta adicionada con hojas (25RL o 50RL) o la planta completa de Ruta graveolens (25CP o 50CP). Con el uso de Ruta graveolens se observó tasas de crecimiento y de conversión alimenticia similares al grupo control (P>0.05). La calidad de la canal difirió (P0.05) growth performance to the control group and feed conversion rate. Carcass quality was different (P<0.05) among treatments in empty body weight, empty gastrointestinal tract and fat. The pH decreased when Ruta graveolens was used to feed growing rabbits, but meat produced better texture parameters than control group. The results obtained in the present study suggest that Ruta graveolens can be considered as an alternative feed source in the diets of rabbits

Efeito da buganvília (Bouganvillea glabra choisy) na qualidade dos ovos de galinhas poedeiras

The use of alternative ingredients in feed can improve egg pigmentation and improve egg appearance. The objective of this research was to evaluate the effect of the inclusion of Bugambilia in the feed of laying hens, on productive parameters and egg appearance, 72 animals were used, distributed in 3 treatments (normal feed, infused feed, feed with ground flower) in a period of 5 weeks, it was proved that the use of infusion and ground flower in hen feed is feasible, without affecting productive parameters and egg consistency.El uso de ingredientes alternativos en la alimentación, mejora la pigmentación del huevo mejorando el aspecto de este, el objetivo de esta investigación fue evaluar el efecto de la inclusión de bugambilia en la alimentación de gallinas de postura, sobre parámetros productivos y calidad del huevo, se utilizaron 72 aves, distribuidos en 3 tratamientos (control, infusión, flor), durante 5 semanas, se comprobó que es factible el uso de infusión y flor molida en la alimentación de gallinas, sin afectar parámetros productivos y calidad del huevo.A utilização de ingredientes alternativos na dieta melhora a pigmentação do ovo, melhorando sua aparência. O objetivo desta pesquisa foi avaliar o efeito da inclusão de bugambilia na dieta de galinhas poedeiras, sobre parâmetros produtivos e qualidade dos ovos. 72 aves foram utilizados, distribuídos em 3 tratamentos (controle, infusão, flor), durante 5 semanas, verificou-se que é viável o uso de infusão e flor moída na alimentação de galinhas, sem afetar os parâmetros produtivos e a qualidade dos ovos

Efeito do consumo de resíduo de pimentão (Capsicum annum) na qualidade da carcaça e da carne de frango

Chili waste is a low-cost product, which contains capsaicin, with a bactericidal, bacteriostatic, coccidiostatic and antifungal effect, as well as a high content of vitamins A and C, which can benefit the health of the animal, and the quality of its meat, for this reason, in this research the objective was to evaluate the effect of the consumption of chili waste on the quality of the carcass and chicken meat. 100 Cobb500 chickens were used, completely randomly assigned to two treatments (Control and chili (5 %), daily consumption, weekly weight, carcass and meat quality were measured, verifying that the inclusion of dry chili waste is feasible to use as an additive, since it does not affect the productive parameters and improves the quality of the meat, particularly the color, without affecting the hardness and chewiness.El desperdicio de chile, es un producto de bajo costo, que contiene capsaicina, con efecto bactericida, bacteriostático, coccidiostatico y antifúngico, además de alto contenido en vitaminas A y C, lo cual puede beneficiar la salud del animal, y la calidad de su carne, por tal motivo, en esta investigación se tuvo como objetivo evaluar el efecto del consumo de desperdicio de chile sobre la calidad de la canal y de la carne de pollo. Se utilizaron 100 pollos de la línea genética Cobb500, asignados completamente al azar en dos tratamientos (Control y chile al 5 % de inclusión), se midió consumo diario, peso semanal, calidad de la canal y de la carne, comprobando que la inclusión de desperdicio de chile seco, es factible de utilizarse como aditivo, ya que no afecta los parámetros productivos y mejora la calidad de la carne, de manera particular el color, sin afectar la dureza y masticabilidad.O resíduo da pimenta malagueta (Capsicum annum), é um produto de baixo custo, que contém capsaicina, com efeito bactericida, bacteriostático, coccidiostático e antifúngico, além de alto teor de vitaminas A e C, que podem beneficiar a saúde de o animal, e a qualidade de sua carne, por isso, nesta investigação o objetivo foi avaliar o efeito do consumo de resíduos de pimentão na qualidade da carcaça e da carne de frango. Foram utilizados 100 frangos da linha genética Cobb500, distribuídos ao acaso em dois tratamentos (Controle e pimentão a 5% de inclusão), mediu-se o consumo diário, peso semanal, carcaça e qualidade da carne, verificandose que a inclusão de resíduos de pimentão seco, é viável utilizá-lo como aditivo, pois não afeta os parâmetros produtivos e melhora a qualidade da carne, principalmente a cor, sem afetar a dureza e a mastigabilidade

Carcass and meat quality of rabbits fed Tithonia tubaeformis weed

The objective of this study was to use different parts of the Tithonia tubaeformis plant in feed for fattening rabbits and then observe the effects on carcass and meat quality. Forty-eight weaned rabbits (35 days of age) were randomly assigned to four groups (n = 12 by treatment). Animals were fed ad libitum a control diet as well as three experimental diets, with addition of Tithonia tubaeformis leaves, whole plant, and stems. Rabbits were slaughtered after 63 days of age without fasting. Results indicate that live weight (0.917), skin (0.79), feet (6.679), and lumbar circumference of the carcass (0.707) have higher positive correlations with hot carcass. There were no significant differences between treatments for all variables measured, except for kidneys and kidney fat. pH and color values were different among treatments. The results indicate that Tithonia tubaeformis leaves or the whole plant could be added to feed for growing rabbit

Plantas aromáticas en la alimentación de conejos y su efecto en la carne

Abstract: The present work was carried out in order to determine the effect of chamomile and rue inclusion, in the feeding process of fattening rabbits on the quality of the carcass and meat. For that reason, 24 rabbits were used at weaning and fattened for four weeks until reaching an average of 63 d of age. The rabbits were sacrificed and the quality of the carcass and meat was evaluated, morphometric measurements were taken, in addition to carrying out the dissection of the carcass. The main results indicate significant differences (P <0.05) in the length of the carcass, the weight of hot and cold carcass, middle part, meat and pH of the meat, having better results in the treatment with rue. That is why it is concluded that this plant has the potential to be used as an improvement of the quality of carcass in fattening rabbits.Resumen: El presente trabajo se realizó con la finalidad de determinar el efecto de la inclusión de manzanilla y ruda en el alimento de conejos de engorda sobre la calidad de la canal y de la carne. Para ello se emplearon 24 conejos al destete y se engordaron por cuatro semanas hasta alcanzar un promedio de 63 d de edad. Los conejos fueron sacrificados y se evaluó la calidad de la canal y de la carne, para ello se tomaron medidas morfométricas, además de realizar la disección de la canal. Los resultados indican diferencias significativas (P<0.05) en largo de la canal, peso de la canal caliente y fría, parte media, carne y pH de la carne resultando con mejores promedios en el tratamiento que contiene ruda. Es por ello que se concluye que esta planta tiene potencial para ser utilizada para mejorar la calidad de la canal en conejos de engorda

Diet supplementation with dalbergia palo-escrito hexane extract in fattening rabbits: its effect on productive performance, carcass traits, meat characteristics and meatballs Shelf-Life

This study was conducted to determine the influence of Dalbergia palo-escrito hexane extract supplemented to rabbits on productive performance, blood biochemistry, haematology, carcase traits, meat characteristics and meatballs shelf-life. A hexane extract of D. palo-escrito was obtained from leaves of the tree. Average feed consumption daily gain, average daily weight gain, total weight gain and feed conversion ratio, length body, lumbar circumference, carcase traits, texture profile analysis, meat colour, antioxidant properties, water activity as well as shelf life of meatballs (Total viable bacterial counts, staphylococcus counts, enterobacteria counts, antioxidant activity, pH and water activity) were determined. Feed conversion rate was lower (p  0.05) between groups. L* value was lower (p < 0.05) in the hexane extract group (51.2 vs 49.4, for control and hexane extract, respectively). The meatballs prepared with the meat obtained from the hexane extract group showed a lower (p < 0.05) total viable bacterial count after 14 d of storage in refrigeration conditions (8.45 and 4.75 CFU.g−1, for control and hexane extract group, respectively). D. palo-escrito hexane extract decreases productive performance, it is possible that albumin: globulin rate indicates a liver damage, but there no was effect on carcase and meat quality and it increased the shelf life of meatballs.Highlights Extracts of Dalbergia palo-escrito have bioactive compounds Dalbergia palo-escrito could be used to feed rabbits Meatballs increase shelf-lif

Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber

Microbiological characteristics of four ‘chorizo’ types commercialized in Hidalgo State, Mexico

Chorizo is a raw sausage commercialized in almost all Mexico, mainly in the central region. Chorizo is elaborated from small producers’ craftsman who sold their products in local markets, to big meat processors who distribute their products in supermarkets. These differences in elaboration affect chorizo quality. In this work commercial chorizo bought in four different points (local butchers, rural markets, supermarkets and supply centers). Mainly microbiological groups were determined. Techno-sanitary conditions regulation should be improved in order to establish quality criteria