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

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Latin American Integration (UNILA)-
Autor(es): dc.contributorAnimal Science Institute (IZ-CAPTA)-
Autor(es): dc.contributorSchool of Veterinary Medicine-
Autor(es): dc.contributorUniversity José do Rosário Vellano (UNIFENAS)-
Autor(es): dc.creatorMartins, Eduardo Henrique-
Autor(es): dc.creatorMalheiros, Jessica Moraes-
Autor(es): dc.creatordos Santos Correia, Luiz Eduardo Cruz-
Autor(es): dc.creatorde Moraes Vilar, Claudianny Souto Maior-
Autor(es): dc.creatorde Oliveira, Matheus Henrique Vargas-
Autor(es): dc.creatorDominguez-Castaño, Pablo-
Autor(es): dc.creatorde Fátima Aguiar, Édina-
Autor(es): dc.creatorde Vasconcelos Silva, Josineudson Augusto Ii-
Data de aceite: dc.date.accessioned2025-08-21T21:04:06Z-
Data de disponibilização: dc.date.available2025-08-21T21:04:06Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s11250-022-03420-3-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/246509-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/246509-
Descrição: dc.descriptionThe 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.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCollege of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), São Paulo-
Descrição: dc.descriptionFederal University of Latin American Integration (UNILA), Paraná-
Descrição: dc.descriptionSchool of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), São Paulo-
Descrição: dc.descriptionAnimal Science Institute (IZ-CAPTA), São Paulo-
Descrição: dc.descriptionAgrarian University Foundation of Colombia (UNIAGRARIA) School of Veterinary Medicine-
Descrição: dc.descriptionUniversity José do Rosário Vellano (UNIFENAS), Minas Gerais-
Descrição: dc.descriptionCollege of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), São Paulo-
Descrição: dc.descriptionSchool of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), São Paulo-
Descrição: dc.descriptionCNPq: 130706/2019-1-
Idioma: dc.languageen-
Relação: dc.relationTropical Animal Health and Production-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMeat tenderness-
Palavras-chave: dc.subjectSelection index-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectTinamidae-
Título: dc.titleCarcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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