Influencia de la raza y el peso de sacrificio o el sistema de lactancia sobre la textura de la carne de cabrito
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Date
2011
Authors
Panea Doblado, BegoñaAlcalde Aldea, María Jesús
Ripoll García, Guillermo
Horcada Ibáñez, Alberto
Teixeira, Alfredo
Sañudo Astiz, Carlos
Olleta Castañer, José Luis
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conferenceObjectAbstract
Two Spanish dairy breeds (Murciano-Granadina and Malagueña) and five Spanish meat
breeds (Blanca Andaluza, Blanca Celtibérica, Negra Serrana, Moncaína and Pirenaica) were
used to study meat texture of suckling kids. In dairy breeds two lactation systems (natural or
artificial) were used and animals were slaughtered to obtained 4 kg carcasses. In meat
breeds animals were slaughtered to obtain carcasses of 4 or 7 kg. Thirty animals per breed
were used, 15 of each weight or lactation system. At 24 h post-mortem L. thoracis from right
carcasses were excised, vacuum packed, ageing until 72 h post-mortem and frozen at -20ºC.
Texture was determined on raw meat with an Instron 4301 provided with a compression
device (Lepetit y Culioli, 1994). Results were analysed with SPSS 15.0. A GLM with breed
and weight or breed and lactation as fixed effects and with a Duncan test for differences
between means (_=0.05). Breed had effect on texture variables in meat breeds but not in
dairy breeds. Slaughter weight influenced C20 and lactation system influences C80 and
C100. There were not found interactions between effects. In general, values are lower than
those found in literature, maybe because the methodology, maybe because of used breed. It
can be concluded that breed is more important than slaughter weight or lactation system on
meat texture characteristics.
Description
Keywords
Breed, Feed, Meat quality, Suckling
Bibliographic citation
Panea, B., Alcalde, M.J., Ripoll, G., Horcada, A., Teixeira, A., Sañudo, C. y Olleta, J.L. “Influencia de la raza y el peso de sacrificio o el sistema de lactancia sobre la textura de la carne de cabrito”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.703-705. ISBN: 978-84-615-0062-8
Other field subjects
CarneCaprinos
Textura de la carne
Producción y sanidad animal