Características de la canal y de la carne del lechal de raza Ansontana: efecto del sexo
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Date
2010
Authors
Panea Doblado, BegoñaJoy Torrens, Margalida
Boscolo Wittmer, Julio César
Albertí Lasalle, Pere
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ArticleAbstract
Se estudió el efecto del sexo sobre la calidad de la canal y de la carne de lechales de raza Ansotana. Para ello se tomaron las siguientes medidas: 1. en la canal, color de la grasa subcutánea, color del músculo Recto abdominal, longitud de la canal y perímetro de la grupa. Se calculó el índice de compacidad de la canal (Kg./cm). A partir de la disección de la espalda se determinó la composición tisular de la canal. 2. en la carne, pH, evolución de color del músculo Longissimus thoracis a lo largo del tiempo, composición química, perfil de ácidos grasos, textura instrumental y análisis sensorial. A partir de los resultados encontrados se ha concluido que el sexo tuvo un efecto moderado sobre las características de la canal y de la carne de lechales de raza Ansotana, aunque los machos presentaron canales mejor conformadas que las hembras y las hembras tendieron a presentar mayor cantidad de grasa subcutánea que los machos. La carne de las hembras presentó mayor proporción de ácidos grasos poliinsaturados
y una mayor proporción de ácidos grasos de las series omega-3 y omega-6 que los machos, pero la relación omega-6/omega-3 fue mejor en los machos. No se detectaron diferencias importantes entre sexos en la calidad sensorial de la carne
Sex effect on carcass and meat characteristics of suckling lambs from Ansotana breed were investigated. Following carcass quality measures were determined: subcutaneous fat colour, colour of muscle Rectus abdominis, carcass length, and hind-limb roundness. The compacity index of the carcass (Kg/cm) was calculated. Tisular composition of the carcass was estimated from the dissection of the shoulder. Also, pH, colour of muscle Longissimus thoracis throughout time, chemical composition, fatty acids profile, instrumental texture and sensory characteristics were evaluated. From found results, following conclusions were completed: sex had a moderate effect on carcass and meat characteristics, although males presented better performed carcasses than females and females tended to present greater quantity of subcutaneous fat than males. Females presented a higher proportion of polyunsaturated fatty acids and a higher proportion of fatty acids from n-3 and n-6 series than males, but males presented a more favourable n6/n3 ratio than females. No differences between sexes were found on sensory analysis
Sex effect on carcass and meat characteristics of suckling lambs from Ansotana breed were investigated. Following carcass quality measures were determined: subcutaneous fat colour, colour of muscle Rectus abdominis, carcass length, and hind-limb roundness. The compacity index of the carcass (Kg/cm) was calculated. Tisular composition of the carcass was estimated from the dissection of the shoulder. Also, pH, colour of muscle Longissimus thoracis throughout time, chemical composition, fatty acids profile, instrumental texture and sensory characteristics were evaluated. From found results, following conclusions were completed: sex had a moderate effect on carcass and meat characteristics, although males presented better performed carcasses than females and females tended to present greater quantity of subcutaneous fat than males. Females presented a higher proportion of polyunsaturated fatty acids and a higher proportion of fatty acids from n-3 and n-6 series than males, but males presented a more favourable n6/n3 ratio than females. No differences between sexes were found on sensory analysis
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Keywords
Color, Perfil de ácidos grasos, Composición química, Textura instrumental, Análisis sensorial, Colour, Fatty acids profile, Chemical analysis, Instrumental texture, Sensory analysis
Bibliographic citation
B. Panea, M. Joy, G. Ripoll, J. Boscolo y P. Alberti. "Características de la canal y de la carne del lechal de raza Ansontana: efecto del sexo". ITEA 2010 Vol. 106 No. 4 pp. 229-244
Other field subjects
AragónCanal animal
Carne
Calidad
Ganado ovino
Producción y sanidad animal