Qualidade da carne de frangos de crescimento lento abatidos em diferentes idades

Abstract

The productivity and quality of broiler meat produced in Brazil are known and recognized worldwide so in addition to maintaining it is necessary to improve the quality of meat products traded and exported, ensuring and ensuring the continuity of the process. The objective of this study was to evaluate the results of slaughter age reduction by analyzing slaughter at 65, 75, 85 and 95 days, on the quality characteristics of slow growing broiler meat. The evaluation was made through 4 treatments and 4 repetitions each treatment with 10 animals in each, totaling 160 animals, 8 animals were removed per repetition totaling 32 slaughtered animals for each treatment age, the meat quality evaluations as pH, coloration, Analysis of shear force and weight loss by cooking and thawing were performed on the animals' chest using specialized equipment. The results were statistically analyzed with the Tukey test at a significance level of 5%. Significant differences were found for data such as Cooking Weight Loss. For the other variables analyzed, no significantly different characteristics were obtained. Already developed with animals of slow growing strains and pointed by several authors The values obtained with these analyzes will directly impact the production costs of these products, since in less time the result will be achieved and consequently less nutritional and management investments will be given off. As a result, it will make it possible to increase the competitiveness of the material presented for commercialization, therefore, peculiar characteristics of this production will remain the same while the production cost will be reduced.