Morada Nova lambs’ meat production potential description through morphometric evaluation

Alves, Genilson Cesar; Vega, Wilder Hernando Ortiz; Costa, Hélio Henrique Araújo; Silveira, Robson Mateus Freitas; Landim, Aline Vieira

doi:10.1590/0103-8478cr20210716

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

ANIMAL PRODUCTION • Cienc. Rural 53 (8) • 2023 • https://doi.org/10.1590/0103-8478cr20210716 copy

Morada Nova lambs’ meat production potential description through morphometric evaluation

Descrição do potencial de produção de carne de cordeiros Morada Nova por meio da avaliação morfométrica

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Morada Nova breed has a low effective herd, and its white variety is in risk of extinction. The selection of individuals based on breed standard without correlation with productive aptitude is predominant today. We believe that the best way to rescue this valuable genetic resource is to describe its productive potential for commercial use. Thus, this study described the meat production potential of Morada Nova lambs through morphological and zoometric data, performance and carcass characteristics. Twenty-four non-castrated male lambs from two genetic groups were used: Morada Nova red (M_NR) and crossbreed Morada Nova (red x Morada Nova white-M_NF1) distributed in a completely randomized design. Univariate and multivariate analysis were used. The yields of commercial cuts and the physicochemical characteristics and qualitative measurements of the carcass were similar between the genetic groups. Seven of the 28 characteristics of the carcass were greater in M_NF1 lambs. The chest height, rump height and anamorphosis index showed to be important variables in the choice of M_N lambs with meat production potential. Based on factor and hierarchical cluster analysis, the Morada Nova beef morphometric index (M_NBMI) was created. Both of groups have high thoracic development, ability to produce meat, weight gain, feeding efficiency and breathing capacity, infusing greater rusticity and adaptability; however, the application and validation of the developed index showed superiority for meat production in the crossed lambs. Thus, the M_NF1 lambs are a sustainable option for sheep production in drylands.

Key words:
animal genetic resources; carcass; sheep production; semi-arid; zoometric analysis

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] E-mail: wilder.vega@uninta.edu.br. ^*Corresponding author

-----------------------------------------Traits-----------------------------------------	--------------------------Genetic groups-------------------------
	M_NR	M_NF1
Slaughter weight	26.3 ± 4.0 ^b	30.7 ± 3.9 ^a
-------------------------------------------------------------------Morphometry in vivo (cm)-----------------------------------------------------------------
Withers height (W_H)	58.2 ± 4.7	61.3 ± 3.0
Rump height (R_H)	58.4 ± 4.2 ^b	62.8 ± 3.4 ^a
Chest height (C_H)	28.5 ± 1.6 ^b	31.1 ± 1.7 ^a
Thoracic depth (T_D)	29.7 ± 3.9	30.2 ± 1.6
Chest width (C_W)	16.1 ± 1.2 ^b	17.5 ± 1.0 ^a
Body length (B_L)	64.4 ± 2.8 ^b	67.3 ± 2.9 ^a
Chest girth (C_G)	67.7 ± 4.2 ^b	72.5 ± 2.9 ^a
------------------------------------------------------------------------Zoometric index------------------------------------------------------------------------
Body index (B_I)	94.7 ± 5.0	93.2 ± 2.0
Relative body index (R_BI)	110.5 ± 6.0	110.2 ± 2.9
Thoracic perimeter relation index (T_PRI)	116.6 ± 5.1	118.1 ± 3.7
Anamorphosis index (A_I)	79.2 ± 5.9 ^b	85.9 ± 4.7 ^a
Body capacity index “1” (B_CI “1”)	0.41 ±0.05	0.45 ± 0.04
Body capacity index “2” (B_CI “2”)	0.38 ± 0.04	0.42 ± 0.03
Withers-rump relation index (W-R_RI)	0.99 ± 0.02	0.97 ± 0.03
Body side index (B_SI)	90.7 ± 5.1	90.78 ± 2.4
Thoracic body index (T_BI)	56.1 ± 2.2 ^a	52.4± 2.1 ^b
-----------------------------------------------------------Morphometric (cm) and Carcass index-----------------------------------------------------------
Carcass external length (C_EL)	53.0 ± 2.9	53.1 ± 3.6
Carcass chest girth (C_CG)	62.5 ± 4.1 ^b	67.0 ± 2.9 ^a
Leg length (L_L)	27.6 ± 2.4	30.3 ± 3.7
Leg girth (L_G)	33.0 ± 2.2	34.0 ± 3.6
Arm length (A_L)	23.4 ± 2.1 ^b	26.0 ± 2.7 ^a
Arm girth (A_G)	18.5 ± 1.7	17.3 ± 3.2
Carcass internal length (C_IL)	42.5 ± 3.9	42.1 ± 6.5
Carcass internal width (C_IW)	17.4 ± 2.4 ^b	19.3 ± 1.3 ^a
Arm compactness index (A_CI)	0.043 ± 0.0	0.044 ± 0.0
Leg compactness index (L_CI)	0.071 ± 0.01	0.076 ± 0.01
Carcass compactness index (C_CI)	0.30 ± 0.05 ^b	0.36 ± 0.07 ^a
Carcass economic index (C_EI)	18.8 ± 0.51	19.3 ± 0.59

-------------------------------------------Variables--------------------------------------------	--------------------Genetic groups--------------------
	M_NR	M_NF1
Age at slaughter (days)	111.8 ± 4.2	113.4 ± 6.0
Fasting body weight (kg)	26.3 ± 4.3 ^b	31.0 ± 4.3 ^a
-----------------------------------------------------Productive and physicochemical of carcass traits----------------------------------------------------
Hot carcass weight (H_CW; kg)	13.0 ± 2.2 ^b	15.6 ± 2.3 ^a
Cold carcass weight (C_CW; kg)	12.9 ± 2.2	15.2 ± 2.6
Right half of the carcass weight (R_HCW; kg)	6.1 ± 0.9 ^b	7.2 ± 1.1 ^a
Hot carcass yield (H_{CY; %})	49.6 ± 1.6	50.5 ± 1.7
Loin eye area (L_EA; cm²)	9.86 ± 1.3^b	11.54 ± 1.7^a
Subcutaneous fat thickness (S_FT; mm)	1.33 ± 0.19	1.24 ± 0.34
Cooling weight loss (C_WL; %)	7.9 ± 1.3	6.7 ± 1.2
-------------------------------------------------------------------------------pH:--------------------------------------------------------------------------------
0 hour after slaughter	6.7 ± 0.18	6.9 ± 0.25
24 hours after slaughter	6.0 ± 0.13	6.1 ± 0.25
---------------------------------------------------------------------Carcass temperature---------------------------------------------------------------------
Initial (I_T;°C)	31.1 ± 3.2	29.2 ± 1.0
Final (F_T;°C)	6.9 ± 0.6	6.3 ± 0.9
--------------------------------------------------------------Commercial cuts: Weight (kg)-----------------------------------------------------------------
Leg	1.94 ± 0.35	2.20 ± 0.34
Shoulder	1.01 ± 0.16	1.16 ± 0.25
Rib	0.59 ± 0.07 ^b	0.72 ± 0.11 ^a
Loin	0.59 ± 0.09 ^b	0.71 ± 0.10 ^a
Brisket	1.49 ± 0.32 ^b	1.83 ± 0.27 ^a
Neck	0.46 ± 0.12	0.55 ± 0.13
-----------------------------------------------------------------------------Yields (%)--------------------------------------------------------------------------
Leg	31.8 ± 0.97	30.6 ± 1.79
Shoulder	16.73 ± 2.32	16.09 ± 1.87
Rib	9.82 ± 1.15	10.08 ± 0.55
Loin	9.71 ± 0.89	9.95 ± 0.89
Brisket	24.38 ± 2.89	25.48 ± 1.10
Neck	7.52 ± 1.10	7.72 ± 1.05
-------------------------------------------------------------Qualitative carcass measurements^*-------------------------------------------------------------
Finish	2.50 - 0.63	2.50 - 1.00
Conformation	2.50 - 0.75	3.25 - 0.63
Perirenal fat (P_F)	2.50 - 0.63	2.50 - 0.63

Group of discriminating variables	C_CC ¹ (%)	Classification by genetic group² (%)		Variance Explained (%)	Lambda de Wilks³ (P-value)	Main Traits⁴
		MN_RED	M_NF₁	F_C1	F_C1	FC₁
Body morphometry	91.3	90.9	91.7	100	0.008	C_H. C_G. C_W. R_H
Zoometric index	95.7	90.9	100.0	100	0.023	B_I. T_PRI. A_I. T_BI
Evaluation of carcass and muscle	65.2	81.8	50.0	100	0.049	L_EA. P_F
Carcass morphometric	73.9	63.6	83.3	100	0.013	C_GC
Carcass index	56.5	63.6	50.0	100	0.045	C_CI
Performance and carcass	60.9	54.5	66.7	100	0.021	H_CW
Commercial cuts (kg)	65.2	72.7	58.3	100	0.022	Rib; Loin
Cut yield (%)	69.6	81.8	58.3	100	0.092	Leg Y.
Mix of variables	87.0	90.9	83.3	100	0.027	T_BI. Leg Y. C_G. Rib

-------------Variables--------------	-------------------------------------------Factors¹------------------------------------------			Commonality
	Morpho - Economic (1)	Morpho - Productive (2)	Morpho commercial (3)	Equilibrium (4)
Carcass compactness index (C_CI)	0.809	-0.252	-0.093	-0.022	0.727
Loin eye area (L_EA)	0.789	-0.235	-0.108	0.408	0.819
Hot carcass yield (H_CY)	0.318	0.659	0.572	0.042	0.865
Cooling weight loss (C_WL)	-0.914	0.155	-0.280	0.037	0.940
Leg yield (Leg Y)	-0.131	0.205	0.589	-0.627	0.800
Rump height (R_H)	0.878	-0.287	0.025	-0.149	0.877
Chest height (C_H)	0.759	-0.149	0.233	0.354	0.778
Chest girth (C_G)	0.649	-0.433	-0.143	-0.458	0.839
Chest width (C_W)	0.905	0.030	-0.141	-0.096	0.849
Body index (B_I)	-0.480	-0.424	0.550	0.383	0.860
Thoracic perimeter relation index (T_PRI)	-0.001	0.876	-0.386	0.090	0.925
Anamorphosis index (A_I)	0.771	0.494	-0.339	-0.018	0.954
Carcass economic index (C_EI)	0.677	0.452	0.512	0.114	0.938
Partial variance. %	38.50	18.80	17.50	11.00	-
Total variance	38.50	57.30	74.80	85.90	-