Tissue and centesimal composition of the 12<sup>th</sup> rib of lambs from genetic groups different

LANDIM, Aline Vieira; VASCONCELOS, Angela Maria de; CORRÊA, Marilma Pacheco; COSTA, Hélio Henrique Araújo; FIORAVANTI, Maria Clorinda Soares; LOUVANDINI, Helder; McMANUS, Concepta

doi:10.1590/S1519-99402015000200004

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Revista Brasileira de Saúde e Produção Animal

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Genética e Melhoramento Animal • Rev. bras. saúde prod. anim. 16 (2) • June 2015 • https://doi.org/10.1590/S1519-99402015000200004 copy

Tissue and centesimal composition of the 12^th rib of lambs from genetic groups different

Composição tecidual e centesimal da 12ª costela de cordeiros de diferentes grupos genéticos

Authorship SCIMAGO INSTITUTIONS RANKINGS

This experiment evaluated the effect of genetic group and slaughter weight on rib eye area, tissue and centesimal composition of the 12^th rib. Were used lambs Santa Ines, ½ Ile de France x ½ Santa Ines and ½ Texel x ½ Santa Ines lambs, slaughtered at different weights (35 and 45kg). After cooling at 4°C for 24 h, the 12^th rib was removed for tissue and centesimal. The experiment was in a 3 (genetic group) x 2 (sex) x 2 (slaughter weight) factorial design and analyzed using Correlation and Duncan 0.05 means test in SAS®. Texel x Santa Ines animals had the best potential for quality traits of the 12^th rib, with earlier finishing for slaughter. The lambs slaughtered at 35kg had lowest fat and highest edible proportion, this being the recommended slaughter weight.

crossbreeding; edible portion; fat; muscle

Constituents¹	Concentrate (%)	Hay (%)
Dry matter	90.9	87.3
Neutral detergent fiber	32.5	78.3
Acid Detergent fiber	43.2	33.7
Crude Protein	18.8	6.80
Ether extract	3.23	1.50
Ash	7.14	1.45

Trait of 12^th rib	Genetic Group^β			Mean	Pr>F	CV^£ (%)
Trait of 12^th rib	SI	ILE X SI	TE X SI	Mean	Pr>F	CV^£ (%)
Weight of 12th rib (g)	114^b	116^b	148^a	120	0.009	17.6
Muscle weight (g)	47.5^b	45.0^b	63.8^a	48.9	0.0002	16.3
Muscle (%)	43.3^a	39.2^b	43.7^a	41.7	0.010	11,1
Fat (%)	33.0^b	37.9^a	36.1^a	35.4	0.061	16.8
Bone weight (g)	25.8	25.7	29.4	26.3	ns	27.1
Bone (%)	23.7	22.3	20.2	22.6	ns	21.2
Muscle:fat	1.43^a	1.09^b	1.32^ab	1.27	0.0166	28.7
Muscle:bone	1.98	1.88	2.22	1.97	ns	23.7
Edible portion (%)	74.2	75.8	78.8	75.5	ns	6.98
Measurement A (cm)	5.67	5.70	5.94	5.72	ns	6.15
Measurement B (cm)	3.06^b	3.06^b	3.62^a	3.14	0.0031	13.1
REAUS^δ (cm²)	11.9	12.5	12.7	12.2	ns	17.9
FTUS^¥ (mm)	4.10	4.03	4.90	4.10	ns	37.1
Composition of 12^th rib
Dry Matter (%)	48.4	48.9	46.9	48.4	ns	10.5
Crude Protein (%)	31.3	31.1	32.7	31.4	ns	24.3
Ether Extract (%)	49.5	49.3	47.4	49.1	ns	10.1
Ash (%)	11.4	10.4	9.78	10.8	ns	22.2

Trait of 12^th rib	Slaugther weight (kg)		Pr>F	CV (%)
Trait of 12^th rib	35	45	Pr>F	CV (%)
Weight of 12th rib(g)	118^b	144^a	<0.0001	17.9
Muscle weight (g)	49.3^b	57.2^a	<0.0001	19.1
Muscle (%)	42.4	40.8	ns	12.5
Fat (%)	33.9	38.5	ns	19.9
Bone weight (g)	26.7	29.1	0.034	26.4
Bone (%)	23.1	20.7	ns	21.5
Muscle:fat	1.35	1.15	ns	33.3
Muscle:bone	2.05	2.01	ns	23.5
Edible portion (%)	75.1	77.5	ns	25.7
Measurement A (cm)	5.60^b	5.97^a	0.003	6.19
Measurement B (cm)	3.13^ab	3.33^a	0.064	13.7
REAUS^β (cm²)	10.1^b	13.8^a	0.008	16.2
FTUS^£ (mm)	3.33	5.04	ns	32.8
Composition of 12^th rib
Dry Matter (%)	48.1	49.1	ns	13.1
Crude Protein (%)	32.8	31.6	ns	24.1
Ether Extract (%)	50.8	49.2	ns	11.2
Ash (%)	10.7	10.4	ns	25.6

Traits	GG	Slaugther weight (kg)				CV (%)
		35		45
		Male	Female	Male	Female
REAp (cm²)	SI	10.3^Aba	13.0^Aaa	15.8^Baa	14.2^Aaa
	IS	10.3^Aba	11.5^Aba	12.7^Cab	14.2^Aaa	13.9
	TS	13.0^Aaa	14.5^Aaa	18.3^Aaa	13.8^Aaa

FTP (mm)	SI	2.33^Aaa	3.00^Bba	2.16^Bab	5.00^Aaa
	IS	2.66^Aabb	5.00^Aaa	3.33^Aaa	4.00^Bba	35.0
	TS	2.50^Aaa	3.50^ABaa	2.50^ABaa	4.50^ABaa

MUS (%)	SI	44.8^Aaa	41.9^Aaa	43.0^Aaa	40.4^Aaa
	IS	41.7^Aaa	36.2^Aaa	41.3^Aaa	36.0^Aab	10.5
	TS	48.1^Aaa	41.3^Aab	44.6^Aaa	40.8^Aaa

FAT (g)	SI	28.3^Abca	40.0^Baa	50.0^ABaa	53.3^Aaa
	IS	36.7^Abb	47.5^ABba	41.7^Babb	63.3^Aaa	23.4
	TS	35.0^Abb	55.0^Aaa	62.5^Aaa	62.5^Aaa

DM (%)	SI	46.0^Aab	52.3^Aaa	38.9^Aaa	54.8^Aaa
	IS	46.5^Aaa	50.3^Aba	50.3^Aaa	55.1^Aaa	11.3
	TS	41.8^Abb	51.5^Aaa	48.1^Aaa	46.0^Baa

EE (%)	SI	46.5^Aab	53.7^Aaa	50.4^Aab	55.3^Aaa
	IS	49.2^Aab	52.7^Aaa	47.4^Aaa	51.3^Aaa	10.7
	TS	46.5^Aab	56.0^Aaa	48.6^Aaa	38.5^Bba

ASH (%)	SI	13.4^Aaa	11.9^Aaa	11.2^ABaa	7.55^Bbb
	IS	8.80^Bba	10.7^ABaba	14.9^Aaa	7.83^Bbb	23.3
	TS	11.3^ABaa	6.84^Bbb	9.87^Baa	11.1^Aaa

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[1] *Endereço para correspondência:alinelandim@yahoo.com.br

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Tissue and centesimal composition of the 12th rib of lambs from genetic groups different

Composição tecidual e centesimal da 12ª costela de cordeiros de diferentes grupos genéticos

Tissue and centesimal composition of the 12^th rib of lambs from genetic groups different