Efeito do peso vivo, idade e sexo sobre características de carcaça, pH e composição do músculo Longissimus dorsi de equinos

Abstract

With the objective of evaluating the carcasses quantitative and qualitative characteristics of horses slaughtered in a slaughthouse in Santa Fé, Paraná state, 72 equines without defined race were classified utilizing: body weight, age and sex. It was determined: cold carcass weight, chilling loss, dressing percentage, forequarter weight, sawcut weight and relationship muscle/bones. Samples of the Longissimus dorsi muscle were collected in the boning room to analyze the pH and centesimal composition. The statistical model was completely randomized, in a factorial scheme 2X3X3, two sexes, three age groups and three body weight groups. The body weight influenced the cold carcass with average varying from 135.40 kg to 201.72 kg; chilling loss percentage with average varying from 2.03% to 2.56%; forequarter weight with average varying from 49.94 kg to 77.83 kg; hindquarter weight with average varying from 50.43 kg to 79.38 kg; and relationship muscle/bones with average varying from 73.92 to 77.69. Sex interaction with age influenced the dressing percentage, in males young (8 years) animals more than in females older (8 to 16 years and over 16 years) ones. The sex influenced the pH (15 hours) of meat, being higher in male horses (5.91) than in female ones (5.79). The body weight, age and sex did not influence the meat moisture value with average varying from (72.14 to 73.07), the protein values with average varying from 21.34 to 21.79 and the ash values with average varying from 115 to 1.16. However, the sex influenced the fat amount of meat, females (2.03%) showed higher average than males (1.50%), Thus, it`s possible to conclude that body weight, sex interaction with age influenced significantly the characteristics of carcasses, and that sex influenced the fat amount and meat pH.