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Abstract(s)
O presente estudo teve como objetivo a avaliação das qualidades físico-química e sensorial da carne de galo e capão (de duas linhagens comerciais, pedrês e castanha, criadas juntas sob as mesmas condições até ao dia de abate), “frango do campo” e “frango comercial”.
A castração é uma técnica cirúrgica adotada para alterar a maturação sexual dos galos machos com o objetivo de melhorar as características de qualidade da carcaça e da carne. As aves foram castradas com nove semanas de idade e criadas até às quinze semanas de idade. Na realização do estudo usaram-se vinte e cinco animais, treze da linhagem pedrês (sete galos e seis capões) e doze da linhagem castanha (cinco galos e sete capões).
A partir dos músculos das partes anatómicas da asa, peito e perna foram analisados parâmetros físico-químicos como pH, atividade da água (aw), cor física, índice de oxidação, pigmentos hemínicos, proteína, cinzas, humidade, colagénio, composição lipídica, capacidade de retenção de água (CRA) e textura.
A castração não resultou em melhorias de peso em comparação com aves não castradas. Também não houve diferenças nas medidas de pH, CRA, valor de luminosidade (L*), teor de amarelo (b*), textura, proteína, cinzas, índice de oxidação, colagénio e PUFA.
Os resultados obtidos mostram diferenças pouco significativas (p≤0,05) entre sexos, para o teor de humidade, pigmentos e gordura. Os capões apresentaram maior (p≤0,001) valor de vermelho (a*) e croma (C*), bem como os valores mais baixos de tom (H*) (p≤0,001) em comparação com galos. Estas variações na cor da carne foram relacionadas a uma maior concentração de pigmentos em capões.
A castração aumentou (p≤0,001) o teor de monoinsaturados, diminuindo (p≤0,001) o conteúdo de saturados. Relativamente aos ácidos gordos, verificou-se que os ácidos gordos maioritários foram o ácido oleico (C18:1), o ácido palmítico (C16:0) e o ácido linoleico (C18:2). Foi observado um maior (p≤0,001) valor de ácido oleico no capão, sendo que os valores de ácido palmítico e linoleico não diferiram entre sexos.
Os capões da linhagem castanha apresentaram menor valor de força de corte em comparação com os galos da mesma linhagem. Assim como maior teor de vermelho, apresentando menor teor de amarelo e tom. Quanto à composição química, verificou-se que castração na linhagem castanha aumentou o conteúdo em cinzas.
Os capões da linhagem pedrês apresentaram um teor de gordura mais elevado comparativamente aos galos, o que proporcionou menor teor de humidade (p≤0,05).
No painel de provadores, a carne dos capões (castanho e pedrês), foi classificada como sendo mais suculenta, mais tenra e menos fibrosa, do que a carne dos galos. O “frango comercial” foi caracterizado no geral por apresentar a maior suculência, menor dureza e fibrosidade comparativamente aos restantes grupos de animais.
The aim of the present study was to evaluate the physical, chemical and sensory characteristics of cocks and capon´s meat (two commercial lines: pedrês and castanha, raised together under the same conditions until the day of slaughter), a pasture-raised chicken and a broiler as “commercial chicken”. Castration is a surgical technique, adopted to change the sexual maturation of the cocks to improve the meat and carcass quality. The birds were castrated at nine weeks of age and bred until the fifteen weeks of age. During the work performed, were used twenty five animals, thirteen of pedrês lineage (seven cocks and six capons) and twelve of castanha lineage (five cocks and seven capons) From the muscles of the anatomical parts of the wing, breast and leg were analyzed physico-chemical parameters such as pH, water activity (aw), physical color, oxidation index, pigments, protein, ash, moisture, collagen, lipid composition, capacity water retention (CRA) and texture. Castration didn’t result in improvements in weight compared with uncastrated birds. There were also no significant (p>0,05) differences in pH measurements, CRA, lightness value (L*), content yellowness (b*), texture, protein, ash, oxidation index, collagen and PUFA. The results show some small differences (p≤0,05) between sexes, for moisture content, pigments and fat. The capons showed higher (p≤0,001) red value (a*) and Chroma (C*), and lower values of Hue (H*) (p≤0,001) compared with roosters. These variations in flesh color were related to a higher pigment concentration in capons. The castration increased (p≤0,001) the monounsaturated and decreased (p≤0,001) the saturated contents. The main fatty acids found were the oleic acid (C18:1), the palmitic acid (C16:0), and the linoleic acid (C18:2). A higher value of C18:1 in the capon was observed and the values of C16:0 and C18:2 weren’t different between sexes. The castanha capon lineage showed lower cutting force than the roosters of the same lineage. As well as higher red content, presenting lower content of yellow and Hue. The chemical composition of the castanha lineage showed that the content in ashes increased. The pedrês capon lineage, showed a higher fat content than the cocks, which provided lower moisture content. The panel of tasters, classified the capon’s meat (castanho and pedrês) as juicier, more tender and less fibrous than cocks’s meat, raised under the same conditions. The broiler was in general characterized as higher juiciness, lower hardness and fibrousness than the other birds.
The aim of the present study was to evaluate the physical, chemical and sensory characteristics of cocks and capon´s meat (two commercial lines: pedrês and castanha, raised together under the same conditions until the day of slaughter), a pasture-raised chicken and a broiler as “commercial chicken”. Castration is a surgical technique, adopted to change the sexual maturation of the cocks to improve the meat and carcass quality. The birds were castrated at nine weeks of age and bred until the fifteen weeks of age. During the work performed, were used twenty five animals, thirteen of pedrês lineage (seven cocks and six capons) and twelve of castanha lineage (five cocks and seven capons) From the muscles of the anatomical parts of the wing, breast and leg were analyzed physico-chemical parameters such as pH, water activity (aw), physical color, oxidation index, pigments, protein, ash, moisture, collagen, lipid composition, capacity water retention (CRA) and texture. Castration didn’t result in improvements in weight compared with uncastrated birds. There were also no significant (p>0,05) differences in pH measurements, CRA, lightness value (L*), content yellowness (b*), texture, protein, ash, oxidation index, collagen and PUFA. The results show some small differences (p≤0,05) between sexes, for moisture content, pigments and fat. The capons showed higher (p≤0,001) red value (a*) and Chroma (C*), and lower values of Hue (H*) (p≤0,001) compared with roosters. These variations in flesh color were related to a higher pigment concentration in capons. The castration increased (p≤0,001) the monounsaturated and decreased (p≤0,001) the saturated contents. The main fatty acids found were the oleic acid (C18:1), the palmitic acid (C16:0), and the linoleic acid (C18:2). A higher value of C18:1 in the capon was observed and the values of C16:0 and C18:2 weren’t different between sexes. The castanha capon lineage showed lower cutting force than the roosters of the same lineage. As well as higher red content, presenting lower content of yellow and Hue. The chemical composition of the castanha lineage showed that the content in ashes increased. The pedrês capon lineage, showed a higher fat content than the cocks, which provided lower moisture content. The panel of tasters, classified the capon’s meat (castanho and pedrês) as juicier, more tender and less fibrous than cocks’s meat, raised under the same conditions. The broiler was in general characterized as higher juiciness, lower hardness and fibrousness than the other birds.
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Keywords
Capão Galo Castração Qualidade da carcaça Qualidade sensorial