 |
|
|
|
Year 2016 - Volume 36, Number 2
|
|
Bone and muscular bases of commercial cut from the neck of Yacare Caiman (Caiman yacare Daudin, 1802), 36(2):94-102
|
ABSTRACT.- Figueiredo S.I.S., Araújo L.B.M., Ferraz R.H.S. & Araújo E.G. 2016. [Bone and muscular bases of commercial cut from the neck of Yacare Caiman (Caiman yacare Daudin, 1802).] Bases ósseas e musculares do corte comercial do pescoço de jacaré-do-pantanal (Caiman yacare Daudin, 1802). Pesquisa Veterinária Brasileira 36(2):94-102. Departamento de Ciências Básicas e Produção Animal, Faculdade de Agronomia, Medicina Veterinária e Zootecnia, Universidade Federal de Mato Grosso, Avenida Fernando Corrêa da Costa 2367, Cidade Universitária, Boa Esperança, Cuiabá, MT 78060-900, Brazil. E-mail: sandrafigueiredovet@gmail.com
The yacare Caiman (Caiman yacare) is an abundant species in the Pantanal ecosystem. Commercial exploitation was regulated in 1990 and has become a thriving business. In order to fulfill this demand, a processing plant settled in Mato Grosso state, Brazil, has been supplying for the last four years different cuts of Pantanal Caiman meat, including the “filé de dorso” (back sirloin) obtained from the neck. The aim of this study was to describe the muscles and corresponding bones related to this cut. To describe the bones, we used six boned carcasses from juvenile yacare Caiman, as well as an adult specimen obtained after animal death, by donation from the Federal University of Mato Grosso Zoo. The bones were macerated in water, bleached with 10 volume-hydrogen-peroxide solution, and their anatomical details were recorded. In order to describe the muscles, 24 juvenile specimens were obtained after slaughter and skinning, preserved in a freezer at -20oC, and thawed at the time of use, without any fixation. After evisceration, the specimens were dissected on both sides to verify symmetry of structures, muscle attachments, sintopy relations, shape, and muscular architecture. The cervical spine of C. yacare features nine cervical vertebrae (CV) associated to their ribs, serving as the main base for the back sirloin cut, which is formed by neck muscles, except for the intertransverse cervical and external intercostal cervical muscles. |
| |
|
|
| |
|
|
