Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal

• Autor(a) principal: Fernandes Júnior, Francisco
• Data de Publicação: 2013
• Outros Autores: Ribeiro, Edson Luis de Azambuja, Mizubuti, Ivone Yurika, Silva, Leandro das Dores Ferreira da, Barbosa, Marco Aurélio Alves de Freitas, Prado, Odimári Pricila Pires do, Pereira, Elzânia Sales, Pimentel, Patrícia Guimarães, Constantino, Camila
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15933
• topic: Lipid oxidation; Sensory; Shear force; Sheep.; Força de cisalhamento; Ovinos; Oxidação lipídica; Sensorial.; Zootecnia

The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement). Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.