Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180 |
Resumo: | This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of saturated fatty acids, polyunsaturated fatty acids, desirable fatty acids, and n-6:n-3ratio. A positive quadratic effect was observed for the following nutritional quality indices: Δ9 desaturase 16, elongase, at herogenicity, and thrombogenicity. Cassava wastewater changesthe physicochemical characteristics and fatty acid composition of lamb meat. Furtherstudies should be carried outto more accurately determine the fatty acid composition of cassava wastewater to better understand its effectson animal nutrition. |
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Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambsby-productscooking lossesfatmeat colorshear forcenutritional quality.This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of saturated fatty acids, polyunsaturated fatty acids, desirable fatty acids, and n-6:n-3ratio. A positive quadratic effect was observed for the following nutritional quality indices: Δ9 desaturase 16, elongase, at herogenicity, and thrombogenicity. Cassava wastewater changesthe physicochemical characteristics and fatty acid composition of lamb meat. Furtherstudies should be carried outto more accurately determine the fatty acid composition of cassava wastewater to better understand its effectson animal nutrition. Editora da Universidade Estadual de Maringá2017-09-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionanálise laboratorialapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/3518010.4025/actascianimsci.v39i4.35180Acta Scientiarum. Animal Sciences; Vol 39 No 4 (2017); 377-383Acta Scientiarum. Animal Sciences; v. 39 n. 4 (2017); 377-3831807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180/pdfCopyright (c) 2017 Acta Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccessSantana Neto, Jose AdelsonMuniz, Evandro NevesSantos, Gladston Rafael ArrudaMacedo, Francisco de Assis FonsecaRangel, Jose Henrique de AlbuquerqueGomes, Ludmila Couto2022-02-17T21:50:00Zoai:periodicos.uem.br/ojs:article/35180Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2022-02-17T21:50Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
title |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
spellingShingle |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs Santana Neto, Jose Adelson by-products cooking losses fat meat color shear force nutritional quality. |
title_short |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
title_full |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
title_fullStr |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
title_full_unstemmed |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
title_sort |
Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs |
author |
Santana Neto, Jose Adelson |
author_facet |
Santana Neto, Jose Adelson Muniz, Evandro Neves Santos, Gladston Rafael Arruda Macedo, Francisco de Assis Fonseca Rangel, Jose Henrique de Albuquerque Gomes, Ludmila Couto |
author_role |
author |
author2 |
Muniz, Evandro Neves Santos, Gladston Rafael Arruda Macedo, Francisco de Assis Fonseca Rangel, Jose Henrique de Albuquerque Gomes, Ludmila Couto |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Santana Neto, Jose Adelson Muniz, Evandro Neves Santos, Gladston Rafael Arruda Macedo, Francisco de Assis Fonseca Rangel, Jose Henrique de Albuquerque Gomes, Ludmila Couto |
dc.subject.por.fl_str_mv |
by-products cooking losses fat meat color shear force nutritional quality. |
topic |
by-products cooking losses fat meat color shear force nutritional quality. |
description |
This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of saturated fatty acids, polyunsaturated fatty acids, desirable fatty acids, and n-6:n-3ratio. A positive quadratic effect was observed for the following nutritional quality indices: Δ9 desaturase 16, elongase, at herogenicity, and thrombogenicity. Cassava wastewater changesthe physicochemical characteristics and fatty acid composition of lamb meat. Furtherstudies should be carried outto more accurately determine the fatty acid composition of cassava wastewater to better understand its effectson animal nutrition. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion análise laboratorial |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180 10.4025/actascianimsci.v39i4.35180 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180 |
identifier_str_mv |
10.4025/actascianimsci.v39i4.35180 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Acta Scientiarum. Animal Sciences info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Acta Scientiarum. Animal Sciences |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 39 No 4 (2017); 377-383 Acta Scientiarum. Animal Sciences; v. 39 n. 4 (2017); 377-383 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315361860943872 |