Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200415 |
Resumo: | ABSTRACT The aim of this study was to evaluate the effect of different levels of cottonseed (0, 100, 200, 300 and 400 g Kg-1) on the physical and chemical parameters of the meat of finishing lambs. Forty-five uncastrated male lambs were distributed in a completely randomised design with five treatments of nine replications. The pH values were not influenced by the levels of cottonseed. The lipid and ash content showed significant differences, but were not adjusted by the linear or quadratic equations. Losses during thawing increased, as did cohesiveness, and water activity and water retention capacity decreased as the levels of cottonseed in the diet rose. Tocopherols, cooking loss, toughness and chewiness were adjusted using quadratic equations. In the instrumental colour evaluation, L*, b* and h° showed increasing linear behaviour. The inclusion of up to 400 g of cottonseed in the diet affects the physical-chemical composition and the colour of the produced meat. |
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Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the dietFeedingGossypollongissimus dorsiQualityABSTRACT The aim of this study was to evaluate the effect of different levels of cottonseed (0, 100, 200, 300 and 400 g Kg-1) on the physical and chemical parameters of the meat of finishing lambs. Forty-five uncastrated male lambs were distributed in a completely randomised design with five treatments of nine replications. The pH values were not influenced by the levels of cottonseed. The lipid and ash content showed significant differences, but were not adjusted by the linear or quadratic equations. Losses during thawing increased, as did cohesiveness, and water activity and water retention capacity decreased as the levels of cottonseed in the diet rose. Tocopherols, cooking loss, toughness and chewiness were adjusted using quadratic equations. In the instrumental colour evaluation, L*, b* and h° showed increasing linear behaviour. The inclusion of up to 400 g of cottonseed in the diet affects the physical-chemical composition and the colour of the produced meat.Universidade Federal do Ceará2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200415Revista Ciência Agronômica v.51 n.2 2020reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20200036info:eu-repo/semantics/openAccessPellegrini,Luiz Gustavo deRichards,Neila Silvia Pereira dos SantosMello,Renius de OliveiraVenturini,Rafael SanchesCarvalho,Sérgioeng2020-07-24T00:00:00Zoai:scielo:S1806-66902020000200415Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2020-07-24T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
title |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
spellingShingle |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet Pellegrini,Luiz Gustavo de Feeding Gossypol longissimus dorsi Quality |
title_short |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
title_full |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
title_fullStr |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
title_full_unstemmed |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
title_sort |
Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet |
author |
Pellegrini,Luiz Gustavo de |
author_facet |
Pellegrini,Luiz Gustavo de Richards,Neila Silvia Pereira dos Santos Mello,Renius de Oliveira Venturini,Rafael Sanches Carvalho,Sérgio |
author_role |
author |
author2 |
Richards,Neila Silvia Pereira dos Santos Mello,Renius de Oliveira Venturini,Rafael Sanches Carvalho,Sérgio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Pellegrini,Luiz Gustavo de Richards,Neila Silvia Pereira dos Santos Mello,Renius de Oliveira Venturini,Rafael Sanches Carvalho,Sérgio |
dc.subject.por.fl_str_mv |
Feeding Gossypol longissimus dorsi Quality |
topic |
Feeding Gossypol longissimus dorsi Quality |
description |
ABSTRACT The aim of this study was to evaluate the effect of different levels of cottonseed (0, 100, 200, 300 and 400 g Kg-1) on the physical and chemical parameters of the meat of finishing lambs. Forty-five uncastrated male lambs were distributed in a completely randomised design with five treatments of nine replications. The pH values were not influenced by the levels of cottonseed. The lipid and ash content showed significant differences, but were not adjusted by the linear or quadratic equations. Losses during thawing increased, as did cohesiveness, and water activity and water retention capacity decreased as the levels of cottonseed in the diet rose. Tocopherols, cooking loss, toughness and chewiness were adjusted using quadratic equations. In the instrumental colour evaluation, L*, b* and h° showed increasing linear behaviour. The inclusion of up to 400 g of cottonseed in the diet affects the physical-chemical composition and the colour of the produced meat. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200415 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20200036 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.51 n.2 2020 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297489838178304 |