Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000601316 |
Resumo: | Abstract The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its meat and its physicochemical and sensory characteristics. Twenty-four male lambs divided in four treatments were used. The treatments consisted in increasing levels (0, 15, 30, and 45%) of substitution of corn by biscuit bran in lamb diet. The significance of the treatments was determined by ANOVA and the adjusted means were compared by Tukey test at 5%. The effects were determined by linear and quadratic responses. The use of up to 45% biscuit bran sweet type did not modify the physical and sensory characteristics of meat, just as it did not affect nutrient and dry matter intakes and animal performance. A replacement of 45%, reduces the cholesterol (P = 0.03) and the total content of saturated fatty acid (P = 0.002), not modifying other physicochemical characteristics. The replacement of corn by biscuit bran sweet type in the feeding represents an alternative nutritional strategy for sheep meat production with desirable organoleptic and quality characteristics. |
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Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb dietCholesterolcircular economyco-productMorada Nova breedAbstract The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its meat and its physicochemical and sensory characteristics. Twenty-four male lambs divided in four treatments were used. The treatments consisted in increasing levels (0, 15, 30, and 45%) of substitution of corn by biscuit bran in lamb diet. The significance of the treatments was determined by ANOVA and the adjusted means were compared by Tukey test at 5%. The effects were determined by linear and quadratic responses. The use of up to 45% biscuit bran sweet type did not modify the physical and sensory characteristics of meat, just as it did not affect nutrient and dry matter intakes and animal performance. A replacement of 45%, reduces the cholesterol (P = 0.03) and the total content of saturated fatty acid (P = 0.002), not modifying other physicochemical characteristics. The replacement of corn by biscuit bran sweet type in the feeding represents an alternative nutritional strategy for sheep meat production with desirable organoleptic and quality characteristics.Academia Brasileira de Ciências2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000601316Anais da Academia Brasileira de Ciências v.94 n.4 2022reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202220201365info:eu-repo/semantics/openAccessALENCAR,RENATA T.VEGA,WILDER H.O.SILVA,LUIZA N.C. DACOSTA,HÉLIO H.A.PARENTE,MICHELLE O.M.LIMA,LISIANE D. DELANDIM,ALINE V.eng2022-11-22T00:00:00Zoai:scielo:S0001-37652022000601316Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2022-11-22T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
title |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
spellingShingle |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet ALENCAR,RENATA T. Cholesterol circular economy co-product Morada Nova breed |
title_short |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
title_full |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
title_fullStr |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
title_full_unstemmed |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
title_sort |
Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet |
author |
ALENCAR,RENATA T. |
author_facet |
ALENCAR,RENATA T. VEGA,WILDER H.O. SILVA,LUIZA N.C. DA COSTA,HÉLIO H.A. PARENTE,MICHELLE O.M. LIMA,LISIANE D. DE LANDIM,ALINE V. |
author_role |
author |
author2 |
VEGA,WILDER H.O. SILVA,LUIZA N.C. DA COSTA,HÉLIO H.A. PARENTE,MICHELLE O.M. LIMA,LISIANE D. DE LANDIM,ALINE V. |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
ALENCAR,RENATA T. VEGA,WILDER H.O. SILVA,LUIZA N.C. DA COSTA,HÉLIO H.A. PARENTE,MICHELLE O.M. LIMA,LISIANE D. DE LANDIM,ALINE V. |
dc.subject.por.fl_str_mv |
Cholesterol circular economy co-product Morada Nova breed |
topic |
Cholesterol circular economy co-product Morada Nova breed |
description |
Abstract The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its meat and its physicochemical and sensory characteristics. Twenty-four male lambs divided in four treatments were used. The treatments consisted in increasing levels (0, 15, 30, and 45%) of substitution of corn by biscuit bran in lamb diet. The significance of the treatments was determined by ANOVA and the adjusted means were compared by Tukey test at 5%. The effects were determined by linear and quadratic responses. The use of up to 45% biscuit bran sweet type did not modify the physical and sensory characteristics of meat, just as it did not affect nutrient and dry matter intakes and animal performance. A replacement of 45%, reduces the cholesterol (P = 0.03) and the total content of saturated fatty acid (P = 0.002), not modifying other physicochemical characteristics. The replacement of corn by biscuit bran sweet type in the feeding represents an alternative nutritional strategy for sheep meat production with desirable organoleptic and quality characteristics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0001-37652022000601316 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000601316 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0001-3765202220201365 |
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 |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.94 n.4 2022 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
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1754302872540938240 |