Meat quality in ewes submitted to reduction in water supply.

• Autor(a) principal: ARAÚJO, C. de A.
• Data de Publicação: 2022
• Outros Autores: ARAUJO, G. G. L. de, MAGALHÃES, A. L. R., GOIS, G. C., MATOS, M. H. T. de, LIMA, D. O., RODRIGUES, R. T. de S., QUADROS, C. P. de, WAGNER, R., VENDRUSCOLO, R. G., CAMPOS, F. S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146416; https://doi.org/10.1016/j.smallrumres.2022.106801
• topic: Qualidade da carne; Leveza da carne; Perfil de ácidos graxos; Pegada hídrica; Restrição de água; Ovelha; Carne; Meat; Ewes; Water supply

The aim of this study was to evaluate the reduction in water supply (ad libitum intake - 100%, or 80%, 60% and 40% of ad libitum intake) on the proximate composition, physicochemical properties, mineral composition and fatty acid profile of ewe meat. Thirty-two crossbred Santa In?es ewe (n = 8 per treatment) were distributed in a randomized block design, receiving a diet consisting of elephant grass and concentrate (70:30). The experimental period lasted 63 days, preceded by 14 days of adaptation. Ewes were slaughtered at the end of experimental period, at a mean final body weight of 37.63 kg. Carcasses were cut lengthwise and the loin (longissimus lumborum) was taken of the left half carcass to evaluate the proximate composition, the physicochemical characteristics, the minerals content and fatty acid profile. The reduction in water supply resulted in a quadratic effect for resilience (p < 0.05), Lightness L* (p < 0.05), potassium (p < 0.05) and iron content (p < 0.001). There was a decreasing linear effect for magnesium content (p < 0.05), copper content (p < 0.001), C18:1n7t content (p < 0.05) and &#931;monounsaturated content (p < 0.05). Crossbred Santa In?es ewe tolerate water restriction up to 40% voluntary intake without compromising the meat quality.