Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Detalhes bibliográficos
Autor(a) principal: Valença, Roberta de Lima
Data de Publicação: 2019
Outros Autores: Silva Sobrinho, Américo Garcia da, Romanzini, Eliéder Prates, Andrade, Nomaiací de, Borghi, Thiago Henrique, Zeola, Nivea Maria Brancacci Lopes, Pereira, Mikaele Alexandre, Cirne, Luis Gabriel Alves
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092
Resumo: Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.
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spelling Quality of fresh and aged meat from lambs fed peanut meal and glycerinQualidade das carnes fresca e maturada de cordeiros alimentados com farelo de amendoim e glicerinaAged meatBiodieselBy-productsMeat qualitySheep.BiodieselCarne maturadaCoprodutosOvinoQualidade da carne.Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.Foram avaliadas as características microbiológicas e físico-químicas de músculos semimembranosos frescos e maturados provenientes de 40 cordeiros Ile de France machos não castrados, com 17,15 kg de peso corporal inicial ± de 1,56 kg. Os tratamentos envolveram carnes de cordeiros frescas e maturadas por 14 dias a 4º C e alimentados com quatro dietas: C – dieta controle; FA – dieta com 20% de farelo de amendoim em substituição ao farelo de soja; G – dieta com 25% de glicerina em substituição ao milho e FAG: dieta com 10% de farelo de amendoim e 12,5% de glicerina. A relação volumoso:concentrado foi de 40:60 e silagem de milho utilizada como volumoso. As dietas possuíam valores semelhantes de proteína bruta e energia metabolizável (17,47 % e 2,72 Mcal kg de matéria seca). Adotou-se delineamento inteiramente casualizado em esquema fatorial 4 x 2 (quatro dietas e carne fresca e maturada). As dietas e a maturação não favoreceram o desenvolvimento de microrganismos na carne. Houve interação entre dietas e maturação para pH, cor, perda de peso na cocção (PPC) e força de cisalhamento (FC). A carne fresca dos animais alimentados com a dieta G foi mais clara em relação a carne daqueles alimentados com as dietas FA e FAG (luminosidade de 38,45, 36,21 e 37,88 respectivamente). A maturação elevou a luminosidade (37,63 para 40,87), intensidade de vermelho (15,12 para 15,93), intensidade de amarelo (2,48 para 3,42) e PPC (23,84 para 32,59%). Reduziu o pH (5,66 para 5,45), CRA (61,85 para 58,87%) e FC (22,60 para 16,95 N). Os coprodutos do biodiesel e do amendoim podem ser utilizados em substituição ao milho e ao farelo de soja na dieta de cordeiros, sem comprometer de forma negativa a qualidade da carne.UEL2019-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3409210.5433/1679-0359.2019v40n4p1619Semina: Ciências Agrárias; Vol. 40 No. 4 (2019); 1619-1630Semina: Ciências Agrárias; v. 40 n. 4 (2019); 1619-16301679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092/25464Copyright (c) 2019 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessValença, Roberta de LimaSilva Sobrinho, Américo Garcia daRomanzini, Eliéder PratesAndrade, Nomaiací deBorghi, Thiago HenriqueZeola, Nivea Maria Brancacci LopesPereira, Mikaele AlexandreCirne, Luis Gabriel Alves2022-10-19T12:50:46Zoai:ojs.pkp.sfu.ca:article/34092Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-19T12:50:46Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Quality of fresh and aged meat from lambs fed peanut meal and glycerin
Qualidade das carnes fresca e maturada de cordeiros alimentados com farelo de amendoim e glicerina
title Quality of fresh and aged meat from lambs fed peanut meal and glycerin
spellingShingle Quality of fresh and aged meat from lambs fed peanut meal and glycerin
Valença, Roberta de Lima
Aged meat
Biodiesel
By-products
Meat quality
Sheep.
Biodiesel
Carne maturada
Coprodutos
Ovino
Qualidade da carne.
title_short Quality of fresh and aged meat from lambs fed peanut meal and glycerin
title_full Quality of fresh and aged meat from lambs fed peanut meal and glycerin
title_fullStr Quality of fresh and aged meat from lambs fed peanut meal and glycerin
title_full_unstemmed Quality of fresh and aged meat from lambs fed peanut meal and glycerin
title_sort Quality of fresh and aged meat from lambs fed peanut meal and glycerin
author Valença, Roberta de Lima
author_facet Valença, Roberta de Lima
Silva Sobrinho, Américo Garcia da
Romanzini, Eliéder Prates
Andrade, Nomaiací de
Borghi, Thiago Henrique
Zeola, Nivea Maria Brancacci Lopes
Pereira, Mikaele Alexandre
Cirne, Luis Gabriel Alves
author_role author
author2 Silva Sobrinho, Américo Garcia da
Romanzini, Eliéder Prates
Andrade, Nomaiací de
Borghi, Thiago Henrique
Zeola, Nivea Maria Brancacci Lopes
Pereira, Mikaele Alexandre
Cirne, Luis Gabriel Alves
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Valença, Roberta de Lima
Silva Sobrinho, Américo Garcia da
Romanzini, Eliéder Prates
Andrade, Nomaiací de
Borghi, Thiago Henrique
Zeola, Nivea Maria Brancacci Lopes
Pereira, Mikaele Alexandre
Cirne, Luis Gabriel Alves
dc.subject.por.fl_str_mv Aged meat
Biodiesel
By-products
Meat quality
Sheep.
Biodiesel
Carne maturada
Coprodutos
Ovino
Qualidade da carne.
topic Aged meat
Biodiesel
By-products
Meat quality
Sheep.
Biodiesel
Carne maturada
Coprodutos
Ovino
Qualidade da carne.
description Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092
10.5433/1679-0359.2019v40n4p1619
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092
identifier_str_mv 10.5433/1679-0359.2019v40n4p1619
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092/25464
dc.rights.driver.fl_str_mv Copyright (c) 2019 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 40 No. 4 (2019); 1619-1630
Semina: Ciências Agrárias; v. 40 n. 4 (2019); 1619-1630
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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