Quality of fresh and aged meat from lambs fed peanut meal and glycerin
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
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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Semina. Ciências Agrárias (Online) |
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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 |
_version_ |
1799306080376848384 |