Meat quality of suckling lambs supplemented with contents of crude glycerin in creep feeding

• Autor(a) principal: Pellegrin, Ana Carolina Ribeiro Sanquetta de
• Data de Publicação: 2014
• Outros Autores: Pires, Cleber Cassol, Nalério, Élen Silveira, Wommer, Tatiana Pfuller, Mello, Renius de Oliveira, Pelegrini, Luis Fernando Vilani de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14742
• topic: Biodiesel; Glycerol; Lipids; Tenderness; Texture.; Biodiesel; Glicerol; Lipídios; Maciez; Textura.; Ciências Agrárias

The objective of this research was to evaluate the effect of crude glycerin in the supplement provided in creep feeding on the physico-chemical and sensory characteristics of meat from suckling lambs kept in pasture ryegrass. Thirty two suckling lambs, sixteen male and sixteen female, were distributed into 4 diets with different concentrations of crude glycerin: 0, 10, 20 and 30% crude glycerin, in the replacement of corn, in the isoproteic supplement (18% CP) provided daily in amounts equivalent to 2% of body weight. The experimental design was randomized blocks, with each variable data submitted to analysis of variance at 5% significance and the significant results subjected to regression analysis. There was no effect (P>0,05) of contents of crude glycerin on the chemical composition and cholesterol content of lamb meat. On the other hand, there was increased linearly (P>0,05) pH and cooking losses by the use of crude glycerin. No influence (P>0,05) of crude glycerin concentration on the texture profile analysis (TPA), sensorial analysis by triangular test and even when was evaluated attributes color, tenderness and juiciness of lamb meat. Up to 30% of crude glycerin in the supplement provided in creep feeding for suckling lambs grazing ryegrass do not compromise the physical-chemical and sensorial quality of the lamb meat.