Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , , , |
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/15933 |
Resumo: | The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement). Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality. |
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Semina. Ciências Agrárias (Online) |
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Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed mealCaracterísticas de carcaça e qualidade da carne de cordeiros Santa Inês alimentados com torta de girassol em substituição ao farelo de algodãoLipid oxidationSensoryShear forceSheep.Força de cisalhamentoOvinosOxidação lipídicaSensorial.ZootecniaThe objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement). Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.Objetivou-se com este trabalho avaliar as características de carcaça e qualidade da carne de cordeiros alimentados com torta de girassol em substituição a proteína do farelo de algodão. O experimento foi realizado no setor de ovinocultura da Fazenda Escola da Universidade Estadual de Londrina. Foram confinados por 60 dias, 30 cordeiros da raça Santa Inês, machos inteiros, com idade de 80 dias e peso médio no início do experimento de 21,45 ± 2,16 kg. O delineamento experimental foi completamente casualizado, sendo os animais divididos em 5 tratamentos, com 6 repetições por tratamento, de acordo com a quantidade de proteína do farelo de algodão substituída pela proteína da torta de girassol (0, 20, 40, 60 e 80% de substituição). Foram realizadas avaliações de carcaça e o Longíssimus dorsi foi retirado para análises de: força de cisalhamento, cor, pH, marmoreio, perda de água por pressão, análise sensorial, centesimal e oxidação lipídica. Os rendimentos de carcaça quente e fria apresentaram uma distribuição quadrática, sendo que os melhores valores encontrados foram para os tratamentos com baixa inclusão de torta de girassol. As medidas de carcaça, assim como rendimento dos cortes não foram afetados pelos teores de torta de girassol. Quanto aos parâmetros de carne ovina, apenas a perda de água na cocção e força de cisalhamento foram afetados, de forma quadrática e linear, respectivamente, sendo que a carne se mostrou mais macia nos animais alimentados com maiores quantidades de torta de girassol. Os provadores não identificaram diferença da carne entre as dietas experimentais, e a classificaram com intensidade de odor moderado, boa maciez, pouca à moderada suculência e aceitabilidade mediana. A substituição da proteína do farelo de algodão, pela proteína da torta de girassol nos teores utilizados, não alterou a maioria das características da carcaça e qualidade da carne ovina.UEL2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa empírica de campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1593310.5433/1679-0359.2013v34n6Supl2p3999Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3999-4014Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3999-40141679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15933/pdf_186Fernandes Júnior, FranciscoRibeiro, Edson Luis de AzambujaMizubuti, Ivone YurikaSilva, Leandro das Dores Ferreira daBarbosa, Marco Aurélio Alves de FreitasPrado, Odimári Pricila Pires doPereira, Elzânia SalesPimentel, Patrícia GuimarãesConstantino, Camilainfo:eu-repo/semantics/openAccess2015-11-19T18:36:07Zoai:ojs.pkp.sfu.ca:article/15933Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:07Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal Características de carcaça e qualidade da carne de cordeiros Santa Inês alimentados com torta de girassol em substituição ao farelo de algodão |
title |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
spellingShingle |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal Fernandes Júnior, Francisco Lipid oxidation Sensory Shear force Sheep. Força de cisalhamento Ovinos Oxidação lipídica Sensorial. Zootecnia |
title_short |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
title_full |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
title_fullStr |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
title_full_unstemmed |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
title_sort |
Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal |
author |
Fernandes Júnior, Francisco |
author_facet |
Fernandes Júnior, Francisco Ribeiro, Edson Luis de Azambuja Mizubuti, Ivone Yurika Silva, Leandro das Dores Ferreira da Barbosa, Marco Aurélio Alves de Freitas Prado, Odimári Pricila Pires do Pereira, Elzânia Sales Pimentel, Patrícia Guimarães Constantino, Camila |
author_role |
author |
author2 |
Ribeiro, Edson Luis de Azambuja Mizubuti, Ivone Yurika Silva, Leandro das Dores Ferreira da Barbosa, Marco Aurélio Alves de Freitas Prado, Odimári Pricila Pires do Pereira, Elzânia Sales Pimentel, Patrícia Guimarães Constantino, Camila |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Fernandes Júnior, Francisco Ribeiro, Edson Luis de Azambuja Mizubuti, Ivone Yurika Silva, Leandro das Dores Ferreira da Barbosa, Marco Aurélio Alves de Freitas Prado, Odimári Pricila Pires do Pereira, Elzânia Sales Pimentel, Patrícia Guimarães Constantino, Camila |
dc.subject.por.fl_str_mv |
Lipid oxidation Sensory Shear force Sheep. Força de cisalhamento Ovinos Oxidação lipídica Sensorial. Zootecnia |
topic |
Lipid oxidation Sensory Shear force Sheep. Força de cisalhamento Ovinos Oxidação lipídica Sensorial. Zootecnia |
description |
The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement). Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa empírica de campo |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15933 10.5433/1679-0359.2013v34n6Supl2p3999 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15933 |
identifier_str_mv |
10.5433/1679-0359.2013v34n6Supl2p3999 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15933/pdf_186 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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. 34 No. 6Supl2 (2013); 3999-4014 Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3999-4014 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_ |
1799306070376579072 |