Instrumental and sensory evaluation of lambs and hoggets meat fed high concentrated corn or sorghum diets

• Autor(a) principal: Venturini, Rafael Sanches
• Data de Publicação: 2020
• Outros Autores: Carvalho, Sérgio, Nalério, Elen Silveira, Giongo, Citieli, Argenta, Flânia Mônego, De Pellegrin, Ana Carolina Ribeiro Sanquetta, Moro, Anderson Bortoluzzi, Martins, Andressa Ana, Simões, Robson Rodrigues, Lopes, Jusecléia Ferreira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• DOI: 10.5433/1679-0359.2020v41n5p1679
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37263
• topic: carcass; category; grain; softness; sheep.; Carcaça; Categoria; Grão; Maciez da carne; Ovinos.

Instrumental and sensory traits of lamb and hogget meat fed with corn or sorghum high concentrated diets were assessed. Sixteen lambs and sixteen hoggets were distributed in a completely randomized experimental design, in 2 X 2 factorial arrangement (two sheep categories x two grains). Lambs had higher values (P < 0.05) for lightness (L*), at Rectus abdominis muscle (RA), for yellow index (b*), at renal fat (RF) and caudal subcutaneous fat (CSF), water holding capacity and acid taste at Longissimus dorsi muscle (LD) than hoggets. On the other hand, hoggets had higher values (P < 0.05) for red index (a*) (RA), cooking loss (kg), and drip loss (kg e %) (LD) compared to lambs. Regarding the diets, animals fed with corn grains resulted in higher values (P < 0.05) for a* (RF and CSF) and strange aroma (LD) than ones fed with sorgum diet. However, sorgum diet caused higher values (P < 0.05) for cooking loss (kg), drip loss (kg), and tenderness (LD) compared to corn diet. As a conclusion, lambs fed with corn grains had greater instrumental qualitative aspects. However, hoggets fed with sorgum grains had greater sensorial attributes, and therefore, more attractive traits to meat consumers.