Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/26733 |
Resumo: | The objective of this study was to evaluate the carcass and meat traits, and the non-carcass components of crossbred Dorper lambs fed diets with increasing levels of urea (0.0, 0.5, 1.0, and 1.5% of dry matter – DM). The experimental design was completely randomized with four treatments (urea inclusion levels) and six replicates per treatment. Lambs were fed ad libitum for 56 days and slaughtered at 37.9 ± 5.1 kg of body weight (BW). The weight and yield of carcass before and after cooling were not influenced by urea levels, with average values of 16.9 kg and 44.6% for cold carcass weight and yield. Urea levels did not affect the morphometric measurements, the fat deposition on the carcass, the weight of carcass cuts and the weight of non-carcass components. There was a quadratic effect of urea levels on the loin yield, which may achieve maximum value of 11.31% with the inclusion of 0.84% DM urea in the feed. The pH and the color coordinates L* (brightness), a* (red intensity) and C* (saturation) of the meat also showed quadratic response to the urea levels, where in the minimum value of 5.53 for pH, maximum value of 48.67 for L* and minimum values of 14.04 and 16.21 for a* and C* may be obtained by including 0.53 to 0.70% DM urea in the ration. The inclusion of 0.84% DM urea in the ration is recommended to obtain maximum yield of loin and meat with attractive characteristics to the consumer, which is characterized by high red intensity and brightness. If consumers have preference for lamb meat with a more intense red color, the inclusion of 1.5% DM urea should be considered in the ration formulation. |
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Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of ureaCaracterísticas da carcaça, da carne e dos componentes não-carcaça de cordeiros alimentados com ração contendo níveis crescentes de ureiaColorFeedlotLoinMeat qualitySheep.ConfinamentoCorLomboOvinosQualidade de carne.The objective of this study was to evaluate the carcass and meat traits, and the non-carcass components of crossbred Dorper lambs fed diets with increasing levels of urea (0.0, 0.5, 1.0, and 1.5% of dry matter – DM). The experimental design was completely randomized with four treatments (urea inclusion levels) and six replicates per treatment. Lambs were fed ad libitum for 56 days and slaughtered at 37.9 ± 5.1 kg of body weight (BW). The weight and yield of carcass before and after cooling were not influenced by urea levels, with average values of 16.9 kg and 44.6% for cold carcass weight and yield. Urea levels did not affect the morphometric measurements, the fat deposition on the carcass, the weight of carcass cuts and the weight of non-carcass components. There was a quadratic effect of urea levels on the loin yield, which may achieve maximum value of 11.31% with the inclusion of 0.84% DM urea in the feed. The pH and the color coordinates L* (brightness), a* (red intensity) and C* (saturation) of the meat also showed quadratic response to the urea levels, where in the minimum value of 5.53 for pH, maximum value of 48.67 for L* and minimum values of 14.04 and 16.21 for a* and C* may be obtained by including 0.53 to 0.70% DM urea in the ration. The inclusion of 0.84% DM urea in the ration is recommended to obtain maximum yield of loin and meat with attractive characteristics to the consumer, which is characterized by high red intensity and brightness. If consumers have preference for lamb meat with a more intense red color, the inclusion of 1.5% DM urea should be considered in the ration formulation.Objetivou-se com este estudo avaliar as características de carcaça, dos componentes não-carcaça e da carne de cordeiros mestiços Dorper alimentados com rações contendo níveis crescentes de ureia (0,0; 0,5; 1,0; 1,5% da matéria seca – MS). O delineamento foi inteiramente casualizado com quatro tratamentos (níveis de inclusão de ureia) e seis repetições por tratamento. Os cordeiros foram alimentados à vontade por 56 dias e abatidos com 37,9 ± 5,1 kg de peso corporal (PC). Os pesos e rendimentos de carcaça antes e após o resfriamento não foram influenciados pelos níveis de inclusão de ureia, com valores médios de 16,9 kg e 44,6% para peso e rendimento de carcaça fria. Os níveis de inclusão de ureia não afetaram as medidas morfométricas, a deposição de gordura e o peso dos cortes da carcaça; e o peso dos componentes não-carcaça. Houve efeito quadrático dos níveis de inclusão de ureia sobre o rendimento de lombo, que pode alcançar o valor máximo de 11,31% com a inclusão de 0,84% MS de ureia na ração. O pH e as coordenadas de cor L* (luminosidade), a* (intensidade de vermelho) e C* (saturação) da carne também apresentaram resposta quadrática aos níveis de inclusão de ureia, em que o valor mínimo de 5,53 para pH, valor máximo de 48,67 para L* e os valores mínimos de 14,04 e 16,21 para a* e C* podem ser obtidos com a inclusão de 0,53 a 0,70% MS ureia na ração. Recomenda-se a inclusão de 0,84% MS de ureia na ração para a obtenção de máximo rendimento de lombo e de carne com características qualitativas atrativas ao consumidor, que é caracterizada pela boa intensidade de cor vermelha e de brilho. Se os consumidores têm preferência por carne ovina com cor vermelha mais intensa, a inclusão de 1,5% MS de ureia deverá ser considerada na formulação da ração.UEL2017-06-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2673310.5433/1679-0359.2017v38n3p1587Semina: Ciências Agrárias; Vol. 38 No. 3 (2017); 1587-1604Semina: Ciências Agrárias; v. 38 n. 3 (2017); 1587-16041679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26733/21077Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessRozanski, SandraVivian, Diana RosanaKowalski, Luciana HelenaPrado, Odilei RogérioFernandes, Sergio RodrigoSouza, Júlio César deFreitas, José Antônio de2022-10-24T14:01:23Zoai:ojs.pkp.sfu.ca:article/26733Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-24T14:01:23Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea Características da carcaça, da carne e dos componentes não-carcaça de cordeiros alimentados com ração contendo níveis crescentes de ureia |
title |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
spellingShingle |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea Rozanski, Sandra Color Feedlot Loin Meat quality Sheep. Confinamento Cor Lombo Ovinos Qualidade de carne. |
title_short |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
title_full |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
title_fullStr |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
title_full_unstemmed |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
title_sort |
Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea |
author |
Rozanski, Sandra |
author_facet |
Rozanski, Sandra Vivian, Diana Rosana Kowalski, Luciana Helena Prado, Odilei Rogério Fernandes, Sergio Rodrigo Souza, Júlio César de Freitas, José Antônio de |
author_role |
author |
author2 |
Vivian, Diana Rosana Kowalski, Luciana Helena Prado, Odilei Rogério Fernandes, Sergio Rodrigo Souza, Júlio César de Freitas, José Antônio de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Rozanski, Sandra Vivian, Diana Rosana Kowalski, Luciana Helena Prado, Odilei Rogério Fernandes, Sergio Rodrigo Souza, Júlio César de Freitas, José Antônio de |
dc.subject.por.fl_str_mv |
Color Feedlot Loin Meat quality Sheep. Confinamento Cor Lombo Ovinos Qualidade de carne. |
topic |
Color Feedlot Loin Meat quality Sheep. Confinamento Cor Lombo Ovinos Qualidade de carne. |
description |
The objective of this study was to evaluate the carcass and meat traits, and the non-carcass components of crossbred Dorper lambs fed diets with increasing levels of urea (0.0, 0.5, 1.0, and 1.5% of dry matter – DM). The experimental design was completely randomized with four treatments (urea inclusion levels) and six replicates per treatment. Lambs were fed ad libitum for 56 days and slaughtered at 37.9 ± 5.1 kg of body weight (BW). The weight and yield of carcass before and after cooling were not influenced by urea levels, with average values of 16.9 kg and 44.6% for cold carcass weight and yield. Urea levels did not affect the morphometric measurements, the fat deposition on the carcass, the weight of carcass cuts and the weight of non-carcass components. There was a quadratic effect of urea levels on the loin yield, which may achieve maximum value of 11.31% with the inclusion of 0.84% DM urea in the feed. The pH and the color coordinates L* (brightness), a* (red intensity) and C* (saturation) of the meat also showed quadratic response to the urea levels, where in the minimum value of 5.53 for pH, maximum value of 48.67 for L* and minimum values of 14.04 and 16.21 for a* and C* may be obtained by including 0.53 to 0.70% DM urea in the ration. The inclusion of 0.84% DM urea in the ration is recommended to obtain maximum yield of loin and meat with attractive characteristics to the consumer, which is characterized by high red intensity and brightness. If consumers have preference for lamb meat with a more intense red color, the inclusion of 1.5% DM urea should be considered in the ration formulation. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-13 |
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/26733 10.5433/1679-0359.2017v38n3p1587 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26733 |
identifier_str_mv |
10.5433/1679-0359.2017v38n3p1587 |
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/26733/21077 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 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. 38 No. 3 (2017); 1587-1604 Semina: Ciências Agrárias; v. 38 n. 3 (2017); 1587-1604 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_ |
1799306076513894400 |