Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341 |
Resumo: | Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis. |
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Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thicknessfatty acidsloinoverall acceptancesheepCiência de AlimentosLipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis. Universidade Estadual De Maringá2016-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2834110.4025/actascitechnol.v38i2.28341Acta Scientiarum. Technology; Vol 38 No 2 (2016); 145-151Acta Scientiarum. Technology; v. 38 n. 2 (2016); 145-1511806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341/pdf_141Mora, Natália Holtz Alves PedrosoMacedo, Francisco de Assis Fonseca deFeihrmann, Andresa CarlaPossamai, Ana Paula SilvaTorres, Maryane GluckMexia, Alexandre Agostinhoinfo:eu-repo/semantics/openAccess2016-04-12T14:40:38Zoai:periodicos.uem.br/ojs:article/28341Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2016-04-12T14:40:38Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
title |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
spellingShingle |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness Mora, Natália Holtz Alves Pedroso fatty acids loin overall acceptance sheep Ciência de Alimentos |
title_short |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
title_full |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
title_fullStr |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
title_full_unstemmed |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
title_sort |
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
author |
Mora, Natália Holtz Alves Pedroso |
author_facet |
Mora, Natália Holtz Alves Pedroso Macedo, Francisco de Assis Fonseca de Feihrmann, Andresa Carla Possamai, Ana Paula Silva Torres, Maryane Gluck Mexia, Alexandre Agostinho |
author_role |
author |
author2 |
Macedo, Francisco de Assis Fonseca de Feihrmann, Andresa Carla Possamai, Ana Paula Silva Torres, Maryane Gluck Mexia, Alexandre Agostinho |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Mora, Natália Holtz Alves Pedroso Macedo, Francisco de Assis Fonseca de Feihrmann, Andresa Carla Possamai, Ana Paula Silva Torres, Maryane Gluck Mexia, Alexandre Agostinho |
dc.subject.por.fl_str_mv |
fatty acids loin overall acceptance sheep Ciência de Alimentos |
topic |
fatty acids loin overall acceptance sheep Ciência de Alimentos |
description |
Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-04-01 |
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 |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341 10.4025/actascitechnol.v38i2.28341 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341 |
identifier_str_mv |
10.4025/actascitechnol.v38i2.28341 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341/pdf_141 |
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 |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 38 No 2 (2016); 145-151 Acta Scientiarum. Technology; v. 38 n. 2 (2016); 145-151 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335887716352 |