Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava

Detalhes bibliográficos
Autor(a) principal: Guim, Adriana
Data de Publicação: 2023
Outros Autores: Silva, Karla Katiene de Souza, Véras, Robson Magno Liberal, Leite, Paulo Márcio Barbosa de Arruda, Abreu, Karen Santos Félix de, Cardoso, Daniel Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59105
Resumo: The objective of this study was to evaluate the effects of lambs fed two roughage: concentrate (R:C) ratios, with or without the liquid residue of cassava (LRC) on carcass traits and meat quantity. Forty lambs (19.5 ± 1.45 kg body weight), non-castrated, crossbred Santa Inês were distributed in a completely randomized 2 × 2 factorial design. There was no effect (p > 0.05) of the inclusion of LRC on the variables. The roughage:concentrate ratio of 40:60 promoted higher values for empty body weight, hot carcass weight, cold carcass weight, subcutaneous thickness fat, cooling loss, Longissimus muscle area, carcass morphometric measurements, and commercial cuts. Higher weight of leg, muscles, fat, bone and other tissues, as well as for the ratio muscle:fat, and muscle:bone was observed in lambs fed 40R:60C. For the meat chemical composition, there was the effect (p < 0.05) only for ether extract (EE) for lambs fed 40R:60C ratio. The redness (a*) of meat was greater (p < 0.05) for lambs fed 80R:20C. The other physicochemical characteristics were not influenced. The roughage:concentrate ratio of 40:60 improves the carcass traits and commercial cuts, but does not promote changes in meat quality, independent of supplementation with liquid residue of cassava.
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spelling Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassavaCarcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassavaalternative foods; Manihot esculenta; meat; By-products; sustainability.alternative foods; Manihot esculenta; meat; By-products; sustainability.The objective of this study was to evaluate the effects of lambs fed two roughage: concentrate (R:C) ratios, with or without the liquid residue of cassava (LRC) on carcass traits and meat quantity. Forty lambs (19.5 ± 1.45 kg body weight), non-castrated, crossbred Santa Inês were distributed in a completely randomized 2 × 2 factorial design. There was no effect (p > 0.05) of the inclusion of LRC on the variables. The roughage:concentrate ratio of 40:60 promoted higher values for empty body weight, hot carcass weight, cold carcass weight, subcutaneous thickness fat, cooling loss, Longissimus muscle area, carcass morphometric measurements, and commercial cuts. Higher weight of leg, muscles, fat, bone and other tissues, as well as for the ratio muscle:fat, and muscle:bone was observed in lambs fed 40R:60C. For the meat chemical composition, there was the effect (p < 0.05) only for ether extract (EE) for lambs fed 40R:60C ratio. The redness (a*) of meat was greater (p < 0.05) for lambs fed 80R:20C. The other physicochemical characteristics were not influenced. The roughage:concentrate ratio of 40:60 improves the carcass traits and commercial cuts, but does not promote changes in meat quality, independent of supplementation with liquid residue of cassava.The objective of this study was to evaluate the effects of lambs fed two roughage: concentrate (R:C) ratios, with or without the liquid residue of cassava (LRC) on carcass traits and meat quantity. Forty lambs (19.5 ± 1.45 kg body weight), non-castrated, crossbred Santa Inês were distributed in a completely randomized 2 × 2 factorial design. There was no effect (p > 0.05) of the inclusion of LRC on the variables. The roughage:concentrate ratio of 40:60 promoted higher values for empty body weight, hot carcass weight, cold carcass weight, subcutaneous thickness fat, cooling loss, Longissimus muscle area, carcass morphometric measurements, and commercial cuts. Higher weight of leg, muscles, fat, bone and other tissues, as well as for the ratio muscle:fat, and muscle:bone was observed in lambs fed 40R:60C. For the meat chemical composition, there was the effect (p < 0.05) only for ether extract (EE) for lambs fed 40R:60C ratio. The redness (a*) of meat was greater (p < 0.05) for lambs fed 80R:20C. The other physicochemical characteristics were not influenced. The roughage:concentrate ratio of 40:60 improves the carcass traits and commercial cuts, but does not promote changes in meat quality, independent of supplementation with liquid residue of cassava.Editora da Universidade Estadual de Maringá2023-03-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/5910510.4025/actascianimsci.v45i1.59105Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e59105Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e591051807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59105/751375155593Copyright (c) 2023 Acta Scientiarum. Animal Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuim, Adriana Silva, Karla Katiene de Souza Véras, Robson Magno Liberal Leite, Paulo Márcio Barbosa de Arruda Abreu, Karen Santos Félix de Cardoso, Daniel Barros 2023-05-16T12:09:03Zoai:periodicos.uem.br/ojs:article/59105Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2023-05-16T12:09:03Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
title Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
spellingShingle Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
Guim, Adriana
alternative foods; Manihot esculenta; meat; By-products; sustainability.
alternative foods; Manihot esculenta; meat; By-products; sustainability.
title_short Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
title_full Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
title_fullStr Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
title_full_unstemmed Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
title_sort Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
author Guim, Adriana
author_facet Guim, Adriana
Silva, Karla Katiene de Souza
Véras, Robson Magno Liberal
Leite, Paulo Márcio Barbosa de Arruda
Abreu, Karen Santos Félix de
Cardoso, Daniel Barros
author_role author
author2 Silva, Karla Katiene de Souza
Véras, Robson Magno Liberal
Leite, Paulo Márcio Barbosa de Arruda
Abreu, Karen Santos Félix de
Cardoso, Daniel Barros
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Guim, Adriana
Silva, Karla Katiene de Souza
Véras, Robson Magno Liberal
Leite, Paulo Márcio Barbosa de Arruda
Abreu, Karen Santos Félix de
Cardoso, Daniel Barros
dc.subject.por.fl_str_mv alternative foods; Manihot esculenta; meat; By-products; sustainability.
alternative foods; Manihot esculenta; meat; By-products; sustainability.
topic alternative foods; Manihot esculenta; meat; By-products; sustainability.
alternative foods; Manihot esculenta; meat; By-products; sustainability.
description The objective of this study was to evaluate the effects of lambs fed two roughage: concentrate (R:C) ratios, with or without the liquid residue of cassava (LRC) on carcass traits and meat quantity. Forty lambs (19.5 ± 1.45 kg body weight), non-castrated, crossbred Santa Inês were distributed in a completely randomized 2 × 2 factorial design. There was no effect (p > 0.05) of the inclusion of LRC on the variables. The roughage:concentrate ratio of 40:60 promoted higher values for empty body weight, hot carcass weight, cold carcass weight, subcutaneous thickness fat, cooling loss, Longissimus muscle area, carcass morphometric measurements, and commercial cuts. Higher weight of leg, muscles, fat, bone and other tissues, as well as for the ratio muscle:fat, and muscle:bone was observed in lambs fed 40R:60C. For the meat chemical composition, there was the effect (p < 0.05) only for ether extract (EE) for lambs fed 40R:60C ratio. The redness (a*) of meat was greater (p < 0.05) for lambs fed 80R:20C. The other physicochemical characteristics were not influenced. The roughage:concentrate ratio of 40:60 improves the carcass traits and commercial cuts, but does not promote changes in meat quality, independent of supplementation with liquid residue of cassava.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-15
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 https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59105
10.4025/actascianimsci.v45i1.59105
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59105
identifier_str_mv 10.4025/actascianimsci.v45i1.59105
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/59105/751375155593
dc.rights.driver.fl_str_mv Copyright (c) 2023 Acta Scientiarum. Animal Sciences
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Acta Scientiarum. Animal Sciences
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e59105
Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e59105
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (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. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
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