Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet

Detalhes bibliográficos
Autor(a) principal: Silva, Thadeu Mariniello
Data de Publicação: 2011
Outros Autores: Oliveira, Ronaldo Lopes, Barbosa, Larissa Pires, Garcez Neto, Americo Froes, Bagaldo, Adriana Regina, Lanna, Dante Pazzanese Duarte, Silva, Maurício Costa Alves da, Jesus, Iona Brito de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://repositorio.ufba.br/ri/handle/ri/16278
Resumo: p. 1112-1119
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spelling Silva, Thadeu MarinielloOliveira, Ronaldo LopesBarbosa, Larissa PiresGarcez Neto, Americo FroesBagaldo, Adriana ReginaLanna, Dante Pazzanese DuarteSilva, Maurício Costa Alves daJesus, Iona Brito de2014-10-03T19:02:26Z2014-10-03T19:02:26Z20111011-2367http://repositorio.ufba.br/ri/handle/ri/16278v. 24, n. 8p. 1112-1119The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2014-04-15T13:34:55Z No. of bitstreams: 1 Thadeu Mariniello Silva.pdf: 192045 bytes, checksum: eaa50d26692dc42a1adabdcd22992b91 (MD5)Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2014-10-03T19:02:26Z (GMT) No. of bitstreams: 1 Thadeu Mariniello Silva.pdf: 192045 bytes, checksum: eaa50d26692dc42a1adabdcd22992b91 (MD5)Made available in DSpace on 2014-10-03T19:02:26Z (GMT). No. of bitstreams: 1 Thadeu Mariniello Silva.pdf: 192045 bytes, checksum: eaa50d26692dc42a1adabdcd22992b91 (MD5) Previous issue date: 2011http://dx.doi.org/ 10.5713/ajas.2011.11053reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAFatty AcidsKidsLipidsLicury OilRuminantsPreliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the DietAsian-Australasian Journal of Animal Sciencesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrasilinfo:eu-repo/semantics/openAccessengORIGINALThadeu Mariniello Silva.pdfThadeu Mariniello Silva.pdfapplication/pdf192045https://repositorio.ufba.br/bitstream/ri/16278/1/Thadeu%20Mariniello%20Silva.pdfeaa50d26692dc42a1adabdcd22992b91MD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/16278/2/license.txt0d4b811ef71182510d2015daa7c8a900MD52TEXTThadeu Mariniello Silva.pdf.txtThadeu Mariniello Silva.pdf.txtExtracted texttext/plain34447https://repositorio.ufba.br/bitstream/ri/16278/3/Thadeu%20Mariniello%20Silva.pdf.txt669b01a26d4d24b53d23304fedc5a5f9MD53ri/162782022-03-23 20:15:24.563oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-03-23T23:15:24Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
dc.title.alternative.pt_BR.fl_str_mv Asian-Australasian Journal of Animal Sciences
title Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
spellingShingle Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
Silva, Thadeu Mariniello
Fatty Acids
Kids
Lipids
Licury Oil
Ruminants
title_short Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
title_full Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
title_fullStr Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
title_full_unstemmed Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
title_sort Preliminary Study on Meat Quality of Goats Fed Levels of Licury Oil in the Diet
author Silva, Thadeu Mariniello
author_facet Silva, Thadeu Mariniello
Oliveira, Ronaldo Lopes
Barbosa, Larissa Pires
Garcez Neto, Americo Froes
Bagaldo, Adriana Regina
Lanna, Dante Pazzanese Duarte
Silva, Maurício Costa Alves da
Jesus, Iona Brito de
author_role author
author2 Oliveira, Ronaldo Lopes
Barbosa, Larissa Pires
Garcez Neto, Americo Froes
Bagaldo, Adriana Regina
Lanna, Dante Pazzanese Duarte
Silva, Maurício Costa Alves da
Jesus, Iona Brito de
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Thadeu Mariniello
Oliveira, Ronaldo Lopes
Barbosa, Larissa Pires
Garcez Neto, Americo Froes
Bagaldo, Adriana Regina
Lanna, Dante Pazzanese Duarte
Silva, Maurício Costa Alves da
Jesus, Iona Brito de
dc.subject.por.fl_str_mv Fatty Acids
Kids
Lipids
Licury Oil
Ruminants
topic Fatty Acids
Kids
Lipids
Licury Oil
Ruminants
description p. 1112-1119
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2014-10-03T19:02:26Z
dc.date.available.fl_str_mv 2014-10-03T19:02:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufba.br/ri/handle/ri/16278
dc.identifier.issn.none.fl_str_mv 1011-2367
dc.identifier.number.pt_BR.fl_str_mv v. 24, n. 8
identifier_str_mv 1011-2367
v. 24, n. 8
url http://repositorio.ufba.br/ri/handle/ri/16278
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.country.fl_str_mv Brasil
dc.source.pt_BR.fl_str_mv http://dx.doi.org/ 10.5713/ajas.2011.11053
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
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instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
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