Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Ceará (UFC) |
Texto Completo: | http://www.repositorio.ufc.br/handle/riufc/19005 |
Resumo: | The objective of this study was to determine the characteristics of carcass and meat of Santa Inês lambs submitted to four experimental treatments with increasing concentrations of detoxified castor meal (0%, 33%, 66% and 100%) with dry matter basis. The bulk used consisted of mixed silage of elephant grass, sorghum and sugar cane. Thirty-two non-castrated male lambs were used and slaughtered with average body weight of 30 kg. Experimental tests were conducted in a completely randomized design with four treatments and eight replications (lambs). Data were submitted ANOVA and means compared by Tukey test at 5%. The animals were fasted of food and water for 24 hours and bleeding was performed with section of carotid artery and jugular vein, followed by evisceration. After slaughter, the carcasses were chilled for 24 hours at 4°C and pH was measured on the semimembranosus muscle at 45 minutes and 24 hours after slaughter, also determining weight, hot and cold carcass yield and morphometric measurements. The carcass was longitudinally sectioned into half carcasses, and retail cuts such as leg, loin, rib, rear, neck and shoulder on the right half carcass were obtained, followed by weighing and freezing of shoulder and leg for further evaluation of tissue composition. The longissimus dorsi muscle was used for the qualitative assessments of meat, weight loss due to cooking, shear force, fat content, fatty acid profile, protein content, ash, moisture and sensory analysis. Diet with 100% of castor meal showed the lowest cold carcass yield, leg circumference and chest depth. No statistical difference between treatments was observed for weight and cut yields; however, the diet influenced the rib yield, which showed the lowest value for treatment with 66% of castor meal. Carcass muscularity was affected by the diet, and in the muscle: bone ratio of the leg, a lower average for those fed with 100% of castor meal was observed. There were differences between tissue constituents of leg, muscle, bone and other tissues, and in the palette, bone and other tissues differed. The rib eye area was similar between treatments. There was a significant effect (p <0.05) between treatments for the centesimal composition, with lower percentage of fat, protein and moisture at substitution levels of 66, 100 and 33% respectively. The substitution of castor meal provided an interesting fatty acids profile for consumer health, featuring the best ratios for the evaluated relations between fatty acids. There was no statistical difference between treatments for parameters pH and shear force; however, there was an effect of the substitution in weight loss due to cooking, showing lower percentage 24.42% (p <0.05) in 33% of substitution. The sensory characteristics were evaluated considering attributes such as hardness, juiciness, flavor, color, aroma and overall acceptability. It was shown that diet with 33% of substitution provided meat with higher hardness but without compromising its acceptance. There was no change in the other meat sensory attributes. It could be concluded that the use of diets containing detoxified castor meal as partial substitution for soybean meal does not affect the carcass characteristics of Santa Inês lambs, weight and yield of retail cuts and tissue composition, maintaining its physicochemical and sensory quality. |
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Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificadoCharacteristics of carcass and meat of Santa Ines lambs fed with detoxified castor mealZootecniaComposição tecidualMorfologiaNutriçãoOvinosQualidade de carne sensorialLambsMeat qualityMorphologyNutritionSensoryTissue compositionNutrição animalCordeiro - CarcaçasOvino - Alimentação e raçõesOvino - MorfologiaCarne de cordeiroThe objective of this study was to determine the characteristics of carcass and meat of Santa Inês lambs submitted to four experimental treatments with increasing concentrations of detoxified castor meal (0%, 33%, 66% and 100%) with dry matter basis. The bulk used consisted of mixed silage of elephant grass, sorghum and sugar cane. Thirty-two non-castrated male lambs were used and slaughtered with average body weight of 30 kg. Experimental tests were conducted in a completely randomized design with four treatments and eight replications (lambs). Data were submitted ANOVA and means compared by Tukey test at 5%. The animals were fasted of food and water for 24 hours and bleeding was performed with section of carotid artery and jugular vein, followed by evisceration. After slaughter, the carcasses were chilled for 24 hours at 4°C and pH was measured on the semimembranosus muscle at 45 minutes and 24 hours after slaughter, also determining weight, hot and cold carcass yield and morphometric measurements. The carcass was longitudinally sectioned into half carcasses, and retail cuts such as leg, loin, rib, rear, neck and shoulder on the right half carcass were obtained, followed by weighing and freezing of shoulder and leg for further evaluation of tissue composition. The longissimus dorsi muscle was used for the qualitative assessments of meat, weight loss due to cooking, shear force, fat content, fatty acid profile, protein content, ash, moisture and sensory analysis. Diet with 100% of castor meal showed the lowest cold carcass yield, leg circumference and chest depth. No statistical difference between treatments was observed for weight and cut yields; however, the diet influenced the rib yield, which showed the lowest value for treatment with 66% of castor meal. Carcass muscularity was affected by the diet, and in the muscle: bone ratio of the leg, a lower average for those fed with 100% of castor meal was observed. There were differences between tissue constituents of leg, muscle, bone and other tissues, and in the palette, bone and other tissues differed. The rib eye area was similar between treatments. There was a significant effect (p <0.05) between treatments for the centesimal composition, with lower percentage of fat, protein and moisture at substitution levels of 66, 100 and 33% respectively. The substitution of castor meal provided an interesting fatty acids profile for consumer health, featuring the best ratios for the evaluated relations between fatty acids. There was no statistical difference between treatments for parameters pH and shear force; however, there was an effect of the substitution in weight loss due to cooking, showing lower percentage 24.42% (p <0.05) in 33% of substitution. The sensory characteristics were evaluated considering attributes such as hardness, juiciness, flavor, color, aroma and overall acceptability. It was shown that diet with 33% of substitution provided meat with higher hardness but without compromising its acceptance. There was no change in the other meat sensory attributes. It could be concluded that the use of diets containing detoxified castor meal as partial substitution for soybean meal does not affect the carcass characteristics of Santa Inês lambs, weight and yield of retail cuts and tissue composition, maintaining its physicochemical and sensory quality.Objetivou-se determinar as características de carcaças e da carne de cordeiros Santa Inês em confinamento, submetidos a quatro tratamentos experimentais com uso crescente de farelo de mamona destoxificado (0%, 33%, 66% e 100%) com base na matéria seca. O volumoso utilizado foi silagem mista de capim elefante, sorgo e cana-de-açúcar. Foram utilizados 32 cordeiros machos não castrados, abatidos com peso corporal médio de 30 Kg. Os ensaios experimentais foram realizados num delineamento inteiramente casualizado com quatro tratamentos e oito repetições (ovinos). Os dados foram submetidos ANOVA e as médias comparadas pelo teste de Tukey a 5%. Os animais foram submetidos a jejum hídrico e alimentar de 24 horas, a sangria foi feita com secção da artéria carótida e veia jugular, seguida da evisceração. Após o abate as carcaças foram resfriadas por 24 horas a 4º C e realizadas as leituras de pH no músculo semimembranosus aos 45 minutos e 24 horas pós abate, e determinados o peso, rendimento da carcaça quente e fria e efetuado as medições morfométricas. A carcaça foi seccionada longitudinalmente em meias carcaças, sendo obtidos os cortes comerciais de perna, lombo, costilhar, serrote, pescoço e paleta na meia carcaça direita, seguidos de pesagem e congelamento da paleta e da perna para posterior avaliação da composição tecidual. Utilizou-se o músculo longissimus dorsi para as avaliações qualitativas da carne, perda de peso por cocção, força de cisalhamento, teor de lipídios, perfil de ácidos graxos, teor de proteínas, cinzas e umidade além da análise sensorial. A dieta com 100% de farelo de mamona apresentou menor valor em rendimento de carcaça fria, perímetro de perna e profundidade de tórax. Não foi observada diferença estatística entre os tratamentos testados, para o peso e rendimento dos cortes, no entanto a dieta influenciou o rendimento do costilhar que apresentou menor valor para o tratamento com 66% de substituição de farelo de mamona. A estimativa de musculosidade da carcaça sofreu efeito da dieta, na relação músculo:osso da perna, verificou-se menor média para aqueles alimentados com 100% de farelo de mamona. Houve diferença entre os tecidos constituintes da perna, tecido muscular, ósseo e outros tecidos, na paleta diferiram os tecidos ósseos e outros tecidos. A área de olho de lombo foi similar entre os tratamentos. Verificou-se efeito significativo (p<0,05) entre os tratamentos para a composição centesimal, com menor percentual de gordura, proteína e umidade nos níveis de substituição 66, 100 e 33%, respectivamente. A substituição do farelo de mamona proporcionou um perfil de ácidos graxos interessantes à saúde do consumidor, apresentando os melhores índices para as relações avaliadas entre os ácidos graxos. Não foi observada diferença estatística entre os tratamentos para os parâmetros pH e força de cisalhamento no entanto verificou-se efeito dos níveis de substituição na perda de peso por cocção apresentando menor percentual 24,42% (p<0,05) em 33% de substituição. Avaliaram-se as características sensoriais considerando os atributos dureza, suculência, sabor, cor, aroma e aceitação global. Foi evidenciado que a dieta com 33% de substituição proporciona uma carne com maior dureza, sem, contudo, comprometer a sua aceitação. Não se observou variação dos demais atributos sensoriais da carne. Pode-se concluir que a utilização de dietas contendo farelo de mamona destoxificado em substituição parcial ao farelo de soja não interfere nas características de carcaça de ovinos Santa Inês, bem como nos pesos e rendimentos dos cortes comerciais e composição tecidual, mantendo a qualidade físico-química e sensorial.Villarroel, Arturo Bernardo SelaivePereira, Mônica Synthia Cirino2016-08-09T13:51:57Z2016-08-09T13:51:57Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfPEREIRA, Mônica Synthia Cirino. Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado. 2011. 110 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Fortaleza-CE, 2011.http://www.repositorio.ufc.br/handle/riufc/19005porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2020-05-13T15:18:37Zoai:repositorio.ufc.br:riufc/19005Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:31:25.001596Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado Characteristics of carcass and meat of Santa Ines lambs fed with detoxified castor meal |
title |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
spellingShingle |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado Pereira, Mônica Synthia Cirino Zootecnia Composição tecidual Morfologia Nutrição Ovinos Qualidade de carne sensorial Lambs Meat quality Morphology Nutrition Sensory Tissue composition Nutrição animal Cordeiro - Carcaças Ovino - Alimentação e rações Ovino - Morfologia Carne de cordeiro |
title_short |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
title_full |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
title_fullStr |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
title_full_unstemmed |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
title_sort |
Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado |
author |
Pereira, Mônica Synthia Cirino |
author_facet |
Pereira, Mônica Synthia Cirino |
author_role |
author |
dc.contributor.none.fl_str_mv |
Villarroel, Arturo Bernardo Selaive |
dc.contributor.author.fl_str_mv |
Pereira, Mônica Synthia Cirino |
dc.subject.por.fl_str_mv |
Zootecnia Composição tecidual Morfologia Nutrição Ovinos Qualidade de carne sensorial Lambs Meat quality Morphology Nutrition Sensory Tissue composition Nutrição animal Cordeiro - Carcaças Ovino - Alimentação e rações Ovino - Morfologia Carne de cordeiro |
topic |
Zootecnia Composição tecidual Morfologia Nutrição Ovinos Qualidade de carne sensorial Lambs Meat quality Morphology Nutrition Sensory Tissue composition Nutrição animal Cordeiro - Carcaças Ovino - Alimentação e rações Ovino - Morfologia Carne de cordeiro |
description |
The objective of this study was to determine the characteristics of carcass and meat of Santa Inês lambs submitted to four experimental treatments with increasing concentrations of detoxified castor meal (0%, 33%, 66% and 100%) with dry matter basis. The bulk used consisted of mixed silage of elephant grass, sorghum and sugar cane. Thirty-two non-castrated male lambs were used and slaughtered with average body weight of 30 kg. Experimental tests were conducted in a completely randomized design with four treatments and eight replications (lambs). Data were submitted ANOVA and means compared by Tukey test at 5%. The animals were fasted of food and water for 24 hours and bleeding was performed with section of carotid artery and jugular vein, followed by evisceration. After slaughter, the carcasses were chilled for 24 hours at 4°C and pH was measured on the semimembranosus muscle at 45 minutes and 24 hours after slaughter, also determining weight, hot and cold carcass yield and morphometric measurements. The carcass was longitudinally sectioned into half carcasses, and retail cuts such as leg, loin, rib, rear, neck and shoulder on the right half carcass were obtained, followed by weighing and freezing of shoulder and leg for further evaluation of tissue composition. The longissimus dorsi muscle was used for the qualitative assessments of meat, weight loss due to cooking, shear force, fat content, fatty acid profile, protein content, ash, moisture and sensory analysis. Diet with 100% of castor meal showed the lowest cold carcass yield, leg circumference and chest depth. No statistical difference between treatments was observed for weight and cut yields; however, the diet influenced the rib yield, which showed the lowest value for treatment with 66% of castor meal. Carcass muscularity was affected by the diet, and in the muscle: bone ratio of the leg, a lower average for those fed with 100% of castor meal was observed. There were differences between tissue constituents of leg, muscle, bone and other tissues, and in the palette, bone and other tissues differed. The rib eye area was similar between treatments. There was a significant effect (p <0.05) between treatments for the centesimal composition, with lower percentage of fat, protein and moisture at substitution levels of 66, 100 and 33% respectively. The substitution of castor meal provided an interesting fatty acids profile for consumer health, featuring the best ratios for the evaluated relations between fatty acids. There was no statistical difference between treatments for parameters pH and shear force; however, there was an effect of the substitution in weight loss due to cooking, showing lower percentage 24.42% (p <0.05) in 33% of substitution. The sensory characteristics were evaluated considering attributes such as hardness, juiciness, flavor, color, aroma and overall acceptability. It was shown that diet with 33% of substitution provided meat with higher hardness but without compromising its acceptance. There was no change in the other meat sensory attributes. It could be concluded that the use of diets containing detoxified castor meal as partial substitution for soybean meal does not affect the carcass characteristics of Santa Inês lambs, weight and yield of retail cuts and tissue composition, maintaining its physicochemical and sensory quality. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2016-08-09T13:51:57Z 2016-08-09T13:51:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
PEREIRA, Mônica Synthia Cirino. Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado. 2011. 110 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Fortaleza-CE, 2011. http://www.repositorio.ufc.br/handle/riufc/19005 |
identifier_str_mv |
PEREIRA, Mônica Synthia Cirino. Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado. 2011. 110 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Fortaleza-CE, 2011. |
url |
http://www.repositorio.ufc.br/handle/riufc/19005 |
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Universidade Federal do Ceará (UFC) |
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Repositório Institucional da Universidade Federal do Ceará (UFC) |
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Repositório Institucional da Universidade Federal do Ceará (UFC) |
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Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
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