CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL

Detalhes bibliográficos
Autor(a) principal: Grandis, Fernando Augusto
Data de Publicação: 2016
Outros Autores: Ribeiro, Edson Luis de Azambuja, Mizubuti, Ivone Yurika, Bumbieris Junior, Valter Harry, Prado, Odimári Pricila Pires do, Pinto, Andréa Pereira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/30941
Resumo: The objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and high levels of soybean cake in the diet can improve the meat sensorial quality of lambs receiving concentrated diets.Keywords: biodiesel; morphometry; Santa Ines; sensorial analysis; shear force. 
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spelling CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEALCARACTERÍSTICAS DE CARCAÇA E QUALIDADE DA CARNE DE CORDEIROS ALIMENTADOS COM DIFERENTES TEORES DE TORTA DE SOJA EM SUBSTITUIÇÃO AO FARELO DE SOJACarcassanálise sensorialbiodieselforça de cisalhamentomorfometriaSanta InêsThe objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and high levels of soybean cake in the diet can improve the meat sensorial quality of lambs receiving concentrated diets.Keywords: biodiesel; morphometry; Santa Ines; sensorial analysis; shear force. Objetivou-se avaliar a substituição do farelo de soja pela torta de soja sobre as características de carcaça e qualidade da carne de cordeiros Santa Inês. Foram utilizados 29 machos inteiros, com 23,63 ± 2,44 kg de peso vivo, 80 dias de idade, distribuídos de maneira inteiramente casualizada, submetidos a cinco dietas, sendo que as dietas variaram nos teores de substituição do farelo de soja pela torta de soja de 0, 25, 50, 75 e 100%. Para cada teor de substituição foram utilizados seis animais, mas no teor de 25%, cinco animais. Foram realizadas avaliações das carcaças e retirou-se o Longissimus dorsi para análises da qualidade da carne. As características da carcaça não foram afetadas pelos diferentes teores de torta de soja. Observou-se efeito quadrático para a força de cisalhamento e efeito linear decrescente para a intensidade de odor, mas não foram observadas diferenças nos demais parâmetros. A substituição do farelo de soja pela torta de soja pode ser realizada sem prejuízo à maioria das características da carcaça e de carne e altos teores de torta de soja na dieta podem resultar em benefícios às qualidades sensoriais da carne de cordeiros recebendo dietas concentradas.Palavras-chave: análise sensorial; biodiesel; força de cisalhamento; morfometria; Santa Inês.Universidade Federal de Goiás2016-07-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/3094110.1590/cab17330941Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 3 (2016); 327-341Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 3 (2016); 327-3411809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/30941/21369https://revistas.ufg.br/vet/article/view/30941/21370Grandis, Fernando AugustoRibeiro, Edson Luis de AzambujaMizubuti, Ivone YurikaBumbieris Junior, Valter HarryPrado, Odimári Pricila Pires doPinto, Andréa Pereirainfo:eu-repo/semantics/openAccess2016-07-29T21:20:08Zoai:ojs.revistas.ufg.br:article/30941Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:05.957403Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
CARACTERÍSTICAS DE CARCAÇA E QUALIDADE DA CARNE DE CORDEIROS ALIMENTADOS COM DIFERENTES TEORES DE TORTA DE SOJA EM SUBSTITUIÇÃO AO FARELO DE SOJA
title CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
spellingShingle CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
Grandis, Fernando Augusto
Carcass
análise sensorial
biodiesel
força de cisalhamento
morfometria
Santa Inês
title_short CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
title_full CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
title_fullStr CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
title_full_unstemmed CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
title_sort CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL
author Grandis, Fernando Augusto
author_facet Grandis, Fernando Augusto
Ribeiro, Edson Luis de Azambuja
Mizubuti, Ivone Yurika
Bumbieris Junior, Valter Harry
Prado, Odimári Pricila Pires do
Pinto, Andréa Pereira
author_role author
author2 Ribeiro, Edson Luis de Azambuja
Mizubuti, Ivone Yurika
Bumbieris Junior, Valter Harry
Prado, Odimári Pricila Pires do
Pinto, Andréa Pereira
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Grandis, Fernando Augusto
Ribeiro, Edson Luis de Azambuja
Mizubuti, Ivone Yurika
Bumbieris Junior, Valter Harry
Prado, Odimári Pricila Pires do
Pinto, Andréa Pereira
dc.subject.por.fl_str_mv Carcass
análise sensorial
biodiesel
força de cisalhamento
morfometria
Santa Inês
topic Carcass
análise sensorial
biodiesel
força de cisalhamento
morfometria
Santa Inês
description The objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and high levels of soybean cake in the diet can improve the meat sensorial quality of lambs receiving concentrated diets.Keywords: biodiesel; morphometry; Santa Ines; sensorial analysis; shear force. 
publishDate 2016
dc.date.none.fl_str_mv 2016-07-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/30941
10.1590/cab17330941
url https://revistas.ufg.br/vet/article/view/30941
identifier_str_mv 10.1590/cab17330941
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/30941/21369
https://revistas.ufg.br/vet/article/view/30941/21370
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 3 (2016); 327-341
Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 3 (2016); 327-341
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
_version_ 1799874788662968320

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