Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products

Detalhes bibliográficos
Autor(a) principal: Menezes,A.M.
Data de Publicação: 2016
Outros Autores: Cruz Junior,C.A., Tanure,C.B., Peripolli,V., Castro,M.B., Louvandini,H., McManus,C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259
Resumo: ABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.
id UFMG-8_93e4c514c1c8252eecc055ba4e63b60c
oai_identifier_str oai:scielo:S0102-09352016000501259
network_acronym_str UFMG-8
network_name_str Arquivo brasileiro de medicina veterinária e zootecnia (Online)
repository_id_str
spelling Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural productsforageLongissimus lumborumqualityrigor mortisTriceps brachiiABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.Universidade Federal de Minas Gerais, Escola de Veterinária2016-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.68 n.5 2016reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/1678-4162-8681info:eu-repo/semantics/openAccessMenezes,A.M.Cruz Junior,C.A.Tanure,C.B.Peripolli,V.Castro,M.B.Louvandini,H.McManus,C.eng2016-11-07T00:00:00Zoai:scielo:S0102-09352016000501259Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2016-11-07T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
title Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
spellingShingle Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
Menezes,A.M.
forage
Longissimus lumborum
quality
rigor mortis
Triceps brachii
title_short Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
title_full Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
title_fullStr Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
title_full_unstemmed Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
title_sort Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
author Menezes,A.M.
author_facet Menezes,A.M.
Cruz Junior,C.A.
Tanure,C.B.
Peripolli,V.
Castro,M.B.
Louvandini,H.
McManus,C.
author_role author
author2 Cruz Junior,C.A.
Tanure,C.B.
Peripolli,V.
Castro,M.B.
Louvandini,H.
McManus,C.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Menezes,A.M.
Cruz Junior,C.A.
Tanure,C.B.
Peripolli,V.
Castro,M.B.
Louvandini,H.
McManus,C.
dc.subject.por.fl_str_mv forage
Longissimus lumborum
quality
rigor mortis
Triceps brachii
topic forage
Longissimus lumborum
quality
rigor mortis
Triceps brachii
description ABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4162-8681
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
publisher.none.fl_str_mv Universidade Federal de Minas Gerais, Escola de Veterinária
dc.source.none.fl_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.68 n.5 2016
reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Arquivo brasileiro de medicina veterinária e zootecnia (Online)
collection Arquivo brasileiro de medicina veterinária e zootecnia (Online)
repository.name.fl_str_mv Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv journal@vet.ufmg.br||abmvz.artigo@abmvz.org.br
_version_ 1750220890016055296