Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , , , |
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=S0102-09352014000601901 |
Resumo: | The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat. |
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Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulpantioxidantcarcassdressing percentfatThe purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat.Universidade Federal de Minas Gerais, Escola de Veterinária2014-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000601901Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.6 2014reponame:Arquivo brasileiro de medicina veterinária e zootecnia (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG10.1590/1678-7747info:eu-repo/semantics/openAccessSalinas-Rios,T.Sánchez-Torres-Esqueda,M.T.Hernández-Bautista,J.Díaz-Cruz,A.Nava-Cuellar,C.Ortega-Cerrilla,M.E.Cordero-Mora,J.L.Vaquera-Huerta,H.Velasco,J.L.F.eng2015-10-27T00:00:00Zoai:scielo:S0102-09352014000601901Revistahttps://www.scielo.br/j/abmvz/PUBhttps://old.scielo.br/oai/scielo-oai.phpjournal@vet.ufmg.br||abmvz.artigo@abmvz.org.br1678-41620102-0935opendoar:2015-10-27T00:00Arquivo brasileiro de medicina veterinária e zootecnia (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
title |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
spellingShingle |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp Salinas-Rios,T. antioxidant carcass dressing percent fat |
title_short |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
title_full |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
title_fullStr |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
title_full_unstemmed |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
title_sort |
Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp |
author |
Salinas-Rios,T. |
author_facet |
Salinas-Rios,T. Sánchez-Torres-Esqueda,M.T. Hernández-Bautista,J. Díaz-Cruz,A. Nava-Cuellar,C. Ortega-Cerrilla,M.E. Cordero-Mora,J.L. Vaquera-Huerta,H. Velasco,J.L.F. |
author_role |
author |
author2 |
Sánchez-Torres-Esqueda,M.T. Hernández-Bautista,J. Díaz-Cruz,A. Nava-Cuellar,C. Ortega-Cerrilla,M.E. Cordero-Mora,J.L. Vaquera-Huerta,H. Velasco,J.L.F. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Salinas-Rios,T. Sánchez-Torres-Esqueda,M.T. Hernández-Bautista,J. Díaz-Cruz,A. Nava-Cuellar,C. Ortega-Cerrilla,M.E. Cordero-Mora,J.L. Vaquera-Huerta,H. Velasco,J.L.F. |
dc.subject.por.fl_str_mv |
antioxidant carcass dressing percent fat |
topic |
antioxidant carcass dressing percent fat |
description |
The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-01 |
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=S0102-09352014000601901 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000601901 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-7747 |
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.66 n.6 2014 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_ |
1750220888207261696 |