Meat: quality of lambs fed diets with peanut cake: a review
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | https://doi.org/10.1016/j.meatsci.2016.05.019 http://hdl.handle.net/1843/42613 https://orcid.org/0000-0001-8980-8599 |
Resumo: | Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical–chemical characteristics and fatty acid profile. Significant differences (P < 0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical–chemical characteristics of the loin were not affected (P > 0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical–chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. |
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2022-06-23T13:18:39Z2022-06-23T13:18:39Z20161218895https://doi.org/10.1016/j.meatsci.2016.05.0190309-1740http://hdl.handle.net/1843/42613https://orcid.org/0000-0001-8980-8599Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical–chemical characteristics and fatty acid profile. Significant differences (P < 0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical–chemical characteristics of the loin were not affected (P > 0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical–chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASMeat ScienceCordeiro -- NutriçãoNutrição animalCarne de cordeiro -- QualidadeAmendoimÁcidos graxosAlimentos -- AnáliseMeat: quality of lambs fed diets with peanut cake: a reviewinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0309174016301644#!Lais Santana BezerraBruna Mara Aparecida de Carvalho MesquitaAnalívia Martins BarbosaGleidson Giordano Pinto de CarvalhoJulliana Izabelle SimionatoJosé Esler de Freitas JuniorMaria Leonor Gomes Melo Lopes de AraújoLuana PereiraRobério Rodrigues da SilvaEllen Cristina Quirino Lacerdainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/42613/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALMeat quality of lambs fed diets with peanut cake.pdfMeat quality of lambs fed diets with peanut cake.pdfapplication/pdf365691https://repositorio.ufmg.br/bitstream/1843/42613/2/Meat%20quality%20of%20lambs%20fed%20diets%20with%20peanut%20cake.pdf9fe5ddf7e091cecadb660a970b048be7MD521843/426132022-06-23 10:18:39.593oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-06-23T13:18:39Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Meat: quality of lambs fed diets with peanut cake: a review |
title |
Meat: quality of lambs fed diets with peanut cake: a review |
spellingShingle |
Meat: quality of lambs fed diets with peanut cake: a review Lais Santana Bezerra Cordeiro -- Nutrição Nutrição animal Carne de cordeiro -- Qualidade Amendoim Ácidos graxos Alimentos -- Análise |
title_short |
Meat: quality of lambs fed diets with peanut cake: a review |
title_full |
Meat: quality of lambs fed diets with peanut cake: a review |
title_fullStr |
Meat: quality of lambs fed diets with peanut cake: a review |
title_full_unstemmed |
Meat: quality of lambs fed diets with peanut cake: a review |
title_sort |
Meat: quality of lambs fed diets with peanut cake: a review |
author |
Lais Santana Bezerra |
author_facet |
Lais Santana Bezerra Bruna Mara Aparecida de Carvalho Mesquita Analívia Martins Barbosa Gleidson Giordano Pinto de Carvalho Julliana Izabelle Simionato José Esler de Freitas Junior Maria Leonor Gomes Melo Lopes de Araújo Luana Pereira Robério Rodrigues da Silva Ellen Cristina Quirino Lacerda |
author_role |
author |
author2 |
Bruna Mara Aparecida de Carvalho Mesquita Analívia Martins Barbosa Gleidson Giordano Pinto de Carvalho Julliana Izabelle Simionato José Esler de Freitas Junior Maria Leonor Gomes Melo Lopes de Araújo Luana Pereira Robério Rodrigues da Silva Ellen Cristina Quirino Lacerda |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Lais Santana Bezerra Bruna Mara Aparecida de Carvalho Mesquita Analívia Martins Barbosa Gleidson Giordano Pinto de Carvalho Julliana Izabelle Simionato José Esler de Freitas Junior Maria Leonor Gomes Melo Lopes de Araújo Luana Pereira Robério Rodrigues da Silva Ellen Cristina Quirino Lacerda |
dc.subject.other.pt_BR.fl_str_mv |
Cordeiro -- Nutrição Nutrição animal Carne de cordeiro -- Qualidade Amendoim Ácidos graxos Alimentos -- Análise |
topic |
Cordeiro -- Nutrição Nutrição animal Carne de cordeiro -- Qualidade Amendoim Ácidos graxos Alimentos -- Análise |
description |
Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical–chemical characteristics and fatty acid profile. Significant differences (P < 0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical–chemical characteristics of the loin were not affected (P > 0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical–chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016 |
dc.date.accessioned.fl_str_mv |
2022-06-23T13:18:39Z |
dc.date.available.fl_str_mv |
2022-06-23T13:18:39Z |
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://hdl.handle.net/1843/42613 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2016.05.019 |
dc.identifier.issn.pt_BR.fl_str_mv |
0309-1740 |
dc.identifier.orcid.pt_BR.fl_str_mv |
https://orcid.org/0000-0001-8980-8599 |
url |
https://doi.org/10.1016/j.meatsci.2016.05.019 http://hdl.handle.net/1843/42613 https://orcid.org/0000-0001-8980-8599 |
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0309-1740 |
dc.language.iso.fl_str_mv |
eng |
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eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Meat Science |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
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Universidade Federal de Minas Gerais |
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Universidade Federal de Minas Gerais (UFMG) |
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UFMG |
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UFMG |
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