Meat: quality of lambs fed diets with peanut cake: a review

Detalhes bibliográficos
Autor(a) principal: Lais Santana Bezerra
Data de Publicação: 2016
Outros Autores: 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
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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spelling 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
identifier_str_mv 0309-1740
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Meat Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv 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
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
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institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
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