Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFMS |
Texto Completo: | https://repositorio.ufms.br/handle/123456789/4294 |
Resumo: | The objective of this study was to evaluate the inclusion of yerba mate (Ilex paraguariensis) in the diet of lambs finished on pastures of Brachiaria brizantha cv. Marandu. Twenty crossbred lambs Texel x Ile de France were used and distributed in a completely randomized design in two treatments: Control (CL) and Yerba mate (EM), concentrate without addition of yerba mate and concentrate with addition of yerba mate (110 g /day), respectively. The supplementation level was 1.5% of body weight. The experimental period comprised 207 days, starting in November 2019 and finishing in May 2020. Productive performance (initial live weight, final live weight, average daily gain, total weight gain), morphometric measurements (body length, thoracic perimeter, thoracic width, withers height, rump height and rump width), carcass characteristics (hot carcass weight, ribeye area, subcutaneous fat thickness), meat characteristics (pH, shear force, cooking losses and meat and fat coloring and meat composition (protein, ether extract and mineral matter) There was no effect of diets on initial live weight (26.78 kg), final weight (51.77 kg), hot carcass weight, ribeye area, pH, shear force, finish and mineral matter The CL treatment reflected better results for average daily gain (128.68 vs. 112.32 g/day), total weight gain (26.78 vs. 23.36 kg), fat thickness only subcutaneous (6.79 vs. 5.19 mm), crude protein (18.15 vs. 16.97) and ether extract (5.40 vs. 3.71). The EM group showed a change in the yellow color (b *) (10.83 vs 9.48) and luminosity (L *) (71.70 vs 68.48) of the fat, promoted greater loss by cooking the meat (41.52 vs 26.43) and reduced croup height (70.17 vs 66.63 cm) and croup width (26.67 vs 23.63 cm). There was no effect of including EM on the antioxidant activity or on the increase of bioactive compounds in the meat of lambs, but the inclusion of the ingredient in the ration improved the level of polyunsaturated fatty acids in the meat, which are beneficial to health. This study demonstrates that the inclusion of yerba mate in the diet of lambs on pasture modifies the parameters of luminosity and yellowish color of the fat, while promoting an increase in losses by cooking meat. Keywords: natural antioxidant, fatty acid, sheep, human health |
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2022-01-21T21:16:30Z2022-01-21T21:16:30Z2021https://repositorio.ufms.br/handle/123456789/4294The objective of this study was to evaluate the inclusion of yerba mate (Ilex paraguariensis) in the diet of lambs finished on pastures of Brachiaria brizantha cv. Marandu. Twenty crossbred lambs Texel x Ile de France were used and distributed in a completely randomized design in two treatments: Control (CL) and Yerba mate (EM), concentrate without addition of yerba mate and concentrate with addition of yerba mate (110 g /day), respectively. The supplementation level was 1.5% of body weight. The experimental period comprised 207 days, starting in November 2019 and finishing in May 2020. Productive performance (initial live weight, final live weight, average daily gain, total weight gain), morphometric measurements (body length, thoracic perimeter, thoracic width, withers height, rump height and rump width), carcass characteristics (hot carcass weight, ribeye area, subcutaneous fat thickness), meat characteristics (pH, shear force, cooking losses and meat and fat coloring and meat composition (protein, ether extract and mineral matter) There was no effect of diets on initial live weight (26.78 kg), final weight (51.77 kg), hot carcass weight, ribeye area, pH, shear force, finish and mineral matter The CL treatment reflected better results for average daily gain (128.68 vs. 112.32 g/day), total weight gain (26.78 vs. 23.36 kg), fat thickness only subcutaneous (6.79 vs. 5.19 mm), crude protein (18.15 vs. 16.97) and ether extract (5.40 vs. 3.71). The EM group showed a change in the yellow color (b *) (10.83 vs 9.48) and luminosity (L *) (71.70 vs 68.48) of the fat, promoted greater loss by cooking the meat (41.52 vs 26.43) and reduced croup height (70.17 vs 66.63 cm) and croup width (26.67 vs 23.63 cm). There was no effect of including EM on the antioxidant activity or on the increase of bioactive compounds in the meat of lambs, but the inclusion of the ingredient in the ration improved the level of polyunsaturated fatty acids in the meat, which are beneficial to health. This study demonstrates that the inclusion of yerba mate in the diet of lambs on pasture modifies the parameters of luminosity and yellowish color of the fat, while promoting an increase in losses by cooking meat. Keywords: natural antioxidant, fatty acid, sheep, human healthObjetivou-se avaliar a inclusão de erva-mate (Ilex paraguariensis) na dieta de cordeiros terminados em pastagens de Brachiaria brizantha cv. Marandu. Foram utilizados vinte cordeiros cruzados Texel x Ile de France que foram distribuídos em delineamento inteiramente casualizado em dois tratamentos: Controle (CL) e Erva-mate (EM), concentrado sem adição de erva-mate e concentrado com adição de erva-mate (110 g/dia), respectivamente. O nível de suplementação empregado foi de 1,5% do peso corporal. O período experimental compreendeu 207 dias, tendo início em novembro de 2019 e término em maio de 2020. Foram avaliados o desempenho produtivo (peso vivo inicial, peso vivo final, ganho médio diário, ganho de peso total), medidas morfométricas (comprimento corporal, perímetro torácico, largura torácica, altura de cernelha, altura de garupa e largura de garupa), características de carcaça (peso de carcaça quente, área de olho de lombo, espessura de gordura subcutânea), características da carne (pH, força de cisalhamento, perdas por cocção e coloração da carne e da gordura) e composição da carne (proteína, extrato etéreo e matéria mineral). Não houve efeito das dietas sobre o peso vivo inicial (26,78 kg), peso final (51,77 kg), peso da carcaça quente, área de olho de lombo, pH, força de cisalhamento, acabamento e matéria mineral. O tratamento CL refletiu melhores resultados para ganho médio diário (128,68 vs. 112,32 g/dia), ganho de peso total (26,78 vs. 23,36 kg), espessura de gordura subcutânea (6,79 vs 5,19 mm), proteína bruta (18,15 vs. 16,97) e extrato etéreo (5,40 vs. 3,71). O grupo EM apresentou mudança na coloração amarela (b*) (10,83 vs 9,48) e luminosidade (L*) (71,70 vs 68,48) da gordura, promoveu maior perda por cocção da carne (41,52 vs 26,43) e reduziu a altura da garupa (70,17 vs 66,63 cm) e largura da garupa (26,67 vs 23,63 cm). Não houve efeito da inclusão de EM na atividade antioxidante nem no aumento de compostos bioativos na carne dos cordeiros, porém a inclusão do ingrediente na ração melhorou o nível de ácidos graxos poliinsaturados na carne, que são benéficos para a saúde. Este estudo demonstra que a inclusão de erva-mate na dieta de cordeiros em pastagem modifica os parâmetros de luminosidade e coloração amarelada da gordura, ao mesmo tempo que promove aumento nas perdas por cocção da carne. Palavras-chave: antioxidante natural, ácidos graxos, ovinos, saúde humanaFundação Universidade Federal de Mato Grosso do SulUFMSBrasilErva-mate (ilex paraguaiensis)características de carcaça de cordeirosBrachiaria brizantha cv.MaranduEfeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Maranduinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCamila Celeste Brandao Ferreira ItavoVinicius Rôa Baerleyinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFMSinstname:Universidade Federal de Mato Grosso do Sul (UFMS)instacron:UFMSTHUMBNAILDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdf.jpgDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdf.jpgGenerated Thumbnailimage/jpeg1203https://repositorio.ufms.br/bitstream/123456789/4294/3/DISSERTA%c3%87%c3%83O%20-%20VINICIUS%20R%c3%94A%20BAERLEY.pdf.jpg5eaef0d8ce044bbb517db3003c1b0348MD53TEXTDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdf.txtDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdf.txtExtracted texttext/plain104554https://repositorio.ufms.br/bitstream/123456789/4294/2/DISSERTA%c3%87%c3%83O%20-%20VINICIUS%20R%c3%94A%20BAERLEY.pdf.txt45c700006eb2979984a3f7897f53485dMD52ORIGINALDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdfDISSERTAÇÃO - VINICIUS RÔA BAERLEY.pdfapplication/pdf531975https://repositorio.ufms.br/bitstream/123456789/4294/1/DISSERTA%c3%87%c3%83O%20-%20VINICIUS%20R%c3%94A%20BAERLEY.pdf69248eef4184543c4a482f84220d5543MD51123456789/42942022-01-22 03:01:22.094oai:repositorio.ufms.br:123456789/4294Repositório InstitucionalPUBhttps://repositorio.ufms.br/oai/requestri.prograd@ufms.bropendoar:21242022-01-22T07:01:22Repositório Institucional da UFMS - Universidade Federal de Mato Grosso do Sul (UFMS)false |
dc.title.pt_BR.fl_str_mv |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
title |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
spellingShingle |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu Vinicius Rôa Baerley Erva-mate (ilex paraguaiensis) características de carcaça de cordeiros Brachiaria brizantha cv.Marandu |
title_short |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
title_full |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
title_fullStr |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
title_full_unstemmed |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
title_sort |
Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu |
author |
Vinicius Rôa Baerley |
author_facet |
Vinicius Rôa Baerley |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Camila Celeste Brandao Ferreira Itavo |
dc.contributor.author.fl_str_mv |
Vinicius Rôa Baerley |
contributor_str_mv |
Camila Celeste Brandao Ferreira Itavo |
dc.subject.por.fl_str_mv |
Erva-mate (ilex paraguaiensis) características de carcaça de cordeiros Brachiaria brizantha cv.Marandu |
topic |
Erva-mate (ilex paraguaiensis) características de carcaça de cordeiros Brachiaria brizantha cv.Marandu |
description |
The objective of this study was to evaluate the inclusion of yerba mate (Ilex paraguariensis) in the diet of lambs finished on pastures of Brachiaria brizantha cv. Marandu. Twenty crossbred lambs Texel x Ile de France were used and distributed in a completely randomized design in two treatments: Control (CL) and Yerba mate (EM), concentrate without addition of yerba mate and concentrate with addition of yerba mate (110 g /day), respectively. The supplementation level was 1.5% of body weight. The experimental period comprised 207 days, starting in November 2019 and finishing in May 2020. Productive performance (initial live weight, final live weight, average daily gain, total weight gain), morphometric measurements (body length, thoracic perimeter, thoracic width, withers height, rump height and rump width), carcass characteristics (hot carcass weight, ribeye area, subcutaneous fat thickness), meat characteristics (pH, shear force, cooking losses and meat and fat coloring and meat composition (protein, ether extract and mineral matter) There was no effect of diets on initial live weight (26.78 kg), final weight (51.77 kg), hot carcass weight, ribeye area, pH, shear force, finish and mineral matter The CL treatment reflected better results for average daily gain (128.68 vs. 112.32 g/day), total weight gain (26.78 vs. 23.36 kg), fat thickness only subcutaneous (6.79 vs. 5.19 mm), crude protein (18.15 vs. 16.97) and ether extract (5.40 vs. 3.71). The EM group showed a change in the yellow color (b *) (10.83 vs 9.48) and luminosity (L *) (71.70 vs 68.48) of the fat, promoted greater loss by cooking the meat (41.52 vs 26.43) and reduced croup height (70.17 vs 66.63 cm) and croup width (26.67 vs 23.63 cm). There was no effect of including EM on the antioxidant activity or on the increase of bioactive compounds in the meat of lambs, but the inclusion of the ingredient in the ration improved the level of polyunsaturated fatty acids in the meat, which are beneficial to health. This study demonstrates that the inclusion of yerba mate in the diet of lambs on pasture modifies the parameters of luminosity and yellowish color of the fat, while promoting an increase in losses by cooking meat. Keywords: natural antioxidant, fatty acid, sheep, human health |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021 |
dc.date.accessioned.fl_str_mv |
2022-01-21T21:16:30Z |
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2022-01-21T21:16:30Z |
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info:eu-repo/semantics/publishedVersion |
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masterThesis |
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Fundação Universidade Federal de Mato Grosso do Sul |
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UFMS |
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Brasil |
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Fundação Universidade Federal de Mato Grosso do Sul |
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