Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/22337 |
Resumo: | This work was carried out to evaluate the influence of including increasing levels of olive pomace on carcass characteristics, non-carcass components, proximate composition and instrumental characteristics of meat from confined lambs. Thirty-five uncastrated male lambs from a cross between Texel and Ile de France breeds were used, weaned at 55 ± 5 days of age and, after weaning, kept in individual pens. The animals were distributed in a completely randomized design and the treatments consisted of five different levels of inclusion of olive pomace in the diet in place of corn silage, being 0%, 7.5%, 15%, 22.5% and 30 % based on dry matter. Diets were formulated to be isoprotein containing 18.81% protein. The concentrate was composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The animals were slaughtered when they reached 35 kg of live weight, which corresponds to 60% of the adult live weight of their mothers. Hot and cold carcass yields decreased concomitantly with the increase of bagasse content in the diet (P<0.05), as well as ribeye area. The mean values for percentages of the different commercial cuts and the proximate composition were not affected by the inclusion levels of BA (P>0.05). In the non-carcass components, kidney and heart fats increased linearly with the increase in the inclusion of olive pomace, such as the testicles of the animals, while the kidneys, liver and skin had an inverse tendency to the inclusion levels, decreasing accordingly, with the increase (P<0.05). The total gastrointestinal content, the full rumen and the rumen content also increased linearly with the increase of the olive pomace in the diet, having a direct relationship with the hot and cold carcass yields (P<0.05). The pH (24hs) and temperature of the meat, cooking losses and shear force were not significantly influenced by the diet (P>0.05), while thawing losses increased according to the diet (P<0.05). Regarding the color of meat and fat, the increased levels of inclusion of olive pomace in the diet significantly influenced (P<0.05) the values of a* (intensity of red) and b* (intensity of yellow) in the observations of meat and the values of L* (brightness) and a* (intensity of red) in the observations of subcutaneous fat. Therefore, the increasing inclusion of olive pomace (BA) in replacement of corn silage in the diet of lambs, from a productive point of view, is viable up to the highest level (30%) of inclusion. |
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2021-10-05T10:21:29Z2021-10-05T10:21:29Z2021-07-13http://repositorio.ufsm.br/handle/1/22337This work was carried out to evaluate the influence of including increasing levels of olive pomace on carcass characteristics, non-carcass components, proximate composition and instrumental characteristics of meat from confined lambs. Thirty-five uncastrated male lambs from a cross between Texel and Ile de France breeds were used, weaned at 55 ± 5 days of age and, after weaning, kept in individual pens. The animals were distributed in a completely randomized design and the treatments consisted of five different levels of inclusion of olive pomace in the diet in place of corn silage, being 0%, 7.5%, 15%, 22.5% and 30 % based on dry matter. Diets were formulated to be isoprotein containing 18.81% protein. The concentrate was composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The animals were slaughtered when they reached 35 kg of live weight, which corresponds to 60% of the adult live weight of their mothers. Hot and cold carcass yields decreased concomitantly with the increase of bagasse content in the diet (P<0.05), as well as ribeye area. The mean values for percentages of the different commercial cuts and the proximate composition were not affected by the inclusion levels of BA (P>0.05). In the non-carcass components, kidney and heart fats increased linearly with the increase in the inclusion of olive pomace, such as the testicles of the animals, while the kidneys, liver and skin had an inverse tendency to the inclusion levels, decreasing accordingly, with the increase (P<0.05). The total gastrointestinal content, the full rumen and the rumen content also increased linearly with the increase of the olive pomace in the diet, having a direct relationship with the hot and cold carcass yields (P<0.05). The pH (24hs) and temperature of the meat, cooking losses and shear force were not significantly influenced by the diet (P>0.05), while thawing losses increased according to the diet (P<0.05). Regarding the color of meat and fat, the increased levels of inclusion of olive pomace in the diet significantly influenced (P<0.05) the values of a* (intensity of red) and b* (intensity of yellow) in the observations of meat and the values of L* (brightness) and a* (intensity of red) in the observations of subcutaneous fat. Therefore, the increasing inclusion of olive pomace (BA) in replacement of corn silage in the diet of lambs, from a productive point of view, is viable up to the highest level (30%) of inclusion.Este trabalho foi realizado com o objetivo de avaliar a influência da inclusão de níveis crescentes de bagaço de azeitona sobre as características da carcaça, dos componentes não carcaça, da composição centesimal e das características instrumentais da carne de cordeiros confinados. Foram utilizados 35 cordeiros machos, não castrados, oriundos de um cruzamento entre as raças Texel e Ile de France, desmamados com 55 ± 5 dias de idade e, após o desmame, mantidos em baias individuais. Os animais foram distribuídos em delineamento inteiramente casualizado e os tratamentos consistiam em cinco diferentes níveis de inclusão de bagaço de azeitona na dieta em substituição a silagem de milho, sendo eles 0%, 7,5%, 15%, 22,5% e 30% com base na matéria seca. As dietas foram formuladas para serem isoproteicas contendo 18,81% de proteína. O concentrado era composto por milho desintegrado, farelo de soja, calcário calcítico e sal mineral. Os animais foram abatidos quando atingiram 35 kg de peso vivo, que corresponde a 60% do peso vivo adulto de suas mães. Os rendimentos de carcaça quente e fria diminuíram concomitantemente com o incremento do teor de bagaço na dieta (P<0,05), assim como a área de olho de lombo. Os valores médios para porcentagens dos diferentes cortes comerciais e a composição centesimal não foram afetados pelos níveis de inclusão de BA (P>0,05). Já nos componentes não carcaça as gorduras renal e do coração aumentaram linearmente com o aumento da inclusão do bagaço de azeitona, tal como os testículos dos animais, enquanto os rins, o fígado e a pele tiveram tendência inversa aos níveis de inclusão, diminuindo de acordo com o aumento (P<0,05). O conteúdo gastrointestinal total, o rúmen cheio e o conteúdo ruminal também aumentaram linearmente com o aumento do bagaço de azeitona na dieta, tendo relação direta com os rendimentos de carcaça quente e fria (P<0,05). O pH (24hs) e a temperatura da carne, as perdas por cozimento e a força de cisalhamento não foram influenciadas significativamente pela dieta (P>0,05), já as perdas por descongelamento aumentaram conforme a dieta (P<0,05). Em relação a cor da carne e da gordura o aumento dos níveis de inclusão de bagaço de azeitona na dieta influenciou significativamente (P<0,05) os valores de a* (intensidade de vermelho) e b* (intensidade de amarelo) nas observações da carne e os valores de L* (luminosidade) e a* (intensidade de vermelho) nas observações da gordura subcutânea. Portanto a inclusão crescente do bagaço de azeitona (BA) em substituição a silagem de milho na dieta de cordeiros, do ponto de vista produtivo, é viável até o nível mais elevado (30%) de inclusãoConselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em ZootecniaUFSMBrasilZootecniaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessSubproduto da olivaAlimentos alternativosNutrição de ruminantesConfinamentoAlternative foodsBy-product of the oliveRuminant nutritionConfinementCNPQ::CIENCIAS AGRARIAS::ZOOTECNIACaracterísticas dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitonaCharacteristics of non-carcass components, quality of carcass and meat of lamb fed with increasing levels of olive pomaceinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCarvalho, Sérgiohttp://lattes.cnpq.br/9114677690912835Saccol, Ana Gabriela de FreitasKessler, Julcemar Diashttp://lattes.cnpq.br/6379906739525809Leite, Gabriela Souza50040000000260060060034f9e03f-4562-4a31-86e7-f3daa9873fab4e56a875-9add-4ae3-8af4-53e2fa611b17b4625965-2735-42c2-b612-5fef575cb7ff4dd58fd8-392b-4d62-8978-f227b6a7d557reponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
dc.title.alternative.eng.fl_str_mv |
Characteristics of non-carcass components, quality of carcass and meat of lamb fed with increasing levels of olive pomace |
title |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
spellingShingle |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona Leite, Gabriela Souza Subproduto da oliva Alimentos alternativos Nutrição de ruminantes Confinamento Alternative foods By-product of the olive Ruminant nutrition Confinement CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
title_full |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
title_fullStr |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
title_full_unstemmed |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
title_sort |
Características dos componentes não carcaça, qualidade da carcaça e da carne de cordeiros alimentados com níveis crescentes de bagaço de azeitona |
author |
Leite, Gabriela Souza |
author_facet |
Leite, Gabriela Souza |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Carvalho, Sérgio |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9114677690912835 |
dc.contributor.referee1.fl_str_mv |
Saccol, Ana Gabriela de Freitas |
dc.contributor.referee2.fl_str_mv |
Kessler, Julcemar Dias |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6379906739525809 |
dc.contributor.author.fl_str_mv |
Leite, Gabriela Souza |
contributor_str_mv |
Carvalho, Sérgio Saccol, Ana Gabriela de Freitas Kessler, Julcemar Dias |
dc.subject.por.fl_str_mv |
Subproduto da oliva Alimentos alternativos Nutrição de ruminantes Confinamento Alternative foods |
topic |
Subproduto da oliva Alimentos alternativos Nutrição de ruminantes Confinamento Alternative foods By-product of the olive Ruminant nutrition Confinement CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
By-product of the olive Ruminant nutrition Confinement |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
This work was carried out to evaluate the influence of including increasing levels of olive pomace on carcass characteristics, non-carcass components, proximate composition and instrumental characteristics of meat from confined lambs. Thirty-five uncastrated male lambs from a cross between Texel and Ile de France breeds were used, weaned at 55 ± 5 days of age and, after weaning, kept in individual pens. The animals were distributed in a completely randomized design and the treatments consisted of five different levels of inclusion of olive pomace in the diet in place of corn silage, being 0%, 7.5%, 15%, 22.5% and 30 % based on dry matter. Diets were formulated to be isoprotein containing 18.81% protein. The concentrate was composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The animals were slaughtered when they reached 35 kg of live weight, which corresponds to 60% of the adult live weight of their mothers. Hot and cold carcass yields decreased concomitantly with the increase of bagasse content in the diet (P<0.05), as well as ribeye area. The mean values for percentages of the different commercial cuts and the proximate composition were not affected by the inclusion levels of BA (P>0.05). In the non-carcass components, kidney and heart fats increased linearly with the increase in the inclusion of olive pomace, such as the testicles of the animals, while the kidneys, liver and skin had an inverse tendency to the inclusion levels, decreasing accordingly, with the increase (P<0.05). The total gastrointestinal content, the full rumen and the rumen content also increased linearly with the increase of the olive pomace in the diet, having a direct relationship with the hot and cold carcass yields (P<0.05). The pH (24hs) and temperature of the meat, cooking losses and shear force were not significantly influenced by the diet (P>0.05), while thawing losses increased according to the diet (P<0.05). Regarding the color of meat and fat, the increased levels of inclusion of olive pomace in the diet significantly influenced (P<0.05) the values of a* (intensity of red) and b* (intensity of yellow) in the observations of meat and the values of L* (brightness) and a* (intensity of red) in the observations of subcutaneous fat. Therefore, the increasing inclusion of olive pomace (BA) in replacement of corn silage in the diet of lambs, from a productive point of view, is viable up to the highest level (30%) of inclusion. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-10-05T10:21:29Z |
dc.date.available.fl_str_mv |
2021-10-05T10:21:29Z |
dc.date.issued.fl_str_mv |
2021-07-13 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/22337 |
url |
http://repositorio.ufsm.br/handle/1/22337 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500400000002 |
dc.relation.confidence.fl_str_mv |
600 600 600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Zootecnia |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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Universidade Federal de Santa Maria (UFSM) |
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institution |
UFSM |
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Manancial - Repositório Digital da UFSM |
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Manancial - Repositório Digital da UFSM |
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