Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/4351 |
Resumo: | The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate fermented sausage type salami produced with this meat. Were used 20 culling ewes, being 10 of the Ideal race and 10 of the Texel race, which were randomly distributed in according to its genetic group, in two alimentary systems: feedlot and cultivated pasture of black oat (Avena strigosa Schreb.) + rye grass (Lolium multiflorum Lam.). The animals were slaughtered when they reached a medium corporal score of 3.5 points. The carcasses were kept in a freezer chamber for 24 hours before the evaluation. The fatty acids were analyzed by gas chromatoghaph after taken a Longissimus dorsi sample between the 12 and 13 ribs. For the production of the sausages a proportion of 80% of sheep meat was used (neck and forequarter) and 20% of pig ham. The pH determinations were accomplished, activity of water, reduction of weight and sensorial analysis, using a scale of 7 points, evaluating the color, odor, aroma and flavor attributes of the fermented sausages. The Texel animals showed hot carcass weight (HCW) and cold carcass weight (CCW), and hot carcass yield (RCY) and cold carcass yield (CCY) significantly highers (P<.05) than the Ideal animals, being the average values for the two races respectively 27.85 and 19.04 kg, 27.08 and 18.43 kg, 47.25 and 45.20% and 45.95 and 43.72%. In the same way, when expressed in absolute values (kg), the animals of the Texel race had presented significant superiority (P<.05) to the average values for leg, shoulder, neck and rib, as well as for the amounts of muscle, bone and fat of the leg. When expressed in relative values (%), however, significant differences between the two races had not been observed (P>.05) for these characteristics. The alimentary handling did not consist in an important cause of variation (P>.05) of the characteristics of the carcass of culling sheep. The major fatty acids present in Longissimus dorsi muscle of sheep in all treatments were the oleic (C18:1), palmitoleic (C16:0) and stearic (C18:0). The genetic group did not affect the fatty acids profile of this muscle. However, the content of ω3 fatty acids was higher (P<.05) and the ω6/ω3 ratio was lower (P<.05) in meat of sheep grazing the temperate pasture. Differences were not found among genetic groups (P>.05) and alimentary system (P>.05). The medium values in the sensorial panel, varied from 4.90 to 5.41 for the coloration; 4.53 to 4.81 for the odor; 5.25 to 5.75 for the flavor and from 5.40 to 5.69 for the texture and for the two feeding methods they varied from 5.03 to 5.25; 4.56 to 4.78; 5.50 and 5.34 to 5.75 for the coloration, odor, flavor and texture, respectively, considering the two genetic groups. Based on fatty acids profile, the sheep finished on temperate pasture provided a healthier meat for the human consumption than sheep managed as feedlot. It can be concluded that the sausages fermented with meat of sheep and suine a proportion of 80:20 were sensory approved for the tasters. |
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2007-08-172007-08-172007-02-12PELEGRINI, Luis Fernando Vilani de. Fatty acids profile, fermented sausage and carcass traits of culling sheep. 2007. 72 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2007.http://repositorio.ufsm.br/handle/1/4351The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate fermented sausage type salami produced with this meat. Were used 20 culling ewes, being 10 of the Ideal race and 10 of the Texel race, which were randomly distributed in according to its genetic group, in two alimentary systems: feedlot and cultivated pasture of black oat (Avena strigosa Schreb.) + rye grass (Lolium multiflorum Lam.). The animals were slaughtered when they reached a medium corporal score of 3.5 points. The carcasses were kept in a freezer chamber for 24 hours before the evaluation. The fatty acids were analyzed by gas chromatoghaph after taken a Longissimus dorsi sample between the 12 and 13 ribs. For the production of the sausages a proportion of 80% of sheep meat was used (neck and forequarter) and 20% of pig ham. The pH determinations were accomplished, activity of water, reduction of weight and sensorial analysis, using a scale of 7 points, evaluating the color, odor, aroma and flavor attributes of the fermented sausages. The Texel animals showed hot carcass weight (HCW) and cold carcass weight (CCW), and hot carcass yield (RCY) and cold carcass yield (CCY) significantly highers (P<.05) than the Ideal animals, being the average values for the two races respectively 27.85 and 19.04 kg, 27.08 and 18.43 kg, 47.25 and 45.20% and 45.95 and 43.72%. In the same way, when expressed in absolute values (kg), the animals of the Texel race had presented significant superiority (P<.05) to the average values for leg, shoulder, neck and rib, as well as for the amounts of muscle, bone and fat of the leg. When expressed in relative values (%), however, significant differences between the two races had not been observed (P>.05) for these characteristics. The alimentary handling did not consist in an important cause of variation (P>.05) of the characteristics of the carcass of culling sheep. The major fatty acids present in Longissimus dorsi muscle of sheep in all treatments were the oleic (C18:1), palmitoleic (C16:0) and stearic (C18:0). The genetic group did not affect the fatty acids profile of this muscle. However, the content of ω3 fatty acids was higher (P<.05) and the ω6/ω3 ratio was lower (P<.05) in meat of sheep grazing the temperate pasture. Differences were not found among genetic groups (P>.05) and alimentary system (P>.05). The medium values in the sensorial panel, varied from 4.90 to 5.41 for the coloration; 4.53 to 4.81 for the odor; 5.25 to 5.75 for the flavor and from 5.40 to 5.69 for the texture and for the two feeding methods they varied from 5.03 to 5.25; 4.56 to 4.78; 5.50 and 5.34 to 5.75 for the coloration, odor, flavor and texture, respectively, considering the two genetic groups. Based on fatty acids profile, the sheep finished on temperate pasture provided a healthier meat for the human consumption than sheep managed as feedlot. It can be concluded that the sausages fermented with meat of sheep and suine a proportion of 80:20 were sensory approved for the tasters.O presente estudo teve por objetivo avaliar as características da carcaça e o perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos em dois sistemas de manejo alimentar, além de avaliar a qualidade de embutido fermentado tipo salame, produzido com a carne destes animais. Foram utilizadas 20 ovelhas de descarte (boca cheia com desgaste visível das pinças): 10 da raça Ideal e 10 da raça Texel, as quais foram aleatoriamente distribuídas em arranjo fatorial 2 X 2, de acordo com o grupo genético, em dois manejos alimentares (confinamento e pastagem cultivada de aveia preta (Avena strigosa Schreb.) + azevém anual (Lolium multiflorum Lam.)). Os abates foram realizados na medida em que os animais atingiam 3,5 pontos de condição corporal. As carcaças dos animais foram acondicionadas em câmara frigorífica por um período de 24 horas para posterior avaliação. A determinação do perfil de ácidos graxos foi realizada mediante cromatografia gasosa, após tomada uma amostra do músculo do Longissimus dorsi, entre a 12ª e 13ª costelas. Para a produção dos embutidos utilizou-se uma proporção de 80% de carne ovina (pescoço e paleta) e 20% de pernil suíno. Para análise sensorial do embutido produzido, utilizou-se uma escala hedônica de 7 pontos, avaliando os atributos de cor, odor, aroma e sabor. Os pesos de carcaça quente (PCQ) e fria (PCF), rendimentos de carcaça quente (RCQ) e fria (RCF) das ovelhas Texel, foram significativamente superiores (P<0,05) aos das ovelhas Ideal, sendo os valores médios observados para as duas raças, respectivamente: 27,85 e 19,04 kg; 27,08 e 18,43 kg; 47,25 e 45,20% e 45,95 e 43,72%. O peso da perna, paleta, pescoço e costela, assim como para as quantidades (kg) de músculo, osso e gordura da perna dos animais da raça Texel foram superiores (P<0,05) aos da raça ideal. Quando expressos em valores relativos (%), não foram observadas diferenças significativas entre as duas raças (P>0,05). O manejo alimentar não se constituiu em causa de variação (P>0,05) das características da carcaça. Os principais ácidos graxos presentes no músculo Longissimus dorsi das ovelhas em todos os tratamentos foram o oléico (C18:1), palmítico (C16:0) e esteárico (C18:0). O grupo genético não afetou o perfil de ácidos graxos encontrados neste músculo. No entanto, os teores de ácidos graxos do tipo ω3 foram mais altos e a relação ω6/ω3 foi mais baixa nas ovelhas mantidas a pasto. Não foram encontradas diferenças entre grupos genéticos (P>0,05) e sistema alimentar (P>0,05) para as características sensoriais do embutido tipo salame, sendo que, os valores médios no painel sensorial, considerando os dois grupos genéticos variaram de 4,90 a 5,41 para a coloração; 4,53 a 4,81 para o odor; 5,25 a 5,75 para o sabor e de 5,40 a 5,69 para a textura; e para os dois métodos de alimentação variaram de 5,03 a 5,25; 4,56 a 4,78; 5,50 e 5,34 a 5,75 para a coloração, odor, sabor e textura, respectivamente. Baseado no perfil de ácidos graxos, as ovelhas terminadas em pastagem cultivada proporcionaram uma carne mais saudável para o consumo humano que as ovelhas terminadas em confinamento. Pode-se concluir que os embutidos fermentados com carne ovina e suína numa proporção de 80:20, foram aprovados sensorialmente pelos degustadores.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em ZootecniaUFSMBRZootecniaÁcido linoleico conjugadoCarne ovinaGenótipoManejo alimentarOvinosSalameConjugated linoleic acidSheep meatGenotypeAlimentary handlingSheepSalamiCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAPerfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarteFatty acids profile, fermented sausage and carcass traits of culling sheepinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisPires, Cleber Cassolhttp://lattes.cnpq.br/5811435302893655Carvalho, Sergiohttp://lattes.cnpq.br/9114677690912835Silveira, Vicente Celestino Pireshttp://lattes.cnpq.br/9996388016752276Dilkin, Paulohttp://lattes.cnpq.br/1641394418699269Quadros, Arlei Rodrigues Bonet dehttp://lattes.cnpq.br/5333234575264639http://lattes.cnpq.br/8076491394217553Pelegrini, Luis Fernando Vilani de50040000000240030030030030030030038c91256-5016-4aa4-a3bc-9059a5224a0e8298e3f9-1edc-421f-8690-735a52aad012f0299130-04b7-4746-be0e-50b96386642857cdaf47-3086-43a7-b02b-ddbe85736013f3fd9b3f-4c2d-4030-8095-e5f9193524539d9fbd06-9e8a-4979-acc8-4e488d19dc7finfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTese.pdfapplication/pdf295687http://repositorio.ufsm.br/bitstream/1/4351/1/Tese.pdf19f33eb29195a5e3a698ad8c5423d52aMD51TEXTTese.pdf.txtTese.pdf.txtExtracted texttext/plain125475http://repositorio.ufsm.br/bitstream/1/4351/2/Tese.pdf.txt8d878cf9ea0eac1fa53cb19bf7a8702dMD52THUMBNAILTese.pdf.jpgTese.pdf.jpgIM Thumbnailimage/jpeg4983http://repositorio.ufsm.br/bitstream/1/4351/3/Tese.pdf.jpg1697a333c43824de700ce97fbb35ce07MD531/43512022-09-13 15:52:49.56oai:repositorio.ufsm.br:1/4351Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-09-13T18:52:49Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
dc.title.alternative.eng.fl_str_mv |
Fatty acids profile, fermented sausage and carcass traits of culling sheep |
title |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
spellingShingle |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte Pelegrini, Luis Fernando Vilani de Ácido linoleico conjugado Carne ovina Genótipo Manejo alimentar Ovinos Salame Conjugated linoleic acid Sheep meat Genotype Alimentary handling Sheep Salami CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
title_full |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
title_fullStr |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
title_full_unstemmed |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
title_sort |
Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte |
author |
Pelegrini, Luis Fernando Vilani de |
author_facet |
Pelegrini, Luis Fernando Vilani de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Pires, Cleber Cassol |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5811435302893655 |
dc.contributor.referee1.fl_str_mv |
Carvalho, Sergio |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9114677690912835 |
dc.contributor.referee2.fl_str_mv |
Silveira, Vicente Celestino Pires |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9996388016752276 |
dc.contributor.referee3.fl_str_mv |
Dilkin, Paulo |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/1641394418699269 |
dc.contributor.referee4.fl_str_mv |
Quadros, Arlei Rodrigues Bonet de |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/5333234575264639 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8076491394217553 |
dc.contributor.author.fl_str_mv |
Pelegrini, Luis Fernando Vilani de |
contributor_str_mv |
Pires, Cleber Cassol Carvalho, Sergio Silveira, Vicente Celestino Pires Dilkin, Paulo Quadros, Arlei Rodrigues Bonet de |
dc.subject.por.fl_str_mv |
Ácido linoleico conjugado Carne ovina Genótipo Manejo alimentar Ovinos Salame |
topic |
Ácido linoleico conjugado Carne ovina Genótipo Manejo alimentar Ovinos Salame Conjugated linoleic acid Sheep meat Genotype Alimentary handling Sheep Salami CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Conjugated linoleic acid Sheep meat Genotype Alimentary handling Sheep Salami |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate fermented sausage type salami produced with this meat. Were used 20 culling ewes, being 10 of the Ideal race and 10 of the Texel race, which were randomly distributed in according to its genetic group, in two alimentary systems: feedlot and cultivated pasture of black oat (Avena strigosa Schreb.) + rye grass (Lolium multiflorum Lam.). The animals were slaughtered when they reached a medium corporal score of 3.5 points. The carcasses were kept in a freezer chamber for 24 hours before the evaluation. The fatty acids were analyzed by gas chromatoghaph after taken a Longissimus dorsi sample between the 12 and 13 ribs. For the production of the sausages a proportion of 80% of sheep meat was used (neck and forequarter) and 20% of pig ham. The pH determinations were accomplished, activity of water, reduction of weight and sensorial analysis, using a scale of 7 points, evaluating the color, odor, aroma and flavor attributes of the fermented sausages. The Texel animals showed hot carcass weight (HCW) and cold carcass weight (CCW), and hot carcass yield (RCY) and cold carcass yield (CCY) significantly highers (P<.05) than the Ideal animals, being the average values for the two races respectively 27.85 and 19.04 kg, 27.08 and 18.43 kg, 47.25 and 45.20% and 45.95 and 43.72%. In the same way, when expressed in absolute values (kg), the animals of the Texel race had presented significant superiority (P<.05) to the average values for leg, shoulder, neck and rib, as well as for the amounts of muscle, bone and fat of the leg. When expressed in relative values (%), however, significant differences between the two races had not been observed (P>.05) for these characteristics. The alimentary handling did not consist in an important cause of variation (P>.05) of the characteristics of the carcass of culling sheep. The major fatty acids present in Longissimus dorsi muscle of sheep in all treatments were the oleic (C18:1), palmitoleic (C16:0) and stearic (C18:0). The genetic group did not affect the fatty acids profile of this muscle. However, the content of ω3 fatty acids was higher (P<.05) and the ω6/ω3 ratio was lower (P<.05) in meat of sheep grazing the temperate pasture. Differences were not found among genetic groups (P>.05) and alimentary system (P>.05). The medium values in the sensorial panel, varied from 4.90 to 5.41 for the coloration; 4.53 to 4.81 for the odor; 5.25 to 5.75 for the flavor and from 5.40 to 5.69 for the texture and for the two feeding methods they varied from 5.03 to 5.25; 4.56 to 4.78; 5.50 and 5.34 to 5.75 for the coloration, odor, flavor and texture, respectively, considering the two genetic groups. Based on fatty acids profile, the sheep finished on temperate pasture provided a healthier meat for the human consumption than sheep managed as feedlot. It can be concluded that the sausages fermented with meat of sheep and suine a proportion of 80:20 were sensory approved for the tasters. |
publishDate |
2007 |
dc.date.accessioned.fl_str_mv |
2007-08-17 |
dc.date.available.fl_str_mv |
2007-08-17 |
dc.date.issued.fl_str_mv |
2007-02-12 |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
PELEGRINI, Luis Fernando Vilani de. Fatty acids profile, fermented sausage and carcass traits of culling sheep. 2007. 72 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2007. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/4351 |
identifier_str_mv |
PELEGRINI, Luis Fernando Vilani de. Fatty acids profile, fermented sausage and carcass traits of culling sheep. 2007. 72 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2007. |
url |
http://repositorio.ufsm.br/handle/1/4351 |
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