Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments

Detalhes bibliográficos
Autor(a) principal: Lopes, L.S.
Data de Publicação: 2014
Outros Autores: Chizzotti, M.L., Oliveira, I.M., Paulino, P.V.R., Martins, S.R., Busato, K.C., Machado Neto, O.R., Lanna, D.P.D., Ladeira, M.M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.meatsci.2014.03.005
http://www.locus.ufv.br/handle/123456789/12907
Resumo: This study evaluated the effect of feed restriction and goat genotype on meat quality. Three genotypes (Brazilian native breed Canindé; Brazilian native breed Moxotó; and F1 Boer crossbred animals obtained by crossing Boer bucks with local breed does) and three different feeding regimens (ad libitum fed, AL; restricted fed at 75% of the ad libitum, R.75; or restricted fed at 50% of the average ad libitum intake, R.50) were used. There was no difference (P N 0.05) in chemical composition, total and soluble collagen, and shear force of the Longissimus lumborum muscle among genotypes. However, AL had greater amounts of soluble collagen and crude protein in the muscle (P b 0.05) than R.75. No difference (P N 0.05) was observed for the myofibrillar fragmentation index. The goat genotype presented few differences in their fatty acid profiles. However, goats fed ad libitum had a more favorable fatty acid profile for human health with greater concentrations of oleic acid, unsaturated fatty acids, and conjugated linoleic acid.
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spelling Lopes, L.S.Chizzotti, M.L.Oliveira, I.M.Paulino, P.V.R.Martins, S.R.Busato, K.C.Machado Neto, O.R.Lanna, D.P.D.Ladeira, M.M.2017-11-08T15:51:31Z2017-11-08T15:51:31Z2014-03-200309-1740https://doi.org/10.1016/j.meatsci.2014.03.005http://www.locus.ufv.br/handle/123456789/12907This study evaluated the effect of feed restriction and goat genotype on meat quality. Three genotypes (Brazilian native breed Canindé; Brazilian native breed Moxotó; and F1 Boer crossbred animals obtained by crossing Boer bucks with local breed does) and three different feeding regimens (ad libitum fed, AL; restricted fed at 75% of the ad libitum, R.75; or restricted fed at 50% of the average ad libitum intake, R.50) were used. There was no difference (P N 0.05) in chemical composition, total and soluble collagen, and shear force of the Longissimus lumborum muscle among genotypes. However, AL had greater amounts of soluble collagen and crude protein in the muscle (P b 0.05) than R.75. No difference (P N 0.05) was observed for the myofibrillar fragmentation index. The goat genotype presented few differences in their fatty acid profiles. However, goats fed ad libitum had a more favorable fatty acid profile for human health with greater concentrations of oleic acid, unsaturated fatty acids, and conjugated linoleic acid.engMeat ScienceVolume 97, Issue 4, Pages 602-608, August 2014Fatty acid profileCollagenGoat meatMeat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatmentsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL1-s2.0-S0309174014000680-main.pdf1-s2.0-S0309174014000680-main.pdftexto completoapplication/pdf275876https://locus.ufv.br//bitstream/123456789/12907/1/1-s2.0-S0309174014000680-main.pdfed1782696fd0bfee44e493d1ac477dbeMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/12907/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAIL1-s2.0-S0309174014000680-main.pdf.jpg1-s2.0-S0309174014000680-main.pdf.jpgIM Thumbnailimage/jpeg5953https://locus.ufv.br//bitstream/123456789/12907/3/1-s2.0-S0309174014000680-main.pdf.jpg95f3223862cdb04da9547f6caacb1cb9MD53123456789/129072017-11-08 22:00:57.479oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-11-09T01:00:57LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
title Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
spellingShingle Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
Lopes, L.S.
Fatty acid profile
Collagen
Goat meat
title_short Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
title_full Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
title_fullStr Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
title_full_unstemmed Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
title_sort Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
author Lopes, L.S.
author_facet Lopes, L.S.
Chizzotti, M.L.
Oliveira, I.M.
Paulino, P.V.R.
Martins, S.R.
Busato, K.C.
Machado Neto, O.R.
Lanna, D.P.D.
Ladeira, M.M.
author_role author
author2 Chizzotti, M.L.
Oliveira, I.M.
Paulino, P.V.R.
Martins, S.R.
Busato, K.C.
Machado Neto, O.R.
Lanna, D.P.D.
Ladeira, M.M.
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Lopes, L.S.
Chizzotti, M.L.
Oliveira, I.M.
Paulino, P.V.R.
Martins, S.R.
Busato, K.C.
Machado Neto, O.R.
Lanna, D.P.D.
Ladeira, M.M.
dc.subject.pt-BR.fl_str_mv Fatty acid profile
Collagen
Goat meat
topic Fatty acid profile
Collagen
Goat meat
description This study evaluated the effect of feed restriction and goat genotype on meat quality. Three genotypes (Brazilian native breed Canindé; Brazilian native breed Moxotó; and F1 Boer crossbred animals obtained by crossing Boer bucks with local breed does) and three different feeding regimens (ad libitum fed, AL; restricted fed at 75% of the ad libitum, R.75; or restricted fed at 50% of the average ad libitum intake, R.50) were used. There was no difference (P N 0.05) in chemical composition, total and soluble collagen, and shear force of the Longissimus lumborum muscle among genotypes. However, AL had greater amounts of soluble collagen and crude protein in the muscle (P b 0.05) than R.75. No difference (P N 0.05) was observed for the myofibrillar fragmentation index. The goat genotype presented few differences in their fatty acid profiles. However, goats fed ad libitum had a more favorable fatty acid profile for human health with greater concentrations of oleic acid, unsaturated fatty acids, and conjugated linoleic acid.
publishDate 2014
dc.date.issued.fl_str_mv 2014-03-20
dc.date.accessioned.fl_str_mv 2017-11-08T15:51:31Z
dc.date.available.fl_str_mv 2017-11-08T15:51:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.meatsci.2014.03.005
http://www.locus.ufv.br/handle/123456789/12907
dc.identifier.issn.none.fl_str_mv 0309-1740
identifier_str_mv 0309-1740
url https://doi.org/10.1016/j.meatsci.2014.03.005
http://www.locus.ufv.br/handle/123456789/12907
dc.language.iso.fl_str_mv eng
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dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 97, Issue 4, Pages 602-608, August 2014
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publisher.none.fl_str_mv Meat Science
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