Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9563 |
Resumo: | Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat. |
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Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambsEfectos de la levadura (Saccharomyces cerevisiae) asociada o no con micro minerales sobre la composición química y tisular, la oxidación de lípidos y la calidad de la carne de corderos confinadosEfeitos da levedura (Saccharomyces cerevisiae) associada ou não a micro minerais na composição química e tecidual, oxidação lipídica e qualidade da carne de cordeiros confinadosAnálisis sensorialOvejaPerfil nutricional de la carneProbióticas.ProbioticProximate compositionSensory analysisSheep.Análise sensorialComposição centesimalOvinoProbiotico.Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat.Los promotores del crecimiento están cada vez más restringidos en la nutrición de los rumiantes, con la necesidad de buscar alternativas seguras para el medio ambiente y los consumidores de carne, siendo las levaduras probióticas una alternativa. Este estudio investigó la composición química y tisular, la oxidación lipídica y la calidad sensorial de la carne de cordero suplementada con levadura (Saccharomyces cerevisiae) asociada o no a microminerales, terminada en confinamiento. Se utilizaron veinticuatro corderos Texel machos, divididos en 3 tratamientos (n = 8 corderos / tratamiento) siendo CON (sin la adición de levadura), PB (con la levadura Saccharomyces cerevisiae) y PBM (con la adición de levadura con microminerales (selenio y cromo). Después del sacrificio (peso medio de sacrificio 55,1 kg), las canales se refrigeraron durante 24 horas, y se cortaron por la mitad para su análisis en el músculo Longissimus lumborum. No hubo efecto significativo (P> 0,05) para la mayoría de los análisis cualitativos, a excepción de la grasa en la composición próxima, con valores más altos para el tratamiento PBM (5,62%) en comparación con los tratamientos CON y PB (<0,05). La suplementación con levadura asociada o no a microminerales no altera los parámetros analizados que indican buena aceptación y calidad de la carne.Promotores de crescimento são cada vez mais restrito na nutrição de ruminantes, havendo a necessidade da busca por alternativas seguras para o meio ambiente e os consumidores de carne, sendo as leveduras dos probioticos uma alternativa. Neste estudo investigou-se a composição química e tecidual, oxidação lipídica e qualidade sensorial da carne de cordeiros suplementados com levedura (Saccharomyces cerevisiae) associada ou não a micro minerais, terminados em confinamento. Foram utilizados 24 cordeiros machos, da raça Texel, divididos em 3 tratamentos (n = 8 cordeiros/tratamento) sendo eles CON (sem a adição da levedura), PB (com adição da levedura Saccharomyces cerevisiae) e PBM (com adição da levedura com micro minerais (selênio e cromo). Após o abate (peso médio de abate 55.1 kg), as carcaças foram refrigeradas por 24 horas, sendo cortadas ao meio para as análises no musculo Longissimus lumborum. Não houve efeito significativo (P>0.05) para a maioria das análises qualitativas, exceto para a gordura na composição centesimal, com maiores valores para o tratamento PBM (5.62%) quando comparado aos tratamentos CON e PB (<0.05). A suplementação com levedura associada ou não a micro minerais não altera os parâmetros analisados, indicando uma boa aceitação e qualidade da carne.Research, Society and Development2020-11-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/956310.33448/rsd-v9i11.9563Research, Society and Development; Vol. 9 No. 11; e1539119563Research, Society and Development; Vol. 9 Núm. 11; e1539119563Research, Society and Development; v. 9 n. 11; e15391195632525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9563/8631Copyright (c) 2020 Leticia Jalloul Guimarães; Lucas Ferreira Santiago; Juliana Pamapana Nicolau; Fabiola Cristine de Almeida Rego; Calie Castilho; Luiz Fernando Cunha Filho; Francine Mezzomo Giotto; Marilice Zundthttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJalloul Guimarães, LeticiaSantiago, Lucas FerreiraNicolau, Juliana PamapanaRego, Fabiola Cristine de AlmeidaCastilho, CalieCunha Filho, Luiz FernandoGiotto, Francine MezzomoZundt, Marilice2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9563Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:48.595771Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs Efectos de la levadura (Saccharomyces cerevisiae) asociada o no con micro minerales sobre la composición química y tisular, la oxidación de lípidos y la calidad de la carne de corderos confinados Efeitos da levedura (Saccharomyces cerevisiae) associada ou não a micro minerais na composição química e tecidual, oxidação lipídica e qualidade da carne de cordeiros confinados |
| title |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| spellingShingle |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs Jalloul Guimarães, Leticia Análisis sensorial Oveja Perfil nutricional de la carne Probióticas. Probiotic Proximate composition Sensory analysis Sheep. Análise sensorial Composição centesimal Ovino Probiotico. |
| title_short |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| title_full |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| title_fullStr |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| title_full_unstemmed |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| title_sort |
Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs |
| author |
Jalloul Guimarães, Leticia |
| author_facet |
Jalloul Guimarães, Leticia Santiago, Lucas Ferreira Nicolau, Juliana Pamapana Rego, Fabiola Cristine de Almeida Castilho, Calie Cunha Filho, Luiz Fernando Giotto, Francine Mezzomo Zundt, Marilice |
| author_role |
author |
| author2 |
Santiago, Lucas Ferreira Nicolau, Juliana Pamapana Rego, Fabiola Cristine de Almeida Castilho, Calie Cunha Filho, Luiz Fernando Giotto, Francine Mezzomo Zundt, Marilice |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Jalloul Guimarães, Leticia Santiago, Lucas Ferreira Nicolau, Juliana Pamapana Rego, Fabiola Cristine de Almeida Castilho, Calie Cunha Filho, Luiz Fernando Giotto, Francine Mezzomo Zundt, Marilice |
| dc.subject.por.fl_str_mv |
Análisis sensorial Oveja Perfil nutricional de la carne Probióticas. Probiotic Proximate composition Sensory analysis Sheep. Análise sensorial Composição centesimal Ovino Probiotico. |
| topic |
Análisis sensorial Oveja Perfil nutricional de la carne Probióticas. Probiotic Proximate composition Sensory analysis Sheep. Análise sensorial Composição centesimal Ovino Probiotico. |
| description |
Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-11-08 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/9563 10.33448/rsd-v9i11.9563 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/9563 |
| identifier_str_mv |
10.33448/rsd-v9i11.9563 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9563/8631 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 11; e1539119563 Research, Society and Development; Vol. 9 Núm. 11; e1539119563 Research, Society and Development; v. 9 n. 11; e1539119563 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052804349558784 |