Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
DOI: | 10.33448/rsd-v11i4.27475 |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/27475 |
Resumo: | Sheep meat presents variations in qualitative characteristics that influence consumer preference. These characteristics are influenced by ante-mortem factors, such as sex, breed, age at slaughter and feeding; and post-mortem factors, such as meat cooling and storage time and temperature. Twenty-four uncastrated Suffolk lambs were housed in individual corrals and received one of four treatments consisting of four levels of replacement of sorghum silage with wet brewery waste (WBW; 0; 33; 66 and 100% replacement). The diets were isoproteic and contained 18.8% crude protein. The weight and fat proportion in the carcass increased linearly (p≤0.05) while the muscle proportion decreased linearly (p≤0.05) as the WBW levels were increased in the diets. The proximate composition of the meat was not significantly influenced by the WBW levels (P>0.05), except for the ash content which increased linearly (p=0.0003). There was no influence (p>0.05) of the use of WBW on pH, cooking losses and lambs’ meat texture profile. Shear force decreased linearly (p≤0.05). Regarding the meat color, lightness (L*) and redness (a*) were not influenced by the inclusion of WBW. Yellowness (b*) increased linearly (p=0.0038). Regarding the attributes related to lambs’ sensory analysis, there was no effect (p> 0.05) of the inclusion of WBW in the diets. The use of WBW as a bulky food replacing sorghum silage in confined feedlot lambs diet allows the main physical-chemical characteristics related to meat quality to be kept in the normal standards obtained for ovine species. |
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Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery wastePropiedades fisicoquímicas y evaluación sensorial de la carne de corderos de corral alimentados con granos húmedos de cervezaPropriedades físico-químicas e avaliação sensorial da carne de cordeiros confinados alimentados com resíduo úmido de cervejariaAlternative foodLamb meatRuminantsAgro-industry by-products.Alimentos alternativosCarne de corderoRumiantesSubproductos agroindustriales. Alimentos alternativosCarne de cordeiroRuminantesSubprodutos da agroindústria.Sheep meat presents variations in qualitative characteristics that influence consumer preference. These characteristics are influenced by ante-mortem factors, such as sex, breed, age at slaughter and feeding; and post-mortem factors, such as meat cooling and storage time and temperature. Twenty-four uncastrated Suffolk lambs were housed in individual corrals and received one of four treatments consisting of four levels of replacement of sorghum silage with wet brewery waste (WBW; 0; 33; 66 and 100% replacement). The diets were isoproteic and contained 18.8% crude protein. The weight and fat proportion in the carcass increased linearly (p≤0.05) while the muscle proportion decreased linearly (p≤0.05) as the WBW levels were increased in the diets. The proximate composition of the meat was not significantly influenced by the WBW levels (P>0.05), except for the ash content which increased linearly (p=0.0003). There was no influence (p>0.05) of the use of WBW on pH, cooking losses and lambs’ meat texture profile. Shear force decreased linearly (p≤0.05). Regarding the meat color, lightness (L*) and redness (a*) were not influenced by the inclusion of WBW. Yellowness (b*) increased linearly (p=0.0038). Regarding the attributes related to lambs’ sensory analysis, there was no effect (p> 0.05) of the inclusion of WBW in the diets. The use of WBW as a bulky food replacing sorghum silage in confined feedlot lambs diet allows the main physical-chemical characteristics related to meat quality to be kept in the normal standards obtained for ovine species.La carne ovina presenta variaciones en las características cualitativas que influyen en la preferencia del consumidor. Estas características están influenciadas por factores ante-mortem, como el sexo, la raza, la edad de faena y la alimentación; y factores post mortem, como el tiempo y temperatura de enfriamiento y almacenamiento de la carne. Veinticuatro corderos Suffolk machos no castrados se alojaron en corrales individuales y recibieron uno de cuatro tratamientos que consistían en cuatro niveles de reemplazo de ensilaje de sorgo con residuos húmedos de cervecería (RHC; 0; 33; 66 y 100% de reemplazo). Las dietas fueron isoproteicas y contenían 18,8% de proteína cruda. Con relación a la canal, el peso y la proporción de grasa aumentaron linealmente (p≤0,05) mientras que la proporción muscular disminuyó linealmente (p≤0,05) conforme aumentó la RHC en la dieta. La composición química de la carne de cordero no fue influenciada por los niveles de RHC (p>0.05), excepto por el contenido de cenizas, que mostró un comportamiento lineal creciente (p=0.0003). No hubo influencia (p>0.05) del uso de RHC sobre el pH, las pérdidas por cocción y el perfil de textura de la carne de cordero. La fuerza de cizallamiento disminuyó linealmente (p≤0.05). En cuanto al color de la carne, la luminosidad (L*) y la intensidad del rojo (a*) no se vieron influenciadas por la inclusión de RHC. La intensidad del amarillo (b*) aumentó linealmente (p=0.0038). En cuanto a los atributos relacionados con el análisis sensorial de la carne de cordero, no hubo efecto (p>0.05) de la inclusión de RHC en las dietas. El uso de RHC como forraje para reemplazar el ensilaje de sorgo en la dieta de los ovinos permite mantener las principales características fisicoquímicas relacionadas con la calidad de la carne en los estándares de normalidad obtenidos para los corderos.A carne ovina apresenta variações nas características qualitativas que influenciam na preferência dos consumidores. Essas características são influenciadas por fatores ante mortem, como sexo, raça, idade de abate e alimentação; e fatores post mortem, como tempo e temperatura de resfriamento e armazenamento da carne. Vinte e quatro cordeiros machos Suffolk não castrados foram alojados em currais individuais e receberam um dos quatro tratamentos constituídos por quatro níveis de substituição da silagem de sorgo por resíduo úmido de cervejaria (RUC; 0; 33; 66 e 100% de substituição). As dietas foram isoproteicas e continham 18,8% de proteína bruta. Em relação a carcaça, o peso e a proporção de gordura aumentaram linearmente (p≤0.05) enquanto a proporção muscular diminuiu linearmente (p≤0.05) conforme o incremento de RUC na dieta. A composição química da carne dos cordeiros não foi influenciada pelos níveis de RUC (p>0.05), exceto para o teor de cinzas que apresentou um comportamento linear crescente (p=0.0003). Não houve influência (p>0.05) do uso de RUC sobre o pH, perdas por cozimento e perfil de textura da carne de cordeiros. A força de cisalhamento diminuiu linearmente (p≤0.05). Em relação à cor da carne, a luminosidade (L*) e intensidade de vermelho (a*) não foram influenciadas pela inclusão de RUC. Intensidade de amarelo (b*) aumentou linearmente (p=0.0038). Em relação aos atributos relacionados à análise sensorial da carne dos cordeiros, não houve efeito (p>0.05) da inclusão do RUC nas dietas. A utilização do RUC como alimento volumoso em substituição à silagem de sorgo na dieta de ovinos permite que as principais características físico-químicas relacionadas à qualidade da carne sejam mantidas nos padrões de normalidade obtidos para cordeiros.Research, Society and Development2022-03-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2747510.33448/rsd-v11i4.27475Research, Society and Development; Vol. 11 No. 4; e27011427475Research, Society and Development; Vol. 11 Núm. 4; e27011427475Research, Society and Development; v. 11 n. 4; e270114274752525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/27475/23901Copyright (c) 2022 Monica Feksa Frasson; Sergio Carvalho; Letieri Griebler; Aliei Maria Menegon; Marcelo Machado Severo; Ana Carolina Sanquetta de Pellegrin; Robson Rodrigues Simões; Renius de Oliveira Mello; Élen Silveira Nalériohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFrasson, Monica Feksa Carvalho, SergioGriebler, LetieriMenegon, Aliei MariaSevero, Marcelo Machado Pellegrin, Ana Carolina Sanquetta de Simões, Robson Rodrigues Mello, Renius de OliveiraNalério, Élen Silveira 2022-03-27T17:17:09Zoai:ojs.pkp.sfu.ca:article/27475Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:12.413984Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste Propiedades fisicoquímicas y evaluación sensorial de la carne de corderos de corral alimentados con granos húmedos de cerveza Propriedades físico-químicas e avaliação sensorial da carne de cordeiros confinados alimentados com resíduo úmido de cervejaria |
title |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
spellingShingle |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste Frasson, Monica Feksa Alternative food Lamb meat Ruminants Agro-industry by-products. Alimentos alternativos Carne de cordero Rumiantes Subproductos agroindustriales. Alimentos alternativos Carne de cordeiro Ruminantes Subprodutos da agroindústria. Frasson, Monica Feksa Alternative food Lamb meat Ruminants Agro-industry by-products. Alimentos alternativos Carne de cordero Rumiantes Subproductos agroindustriales. Alimentos alternativos Carne de cordeiro Ruminantes Subprodutos da agroindústria. |
title_short |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
title_full |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
title_fullStr |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
title_full_unstemmed |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
title_sort |
Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste |
author |
Frasson, Monica Feksa |
author_facet |
Frasson, Monica Feksa Frasson, Monica Feksa Carvalho, Sergio Griebler, Letieri Menegon, Aliei Maria Severo, Marcelo Machado Pellegrin, Ana Carolina Sanquetta de Simões, Robson Rodrigues Mello, Renius de Oliveira Nalério, Élen Silveira Carvalho, Sergio Griebler, Letieri Menegon, Aliei Maria Severo, Marcelo Machado Pellegrin, Ana Carolina Sanquetta de Simões, Robson Rodrigues Mello, Renius de Oliveira Nalério, Élen Silveira |
author_role |
author |
author2 |
Carvalho, Sergio Griebler, Letieri Menegon, Aliei Maria Severo, Marcelo Machado Pellegrin, Ana Carolina Sanquetta de Simões, Robson Rodrigues Mello, Renius de Oliveira Nalério, Élen Silveira |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Frasson, Monica Feksa Carvalho, Sergio Griebler, Letieri Menegon, Aliei Maria Severo, Marcelo Machado Pellegrin, Ana Carolina Sanquetta de Simões, Robson Rodrigues Mello, Renius de Oliveira Nalério, Élen Silveira |
dc.subject.por.fl_str_mv |
Alternative food Lamb meat Ruminants Agro-industry by-products. Alimentos alternativos Carne de cordero Rumiantes Subproductos agroindustriales. Alimentos alternativos Carne de cordeiro Ruminantes Subprodutos da agroindústria. |
topic |
Alternative food Lamb meat Ruminants Agro-industry by-products. Alimentos alternativos Carne de cordero Rumiantes Subproductos agroindustriales. Alimentos alternativos Carne de cordeiro Ruminantes Subprodutos da agroindústria. |
description |
Sheep meat presents variations in qualitative characteristics that influence consumer preference. These characteristics are influenced by ante-mortem factors, such as sex, breed, age at slaughter and feeding; and post-mortem factors, such as meat cooling and storage time and temperature. Twenty-four uncastrated Suffolk lambs were housed in individual corrals and received one of four treatments consisting of four levels of replacement of sorghum silage with wet brewery waste (WBW; 0; 33; 66 and 100% replacement). The diets were isoproteic and contained 18.8% crude protein. The weight and fat proportion in the carcass increased linearly (p≤0.05) while the muscle proportion decreased linearly (p≤0.05) as the WBW levels were increased in the diets. The proximate composition of the meat was not significantly influenced by the WBW levels (P>0.05), except for the ash content which increased linearly (p=0.0003). There was no influence (p>0.05) of the use of WBW on pH, cooking losses and lambs’ meat texture profile. Shear force decreased linearly (p≤0.05). Regarding the meat color, lightness (L*) and redness (a*) were not influenced by the inclusion of WBW. Yellowness (b*) increased linearly (p=0.0038). Regarding the attributes related to lambs’ sensory analysis, there was no effect (p> 0.05) of the inclusion of WBW in the diets. The use of WBW as a bulky food replacing sorghum silage in confined feedlot lambs diet allows the main physical-chemical characteristics related to meat quality to be kept in the normal standards obtained for ovine species. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27475 10.33448/rsd-v11i4.27475 |
url |
https://rsdjournal.org/index.php/rsd/article/view/27475 |
identifier_str_mv |
10.33448/rsd-v11i4.27475 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27475/23901 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 4; e27011427475 Research, Society and Development; Vol. 11 Núm. 4; e27011427475 Research, Society and Development; v. 11 n. 4; e27011427475 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1822178596605657088 |
dc.identifier.doi.none.fl_str_mv |
10.33448/rsd-v11i4.27475 |