Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.meatsci.2018.01.011 http://hdl.handle.net/11449/170618 |
Resumo: | This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6 ± 2.8 kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450 mg DL-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6 °C during 15 days, and evaluated for lipid peroxidation using the thiobarbituric acid reactive substances (TBARS) method and for visual acceptance by consumers by different survival analysis techniques. The addition, vitamin E in diets influenced shelf life of LL muscle, indicating longer meat preservation as the levels of the vitamin in diet increased, as the results obtained in chemical and subjective visual assessments showed. TBARS analysis showed to be more accurate in predicting shelf life of meat than subjective visual assessment by consumers, which reached a saturation threshold of 2 mg malonaldehyde/kg of meat earlier at all tested levels of vitamin E inclusion. |
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Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin EAlpha-tocopherolAntioxidantLongissimus lumborumSurvival analysisThis work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6 ± 2.8 kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450 mg DL-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6 °C during 15 days, and evaluated for lipid peroxidation using the thiobarbituric acid reactive substances (TBARS) method and for visual acceptance by consumers by different survival analysis techniques. The addition, vitamin E in diets influenced shelf life of LL muscle, indicating longer meat preservation as the levels of the vitamin in diet increased, as the results obtained in chemical and subjective visual assessments showed. TBARS analysis showed to be more accurate in predicting shelf life of meat than subjective visual assessment by consumers, which reached a saturation threshold of 2 mg malonaldehyde/kg of meat earlier at all tested levels of vitamin E inclusion.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Department of Animal Science State University of Maringá, Av. Colombo, 5790Department of Food Engineering State University of MaringáDepartment of Agronomy Universidade do Estado de Mato Grosso-UNEMAT, Av. das Arapongas, 1384NDepartment of Statistics State University of MaringáDepartment of Animal Science UNESP – São Paulo State University FMVZ – Botucatu, P.O. box 560Department of Veterinary Sciences University Center of Maringá, Av. Guedner, 1610Department of Animal Science Federal University of Sergipe, Av Mar Rondon S/NDepartment of Animal Science UNESP – São Paulo State University FMVZ – Botucatu, P.O. box 560CNPq: MCT/CNPq 14/2013State University of MaringáUniversidade do Estado de Mato Grosso-UNEMATUniversidade Estadual Paulista (Unesp)University Center of MaringáUniversidade Federal de Sergipe (UFS)Possamai, Ana Paula S.Alcalde, Claudete R.Feihrmann, Andresa C.Possamai, Ana Cássia S.Rossi, Robson M.Lala, Bruno [UNESP]Claudino-Silva, Stefania C.Macedo, Francisco de Assis F.2018-12-11T16:51:42Z2018-12-11T16:51:42Z2018-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article107-112application/pdfhttp://dx.doi.org/10.1016/j.meatsci.2018.01.011Meat Science, v. 139, p. 107-112.0309-1740http://hdl.handle.net/11449/17061810.1016/j.meatsci.2018.01.0112-s2.0-850414738192-s2.0-85041473819.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Science1,643info:eu-repo/semantics/openAccess2023-10-27T06:09:21Zoai:repositorio.unesp.br:11449/170618Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-27T06:09:21Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
title |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
spellingShingle |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E Possamai, Ana Paula S. Alpha-tocopherol Antioxidant Longissimus lumborum Survival analysis |
title_short |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
title_full |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
title_fullStr |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
title_full_unstemmed |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
title_sort |
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E |
author |
Possamai, Ana Paula S. |
author_facet |
Possamai, Ana Paula S. Alcalde, Claudete R. Feihrmann, Andresa C. Possamai, Ana Cássia S. Rossi, Robson M. Lala, Bruno [UNESP] Claudino-Silva, Stefania C. Macedo, Francisco de Assis F. |
author_role |
author |
author2 |
Alcalde, Claudete R. Feihrmann, Andresa C. Possamai, Ana Cássia S. Rossi, Robson M. Lala, Bruno [UNESP] Claudino-Silva, Stefania C. Macedo, Francisco de Assis F. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
State University of Maringá Universidade do Estado de Mato Grosso-UNEMAT Universidade Estadual Paulista (Unesp) University Center of Maringá Universidade Federal de Sergipe (UFS) |
dc.contributor.author.fl_str_mv |
Possamai, Ana Paula S. Alcalde, Claudete R. Feihrmann, Andresa C. Possamai, Ana Cássia S. Rossi, Robson M. Lala, Bruno [UNESP] Claudino-Silva, Stefania C. Macedo, Francisco de Assis F. |
dc.subject.por.fl_str_mv |
Alpha-tocopherol Antioxidant Longissimus lumborum Survival analysis |
topic |
Alpha-tocopherol Antioxidant Longissimus lumborum Survival analysis |
description |
This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6 ± 2.8 kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450 mg DL-α-tocopherol acetate/kg DM. Longissimus lumborum (LL) muscle samples were stored at temperatures between 4 and 6 °C during 15 days, and evaluated for lipid peroxidation using the thiobarbituric acid reactive substances (TBARS) method and for visual acceptance by consumers by different survival analysis techniques. The addition, vitamin E in diets influenced shelf life of LL muscle, indicating longer meat preservation as the levels of the vitamin in diet increased, as the results obtained in chemical and subjective visual assessments showed. TBARS analysis showed to be more accurate in predicting shelf life of meat than subjective visual assessment by consumers, which reached a saturation threshold of 2 mg malonaldehyde/kg of meat earlier at all tested levels of vitamin E inclusion. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:51:42Z 2018-12-11T16:51:42Z 2018-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.meatsci.2018.01.011 Meat Science, v. 139, p. 107-112. 0309-1740 http://hdl.handle.net/11449/170618 10.1016/j.meatsci.2018.01.011 2-s2.0-85041473819 2-s2.0-85041473819.pdf |
url |
http://dx.doi.org/10.1016/j.meatsci.2018.01.011 http://hdl.handle.net/11449/170618 |
identifier_str_mv |
Meat Science, v. 139, p. 107-112. 0309-1740 10.1016/j.meatsci.2018.01.011 2-s2.0-85041473819 2-s2.0-85041473819.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Meat Science 1,643 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
107-112 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789528758419456 |