Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region

Detalhes bibliográficos
Autor(a) principal: Santos, Fernanda Maria dos
Data de Publicação: 2019
Outros Autores: Leal de Araujo, Gherman Garcia, Souza, Larissa Lopes de, Yamamoto, Sandra Mari, Avila Queiroz, Mario Adriano, Duarte Lanna, Dante Pazzanese [UNESP], Moraes, Salete Alves de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.meatsci.2019.05.033
http://hdl.handle.net/11449/184565
Resumo: Water restriction periods were evaluated in crossbred Iambs (n = 32) distributed in one of four treatments: without water restriction, water restriction for 24, 48 and 72 h. The water restriction for 72 h reduced the water and dry matter intakes, body weight at slaughter and hot and cold carcass yields. Water restriction did not affect the weight of the carcass cuts and the chemical composition of the meat. The fatty acid EPA increased and DHA reduced with increasing water restriction period. There was an increasing linear effect for meat shear force, with less force (30.5 N/cm(2)) for sheep meat without water restriction and higher force (45.8 N/cm(2)) for those with water restriction for 72 h. The period of 24 h of water restriction was the one that promoted the highest similarities in the characteristics assessed to those in animals receiving water ad libitum. Therefore, water restriction periods should not exceed 24 h for feedlot animals in situations of severe water shortage.
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spelling Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid regionFatty acidsMuscleWater shortageWater restriction periods were evaluated in crossbred Iambs (n = 32) distributed in one of four treatments: without water restriction, water restriction for 24, 48 and 72 h. The water restriction for 72 h reduced the water and dry matter intakes, body weight at slaughter and hot and cold carcass yields. Water restriction did not affect the weight of the carcass cuts and the chemical composition of the meat. The fatty acid EPA increased and DHA reduced with increasing water restriction period. There was an increasing linear effect for meat shear force, with less force (30.5 N/cm(2)) for sheep meat without water restriction and higher force (45.8 N/cm(2)) for those with water restriction for 72 h. The period of 24 h of water restriction was the one that promoted the highest similarities in the characteristics assessed to those in animals receiving water ad libitum. Therefore, water restriction periods should not exceed 24 h for feedlot animals in situations of severe water shortage.Foundation of Support for Science and Technology of the State of Pernambuco (FACEPE)Univ Fed Bahia, BR-40170110 Salvador, BA, BrazilBrazilian Agr Res Corp EMBRAPA, BR-56302970 Petrolina, PE, BrazilFed Univ Vale Sao Francisco, BR-56310770 Petrolina, PE, BrazilState Univ Sao Paulo, Luiz de Queiroz Coll Agr, BR-13418900 Piracicaba, SP, BrazilState Univ Sao Paulo, Luiz de Queiroz Coll Agr, BR-13418900 Piracicaba, SP, BrazilFoundation of Support for Science and Technology of the State of Pernambuco (FACEPE): APQ.1689-5.04/12Elsevier B.V.Universidade Federal da Bahia (UFBA)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Fed Univ Vale Sao FranciscoUniversidade Estadual Paulista (Unesp)Santos, Fernanda Maria dosLeal de Araujo, Gherman GarciaSouza, Larissa Lopes deYamamoto, Sandra MariAvila Queiroz, Mario AdrianoDuarte Lanna, Dante Pazzanese [UNESP]Moraes, Salete Alves de2019-10-04T12:14:38Z2019-10-04T12:14:38Z2019-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article196-204http://dx.doi.org/10.1016/j.meatsci.2019.05.033Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 196-204, 2019.0309-1740http://hdl.handle.net/11449/18456510.1016/j.meatsci.2019.05.033WOS:000474502100024Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2021-10-22T18:13:06Zoai:repositorio.unesp.br:11449/184565Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:10:25.168081Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
title Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
spellingShingle Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
Santos, Fernanda Maria dos
Fatty acids
Muscle
Water shortage
title_short Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
title_full Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
title_fullStr Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
title_full_unstemmed Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
title_sort Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region
author Santos, Fernanda Maria dos
author_facet Santos, Fernanda Maria dos
Leal de Araujo, Gherman Garcia
Souza, Larissa Lopes de
Yamamoto, Sandra Mari
Avila Queiroz, Mario Adriano
Duarte Lanna, Dante Pazzanese [UNESP]
Moraes, Salete Alves de
author_role author
author2 Leal de Araujo, Gherman Garcia
Souza, Larissa Lopes de
Yamamoto, Sandra Mari
Avila Queiroz, Mario Adriano
Duarte Lanna, Dante Pazzanese [UNESP]
Moraes, Salete Alves de
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Federal da Bahia (UFBA)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
Fed Univ Vale Sao Francisco
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Santos, Fernanda Maria dos
Leal de Araujo, Gherman Garcia
Souza, Larissa Lopes de
Yamamoto, Sandra Mari
Avila Queiroz, Mario Adriano
Duarte Lanna, Dante Pazzanese [UNESP]
Moraes, Salete Alves de
dc.subject.por.fl_str_mv Fatty acids
Muscle
Water shortage
topic Fatty acids
Muscle
Water shortage
description Water restriction periods were evaluated in crossbred Iambs (n = 32) distributed in one of four treatments: without water restriction, water restriction for 24, 48 and 72 h. The water restriction for 72 h reduced the water and dry matter intakes, body weight at slaughter and hot and cold carcass yields. Water restriction did not affect the weight of the carcass cuts and the chemical composition of the meat. The fatty acid EPA increased and DHA reduced with increasing water restriction period. There was an increasing linear effect for meat shear force, with less force (30.5 N/cm(2)) for sheep meat without water restriction and higher force (45.8 N/cm(2)) for those with water restriction for 72 h. The period of 24 h of water restriction was the one that promoted the highest similarities in the characteristics assessed to those in animals receiving water ad libitum. Therefore, water restriction periods should not exceed 24 h for feedlot animals in situations of severe water shortage.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-04T12:14:38Z
2019-10-04T12:14:38Z
2019-10-01
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.2019.05.033
Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 196-204, 2019.
0309-1740
http://hdl.handle.net/11449/184565
10.1016/j.meatsci.2019.05.033
WOS:000474502100024
url http://dx.doi.org/10.1016/j.meatsci.2019.05.033
http://hdl.handle.net/11449/184565
identifier_str_mv Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 196-204, 2019.
0309-1740
10.1016/j.meatsci.2019.05.033
WOS:000474502100024
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 196-204
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
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
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