Qualidade da carne de cordeiros alimentados com fontes lipídicas associada a palma forrageira

• Autor(a) principal: SILVA NETO, José Francisco da
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9021
• topic: Palma forrageira; Nutrição animal; Ovino; Fonte lipídica; Carne ovina; CIENCIAS AGRARIAS::ZOOTECNIA

Forage palm is an important source of carbohydrates to produce ruminants, due to its ability to withstand adverse edaphoclimatic conditions, thus ensuring the sustainability of the production system. It was noted that the association of forage palm with different sources of lipids in ruminant diets can contribute to the nutritional improvement of the product (meat or milk) because of the presence of secondary compounds present in the palm that promote an inhibition of ruminal biohydrogenation, where there is a greater passage of unsaturated fats. Given the above, the objective of this study was to evaluate the effects of the different lipid sources associated with forage palm on carcass characteristics and meat quality of 39 sheep, castrated, initially weighed 21,58±1,43Kg and confined for 60 days of the experimental period. The treatments are different oilseed sources: extra fat corn germ, cottonseed, and coconut film associated with Mexican elephant palm ear, composed of Tifton-85 grass hay, Mexican Elephant Palm Ear, ground corn, and soybean meal. The experimental design was completely randomized, with three treatments and thirteen replicates, slaughtered at the end of the trial period. The carcasses were cooled at 4ºC for 24 hours; then, the pH, carcass characteristics, and commercial carcass cuts were measured. The left leg was used for tissue composition and, after dissection, the physical-chemical analysis of Longissimus lumborum and, later, sensory analysis was performed. There was no significant effect (P>0.05) of lipid addition for weight gain, slaughter weight, and initial and final carcass pH. However, there was an influence on dry matter intake. Among the tissue deposition, there was interaction concerning adipose tissue in animals fed extra fat corn germ. Regarding the physical chemistry of meat, no influence of lipid addition to pH, L*, a*, b*, cooking loss, and shear force was observed. The bromatological composition of Longissimus lumborum proved the influence of lipid addition on the diet under the fat content in the muscle, especially in the treatment with the addition of extra fasten EDM germ. The sensory analysis showed that there was no effect of lipid sources, and the evaluators found greater succulence and softness, besides having attributed good appearance. The inclusion of cottonseed and extra fat germ associated with Forage Palm in the diet of castrated lambs may be recommended for improving quantitative characteristics without altering meat quality. And the deposition of fat in the tissues is better when the forage palm is associated with extra fat whole corn germ.