Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/tede2/7999 |
Resumo: | The objective of this study was to evaluate the effect of the use of a phytogenic additive of the algaroba pod on the carcass characteristics and meat quality of sheep finished in the Caatinga area. Twenty-four lambs, uncastrated male with initial live weight of 23 ± 1.83 kg, were subdivided into four treatments. The treatments were constituted by a diet: without supplementation (CA), Caatinga and phytogenic additive (CA + AD), Caatinga and supplementation with voluminous and concentrate (CA + SP) and Caatinga, supplementation with voluminous and concentrate plus phytogenic additive (CA + AD + SP). The animals remained for 84 experimental days and were later slaughtered for meat analysis. Chemical, physical and sensorial analyzes of the longissimus lumborum muscle were performed. And dissection of the shank to perform chemical analyzes of the longissimus lumborum muscle. The experimental design was completely randomized, with four treatments and six replicates. Data were analyzed at a significance level of 5%. The inclusion of the phytogenic additive had superior results to the Caatinga treatment for warm carcass weight and cold carcass weight (p <0.05). It was similar to the Caatinga / supplement for the parameters palette (kg), neck (kg), rib (kg), loin (kg) and leg (kg) (p> 0.05). The Caatinga / additive treatment was equal to the Caatinga / supplement and Caatinga / additive / supplement treatment (p> 0.05) for subcutaneous fat, initial pH and final pH. The relation between the tissue composition of the sheep leg showed significant improvement after inclusion of the phytogenic additive, since the Caatinga / additive treatment was equal to the Caatinga / supplement treatment (p> 0.05) for the weight of the leg, weight gluteal, semitendinosus, adductor and quadriceps. For the muscle: fat ratio the Caatinga / additive treatment was equal (p> 0.05) to the Caatinga and Caatinga / additive / supplement treatment. The Caatinga / additive treatment presented the lowest intermuscular fat index, differing from the other treatments (p <0.05). It was observed in the sensorial analysis that the characteristics did not suffer interference of the inclusion of the phytogenic additive in the diet. The association of the phytogenic additive from the pod of the algaroba supplementation allows improvements in the physical-chemical and sensorial parameters of the meat in sheep fed areas of caatinga in the region Semi-arid. |
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SOUZA, Evaristo Jorge Oliveira deMAIOR JÚNIOR, Rinaldo José de SoutoTEODORO, Ana LúciaSOUZA, Evaristo Jorge Oliveira dehttp://lattes.cnpq.br/7864186912201434COELHO, Edilma Ramos2019-05-09T14:55:20Z2017-07-28COELHO, Edilma Ramos. Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido. 2017. 88 f. Dissertação (Programa de Pós-Graduação em Ciência Animal e Pastagens) - Universidade Federal Rural de Pernambuco, Garanhuns.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7999The objective of this study was to evaluate the effect of the use of a phytogenic additive of the algaroba pod on the carcass characteristics and meat quality of sheep finished in the Caatinga area. Twenty-four lambs, uncastrated male with initial live weight of 23 ± 1.83 kg, were subdivided into four treatments. The treatments were constituted by a diet: without supplementation (CA), Caatinga and phytogenic additive (CA + AD), Caatinga and supplementation with voluminous and concentrate (CA + SP) and Caatinga, supplementation with voluminous and concentrate plus phytogenic additive (CA + AD + SP). The animals remained for 84 experimental days and were later slaughtered for meat analysis. Chemical, physical and sensorial analyzes of the longissimus lumborum muscle were performed. And dissection of the shank to perform chemical analyzes of the longissimus lumborum muscle. The experimental design was completely randomized, with four treatments and six replicates. Data were analyzed at a significance level of 5%. The inclusion of the phytogenic additive had superior results to the Caatinga treatment for warm carcass weight and cold carcass weight (p <0.05). It was similar to the Caatinga / supplement for the parameters palette (kg), neck (kg), rib (kg), loin (kg) and leg (kg) (p> 0.05). The Caatinga / additive treatment was equal to the Caatinga / supplement and Caatinga / additive / supplement treatment (p> 0.05) for subcutaneous fat, initial pH and final pH. The relation between the tissue composition of the sheep leg showed significant improvement after inclusion of the phytogenic additive, since the Caatinga / additive treatment was equal to the Caatinga / supplement treatment (p> 0.05) for the weight of the leg, weight gluteal, semitendinosus, adductor and quadriceps. For the muscle: fat ratio the Caatinga / additive treatment was equal (p> 0.05) to the Caatinga and Caatinga / additive / supplement treatment. The Caatinga / additive treatment presented the lowest intermuscular fat index, differing from the other treatments (p <0.05). It was observed in the sensorial analysis that the characteristics did not suffer interference of the inclusion of the phytogenic additive in the diet. The association of the phytogenic additive from the pod of the algaroba supplementation allows improvements in the physical-chemical and sensorial parameters of the meat in sheep fed areas of caatinga in the region Semi-arid.Objetivou-se avaliar o efeito da utilização de aditivo fitogênico da vagem de algaroba sobre as características de carcaça e qualidade de carne de ovinos terminados em área de Caatinga. Foram utilizados vinte e quatro cordeiros, machos não castrados com peso vivo inicial de 23±1,83kg, subdivididos em quatro tratamentos. Os tratamentos foram constituídos por uma dieta: sem suplementação (CA), Caatinga e aditivo fitogênico (CA+AD), Caatinga e suplementação com volumoso e concentrado (CA+SP) e Caatinga, suplementação com volumoso e concentrado mais aditivo fitogênico (CA+AD+SP). Os animais permaneceram por 84 dias experimentais e posteriormente foram abatidos para realização das análises da carne. Foram realizadas análises químicas, físicas e sensorial do músculo longissimus lumborum. E dissecação do pernil para realização de análises químicas do músculo longissimus lumborum. O delineamento experimental foi inteiramente casualizado, com quatro tratamentos e seis repetições. Os dados foram analisados a um nível de significância de 5%. A inclusão do aditivo fitogênico teve resultados superior ao tratamento Caatinga para o peso de carcaça quente e peso de carcaça fria (p<0,05). E foi semelhante ao Caatinga/suplemento para os parâmetros paleta (kg), pescoço (kg), costela (kg), lombo (kg) e pernil (kg) (p>0,05). Para peso Costela+fralda, Gordura subcutânea, pH inicial e pH final o tratamento Caatinga/ aditivo foi igual ao tratamento Caatinga/suplemento e Caatinga/ aditivo /suplemento (p>0,05). Com a relação a composição tecidual do pernil de ovinos percebe-se melhora significativa após a inclusão do aditivo fitogênico, já que o tratamento Caatinga/ aditivo foi igual ao tratamento Caatinga/suplemento (p>0,05) para o peso da perna, peso do glúteo, do semitendinoso, do adutor e quadríceps. Para a relação músculo:gordura o tratamento Caatinga/aditivo foi igual (p>0,05) ao tratamento Caatinga e Caatinga/aditivo/suplemento. O tratamento Caatinga/aditivo foi o que apresentou menor índice de gordura intermuscular, diferindo dos demais tratamentos (p< 0,05). Observou-se na análise sensorial que as características não sofreram interferência da inclusão do aditivo fitogênico na dieta A associação do aditivo fitogênico oriundo da vagem da algaroba a suplementação permite melhorias nos parâmetros físico-químicos e sensoriais da carne em ovinos alimentados áreas de caatinga em região Semiárida.Submitted by Mario BC (mario@bc.ufrpe.br) on 2019-05-09T14:55:20Z No. of bitstreams: 1 Edilma Ramos Coelho.pdf: 1372751 bytes, checksum: 7cc07cd03d8e6b3b16a72f067e5ce699 (MD5)Made available in DSpace on 2019-05-09T14:55:20Z (GMT). No. of bitstreams: 1 Edilma Ramos Coelho.pdf: 1372751 bytes, checksum: 7cc07cd03d8e6b3b16a72f067e5ce699 (MD5) Previous issue date: 2017-07-28Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência Animal e PastagensUFRPEBrasilUnidade Acadêmica de GaranhunsProsopis julifloraAlgarobaNutrição animalAditivo fitogênicoZOOTECNIA::PRODUCAO ANIMALExtrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiáridoExtract from Prosopis juliflora pod (Sw) DC. as a phytogenic additive on the carcass characteristics and meat quality of sheep semen-pasture grassinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-44185814108093969096006006006007720514182411279411-75137796603725949922075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALEdilma Ramos Coelho.pdfEdilma Ramos Coelho.pdfapplication/pdf1372751http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7999/2/Edilma+Ramos+Coelho.pdf7cc07cd03d8e6b3b16a72f067e5ce699MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/7999/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/79992019-05-09 12:08:56.01oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:36:23.478270Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
dc.title.alternative.eng.fl_str_mv |
Extract from Prosopis juliflora pod (Sw) DC. as a phytogenic additive on the carcass characteristics and meat quality of sheep semen-pasture grass |
title |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
spellingShingle |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido COELHO, Edilma Ramos Prosopis juliflora Algaroba Nutrição animal Aditivo fitogênico ZOOTECNIA::PRODUCAO ANIMAL |
title_short |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
title_full |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
title_fullStr |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
title_full_unstemmed |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
title_sort |
Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido |
author |
COELHO, Edilma Ramos |
author_facet |
COELHO, Edilma Ramos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
SOUZA, Evaristo Jorge Oliveira de |
dc.contributor.referee1.fl_str_mv |
MAIOR JÚNIOR, Rinaldo José de Souto |
dc.contributor.referee2.fl_str_mv |
TEODORO, Ana Lúcia |
dc.contributor.referee3.fl_str_mv |
SOUZA, Evaristo Jorge Oliveira de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7864186912201434 |
dc.contributor.author.fl_str_mv |
COELHO, Edilma Ramos |
contributor_str_mv |
SOUZA, Evaristo Jorge Oliveira de MAIOR JÚNIOR, Rinaldo José de Souto TEODORO, Ana Lúcia SOUZA, Evaristo Jorge Oliveira de |
dc.subject.por.fl_str_mv |
Prosopis juliflora Algaroba Nutrição animal Aditivo fitogênico |
topic |
Prosopis juliflora Algaroba Nutrição animal Aditivo fitogênico ZOOTECNIA::PRODUCAO ANIMAL |
dc.subject.cnpq.fl_str_mv |
ZOOTECNIA::PRODUCAO ANIMAL |
description |
The objective of this study was to evaluate the effect of the use of a phytogenic additive of the algaroba pod on the carcass characteristics and meat quality of sheep finished in the Caatinga area. Twenty-four lambs, uncastrated male with initial live weight of 23 ± 1.83 kg, were subdivided into four treatments. The treatments were constituted by a diet: without supplementation (CA), Caatinga and phytogenic additive (CA + AD), Caatinga and supplementation with voluminous and concentrate (CA + SP) and Caatinga, supplementation with voluminous and concentrate plus phytogenic additive (CA + AD + SP). The animals remained for 84 experimental days and were later slaughtered for meat analysis. Chemical, physical and sensorial analyzes of the longissimus lumborum muscle were performed. And dissection of the shank to perform chemical analyzes of the longissimus lumborum muscle. The experimental design was completely randomized, with four treatments and six replicates. Data were analyzed at a significance level of 5%. The inclusion of the phytogenic additive had superior results to the Caatinga treatment for warm carcass weight and cold carcass weight (p <0.05). It was similar to the Caatinga / supplement for the parameters palette (kg), neck (kg), rib (kg), loin (kg) and leg (kg) (p> 0.05). The Caatinga / additive treatment was equal to the Caatinga / supplement and Caatinga / additive / supplement treatment (p> 0.05) for subcutaneous fat, initial pH and final pH. The relation between the tissue composition of the sheep leg showed significant improvement after inclusion of the phytogenic additive, since the Caatinga / additive treatment was equal to the Caatinga / supplement treatment (p> 0.05) for the weight of the leg, weight gluteal, semitendinosus, adductor and quadriceps. For the muscle: fat ratio the Caatinga / additive treatment was equal (p> 0.05) to the Caatinga and Caatinga / additive / supplement treatment. The Caatinga / additive treatment presented the lowest intermuscular fat index, differing from the other treatments (p <0.05). It was observed in the sensorial analysis that the characteristics did not suffer interference of the inclusion of the phytogenic additive in the diet. The association of the phytogenic additive from the pod of the algaroba supplementation allows improvements in the physical-chemical and sensorial parameters of the meat in sheep fed areas of caatinga in the region Semi-arid. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-07-28 |
dc.date.accessioned.fl_str_mv |
2019-05-09T14:55:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
COELHO, Edilma Ramos. Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido. 2017. 88 f. Dissertação (Programa de Pós-Graduação em Ciência Animal e Pastagens) - Universidade Federal Rural de Pernambuco, Garanhuns. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7999 |
identifier_str_mv |
COELHO, Edilma Ramos. Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido. 2017. 88 f. Dissertação (Programa de Pós-Graduação em Ciência Animal e Pastagens) - Universidade Federal Rural de Pernambuco, Garanhuns. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7999 |
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por |
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Universidade Federal Rural de Pernambuco |
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Programa de Pós-Graduação em Ciência Animal e Pastagens |
dc.publisher.initials.fl_str_mv |
UFRPE |
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Brasil |
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Unidade Acadêmica de Garanhuns |
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Universidade Federal Rural de Pernambuco |
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