The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a w values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P b 0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.

The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively.

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. 2014. SHORT COMMUNICATION: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals. Can. J. Anim. Sci. 94: 459Á462. The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 48C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a w ). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (PB0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono-and polyunsaturated fat content (PB0.001) was found in ewes. The others chemical determinations did not present differences (P!0.05) for the species effect.

a b s t r a c tThe ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples (n = 240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master TM N500 (BÜCHI) over a NIR spectral range of 4000-10,000 cm −1 with a resolution of 4 cm −1 . It was collected 3 spectra per sample and subsequently, chemical analyses were performed at the Carcass and Meat Quality Laboratory of ESA-IPB. Using NirCal 1.5 it was developed a PLS regression model assaying, first and second derivatives as math treatment and multiplicative scatter correction for minimizing scattering effect on the spectra database recorded (n = 240). The best calibrations' models show relatively good predictability for protein (standard error of prediction SEP = 0.43; coefficient of determination R 2 = 0.91), moisture (SEP = 0.48; R 2 = 0.92). Calibrations' models obtained are important as a first attempt to predict the chemical composition of goat meat by NIRS. More experimental data are needed to improve the accuracy of these calibrations.

The effects of ensiling lucerne with graded inclusion of Cistus ladanifer condensed tannins (CT) on in silo fermentative parameters, in vitro organic matter digestibility (IVOMD) and on in situ rumen degradability of dry matter (DM) and crude protein (CP) were studied. Lucerne forage (Medicago sativa subsp. sativa) was sprayed with different solutions of C. ladanifer CT extract in 60 ml of water in order for dose 0 (control), 40 (L40), 80 (L80) and 120 (L120) g of CT per kg of lucerne DM and was ensiled in lab‐scale silos. After 35 days, the silages were analysed for chemical composition, and the in situ ruminal degradability was determined in rams. The inclusion of CT in the silages caused an important dose‐dependent reduction in soluble‐N, NH3‐N and a large increase in true protein content and N bound with neutral detergent fibre (NDF‐N), which indicates an effective proteolysis reduction during ensiling. Also, the rumen undegradable protein (RUP) increased linearly (P < 0.01) with CT inclusion. However, a linear decrease (P < 0.02) of 5%, 13% and 22% of IVOMD was observed for the silages L40, L80 and L120 respectively. The results obtained suggest that C. ladanifer CT can be used as silage additives to reduce proteolysis of high‐protein forages during ensiling. A level of CT of 40 g/kg DM seems to be the best compromise between the gains achieved by the protection of CP degradation in silo and in the rumen and the losses associated with the depression of the digestion and absorption.

Cistus ladanifer L. is a common shrub endemic to the Mediterranean region with high levels of condensed tannins (CT). CT form complexes with dietary protein resisting microbial degradation in the rumen, which enhances dietary protein utilization in ruminant diets. The objective of this study was to evaluate the utilization of CT in the diet of lambs on the proteomes of muscle, hepatic and adipose tissues. Twenty-four Merino Branco ram lambs were randomly allocated to three treatments (n = 8): Ccontrol (160 g crude protein (CP)) per kg DM, RPreduced protein (120 g CP/kg DM); and RPCTreduced protein (120 g CP/kg DM) treated with CT extract. At the end of the trial, lambs were slaughtered and the longissimus lumborum muscle, hepatic and peri-renal adipose tissues sampled. A two-way approach was used for proteomic analysis: 2D-DIGE and nanoLC-MS. In the muscle, C lambs had lower abundance proteins that partake in the glycolysis pathway than the lambs of other treatments. Control lambs had lower abundance of Fe-carrying proteins in the hepatic tissue than RP and RPCT lambs. The latter lambs had highest abundance of hepatic flavin reductase. In the adipose tissue, C lambs had lowest abundance of fatty-acid synthase. Significancesoybean meal is an expensive feedstuff in which intensive animal production systems heavily rely on. It is a source of protein extensively degraded in the rumen, leading to efficiency losses on dietary protein utilization during digestion. Protection of dietary protein from extensive ruminal degradation throughout the use of plants or extracts rich in CT allow an increase in the digestive utilization of feed proteins. In addition to enhance the protein digestive utilization, dietary CT may induce other beneficial effects in ruminants such as the improvement of the antioxidant status.

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