Composição tecidual e centesimal e teor de colesterol da carne de cordeiros terminados em confinamento com dietas contendo níveis crescentes de resíduo úmido de cervejaria

Carvalho, Sérgio; Brochier, Mariana Augusta

doi:10.1590/s0103-84782008000700035

Cited by 10 publications

(6 citation statements)

References 8 publications

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“…Working with wet waste from a brewery and substituting different levels of corn and soybeans and, consequently, different levels of energy in the diet of Texel breed sheep, Carvalho & Brochier (2008) observed very similar results to those found in this study, finding a decrease in body weight at slaughter, a decrease in the weight of the part to be dissected, and consequently, a decrease in the weights of the muscle and bone components. In terms of the yield of tissue components, these authors obtained lower values than were obtained here for muscle yield (58.4%) and higher values for bones (27.4%) and fat (14.2%).…”

Section: Resultssupporting

confidence: 84%

Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay

et al. 2013

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-The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial weight of 19.5±4.3 kg were assigned to a randomized block design with four treatments and seven replicates and were slaughtered after 70 days of confinement. At slaughter, body weight and leg, muscle and bone weights decreased linearly, whereas the muscle-to-bone ratio increased linearly according to the treatments. There was a quadratic effect on yellow intensity (maximum of 8.05 with replacement of 54.5%) and the percentage of cooking losses (minimum of 33.8% with replacement of 45.17%). The treatment employed did not affect either the chemical composition or sensorial traits of the lamb meat. Although replacing Tifton hay with castor bean hulls alters the tissue composition of the leg as well as some physicochemical parameters of the meat, the sensory analysis indicated good acceptability of the meat, regardless of the inclusion of this byproduct.

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Section: Resultssupporting

confidence: 84%

Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay

et al. 2013

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“…The values of crude protein and ash were in agreement with those found by Pinheiro et al, (2009) and Carvalho and Brochier (2008), who worked with slaughtered lambs with different ages and diets. The higher amount of fat observed in the present study may have occurred because the animals were older at slaughter, and fat deposition is a characteristic of age.…”

Section: Discussionsupporting

confidence: 89%

Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Torres-Geraldo

Sartori-Bueno

Costa

et al. 2019

Rev. colomb. cienc. pecu.

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Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples.

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“…The results obtained for the proximate composition of lamb meat in the three replications are shown in Table 1. It was verified that the composition of moisture, ash, lipids and proteins from lamb loin meat (Longissimus dorsi) evaluated was consistent with data found in the literature for sheep meat (CARVALHO and BROCHIER, 2008;PINHEIRO et al, 2009). It is even evident that, despite the inherent differences among animals from the same breed, there was little variation in the proximate composition of lamb meat.…”

Section: Determination Of the Proximate Compositionsupporting

confidence: 84%

Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Trindade

Villanueva

Antunes

et al. 2013

Braz. J. Food Technol.

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Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.

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Composição tecidual e centesimal e teor de colesterol da carne de cordeiros terminados em confinamento com dietas contendo níveis crescentes de resíduo úmido de cervejaria

Abstract: ABSTRACT

Cited by 10 publications

References 8 publications

Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay

Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay

Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

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