Desempenho e características qualitativas da carcaça e da carne de cordeiros terminados em confinamento alimentados com dietas contendo soja grão ou gordura protegida

Fernandes, Alexandre Rodrigo Mendes; Orrico, Marco Antônio Previdelli; Orrico, Ana Carolina Amorim; Vargas, Fernando Miranda de; Oliveira, Arley Borges de Moraes

doi:10.1590/s1516-35982011000800028

Cited by 33 publications

(27 citation statements)

References 17 publications

(11 reference statements)

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“…Based on the correlation analyses, the SW of the lambs was not significantly correlated with the HCY, CCY, ICL, SFT, COLOR, MARB or AOL and was negatively correlated (r = -0,08, P <0,05) with the meat TEX (Table 7). These results were corroborated by Goes et al (2012) in the evaluation of the performance and the characteristics of carcasses of heifers fed up to 60% of sunflower cake in their diet; they did not find a correlation between the SW and the ICL. However, Oliveira et al (2010) found a positive correlation between the SW and the ICL.…”

Section: Resultsmentioning

confidence: 66%

“…Fernandes et al (2011) report that the speed in the reduction of the pH and the final pH affect the water retention capacity, which is a qualitative characteristic of great importance because it affects the appearance, the behavior of the meat during cooking, and the juiciness during chewing. According to Lawrie (2005), the water is maintained by capillarity and is associated with proteinaceous filaments.…”

Section: Resultsmentioning

confidence: 99%

“…The meat color determinations were performed as described by Houben et al (2000), using a colorimeter (Konica Minolta ®). Thirty minutes before the evaluations, a cross-section of the muscle exposed the myoglobin to oxygen, as described by Fernandes et al (2011).…”

Section: Methodsmentioning

confidence: 99%

“…Sunflower cake is used as an energy source for ruminants and is notable for its high lipid content (>35%) (DOMINGUES et al, 2010;GOES et al, 2012). Additionally, sunflower cake is an alternative source of protein and energy for ruminants, with a crude protein (CP) content of 23,50%, an average total digestible nutrient (TDN) content of 79,70% and a lipid content of 16,50% (DOMINGUES et al, 2010;GOES et al, 2012). However, the correlations between the qualitative characteristics of the meat and carcass with the diet of the animal in vivo as a decision-making tool have not been adequately investigated.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

et al. 2016

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The aim of the experiment was to evaluate the characteristics of the carcasses and meat of feedlot lambs that received diets supplemented with sunflower cake; correlations among the variables were also performed. The experimental design was a randomized block design with four treatments (sunflower cake added at 0, 10, 20, and 30% dry matter to the base diet) and seven replications per treatment. The diets were formulated with genotypes of Cynodon hay and corn-and soybean meal-based concentrate that were premixed at the ratio of 50:50 (hay:concentrate) and were fed to the lambs in two portions daily at 08:00 and 14:00. The feed conversion of the animals was adversely affected (P<0.05) by the increase in the feedlot period in the individual stalls. For each additional day of confinement, the feed conversion increased by 0.0096 kg DM/kg of weight gain. Based on the linear regression model for the average loin pH, one hour after slaughter, the pH was reduced by 0.04 units. The marginal change in pH between the longest and the shortest times after slaughter was 14.11%. The weights of the animals at slaughter were not significantly correlated with the carcass yields. Sunflower cake is a suitable dietary supplement for lambs in intensive production systems and can be a substitute for soybean meal at up to 20%. Key words: By-products, feed conversion, pH, sheep, yield ResumoObjetivou-se por meio deste experimento avaliar o desempenho e características da carcaça e da carne de cordeiros confinados recebendo torta de girassol na dieta, bem como suas correlações. O delineamento empregado foi bloco ao acaso com quatro tratamentos (0, 10, 20, 30% torta de girassol na ração base na matéria seca) com sete repetições. As rações foram formulados com fenos de genótipos de Cynodon e concentrado a base de Milho, farelo de soja e premix na relação de 50:50 (Feno: Concentrado),fornecidas em duas porções diária às 8:00 e 14:00 horas. O incremento no tempo de confinamento, afetou negativamente (P<0,05) a conversão alimentar dos animais. Verificou-se que para cada dia aumentado no confinamento, houve adição de 0,0096 kg de MS/ kg de peso ganho na conversão alimentar. Verificou-se que as médias do pH do lombo ajustaram-se ao modelo linear de regressão, sendo observado que à medida que aumentou uma hora após abate, houve redução de 0,04 unidades no pH. A variação marginal do pH entre o maior e menor tempo após abate foi de 14,11%. O peso dos animais ao abate não apresentou correlação significativa com os rendimentos na carcaça. A torta de girassol pode ser utilizada em suplementos para cordeiros em sistemas intensivos de produção, em substituição parcial ao farelo de soja em até 20%.

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Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

et al. 2016

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“…Fernandes et al (2011) determined qualitative characteristics of the carcass and meat from Santa Inês lambs finishing in confinement and fed diets containing soybeans or protected fat, and observed better performance in heavier animals and carcasses, without interference in meat quality.…”

Section: Resultsmentioning

confidence: 99%

Centesimal composition and physicochemical parameters of meat from santa inês lambs fed with passion fruit peel

et al. 2013

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The objective was to determine the centesimal composition and some physicochemical parameters in the longissimus lumborum muscle from non castrated Santa Ines lambs, fed diets containing different proportions of passion fruit peel, in the following treatments: T1: 100% elephant grass, T2: 90% elephant grass + 10% dried passion fruit peel, T3: 80% elephant grass + 20% dried passion fruit peel, T4: 70% elephant grass + 30% dried passion fruit peel based on the elephant grass natural matter. The inclusion of 30% passion fruit peel in the diet of Santa Inez lambs turned the meat less intensely red (a = 7.40) but with a stronger hue (h = 59.75) than that resulting from the 10% addition. The water retention capacity was higher in the meat of lambs fed 30% passion fruit peel, as well as, shear force (0.50) and pH (6.40), but these values are adequate to assure quality. Protein content, minerals and energy did not change, but neither did their values fall below the level desired by industry. Lipid content was higher in the meat of lambs fed 20% of passion fruit peel. Therefore, the inclusion of 30% of passion fruit peel in the silage of growing Santa Inês lambs is recommended, because it improves the quality and nutritional parameters of the meat. Key words: Alternative food, sheep, quality meat ResumoObjetivou-se determinar a composição centesimal e alguns parâmetros físico químicos no músculo Longissimus lumborum de 16 cordeiros Santa Inês, não castrados, alimentados com diferentes dietas contendo casca desidratada de maracujá, sendo os tratamentos T1: 100% capim elefante; T2: 90% capim elefante + 10% casca desidratada de maracujá; T3: 80% capim elefante + 20% casca desidratada de maracujá; T4: 70% capim elefante + 30% casca desidratada de maracujá com base na matéria natural do capim elefante. A inclusão de 30% de casca desidratada de maracujá na dieta de cordeiros Santa Inês tornou a carne com um vermelho menos intenso (a=7,40), mas com grau de tonalidade maior (h=59,75) em relação àquela com inclusão de 10%. A capacidade de retenção de água foi maior na carne de cordeiros alimentados com 30% de casca desidratada de maracujá, assim como a força de cisalhamento (0,50) e pH (6,40), porém são valores adequados para garantir a qualidade. Os teores de proteína, minerais e energia não se modificaram, mas também não apresentaram valores aquém do que é desejado pelas indústrias. Os teores de lipídios se apresentaram com maior quantidade na carne de cordeiros alimentados com 20 % de casca desidratada de maracujá. Recomenda-se a inclusão de 30% de casca desidratada de maracujá na silagem de cordeiros Santa Inês em crescimento, pois melhora os parâmetros de qualidade e nutricionais da carne. Palavras-chave: Alimento alternativo, ovinos, qualidade de carne

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Performance and characteristics of carcass and non-carcass components of lambs fed peach-palm by-product

Cabral

Azevêdo

Almeida

et al. 2013

Trop Anim Health Prod

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The objective of this study was to evaluate the effects of supplying the by-product of peach-palm (Bactris gasipaes) on performance and characteristics of carcass and non-carcass components of feedlot lambs. Twenty Santa Ines lambs of 150 days average age and 22.4 ± 3.4 kg body weight were confined in individual pens. A completely randomized design was utilized with four experimental diets composed of: fresh peach-palm by-product enriched with urea, fresh peach-palm by-product + concentrate, silage of peach-palm by-product + concentrate, and silage of peach-palm by-product enriched with 15 % corn meal + concentrate. Intake was evaluated daily, and at the end of 42 days of experiments, lambs were slaughtered and the characteristics of carcass and non-carcass parts were evaluated. Performance and carcass characteristics showed differences between the animals' intake of total mixed rations (TMR) and only the diet with roughage. For the lambs that intaked TMR, the form of utilization of roughage (fresh or as silage) affected animal performance but did not change the carcass characteristics. Dry matter intake and feed conversion were influenced by the form of utilization of the silage (with and without additive). Providing fresh by-product plus concentrate improves lamb performance but does not interfere in the carcass characteristics, compared with the use of by-product in the form of silage.

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Desempenho e características qualitativas da carcaça e da carne de cordeiros terminados em confinamento alimentados com dietas contendo soja grão ou gordura protegida

Cited by 33 publications

References 17 publications

Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

Centesimal composition and physicochemical parameters of meat from santa inês lambs fed with passion fruit peel

Performance and characteristics of carcass and non-carcass components of lambs fed peach-palm by-product

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