Quantitative and qualitative characteristics of the non-carcass components and the meat of lambs fed sunflower seeds and vitamin E

Lima, Natália Ludmila Lins; Sobrinho, Américo Gárcia da Silva; Almeida, Fabiana Alves de; Endo, Viviane; Zeola, Nívea Maria Brancacci Lopes; Almeida, A. K.; Sampaio, Alexandre Amstalden Moraes

doi:10.1590/s1516-35982013000100008

Cited by 8 publications

(10 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Means for skin (9.83%), gastrointestinal tract (7.42%), head (5.43%), blood (3.98%), paws (2.65%), respiratory tract with trachea and diaphragm (2.25%), liver (1.76%), omental + mesenteric fat (0.99%), reproductive tract with bladder (0.76%), heart (0.64%), kidneys with perirenal fat (0.51%), tongue (0.24%), spleen (0.16%), and pancreas (0.15%) were found and did not differ among treatments. Evaluating dressing of non-carcass components of Ile de France lambs fed sugarcane associated with sunflower seeds and vitamin E, Lima et al (2013) found values slightly higher: skin of 12.23%, gastrointestinal tract of 9.35%, head of 6.57%, blood of 4.60%, paws of 3.22%, respiratory tract with trachea of 3.16%, liver of 1.99%, mesenteric and omental fat of 1.01%, reproductive tract with bladder of 0.94%, heart of 0.54%, kidneys with perirenal fat of 0.45%, tongue of 0.31%, spleen of 0.20%, and pancreas of 0.17%. Silva Sobrinho et al (2003) studied the organ production of ½ Ile de France ½ Ideal lambs, slaughtered at 30 and 34 kg of BW and found values for dressing of tongue (0.23%) and pancreas (0.15%).…”

Section: Resultsmentioning

confidence: 99%

Quantitative measures of lambs fed hydrolyzed sugarcane under aerobic and anaerobic conditions

et al. 2015

Self Cite

View full text Add to dashboard Cite

This study aimed to evaluate the influence of aerobic and anaerobic conditions on hydrolyzed sugarcane, over the in vivo morphological measurements, quantitative traits of carcass and non-carcass components of lambs. Twenty four Ile de France lambs, from 15 to 32 kg of body weight (BW) were used. Treatments were: in natura sugarcane (IN), sugarcane hydrolyzed using 0.6% calcium oxide (CaO) under aerobic condition (AER), and sugarcane hydrolyzed using 0.6% CaO under anaerobic condition (ANA). Treatments were supplied to animals along with concentrate. Before slaughtering, the lambs were weighed and morphological measurements were taken. After slaughtering, carcasses were evaluated for weight, dressing, non-carcass components, as well as their morphological measurements and weight loss by cooling. A completely randomized design with three treatments and eight replicates was used and the means were compared by Tukey test at 5% of significance. Lambs fed hydrolyzed sugarcane in aerobic condition had higher leg length (32.21 cm) and lower rump height (55.23 cm) in vivo, whereas empty body weight (24.84 kg) was lower for lambs fed in natura sugarcane. No difference for the other variables was observed. Sugarcane hydrolyzed under aerobic and anaerobic conditions is not an important factor affecting the in vivo, neither the carcass measurements of the animals. The choice between supplying in natura or hydrolyzed sugarcane will depend on an economic analysis. Key words: Hydrolysis, morphology, dressing, Saccharum officinarum ResumoEste estudo teve como objetivo avaliar a influência das condições aeróbicas e anaeróbicas da cana-deaçúcar hidrolisada sobre as medidas morfológicas in vivo, características quantitativas da carcaça, e os não-componentes da carcaça de cordeiros. Foram utilizados 24 cordeiros Ile de France dos 15 aos 32 kg de peso corporal (PC). Os tratamentos foram: cana-de-açúcar in natura (IN), cana-de-açúcar hidrolisada com 0,6% de óxido de cálcio (CaO) em condição aeróbica (AER), e cana-de-açúcar hidrolisada com 0,6% de CaO em condição anaeróbica (ANA). Os tratamentos foram suplementados com concentrado. Antes do abate, os cordeiros foram pesados e foram obtidas as medidas morfológicas. Após o abate, as carcaças foram pesadas e avaliadas para rendimento, não-componentes, assim como suas medidas morfológicas e perda de peso por resfriamento. Foi utilizado o delineamento inteiramente casualizado com três tratamentos e oito repetições. As médias foram comparadas pelo teste de Tukey a 5% de significância. Cordeiros alimentados com cana-de-açúcar hidrolisada em condição aeróbica, que tiveram maior comprimento de perna (32.21 cm) e menor altura de garupa (55.23 cm) in vivo, Enquanto que o peso corporal vazio (24.84 kg) foi inferior para cordeiros alimentados com cana-deaçúcar in natura. Não foi observada diferença para as demais variáveis. A cana-de-açúcar hidrolisada em condições aeróbica e anaeróbica não é um fator importante em afetar as características in vivo, nem as medidas da carcaça de cordeiros. ...

show abstract

Section: Resultsmentioning

confidence: 99%

Quantitative measures of lambs fed hydrolyzed sugarcane under aerobic and anaerobic conditions

et al. 2015

Self Cite

View full text Add to dashboard Cite

show abstract

“…O fígado é rico em vitaminas A e C, eficientes antioxidantes naturais que sequestram radicais livres, favorecendo a estabilidade oxidativa, o que pode ter contribuído para diminuição da oxidação lipídica. Porém, cuidados devem ser tomados ao utilizar o fígado na confecção de processados, pois este órgão possui grande quantidade de ferro com atividade pró-oxidante, podendo causar oxidação do processado ao longo dos dias (liMA et al, 2013).…”

Section: Resultsunclassified

“…Dentre tais componentes, o fígado é um órgão que possui composição centesimal semelhante à carne ovina e elevado teor de ferro, sendo importante elemento de estudo para grupos anêmicos e crianças em fase de desenvolvimento (liMA et al, 2013). De acordo com uMBelino e roSSi (2006) a deficiência de ferro é um problema social e econômico, uma vez que as consequências e os fatores causais são multisetoriais e a melhoria desta situação carece de ações conjuntas que mobilizem vários setores da sociedade.…”

Section: Introductionunclassified

Inclusão de fígado em produtos elaborados com carne ovina

et al. 2017

View full text Add to dashboard Cite

oito cordeiros desmamados aos 60 dias e abatidos aos 32,0 ± 0,2 kg de peso corporal. Foram incluídos 10 e 20% de fígado ovino nas kaftas, e 15 e 30% nas linguiças. O delineamento experimental utilizado foi o inteiramente casualizado sendo os dados submetidos à análise de variância e regressão. A inclusão de fígado nas kaftas elevou linearmente os valores de pH (P=0,001) e força de cisalhamento (P=0,028), diminuiu a luminosidade (P=0,005) e os valores de oxidação lipídica no momento (P=0,001) e 24 horas (P=0,004) após a confecção dos produtos. Nas linguiças, a inclusão de fígado causou efeito linear crescente para a força de cisalhamento (P=0,030). As inclusões de fígado causaram efeitos lineares decrescentes nas notas relacionadas à variável sabor dos produtos kafta e linguiça (P=0,001 e 0,033, respectivamente), e efeito quadrático na aceitação global (P=0,008) das linguiças. Apesar da inclusão de fígado alterar alguns atributos relevantes de qualidade das kaftas e linguiças ovinas, as características físico-químicas e sensoriais não foram comprometidas.Palavras-chaves: kafta, linguiça, não componentes da carcaça, produtos cárneos. INCLUSION OF LIVER IN MEAT PRODUCTS FROM SHEEPABSTRACT: The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages prepared from lamb meat and enriched with sheep liver. Meat from eight lambs weaned at 60 days and slaughtered at a body weight of 32.0 ± 0.2 kg was used. Percentages of 10 and 20% sheep liver were included in koftas and of 15 and 30% in sausages. A completely randomized experimental design was used and the data were submitted to analysis of variance and regression. The inclusion of liver in koftas linearly increased pH (P=0.001) and shear force (P=0.028), and reduced luminosity (P=0.005) and lipid oxidation at the time of (P=0.001) and 24 hours after (P=0.004) fabrication of the products. In sausages, the inclusion of liver linearly increased shear force (P=0.03). The inclusion of liver exerted decreasing linear effects on the scores related to the flavor of kofta and sausage products (P=0.001 and 0.033, respectively) and a quadratic effect (P=0.008) on the overall acceptance of sausages. Although the inclusion of liver altered some relevant quality-related attributes of sheep koftas and sausages, the physicochemical and sensory characteristics were not compromised.

show abstract

“…A feed efficiency improvement of approximately 10% will reduce feed costs as a whole operation [17]. Many factors are effective on the feeding costs.…”

Section: Feeding Automationmentioning

confidence: 99%

“…Just one side is to using cheaper food. But efficient herd feed bunk management is also necessary to keep profitability high [17].…”

Section: Feeding Automationmentioning

confidence: 99%

Futuristic Applications for Profitable Beef Production Systems

Göncü¹,

Anitaş²,

Gökçe³

2017

JESE-A

View full text Add to dashboard Cite

Abstract:The growing demands for red meats of people also present opportunities for fattening as well as improved markets for the animals. Beef production is a highly profitable venture with return of premium to the farmer. The large scale beef farming must be meet economic criteria for sustainable production. It consists of buying healthy stock, feeding and fattening them to optimum carcass weight, and selling them at any time of the year. They are handled in such a way that maximum growth is achieved at the lowest possible cost. The lifespan of operation is shorter and the return of investment is relatively higher. In beef farms which has very high genetic value of breeding animals cannot be get the expected performance without the use of technology and automation systems. Beef herd management programs if can be used as effectively, farming will have many advantages for consumer, farmer and also animals. However, to obtain these advantages from this system, required to have knowledge of the functions and effective use of the functions. The large amount of data in the obtained on many issues related to animals, herd management and an individual unless used in decisions about animals, ensuring the heavy data flow, record keeping or assessment will not give the expected results. In this study, it has been aiming that the examined the technologic applications at beef farms for sustainable and profitable meat production.

show abstract

Quantitative and qualitative characteristics of the non-carcass components and the meat of lambs fed sunflower seeds and vitamin E

Cited by 8 publications

References 18 publications

Quantitative measures of lambs fed hydrolyzed sugarcane under aerobic and anaerobic conditions

Quantitative measures of lambs fed hydrolyzed sugarcane under aerobic and anaerobic conditions

Inclusão de fígado em produtos elaborados com carne ovina

Futuristic Applications for Profitable Beef Production Systems

Contact Info

Product

Resources

About