Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

Leão, André Gustavo; Sobrinho, Américo Gárcia da Silva; Moreno, Greicy Mitzi Bezerra; Souza, Hirasilva Borba Alves de; Giampietro, Aline; Rossi, Rodrigo César; Perez, Henrique Leal

doi:10.1590/s1516-35982012000500024

Cited by 22 publications

(10 citation statements)

References 31 publications

(32 reference statements)

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“…Skatol is considered as the main responsible for the rejection of sheep meat (Ferrão et al, 2009). Analyzing the replacement of corn silage with sugarcane, Leão et al (2012) found a higher skatol content in the meat of animals fed silage (0.79 µg g -1 fat) compared to those fed sugarcane (0.38 µg g -1 fat).…”

Section: Resultsmentioning

confidence: 99%

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics

Ribeiro

Moreno

Vieira

et al. 2020

Acta Sci. Anim. Sci.

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This study evaluated the effect of replacing corn silage with spineless cactus, in combination with Tifton 85 hay or sugarcane bagasse, on the carcass measurements and sensory properties of the meat of lambs finished in feedlot. Twenty-one, intact, Santa Inês males, with an initial body weight of 22.86 ± 2.87 kg and an average age of 150 days, were individually confined for 74 days and fed at will three treatments diets: Corn silage (CS); Spineless cactus + Tifton 85 hay (CT) and Spineless cactus + sugarcane bagasse (CB). Lambs fed CT had a wider croup (p < 0.05) compared to animals fed CS. The replacement of corn silage with CT or CB did not influence (p > 0.05) the body length, withers height or chest circumference of the lambs. Values of carcass length and compactness index were similar (p > 0.05) between treatments. There was a high and positive correlation (p < 0.05) between chest width (0.82) and chest circumference (0.81) of animals with cold carcass weight. The odor and taste of sheep meat fed CT or CB was more accepted when compared to the meat of animals fed corn silage. The replacement of corn silage with spineless cactus in combination with Tifton 85 hay or sugarcane bagasse improves the sensory quality of sheep meat, but does not interfere with carcass measurements.

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Section: Resultsmentioning

confidence: 99%

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics

Ribeiro

Moreno

Vieira

et al. 2020

Acta Sci. Anim. Sci.

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“…No se encontró efecto de los tratamientos sobre la CRA, presentando promedios de 47,5%. En este sentido, Leão et al (2012), al evaluar las características físico-químicas y sensoriales de carne de cordero terminados con ensilaje de sorgo y concentrado, reportaron 58,38%; Sañudo (1991) manifestó que el sistema de producción y la alimentación no afecta la CRA en ovinos; sin embargo, Ramírez et al (2007) valorando la calidad de la carne y el análisis sensorial en ovinos de pelo y lana provenientes de engorda intensiva en México, encontraron efecto significativo (p≤<0,05), con valores medios de 42,4 y 32,2%, respectivamente, similares a los encontrados.…”

Section: Resultados Y Discusiónunclassified

Efecto de la suplementación con semilla de algodón y maíz en el desempeño productivo y calidad de la carne de ovinos

Paternina¹,

Maza-Ángulo²,

Aguayo-Ulloa³

et al. 2020

Rev. U.D.C.A Act. & Div. Cient.

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La alimentación de los ovinos para producción de carne en la región Caribe colombiana, se fundamenta en el uso de gramíneas, en virtud de sus bajos costos; sin embargo, los rendimientos y la calidad nutricional, se ven afectados por la estacionalidad de las lluvias, por lo que se presentan bajas ganancias de peso. El objetivo de este trabajo fue evaluar el efecto de la suplementación con semilla de algodón y de maíz sobre el desempeño productivo y calidad de la carne de ovinos criollos de pelo. El estudio, se realizó en la Facultad de Medicina Veterinaria y Zootecnia de la Universidad de Córdoba, Ciénaga de Oro-Colombia. Se utilizaron 24 ovinos, distribuidos aleatoriamente en cuatro tratamientos consistentes en: T0: pastoreo; T1: pastoreo + 25% SA + 75% M; T2: pastoreo + 50 SA + 50% M y T3: pastoreo + 75% SA + 25% M. Los animales, se pesaron al inicio de la fase experimental y cada 15 días. Se estudiaron las siguientes variables: peso de la canal caliente y fría, rendimiento canal fría, longitud de la canal, perímetro de pierna, perímetro torácico, grasa de cobertura, índice de compacidad, humedad, pH, capacidad de retención de agua y color. La ganancia de peso difirió (p≤0,05) entre tratamiento, presentando valores medios de 0,053; 0,126; 0,128; 0,130kg, para T0, T1, T2 y T3, respectivamente. De igual forma, se detectaron diferencias (p≤0,05) para los pesos y rendimientos en canal. Los animales suplementados con 75% de semilla de algodón y 25% de maíz generaron las mayores ganancias de peso, viéndose reflejado en un mayor peso al sacrificio y rendimientos.

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“…Because it is a trait indicative of the meat quality, it is important to emphasize the detection of normal values of pH decline, as it can affect other characteristics such as color, tenderness, and cooking weight loss (Leão et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…For meat color analysis, irrespective of the SFT with which the lambs were slaughtered, the color of the meat of the lambs from this experiment can be considered light, as their L* was between 33.40 and 37.60, since lightness values for sheep are considered to vary from 30.03 to 49.47 (Warris et al, 2003;Leão et al, 2012). Teixeira et al (2005) and Martinez-Cerezo et al (2005) found values between 11.01 and 23.04 for a* and 4.2 and 9.07 for b*.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

et al. 2015

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-Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH 0h , which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH 24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm 2 ), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Inês lambs with a subcutaneous fat thickness of 3.00 mm.

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Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

Cited by 22 publications

References 31 publications

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics

Replacement of corn silage with spineless cactus in sheep diet: carcass and meat sensory characteristics

Efecto de la suplementación con semilla de algodón y maíz en el desempeño productivo y calidad de la carne de ovinos

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

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