Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

Batista, Ana Sancha Malveira; Costa, Roberto Germano; Garruti, Déborah dos Santos; Madruga, Marta Suely; Queiroga, Rita de Cássia Ramos do Egypto; Filho, José Teodórico de Araújo

doi:10.1590/s1516-35982010000900021

Cited by 9 publications

(6 citation statements)

References 25 publications

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“…The values found for proteins in this study corroborate those observed by Batista et al (2010) and Costa et al (2012) for meat of Santa Inês lamb, between 21 and 22.9 g/100g.…”

Section: Resultssupporting

confidence: 90%

Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights

Oliveira

Sousa²,

Cartaxo

et al. 2020

Rev. bras. saúde prod. anim.

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The Santa Inês breed is of great importance for the lamb production chain in Brazil. The adaptive and reproductive characteristics of this breed favor its use in future breeding programs for the production of sheep for slaughter in northeastern Brazil. This study evaluated the carcass characteristics, physical parameters, chemical composition and determination of the fatty acid profile of the lambs of the traditional and modern biotypes, slaughtered at 32 kg and 34 kg. Thirty-six Santa Inês lambs were used, with an average age of 180 days and initial weight of 16 kg in a completely randomized design, with a faecal spruce 2x2 (two biotypes and two slaughtering weights). The data were submitted to analysis of variance and averages were compared by the test F α = 0.05 using SAS GLM, (2011) - Statistical Analysis System, version 9.3.Biotypes and slaughter weight did not influence the physical parameters and the fatty acid profile of the meat. Centesimal composition of meat was influenced by treatments, with the larger contents of meat moisture for the traditional biotype slaughtered at 32 kg, and higher content of ash, protein and fat present in the meat for the modern biotype slaughtered at 34 kg. Santa Inês animals that if frame Modern biotype presents potential for meat production with high nutritional value, due to higher protein content, low fat content and satisfactory amount of oleic, palmitic, stearic, linoleic fatty acids, as well as a great relationship between polyunsaturated acids and saturated.

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“…The values found for proteins in this study corroborate those observed by Batista et al (2010) and Costa et al (2012) for meat of Santa Inês lamb, between 21 and 22.9 g/100g.…”

Section: Resultssupporting

confidence: 90%

Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights

Oliveira

Sousa²,

Cartaxo

et al. 2020

Rev. bras. saúde prod. anim.

Self Cite

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“…Batista et al (2010) evaluated meat flavour in Morada Nova (4.5), Santa Inês (4.5) and Dorper×Santa Inês (4.3) lambs. It is believed that alterations in meat flavour are a result of taste sensations (succulence, tenderness and texture), smell (aroma) and touch sensations during tasting (Dias et al 2008).…”

Section: Discussionmentioning

confidence: 99%

Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights

Landim

Castanheira

Fíoravantí

et al. 2011

Trop Anim Health Prod

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The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France × 1/2 Santa Inês (ILE × SI) and 8 1/2 Texel × 1/2 Santa Inês (TE × SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3 × 4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable.

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“…The variability of the molecular environment and its effects on the Trp conformations has been used to study the timedependence of fluorescence wavelength and anisotropy decay. [29][30][31] Here, different protein and solvent conformations obtained in the simulations are associated with different solvent accessibilities and electrostatic interactions of the indole group. Therefore, it is possible to construct the distribution of wavelengths predicted from the simulations.…”

Section: Variability Of Emission Wavelength Within the Simulationsmentioning

confidence: 99%

Parametric models to compute tryptophan fluorescence wavelengths from classical protein simulations

Lopez

Martı́nez

2018

J Comput Chem

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Fluorescence spectroscopy is an important method to study protein conformational dynamics and solvation structures. Tryptophan (Trp) residues are the most important and practical intrinsic probes for protein fluorescence due to the variability of their fluorescence wavelengths: Trp residues emit in wavelengths ranging from 308 to 360 nm depending on the local molecular environment. Fluorescence involves electronic transitions, thus its computational modeling is a challenging task. We show that it is possible to predict the wavelength of emission of a Trp residue from classical molecular dynamics simulations by computing the solvent-accessible surface area or the electrostatic interaction between the indole group and the rest of the system. Linear parametric models are obtained to predict the maximum emission wavelengths with standard errors of the order 5 nm. In a set of 19 proteins with emission wavelengths ranging from 308 to 352 nm, the best model predicts the maximum wavelength of emission with a standard error of 4.89 nm and a quadratic Pearson correlation coefficient of 0.81. These models can be used for the interpretation of fluorescence spectra of proteins with multiple Trp residues, or for which local Trp environmental variability exists and can be probed by classical molecular dynamics simulations. © 2018 Wiley Periodicals, Inc.

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Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

Cited by 9 publications

References 25 publications

Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights

Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights

Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights

Parametric models to compute tryptophan fluorescence wavelengths from classical protein simulations

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