Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn

Costa, Roberto Germano; Pinto, Tiago Ferreira; Medeiros, Geovergue Rodrigues de; Medeiros, Ariosvaldo Nunes de; Queiroga, Rita de Cássia Ramos do Egypto; Treviño, Israel Hernández

doi:10.1590/s1516-35982012000200028

Cited by 10 publications

(17 citation statements)

References 18 publications

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“…Costa et al (2012) analyzed the chemical composition of Santa Inês sheep meat and found values close to the results of the present study: 75.6% humidity, 2.5% ethereal extract, 20.7% protein, and 1.02% ashes. Hood and Thornton (1979) found that there is an increase in the number of fat cells in sheep Santa Ines in the growth phase between 28 and 45 kg body weight.…”

Section: Resultssupporting

confidence: 89%

Corn germ meal as substitute for corn in the diet of confined Santa Inês sheep: chemical and lipid meat composition

et al. 2014

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The per capita consumption of sheep meat in Brazil is still small compared to meat originating from other animal species, the lipid profile of meat named as responsible for reduced consumption. Despite the influence of sex, breed, weight at slaughter and environment, diet is seen as a major factor influencing the lipid composition of sheep meat. This study evaluated the effect of replacing corn by corn germ meal (0, 25, 50, 75 and 100%) in the diet of Santa Inês sheep on the meat's chemical and lipid composition. Forty non-emasculated animals were distributed in a randomized block experimental design, with five treatments and eight replications, and slaughtered after 70 days of confinement. There was no influence of the substitution on the meat's chemical composition. No effects on the total saturated fatty acids (SFA) were observed, but there was a decreasing linear effect on the total monounsaturated fatty acids (MFA) and an increasing linear effect on the total polyunsaturated fatty acids (PFA). The PFA:SFA and ω-6:ω-3 ratios increased with the substitution level. Corn germ meal had no effect on the meat's chemical composition, but improved the nutritional quality of the lipid fraction, enriching it with compounds beneficial for human health.Index terms: CLA, co-products, lipid profile. RESUMOO consumo per capta de carne ovina no Brasil ainda é pequeno quando comparado às carnes oriundas de outras espécies animais, sendo o perfil lipídico da carne apontado como responsável pelo consumo reduzido. Apesar de sofrer influência de sexo, raça, peso ao abate e ambiente, a dieta é tida como principal fator que influencia a composição lipídica da carne ovina. Avaliou-se o efeito da substituição do milho pelo gérmen integral de milho na dieta de ovinos da raça Santa Inês sobre a composição química e lipídica da carne. Quarenta animais não castrados da raça Santa Inês foram distribuídos em delineamento inteiramente casualizado, com cinco tratamentos e oito repetições, e abatidos após 70 dias de confinamento. Não houve influência sobre a composição química da carne. Não houve efeito sobre o total de ácidos graxos saturados (AGS), mas verificou-se efeito linear decrescente para o total de ácidos graxos monoinsaturados e crescente para o total de ácidos graxos poli-insaturados (AGP). As relações AGP:AGS e ω-6:ω-3 elevaram-se com a substituição. O gérmen integral de milho não influencia a composição química da carne, mas melhora a qualidade nutricional da fração lipídica, enriquecendo-a com compostos benéficos à saúde humana.Termos para indexação: CLA, co-produtos, perfil lipídico.¹Universidade Federal Rural de Pernambuco/UFRPE -Departamento de Zootecnia -Rua Dom Manoel de Medeiros -s/n -Dois Irmãos -Recife -PE -Brasil -52171-900

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Section: Resultssupporting

confidence: 89%

Corn germ meal as substitute for corn in the diet of confined Santa Inês sheep: chemical and lipid meat composition

et al. 2014

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“…The L * value obtained in the current study (37.6 as average) indicated an acceptable colour for consumers, since L * values equal to or greater than 34 are considered acceptable for lamb meat . However, the a * value obtained at the current study (15.0 as average) was lower than that found by Costa et al . (19.4 as average) using diets replacing maize by spineless cactus.…”

Section: Discussioncontrasting

confidence: 63%

“…In addition, the inclusion of spineless cactus in the finishing diets for sheep affected the FA profile, decreasing the saturated FA content and improving the monounsaturated and polyunsaturated FA amounts . However, data about the influence of including spineless cactus in the finishing diets of lambs on meat quality is scarce . Therefore, the aim of this work was to assess the impact of the inclusion of spineless cactus at four levels (0, 150, 300 and 450 g kg −1 of dry matter, DM) in replacement of Tifton hay in the finishing diet of lambs and to evaluate how it affects to the physicochemical properties and sensory characteristics of meat.…”

Section: Introductionmentioning

confidence: 99%

Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

et al. 2019

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BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg−1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg−1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the growth performance from 23.7 to 37.3 kg of body weight (on average). In addition, colour parameters of the meat were not affected by the inclusion of spineless cactus in the finishing diet of lambs, resulting in mean values of 37.55, 14.96 and 8.49 for lightness, redness and yellowness, respectively. There were no statistical differences among treatments for cooking loss and shear force, with mean values of 34.8% and 14.8 N, respectively. Finally, the sensorial properties were not affected by the inclusion of spineless cactus in the finishing diet of lambs. CONCLUSION Spineless cactus could be included up to the level of 300 g kg−1 DM in the finishing diets of lambs to increase the fat content of meat without compromising its sensorial properties. However, further studies about the fatty acid composition of meat from lambs fed diets containing spineless cactus are necessary. © 2019 Society of Chemical Industry

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“…Corroborando com a redução desta relação está o resultado linear decrescente verificado para o índice de musculosidade da perna (IMP), que é tanto maior quanto maior for a quantidade de carne nas carcaças (Moreno et al, 2010), sendo o inverso também verídico. Contudo, apesar da redução do IMP, o valor médio obtido neste estudo (0,36 g cm -1 ) é semelhante ao reportado por Costa et al (2012) para ovinos da mesma raça.…”

Section: Tabelaunclassified

Características de carcaça e composição tecidual de ovinos Santa Inês alimentados com manipueira

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et al. 2015

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RESUMOAvaliou-se o efeito da substituição do milho pela manipueira + ureia (0; 25; 50; 75 e 100%) na dieta de ovinos sobre as características de carcaça e a composição tecidual da perna. Quarenta animais foram distribuídos em delineamento inteiramente casualizado, sendo o peso inicial utilizado como covariável, e abatidos após 70 dias de confinamento. O peso corporal ao abate e os pesos de carcaça decresceram linearmente com a substituição, assim como os rendimentos de carcaça quente (42,77 a 39,12%) e comercial (41,22 a 37,55%) e área de olho-de-lombo (9,80 a 7,14 cm²). Os pesos dos cortes cárneos decresceram linearmente, mas o rendimento dos mesmos não foi alterado. Verificou-se decréscimo linear para a largura da garupa e os índices de compacidade da perna e da carcaça. Os pesos dos componentes tissulares da perna, o percentual de músculos, a relação músculo:osso e o índice de musculosidade da perna (0,37 a 0,34 g cm) decresceram linearmente com a substituição. O percentual de ossos aumentou linearmente (20,07 a 22,58%), mas o percentual de gordura não foi influenciado, assim como as relações músculo:osso e gordura subcutânea:gordura intermuscular. Não se recomenda a substituição do milho pela manipueira + ureia.Palavras-chave: alimento alternativo, energia, mandioca, morfometria, musculosidade Carcass characteristics and tissue composition of Santa Ines sheep fed manipueira ABSTRACTThe effects of replacing corn with manipueira + urea at 0; 25; 50; 75 and 100% in the diet of sheep on the carcass characteristics and tissue composition of the leg were studied. Forty sheep were distributed in a completely randomized design, with initial weight used as covariate, and slaughtered after 70 days of confinement. Slaughter body weight and carcass weights decreased linearly with the substitution, as well as hot carcass (42.77 to 39.12%) and commercial yields (41.22 to 37.55%) and longissimus muscle area (9.80 to 7.14 cm²). The weight of all meat cuts decreased linearly, but the yield of the same has not changed. There was a linear decrease to the rump width and carcass and leg compactness index. The weights of the tissue components of the leg, the percentage of muscles, the muscle: bone ratio and muscularity leg index (0.37 a 0.34 g cm -1 ) decreased with the replacement. The percentage of bones increased linearly (20.07 to 22.58%), but the fat percentage was not affected, as well as the muscle: bone ratio and subcutaneous fat: intermuscular fat ratio. It is not recommended to replace corn by manipueira + urea.

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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn

Abstract: -The objective of this study was to assess the tissue component yields and the physical, chemical and sensory

Cited by 10 publications

References 18 publications

Corn germ meal as substitute for corn in the diet of confined Santa Inês sheep: chemical and lipid meat composition

Corn germ meal as substitute for corn in the diet of confined Santa Inês sheep: chemical and lipid meat composition

Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

Características de carcaça e composição tecidual de ovinos Santa Inês alimentados com manipueira

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