Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)

Abreu, Karen Santos Felix de; Véras, Antônia Sherlânea Chaves; Ferreira, Marcelo de Andrade; Madruga, Marta Suely; Maciel, Maria Inês Sucupira; Félix, Sabrina Carla Rodrigues; Vasco, Ana Caroline Cerqueira de Melo; Urbano, Stela Antas

doi:10.1016/j.meatsci.2018.04.036

Cited by 25 publications

(34 citation statements)

References 42 publications

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“…However, in the current study, the inclusion of spineless cactus in the diet did not modify the pH at 24 h post mortem, agreeing with De Oliveira et al . and with De Abreu et al . Based on the discrepancies among studies for the influence of cactus inclusion in ruminant diets on pH of meat, more studies are necessary to determine if meat pH varies with the concentration of some cactus component.…”

Section: Discussionsupporting

confidence: 91%

“…replacing wheat bran by spineless cactus. The similar results found for meat colouring among treatments could be related to lambs used in this study had similar ages and received the same confinement treatments, indicating low physical activity . Similar values obtained for pH and L * may explain the results found for similar b *, indicating likely similar myoglobin content, iron concentrations and oxidative capacity …”

Section: Discussionsupporting

confidence: 80%

“…The effects on carcass and meat quality from lambs fed finishing diets containing spineless cactus replacing other roughages such as sugarcane or wheat bran have been previously studied. In addition, recently, Ribeiro et al .…”

Section: Discussionmentioning

confidence: 99%

“…Due to its adaptation to the edaphoclimatic conditions of some regions where this type of meat has typically been produced, the spineless cactus could be an alternative raw material of choice for lamb diets . This cactus, besides contributing to the food supply during the dry season, has a high potential for forage production and a good nutritional value and may contribute to the water supply for animals . It has been reported that the replacement of sugarcane by spineless cactus in the finishing diets is recommended for lambs, improving most of the carcass characteristics .…”

Section: Introductionmentioning

confidence: 99%

“…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%

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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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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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