Effect of diet and aging on lamb meat quality

• Grant number: 09/53611-1
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2010
• End date: January 31, 2012
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Hirasilva Borba
• Grantee: Hirasilva Borba
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

The trial will be carried out at Faculdade de Ciências Agrárias e Veterinárias/Unesp, Jaboticabal, SP and Embrapa Semi-Árido, Petrolina, PE. The breeding phase and slaughter of the animals will be at Campo Experimental da Caatinga da Embrapa Semi-Árido and the laboratory analysis will be at Laboratório de Tecnologia dos Produtos de Origem Animal (Departamento de Tecnologia da FCAV/Unesp). It will be used 32 Santa Inês lambs (males) terminated in confinement. They will receive the diets containing 15, 30, 45 e 60% inclusion of hay "erva-sal" associated with fresh forager palm. The concentrate will be composed by triturated corn grains, soybean meal, urea, sodium chloride, limestone, dicalcium phosphate and both vitamin and mineral supplements, composing isonitrogenous and isoenergetic diets according to the National Research Council (2006), offered ad libitum at 8 a.m. and at 5 p.m. The animals will be slaughtered after 60 days of confinement, and evaluated the qualitative aspects of aged meat (0, 7 and 14 days). Temperature, pH and color will be evaluated in lamb (shoulders), even as centesimal composition, fatty acids profile, meat lipid oxidation, volatile components profile, drip loss, meat holding capacity, cooking losses, shear force and sensory characteristics of the aged meat. (AU)