Characterization of lamb meat with addition of tannin in the diet and the influence of irradiation and refrigeration in its conservation

• Grant number: 05/01555-0
• Support Opportunities: Regular Research Grants
• Start date: January 01, 2006
• End date: December 31, 2007
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Solange Guidolin Canniatti Brazaca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Diet suplementation with condensed tannin is an alternative for lambs alimentation, Tannins are phenolics compounds found in several plants, low concentrations increase nutritional advantagens to ruminants by reduction of degradation proteins in rumen and increase of protein circulation and intestine esssential amino acids. This compounds presente antioxidants effects at muscles, increase oxidative stability of meat. The main of research are: evaluate diet effects suplemented with tannin to meat quality and irradiation effects in storage, color change and lipid oxidation of meat. The analisys realize at project will be: proximate composition, color, total iron, haem iron, nonhaem iron, volatile basic nitrogen, cholesterol, protein digestibility, TBA and fatty acid. (AU)