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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Qualitative traits of aged m. triceps brachii and m. gluteus biceps from lambs on supplemented feed

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Author(s):
Ferrari, Fabio Borba [1] ; Malagoli de Mello, Juliana Lolli [1] ; de Oliveira, Rodrigo Fortunato [1] ; de Souza, Rodrigo Alves [2, 1] ; Ferrari, Viviane Borba [3] ; Giampietro-Ganeco, Aline [1] ; Fernandes de Lima, Flavia Biondi [1] ; de Souza, Pedro Alves [1] ; Borba, Hirasilva [1]
Total Authors: 9
Affiliation:
[1] Sao Paulo State Univ, UNESP, Dept Technol, Jaboticabal, SP - Brazil
[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Pirassununga, SP - Brazil
[3] Univ Sao Paulo, Sch Vet Med & Anim Sci, Pirassununga, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: VETERINARSKI ARHIV; v. 88, n. 6, p. 773-786, 2018.
Web of Science Citations: 0
Abstract

The aim of this study was to evaluate the effect of the supplementation and aging in the gluteus biceps and triceps brachii muscles of lamb. Forty-eight Santa Ines lambs, with 15 kg average initial weight were slaughtered at 32 kg average final weight, after five months of supplementation. Twenty-four animals were allocated to sixteen pastures with residual leaf area index (2.6) and unsupplemented, the other twenty-four animals were allocated to the same conditions but were supplemented. The treatments were cross factorial between rLAI (2.6) and supplemented or not. totalizing 8 treatments. In this experiment. the slaughter criterion was the age of the animals. In the gluteus biceps and triceps brachii muscles, storage for seven days increased lipid oxidation. The values or cooking loss and water holding capacity increased with time or aging and were higher in the gluteus biceps. by 29.40% and 71.30%. respectively. The supplementation implies an increase in production costs, but its use provides the quantitative and qualitative characteristics favorable to the product. aiming to satisfy the consumer market. The supplementation decreased the shell: life, increasing the lipid oxidation during time of aging and affected the lightness and the hue of yellow, which may sheet consumers' intention to purchase. (AU)

FAPESP's process: 10/18961-9 - Carcass traits and meat quality in response suplementation of the lambs under different leaf area indexes
Grantee:Hirasilva Borba
Support Opportunities: Regular Research Grants