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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: VETERINARSKI ARHIV; v. 88, n. 6, p. 773-786, 2018.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 10/18961-9 - Características de carcaça e qualidade da carne em resposta a suplementação alimentar de cordeiros terminados sob diferentes índices de área foliar
• Beneficiário: Hirasilva Borba
• Modalidade de apoio: Auxílio à Pesquisa - Regular