Composições tecidual e química do lombo de cordeiros alimentados com rações contendo semente de girassol em comedouros privativos
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Data
2008-10-01
Autores
Macedo, Vicente de Paulo
Garcia, Cledson Augusto
Silveira, Antonio Carlos [UNESP]
Monteiro, Alda Lúcia Gomes
Macedo, Francisco de Assis Fonseca de
Spers, Rodolfo Cláudio
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Zootecnia
Resumo
O experimento foi realizado objetivando avaliar a composição tecidual e química do músculo Longissimus dorsi de cordeiros Suffolk alimentados em comedouros privativos com ração contendo 0; 6,60; 13,20 ou 19,80% de semente de girassol. Ao nascer, os cordeiros foram numerados, pesados e distribuídos aleatoriamente nos piquetes compondo quatro repetições por tratamento em um total de 16 cordeiros. As rações continham 2,65; 2,78; 2,89 ou 2,93 Mcal/kg de energia metabolizável e 18,38; 18,75; 19,98 ou 21,18% de proteína bruta e foram fornecidas à vontade aos cordeiros. Os cordeiros foram pesados a cada 14 dias e mantidos com as ovelhas até atingirem o peso vivo de abate pré-estabelecido (28 kg). As carcaças foram mantidas durante 24 horas na câmara frigorífica a 5ºC e, posteriormente, foram seccionadas em sete regiões anatômicas para coleta dos lombos esquerdo e direito e obtenção, no músculo Longissimus dorsi, do peso dos componentes do lombo (músculo, osso e gordura) e da composição química e do perfil de ácidos graxos do músculo, do osso e da gordura. A semente de girassol influenciou o peso total do lombo, os pesos de músculo e tecido conjuntivo e o rendimento do tecido conjuntivo. O aumento no percentual de semente de girassol na ração diminuiu a quantidade dos ácidos láurico e palmítico (saturados) e aumentou a dos ácidos oléico e linoléico (insaturados). A qualidade nutricional da carne dos cordeiros melhora com aumento da utilização de semente de girassol na dieta.
The experiment carried out in aiming to evaluate the tissue and chemical composition of longissimus dorsi muscle of Suffolk lambs fed on creep feeding system with ration containing 0.0, 6.60, 13.20 and 19.80% of sunflower seed. At kidding, the lambs were identified, weighed and randomly distributed to paddocks composing four replicates per ration, totaling 16 lambs. The rations contained 2.65, 2.78, 2.89 or 2.93 Mcal/kg of ME and 18.38, 18.75, 19.98 and 21.18% of CP and were ad libitum fed to the lambs. The lambs were weighed every 14 days and kept with the ewe until they reach the pre-established slaughter body weight (28 kg). The carcasses were chilling in cold chamber at 5°C for 24 hours, and then were split into seven anatomical regions for collection of the left and right loins and obtention of the variables: measures of L. Dorsi muscle, weight of the loin components (muscle, bone and fat); chemical composition and profile of fatty acids of muscle, bone and fat. The sunflower seed influenced total loin weight, muscle and connective tissue weights and connective tissue yield. The increase in sunflower seed percentage in the diet decreased the amount of lauric acid and palmitic (saturated), and increased oleic and linoleic acids (unsaturated). The nutritional quality of meat of lamb improves with increased use of sunflower seed in the diet.
The experiment carried out in aiming to evaluate the tissue and chemical composition of longissimus dorsi muscle of Suffolk lambs fed on creep feeding system with ration containing 0.0, 6.60, 13.20 and 19.80% of sunflower seed. At kidding, the lambs were identified, weighed and randomly distributed to paddocks composing four replicates per ration, totaling 16 lambs. The rations contained 2.65, 2.78, 2.89 or 2.93 Mcal/kg of ME and 18.38, 18.75, 19.98 and 21.18% of CP and were ad libitum fed to the lambs. The lambs were weighed every 14 days and kept with the ewe until they reach the pre-established slaughter body weight (28 kg). The carcasses were chilling in cold chamber at 5°C for 24 hours, and then were split into seven anatomical regions for collection of the left and right loins and obtention of the variables: measures of L. Dorsi muscle, weight of the loin components (muscle, bone and fat); chemical composition and profile of fatty acids of muscle, bone and fat. The sunflower seed influenced total loin weight, muscle and connective tissue weights and connective tissue yield. The increase in sunflower seed percentage in the diet decreased the amount of lauric acid and palmitic (saturated), and increased oleic and linoleic acids (unsaturated). The nutritional quality of meat of lamb improves with increased use of sunflower seed in the diet.
Descrição
Palavras-chave
ácidos graxos, carne, ovinos, fatty acids, meat, sheep
Como citar
Revista Brasileira de Zootecnia. Sociedade Brasileira de Zootecnia, v. 37, n. 10, p. 1860-1868, 2008.