Efeitos da inclusão crescente de melaço de soja em dietas para cordeiros confinados: características de carcaça e qualidade de carne
Data
2021-10-04
Autores
Grilo, Lívia Maria Sampaio Ferraz Sepini de Souza
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
O melaço de soja (MSO) é um subproduto obtido após o farelo desengordurado de soja passar por um processo de extração dos seus carboidratos, sendo composto por altas quantidades de açúcares, possuindo elevado potencial de utilização na alimentação deruminantes. O que permite que o melaço substitua ingredientes energéticos sem afetar negativamente o desempenho animal. Neste sentido, o objetivou-se avaliar os efeitos da inclusão crescente de melaço de soja, sobre os parâmetros qualitativos de carne e as características de carcaça de cordeiros em terminação. Foram utilizados 40 cordeiros machos ½ Santa Inês × ½ Dorper,não castrados, com ± 90 dias de idade e com peso médio de 20 kg. Osanimais ficaram confinados em baias individuais e foram submetidos a quatro tipos de tratamentos: 0, 10, 20 e 30 % de inclusão de MSO e divididos em blocos casualizados (DBC), conforme peso inicial, com 10 animais por tratamento. Os animais passaram por um período de 15 dias de adaptação. Após o fim do experimento, e atingido o peso médio de 35 Kg, os animais foram abatidos e então foram coletadas as amostras para se avaliar os parâmetros de qualidade de carne e características de carcaça, como: peso de carcaça fria (PCF), perca por cocção (PC), capacidade de retenção de água (CRA), força de cisalhamento (FC), entre outras, que, no entanto, não sofreram efeitos significativos. Analisou-se também o perfil e a quantificação de ácidos graxos no músculo. A umidade, a matéria mineral, a proteína bruta e os lipídios totais, não apresentaram efeitos significativos. Os ácidos graxos C18:ω6, C17:0 e C20:ω3 sofreram declínio com a inclusão de melaço de soja nas dietas, diferentemente dos ácidos graxos C22:6ω3 e C22:0. E também houve redução na relação ω6/ω3, que é indicativo de uma carne mais saudável, equilibrando as proporções de ácidos graxos saturado e poli-insaturados. Não ocorrendo interferência na qualidade da carcaça e nem na composição centesimal.
Soy molasses (MSO) is a byproduct obtained after the defatted soybeangoes through a process of extraction of its carbohydrates, being composed of high amounts of sugars, having a high potential for use in the feeding of ruminants. This allows molasses to replace energy ingredients without negatively affecting animal performance. In this sense, the objective was to evaluate the effects of increasing inclusion of soy molasses on the qualitative parameters of meat and carcass characteristics of finishing lambs. Forty male lambs ½ Santa Inês × ½ Dorper, not castrated, with ± 90 days of age and average weight of 20 kg were used. The animals were confined in individual pens and were subjected to four types of treatments: 0, 10, 20 and 30% of inclusion of MSO and divided into randomized blocks (DBC), according to initial weight, with 10 animals per treatment. The animals underwent a 15-day adaptation period. After the end of the experiment, and reaching an average weight of 35 kg, the animals were slaughtered and then samples were collected to evaluate the parameters of meat quality and carcass characteristics, such as: weight of cold carcass (WCC), cooking loss (CL), water retention capacity (WRC), shear force (SF), among others, which, however, did not suffer significant effects. The profile and quantification of fatty acids in muscle were also analyzed. Moisture, mineral matter, crude protein and total lipids did not show significant effects. Fatty acids C18:ω6, C17:0 and C20:ω3 declined with the inclusion of soy molasses in the diets, unlike the fatty acids C22:6ω3 and C22:0. And there was also a reduction in the ω6/ω3 ratio, which is indicative of healthier meat, balancing the proportions of saturated and polyunsaturated fatty acids. There is no interference in carcass quality or proximate composition.
Soy molasses (MSO) is a byproduct obtained after the defatted soybeangoes through a process of extraction of its carbohydrates, being composed of high amounts of sugars, having a high potential for use in the feeding of ruminants. This allows molasses to replace energy ingredients without negatively affecting animal performance. In this sense, the objective was to evaluate the effects of increasing inclusion of soy molasses on the qualitative parameters of meat and carcass characteristics of finishing lambs. Forty male lambs ½ Santa Inês × ½ Dorper, not castrated, with ± 90 days of age and average weight of 20 kg were used. The animals were confined in individual pens and were subjected to four types of treatments: 0, 10, 20 and 30% of inclusion of MSO and divided into randomized blocks (DBC), according to initial weight, with 10 animals per treatment. The animals underwent a 15-day adaptation period. After the end of the experiment, and reaching an average weight of 35 kg, the animals were slaughtered and then samples were collected to evaluate the parameters of meat quality and carcass characteristics, such as: weight of cold carcass (WCC), cooking loss (CL), water retention capacity (WRC), shear force (SF), among others, which, however, did not suffer significant effects. The profile and quantification of fatty acids in muscle were also analyzed. Moisture, mineral matter, crude protein and total lipids did not show significant effects. Fatty acids C18:ω6, C17:0 and C20:ω3 declined with the inclusion of soy molasses in the diets, unlike the fatty acids C22:6ω3 and C22:0. And there was also a reduction in the ω6/ω3 ratio, which is indicative of healthier meat, balancing the proportions of saturated and polyunsaturated fatty acids. There is no interference in carcass quality or proximate composition.
Descrição
Palavras-chave
Subprodutos, Ovinos, Melaço