Meat quality of Pantaneiro lambs at different body weights

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dc.contributor.authorOzaki Hirata, Adriana Sathie
dc.contributor.authorMendes Fernandes, Alexandre Rodrigo
dc.contributor.authorSouza Fuzikawa, Ingrid Harumi de
dc.contributor.authorVargas Junior, Fernando Miranda de
dc.contributor.authorRicardo, Helio de Almeida [UNESP]
dc.contributor.authorLima Cardoso, Claudia Andrea
dc.contributor.authorCastro Alves, Luis Gustavo
dc.contributor.authorTarganski Zagonel, Natassia Gabriela
dc.contributor.institutionUFGD
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Mato Grosso do Sul (UEMS)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2019-10-04T12:35:33Z
dc.date.available2019-10-04T12:35:33Z
dc.date.issued2019-01-01
dc.description.abstractThe aim of this study was to assess the meat quality of Pantanciro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality. making it more suitable for human consumption.en
dc.description.affiliationUFGD, Zootecnia, Fac Ciencias Agr, Dourados, MS, Brazil
dc.description.affiliationUFGD, Dourados, MS, Brazil
dc.description.affiliationUniv Sao Paulo, Curso Doutorado Zootecnia, Fac Zootecnia & Engn Alimentos, Pirassununga, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Med Vet & Zootecnia, Dept Prod Anim, UNESP, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual Mato Grosso do Sul, Ctr Estudos Recursos Nat, UEMS, Dourados, MS, Brazil
dc.description.affiliationUniv Estadual Londrina, Ctr Ciencias Agr, Ciencia Anim, Londrina, PR, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Fac Med Vet & Zootecnia, Dept Prod Anim, UNESP, Botucatu, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFoundation of Support to the Development of Teaching, Science and Technology of the state of Mato Grosso do Sul (FUNDECT)
dc.format.extent427-442
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2019v40n1p427
dc.identifier.citationSemina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 40, n. 1, p. 427-442, 2019.
dc.identifier.doi10.5433/1679-0359.2019v40n1p427
dc.identifier.issn1676-546X
dc.identifier.urihttp://hdl.handle.net/11449/185439
dc.identifier.wosWOS:000458826000033
dc.language.isoeng
dc.publisherUniv Estadual Londrina
dc.relation.ispartofSemina-ciencias Agrarias
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFatty acids
dc.subjectLipids
dc.subjectSheep
dc.subjectTenderness
dc.titleMeat quality of Pantaneiro lambs at different body weightsen
dc.typeArtigo
dcterms.rightsHolderUniv Estadual Londrina
unesp.author.orcid0000-0002-3050-7107[4]

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