Meat quality of Pantaneiro lambs at different body weights
dc.contributor.author | Ozaki Hirata, Adriana Sathie | |
dc.contributor.author | Mendes Fernandes, Alexandre Rodrigo | |
dc.contributor.author | Souza Fuzikawa, Ingrid Harumi de | |
dc.contributor.author | Vargas Junior, Fernando Miranda de | |
dc.contributor.author | Ricardo, Helio de Almeida [UNESP] | |
dc.contributor.author | Lima Cardoso, Claudia Andrea | |
dc.contributor.author | Castro Alves, Luis Gustavo | |
dc.contributor.author | Targanski Zagonel, Natassia Gabriela | |
dc.contributor.institution | UFGD | |
dc.contributor.institution | Universidade de São Paulo (USP) | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Universidade Estadual de Mato Grosso do Sul (UEMS) | |
dc.contributor.institution | Universidade Estadual de Londrina (UEL) | |
dc.date.accessioned | 2019-10-04T12:35:33Z | |
dc.date.available | 2019-10-04T12:35:33Z | |
dc.date.issued | 2019-01-01 | |
dc.description.abstract | The 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.affiliation | UFGD, Zootecnia, Fac Ciencias Agr, Dourados, MS, Brazil | |
dc.description.affiliation | UFGD, Dourados, MS, Brazil | |
dc.description.affiliation | Univ Sao Paulo, Curso Doutorado Zootecnia, Fac Zootecnia & Engn Alimentos, Pirassununga, SP, Brazil | |
dc.description.affiliation | Univ Estadual Paulista, Fac Med Vet & Zootecnia, Dept Prod Anim, UNESP, Botucatu, SP, Brazil | |
dc.description.affiliation | Univ Estadual Mato Grosso do Sul, Ctr Estudos Recursos Nat, UEMS, Dourados, MS, Brazil | |
dc.description.affiliation | Univ Estadual Londrina, Ctr Ciencias Agr, Ciencia Anim, Londrina, PR, Brazil | |
dc.description.affiliationUnesp | Univ Estadual Paulista, Fac Med Vet & Zootecnia, Dept Prod Anim, UNESP, Botucatu, SP, Brazil | |
dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
dc.description.sponsorship | Foundation of Support to the Development of Teaching, Science and Technology of the state of Mato Grosso do Sul (FUNDECT) | |
dc.format.extent | 427-442 | |
dc.identifier | http://dx.doi.org/10.5433/1679-0359.2019v40n1p427 | |
dc.identifier.citation | Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 40, n. 1, p. 427-442, 2019. | |
dc.identifier.doi | 10.5433/1679-0359.2019v40n1p427 | |
dc.identifier.issn | 1676-546X | |
dc.identifier.uri | http://hdl.handle.net/11449/185439 | |
dc.identifier.wos | WOS:000458826000033 | |
dc.language.iso | eng | |
dc.publisher | Univ Estadual Londrina | |
dc.relation.ispartof | Semina-ciencias Agrarias | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Web of Science | |
dc.subject | Fatty acids | |
dc.subject | Lipids | |
dc.subject | Sheep | |
dc.subject | Tenderness | |
dc.title | Meat quality of Pantaneiro lambs at different body weights | en |
dc.type | Artigo | |
dcterms.rightsHolder | Univ Estadual Londrina | |
unesp.author.orcid | 0000-0002-3050-7107[4] |