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

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dc.contributor.authorFerrari, Fabio Borba [UNESP]
dc.contributor.authorde Mello, Juliana Lolli Malagoli [UNESP]
dc.contributor.authorde Oliveira, Rodrigo Fortunato [UNESP]
dc.contributor.authorde Souza, Rodrigo Alves [UNESP]
dc.contributor.authorFerrari, Viviane Borba
dc.contributor.authorGiampietro-Ganeco, Aline [UNESP]
dc.contributor.authorde Lima, Flavia Biondi Fernandes [UNESP]
dc.contributor.authorde Souza, Pedro Alves [UNESP]
dc.contributor.authorBorba, Hirasilva [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2019-10-06T17:00:50Z
dc.date.available2019-10-06T17:00:50Z
dc.date.issued2018-01-01
dc.description.abstractThe 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 Inês 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 of cooking loss and water holding capacity increased with time of 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 shelf life, increasing the lipid oxidation during time of aging and affected the lightness and the hue of yellow, which may sffect consumers’ intention to purchase.en
dc.description.affiliationDepartment of Technology Zona Rural São Paulo State University-UNESP
dc.description.affiliationSchool of Animal Science and Food Engineering University of São Paulo
dc.description.affiliationSchool of Veterinary Medicine and Animal Science University of São Paulo-USP
dc.description.affiliationUnespDepartment of Technology Zona Rural São Paulo State University-UNESP
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2010/18961-9
dc.format.extent773-786
dc.identifierhttp://dx.doi.org/10.24099/vet.arhiv.0031
dc.identifier.citationVeterinarski Arhiv, v. 88, n. 6, p. 773-786, 2018.
dc.identifier.doi10.24099/vet.arhiv.0031
dc.identifier.issn0372-5480
dc.identifier.lattes3756802878031727
dc.identifier.scopus2-s2.0-85060174470
dc.identifier.urihttp://hdl.handle.net/11449/190056
dc.language.isoeng
dc.relation.ispartofVeterinarski Arhiv
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectLipid oxidation
dc.subjectMyofibrillar fragmentation index
dc.subjectRedness
dc.subjectShear force
dc.subjectShelf life
dc.subjectTenderness
dc.subjectYellowness
dc.titleQualitative traits of aged m. Triceps brachii and m. gluteus biceps from lambs on supplemented feeden
dc.typeArtigo
unesp.author.lattes3756802878031727[8]

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