Qualidade da carne de cordeiros confinados recebendo diferentes relações de volumoso: concentrado na dieta
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Data
2009-06-01
Autores
Pinheiro, Rafael Silvio Bonilha [UNESP]
Jorge, Andre Mendes [UNESP]
Mourão, Raphael de Castro [UNESP]
Polizel Neto, Angelo [UNESP]
Andrade, Ernani Nery de [UNESP]
Gomes, Helen Fernanda Barros [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
Este estudo teve como objetivo avaliar a qualidade da carne de cordeiros terminados em regime de confinamento que receberam dietas com diferentes teores de concentrado. Foram utilizados 18 cordeiros ½ Ile de France ½ Santa Inês não castrados, com peso inicial de aproximadamente 15 kg, distribuídos em dois lotes, representados pelo tratamento 1 (T1) animais que receberam na dieta relação volumoso:concentrado de 35:65 e (T2) cordeiros que receberam relação volumoso:concentrado de 65:35 até atingirem 32 kg de peso corporal em regime de confinamento, peso pré-determinado para o abate dos animais. Os cordeiros do tratamento 1 e 2 apresentaram valores similares de pH, força de cisalhamento, perdas por cocção e capacidade de retenção de água da carne, com valores médios de 5,70, 1,03 kgf/cm², 35,20 e 59,31%, respectivamente. A relação volumoso:concentrado não influenciou na qualidade centesimal da carne dos cordeiros alimentados com dietas mais concentradas ou mais volumosas, para umidade, proteína, extrato etéreo e matéria mineral. Concluiu-se que os cordeiros terminados em confinamento recebendo diferentes teores de concentrado na dieta apresentaram qualidade da carne similar; portanto, a escolha da dieta vai depender do custo dos ingredientes no momento do confinamento.
The objective of this study was to evaluate the meat quality of lambs terminated in confinement and fed diets with different concentrate contents. 18 non-castrated ½ Ile de France ½ Santa Inês lambs were used. Their initial weight was approximately 15 kg and they were divided into two separate groups represented by Treatment 1 (T1) - animals fed with diets containing the ratio voluminous:concentrate 35:65 - and Treatment 2 (T2) - lambs fed with diets containing the ratio voluminous:concentrate 65:35 until reaching 32 kg of body weight in confinement, which is the pre-established weight for slaughtering. T1 and T2 lambs presented similar values for pH, shear force, losses due to cooking and water retention capacity; the average values found were 5.70, 1.03 kgf/cm², or 35.20, and 59.31%, respectively. The voluminous:concentrate ratio did not influence the centesimal quality of meat of lambs fed with more concentrated or more voluminous diets for humidity, protein, ethereal extract, and mineral matter. It can be concluded that lambs terminated in confinement fed with different concentrate contents diets presented similar meat quality; therefore, the diet choice depends on the cost of the ingredients at the time of the confinement.
The objective of this study was to evaluate the meat quality of lambs terminated in confinement and fed diets with different concentrate contents. 18 non-castrated ½ Ile de France ½ Santa Inês lambs were used. Their initial weight was approximately 15 kg and they were divided into two separate groups represented by Treatment 1 (T1) - animals fed with diets containing the ratio voluminous:concentrate 35:65 - and Treatment 2 (T2) - lambs fed with diets containing the ratio voluminous:concentrate 65:35 until reaching 32 kg of body weight in confinement, which is the pre-established weight for slaughtering. T1 and T2 lambs presented similar values for pH, shear force, losses due to cooking and water retention capacity; the average values found were 5.70, 1.03 kgf/cm², or 35.20, and 59.31%, respectively. The voluminous:concentrate ratio did not influence the centesimal quality of meat of lambs fed with more concentrated or more voluminous diets for humidity, protein, ethereal extract, and mineral matter. It can be concluded that lambs terminated in confinement fed with different concentrate contents diets presented similar meat quality; therefore, the diet choice depends on the cost of the ingredients at the time of the confinement.
Descrição
Palavras-chave
alimentação, maciez da carne, ovinos, qualidade nutricional da carne, feeding, meat nutritional quality, meat softness, lambs
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 29, n. 2, p. 407-411, 2009.