Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake
Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake. Area of study: Rio Grande do Norte (Brazil). Material and methods: Twenty-four castrated lambs (initial weight of 18.9 ± 2.17 kg) were d...
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| Format: | Article |
| Language: | English |
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
2022-08-01
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| Series: | Spanish Journal of Agricultural Research |
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| Online Access: | https://revistas.inia.es/index.php/sjar/article/view/19173 |
| _version_ | 1797995370111827968 |
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| author | Aline Moreira Portella de Melo Lidiane Fagundes da Silva Monteiro Roberto Germano Costa Valdi de Lima Junior Ariosvaldo Nunes de Medeiros Rita de Cássia R. E. Queiroga Neila Lidiany Ribeiro Rubén Domínguez Paulo E. S. Munekata José M. Lorenzo |
| author_facet | Aline Moreira Portella de Melo Lidiane Fagundes da Silva Monteiro Roberto Germano Costa Valdi de Lima Junior Ariosvaldo Nunes de Medeiros Rita de Cássia R. E. Queiroga Neila Lidiany Ribeiro Rubén Domínguez Paulo E. S. Munekata José M. Lorenzo |
| author_sort | Aline Moreira Portella de Melo |
| collection | DOAJ |
| description |
Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake.
Area of study: Rio Grande do Norte (Brazil).
Material and methods: Twenty-four castrated lambs (initial weight of 18.9 ± 2.17 kg) were distributed in a completely randomized design with four treatments (0, 5, 10 and 15% sunflower cake in diet) with six repetitions and kept in confinement until reaching the average body weight of 32.1 ± 2.6 kg. The Longissimus lumborum muscle was used for proximate composition and physicochemical analyzes, and the Semimembranosus muscle was used for pH (after 24 h of slaughter) and sensory analysis assays.
Main results: The increasing levels of sunflower cake did not affect the composition or physicochemical properties. Sensory analysis also did not reveal significant differences in meat obtained from animals in different diets. Principal Components Analysis indicated that juiciness, color, odor and flavor were positioned opposite to protein, texture, and ash.
Research highlights: The use of sunflower cake in diets for crossbred sheep Dorper × Santa Inês as soybean meal and corn replacer, up to 15% inclusion of soybean meal and corn, does not affect the proximate composition, physicochemical or sensory characteristics of the meat.
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| first_indexed | 2024-04-11T10:00:27Z |
| format | Article |
| id | doaj.art-5700b1151f0040f293e8d473e5d00794 |
| institution | Directory Open Access Journal |
| issn | 2171-9292 |
| language | English |
| last_indexed | 2024-04-11T10:00:27Z |
| publishDate | 2022-08-01 |
| publisher | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria |
| record_format | Article |
| series | Spanish Journal of Agricultural Research |
| spelling | doaj.art-5700b1151f0040f293e8d473e5d007942022-12-22T04:30:26ZengInstituto Nacional de Investigación y Tecnología Agraria y AlimentariaSpanish Journal of Agricultural Research2171-92922022-08-0120310.5424/sjar/2022203-19173Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cakeAline Moreira Portella de Melo0Lidiane Fagundes da Silva Monteiro1Roberto Germano Costa2Valdi de Lima Junior3Ariosvaldo Nunes de Medeiros4Rita de Cássia R. E. Queiroga5Neila Lidiany Ribeiro6Rubén Domínguez7Paulo E. S. Munekata8José M. Lorenzo9Universidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilUniversidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilUniversidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilUniversidade Federal do Rio Grande do Norte (UFRN). Natal-RN, BrazilUniversidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilUniversidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilUniversidade Federal da Paraíba (UFPB). Programa de Doutorado Integrado em Zootecnia, Areia-PB, BrazilCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake. Area of study: Rio Grande do Norte (Brazil). Material and methods: Twenty-four castrated lambs (initial weight of 18.9 ± 2.17 kg) were distributed in a completely randomized design with four treatments (0, 5, 10 and 15% sunflower cake in diet) with six repetitions and kept in confinement until reaching the average body weight of 32.1 ± 2.6 kg. The Longissimus lumborum muscle was used for proximate composition and physicochemical analyzes, and the Semimembranosus muscle was used for pH (after 24 h of slaughter) and sensory analysis assays. Main results: The increasing levels of sunflower cake did not affect the composition or physicochemical properties. Sensory analysis also did not reveal significant differences in meat obtained from animals in different diets. Principal Components Analysis indicated that juiciness, color, odor and flavor were positioned opposite to protein, texture, and ash. Research highlights: The use of sunflower cake in diets for crossbred sheep Dorper × Santa Inês as soybean meal and corn replacer, up to 15% inclusion of soybean meal and corn, does not affect the proximate composition, physicochemical or sensory characteristics of the meat. https://revistas.inia.es/index.php/sjar/article/view/19173Sunflower mealSensory analysisProximate compositionWater holding capacityShear force |
| spellingShingle | Aline Moreira Portella de Melo Lidiane Fagundes da Silva Monteiro Roberto Germano Costa Valdi de Lima Junior Ariosvaldo Nunes de Medeiros Rita de Cássia R. E. Queiroga Neila Lidiany Ribeiro Rubén Domínguez Paulo E. S. Munekata José M. Lorenzo Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake Spanish Journal of Agricultural Research Sunflower meal Sensory analysis Proximate composition Water holding capacity Shear force |
| title | Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| title_full | Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| title_fullStr | Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| title_full_unstemmed | Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| title_short | Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| title_sort | quality of santa ines dorper sheep meat submitted to different levels of inclusion of sunflower cake |
| topic | Sunflower meal Sensory analysis Proximate composition Water holding capacity Shear force |
| url | https://revistas.inia.es/index.php/sjar/article/view/19173 |
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