<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness
Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed wi...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2016-04-01
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| Series: | Acta Scientiarum: Technology |
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| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341 |
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| author | Natália Holtz Alves Pedroso Mora Francisco de Assis Fonseca de Macedo Andresa Carla Feihrmann Ana Paula Silva Possamai Maryane Gluck Torres Alexandre Agostinho Mexia |
| author_facet | Natália Holtz Alves Pedroso Mora Francisco de Assis Fonseca de Macedo Andresa Carla Feihrmann Ana Paula Silva Possamai Maryane Gluck Torres Alexandre Agostinho Mexia |
| author_sort | Natália Holtz Alves Pedroso Mora |
| collection | DOAJ |
| description | Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis. |
| first_indexed | 2024-12-13T23:03:19Z |
| format | Article |
| id | doaj.art-d22001acee3341a0bf6f066fe42c1909 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-13T23:03:19Z |
| publishDate | 2016-04-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-d22001acee3341a0bf6f066fe42c19092022-12-21T23:28:21ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642016-04-0138214515110.4025/actascitechnol.v38i2.2834113487<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thicknessNatália Holtz Alves Pedroso Mora0Francisco de Assis Fonseca de Macedo1Andresa Carla Feihrmann2Ana Paula Silva Possamai3Maryane Gluck Torres4Alexandre Agostinho Mexia5Universidade Estadual de MaringáUniversidade Estadual de Maringá / Universidade Federal de SergipeUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade do Estado de Mato GrossoLipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis.http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341fatty acidsloinoverall acceptancesheep |
| spellingShingle | Natália Holtz Alves Pedroso Mora Francisco de Assis Fonseca de Macedo Andresa Carla Feihrmann Ana Paula Silva Possamai Maryane Gluck Torres Alexandre Agostinho Mexia <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness Acta Scientiarum: Technology fatty acids loin overall acceptance sheep |
| title | <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| title_full | <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| title_fullStr | <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| title_full_unstemmed | <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| title_short | <b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| title_sort | b lipid composition and sensory traits of meat from pantaneiro lambs slaughtered with different subcutaneous fat thickness |
| topic | fatty acids loin overall acceptance sheep |
| url | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341 |
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