Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay
The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial wei...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Zootecnia
2013-10-01
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| Series: | Revista Brasileira de Zootecnia |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001000010&lng=en&tlng=en |
| _version_ | 1818317176340217856 |
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| author | Stela Antas Urbano Marcelo de Andrade Ferreira Maria Inês Sucupira Maciel Wilson Moreira Dutra Júnior Rafael de Paula Xavier de Andrade Daniel Cézar da Silva |
| author_facet | Stela Antas Urbano Marcelo de Andrade Ferreira Maria Inês Sucupira Maciel Wilson Moreira Dutra Júnior Rafael de Paula Xavier de Andrade Daniel Cézar da Silva |
| author_sort | Stela Antas Urbano |
| collection | DOAJ |
| description | The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial weight of 19.5±4.3 kg were assigned to a randomized block design with four treatments and seven replicates and were slaughtered after 70 days of confinement. At slaughter, body weight and leg, muscle and bone weights decreased linearly, whereas the muscle-to-bone ratio increased linearly according to the treatments. There was a quadratic effect on yellow intensity (maximum of 8.05 with replacement of 54.5%) and the percentage of cooking losses (minimum of 33.8% with replacement of 45.17%). The treatment employed did not affect either the chemical composition or sensorial traits of the lamb meat. Although replacing Tifton hay with castor bean hulls alters the tissue composition of the leg as well as some physicochemical parameters of the meat, the sensory analysis indicated good acceptability of the meat, regardless of the inclusion of this byproduct. |
| first_indexed | 2024-12-13T09:33:10Z |
| format | Article |
| id | doaj.art-dc323e16d1ed4c33a1994c14ceac4d90 |
| institution | Directory Open Access Journal |
| issn | 1806-9290 |
| language | English |
| last_indexed | 2024-12-13T09:33:10Z |
| publishDate | 2013-10-01 |
| publisher | Sociedade Brasileira de Zootecnia |
| record_format | Article |
| series | Revista Brasileira de Zootecnia |
| spelling | doaj.art-dc323e16d1ed4c33a1994c14ceac4d902022-12-21T23:52:27ZengSociedade Brasileira de ZootecniaRevista Brasileira de Zootecnia1806-92902013-10-01421075976510.1590/S1516-35982013001000010S1516-35982013001000010Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hayStela Antas Urbano0Marcelo de Andrade Ferreira1Maria Inês Sucupira Maciel2Wilson Moreira Dutra Júnior3Rafael de Paula Xavier de Andrade4Daniel Cézar da Silva5Universidade Federal Rural de PernambucoUniversidade Federal Rural de PernambucoUniversidade Federal Rural de PernambucoUniversidade Federal Rural de PernambucoUniversidade Federal Rural de PernambucoUniversidade Federal Rural de PernambucoThe effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial weight of 19.5±4.3 kg were assigned to a randomized block design with four treatments and seven replicates and were slaughtered after 70 days of confinement. At slaughter, body weight and leg, muscle and bone weights decreased linearly, whereas the muscle-to-bone ratio increased linearly according to the treatments. There was a quadratic effect on yellow intensity (maximum of 8.05 with replacement of 54.5%) and the percentage of cooking losses (minimum of 33.8% with replacement of 45.17%). The treatment employed did not affect either the chemical composition or sensorial traits of the lamb meat. Although replacing Tifton hay with castor bean hulls alters the tissue composition of the leg as well as some physicochemical parameters of the meat, the sensory analysis indicated good acceptability of the meat, regardless of the inclusion of this byproduct.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001000010&lng=en&tlng=enbiodiesellambsensory attributetissue component |
| spellingShingle | Stela Antas Urbano Marcelo de Andrade Ferreira Maria Inês Sucupira Maciel Wilson Moreira Dutra Júnior Rafael de Paula Xavier de Andrade Daniel Cézar da Silva Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay Revista Brasileira de Zootecnia biodiesel lamb sensory attribute tissue component |
| title | Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| title_full | Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| title_fullStr | Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| title_full_unstemmed | Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| title_short | Tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| title_sort | tissue composition of the leg and meat quality of sheep fed castor bean hulls in replacement of tifton hay |
| topic | biodiesel lamb sensory attribute tissue component |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001000010&lng=en&tlng=en |
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