Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality
| Autor: | Flávia Santi Stefanello, Ana Paula Burin Fruet, C. J. Tonetto, José Laerte Nörnberg, Alexandre Nunes Motta de Souza, Adriano Garcia Rosado Junior |
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| Rok vydání: | 2015 |
| Předmět: |
Meat
040301 veterinary sciences Pasture Whole grains 0403 veterinary science TBARS medicine Animals Food science geography Whole Grains geography.geographical_feature_category Sheep biology 0402 animal and dairy science 04 agricultural and veterinary sciences Sorghum biology.organism_classification 040201 dairy & animal science Animal Feed Diet Tenderness Feedlot Body Composition Animal Nutritional Physiological Phenomena Female medicine.symptom Food quality Weight gain Food Science |
| Zdroj: | Meat science. 113 |
| ISSN: | 1873-4138 |
| Popis: | In order to evaluate the performance, carcass characteristics and meat quality of culled ewes finished in pasture or exclusivelywith grain, 41 culled Polwarth ewes, were assigned to six treatments: RY (ryegrass pasture), RYGO (ryegrass and whole grain oats), RYGM (ryegrass and whole grain maize), GM (whole grain maize), GO (whole grain oats), GS (whole grain sorghum). The finishing systemof the ewes influenced weight gain,wherein the GM and GS treatments increased daily weight gain. The GO treatment decreased the dressing percentage. Nonetheless, a*, h*, pH, cooking loss and tenderness were similar across dietary treatments. Using principal component analysis, the variables C18:2n6, h*, n6/n3, TBARS, total lipids, L* and b* were assigned as characteristics of meat from the feedlot animals, while the pasture finishing system produced meat with higher CLA and n-3 fatty acids but lower TBARS values indicating lipid stability. |
| Databáze: | OpenAIRE |
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