Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

Autor: Leilson Rocha Bezerra, Caius Barcellos de Pellegrini, Jonival Barreto Costa, Analívia Martins Barbosa, Vinicius da Silva Oliveira, T.M. Silva, Rebeca Dantas Xavier Ribeiro, Máikal Souza Borja, Ronaldo Lopes Oliveira
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Male
Taste
Surfactants
lcsh:Medicine
Arecaceae
Lipid Inclusions
Biochemistry
Geographical locations
Fats
Animal Products
Medicine and Health Sciences
Food science
Cooking
Animal Husbandry
lcsh:Science
Materials
Flavor
chemistry.chemical_classification
Multidisciplinary
Cytoplasmic Inclusions
biology
Fatty Acids
Agriculture
04 agricultural and veterinary sciences
Middle Aged
Lipids
Physical Sciences
Composition (visual arts)
Female
Brazil
Polyunsaturated fatty acid
Research Article
Adult
Meat
Materials Science
Detergents
Body weight
Crossbreed
Animals
Humans
Aroma
Sheep
Domestic
Nutrition
Body Weight
lcsh:R
0402 animal and dairy science
Fatty acid
Biology and Life Sciences
Cell Biology
South America
Consumer Behavior
biology.organism_classification
040201 dairy & animal science
Animal Feed
Diet
Red Meat
chemistry
Food
Odorants
040103 agronomy & agriculture
0401 agriculture
forestry
and fisheries
lcsh:Q
People and places
Zdroj: PLoS ONE, Vol 13, Iss 11, p e0206863 (2018)
PLoS ONE
ISSN: 1932-6203
Popis: The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.
Databáze: OpenAIRE
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