Características físico-químicas da carne de cordeiros confinados alimentados com diferentes suplementações

Autor: Nigeliskii, André Fogaça
Přispěvatelé: Poli, Cesar Henrique Espirito Candal, Mello, Renius de Oliveira
Jazyk: portugalština
Rok vydání: 2021
Předmět:
Zdroj: Biblioteca Digital de Teses e Dissertações da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Popis: Foi avaliado o efeito do potencial antioxidante de α-tocoferol, extrato taninífero de Acácia negra (Acacia mearnsii), mais a associação dos dois antioxidantes e da substituição do milho por farelo de arroz integral ao nível de 13% na porção energética da dieta, sob as características físico-químicas de carne de cordeiros confinados. Cinquenta cordeiros foram distribuídos (n=10) em tratamentos distintos; controle (CT = dieta base, 10% milho), substituição por farelo de arroz integral (FAI 13%) e suplementados com tocoferol (TOC, 400 mg/kg de MS) de α- tocoferol ou tanino condensado (TAN, 40 g/kg de MS) de extrato taniní-fero, ou mesmo, tanino+tocoferol (TAN+TOC, 40 g/kg de MS/ 400 mg/kg de MS) de extrato taniní-fero e α-tocoferol, respectivamente, durante 62 dias. As variáveis teor de colágeno, pH, Capacidade de Retenção de Água (CRA) e comprimento de sarcômero no músculo Longissimus thoracis et lumborum não demostraram diferença (P>0,05) para os tratamentos. As características de perdas por cocção, cor, força de cisalhamento (WBSF) e perfil de textura também não apresentaram diferença significativa (P0,05) no teor de umidade. A variável de tonalidade (h*) para cor (P=0,052) de carne e o parâmetro dureza (P=0,048) no perfil de textura, tendem a aumentar com a inclusão do (FAI), porém não apresentaram diferença significativa (P>0,05). The effect of the antioxidant potential of α-tocopherol, tannin extract of Black wattle (Acacia mearnsii), plus the association of the two antioxidants and the replacement of corn by brown rice bran at a level of 13% in the energy portion of the diet was evaluated. as agglomerated physical characteristics of meat from confined lambs. Fifty lambs were distributed (n = 10) in different treatments; control (CT = base diet, 10% corn), replacement with brown rice bran (FAI 13%) and supplemented with tocopherol (TOC, 400 mg / kg DM) of α-tocopherol or condensed tannin (TAN, 40 g / kg of DM) of tannin extract, or even tannin + tocopherol (TAN + TOC, 40 g / kg of DM / 400 mg / kg of DM) of tannin extract and α-tocopherol, respectively, for 62 days . The variables collagen content, pH, Water Retention Capacity (WRC) and sarcomere length in the Longissimus thoracis et lumborum muscle showed no difference (P>0.05) for the treatments. The characteristics of cooking losses, color, shear force (WBSF) and texture profile also did not differ (P < 0.05) for the replacement of the (FAI) compared to the control group. The thawing loss data were higher (P < 0.05) for (TOC) with a decrease in evaporation losses, which were higher for the control group (CT) compared to the other groups supplemented with antioxidants. The meat of the animals of the group (TOC) dissipation lower (P < 0.05) value of a * (red) when compared to the other treatments, being darker. The control group obtained meat of greater tenderness, with lower (P < 0.05) values, both for shear force (WBSF P = 2.16) and for texture profile variables (hardness P = 162, cohesiveness P = 0.40 and chewability P = 2.35) compared to other treatments with antioxidants (TAN, TOC, TAN + TOC). The (FAI) group showed an effect (P 0.05) in the moisture content. The hue variable (h *) for meat color (P = 0.052) and the hardness parameter (P = 0.048) without texture profile, tend to increase with the inclusion of (FAI), but not different difference (strong P>0.05).
Databáze: OpenAIRE
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