Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E / Qualidade da carne in natura e maturada de cordeiros alimentados com grãos de girassol e vitamina E
Sales, Ronaldo Oliveira; Silva Sobrinho, Américo Garcia da; Zeola, Nivea Maria Brancacci Lopes; Lima, Natália Ludmila Lins; Manzi, Gabriela Milani; Almeida, Fabiana Alves de; Endo, Viviane.
Ciênc. rural
; 43(1): 151-157, jan. 2013. ilus, tab
Artículo
en Inglés
| LILACS | ID: lil-659689
The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P<0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P>0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P<0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.
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BR1.1
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