Grape skin flour obtained from wine processing as an antioxidant in beef burgers.

The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 °C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.

Does crossbreeding improve the performance and carcass traits of Berganês sheep?

This study aimed to evaluate the performance and carcass of lambs of different genotypes through univariate and multivariate analysis. Intact male lambs of the Berganês (BG), Berganês x Santa Inês (BSI), and Berganês x Dorper (BD) genotypes and the control group Dorper x Santa Inês (DSI) were used. Eight lambs of each genotype were used, aged between 4 and 5 months, with an average initial weight of 27.52 ± 3.79 kg, distributed in a completely randomized design. Data were tested by analyzing variance, followed by Tukey's test and principal component analysis (PCA) and discriminant analysis (DA). Slaughter body and average daily gain were higher for BD and BG than BSI (P < 0.05). On the other hand, BSI, BD, and DSI showed higher cold carcass yield than BG (P < 0.05). Lower cooling losses (CL) and more excellent conformation were observed in DSI (P < 0.05). BD showed a higher carcass compactness index (CCI), and DSI showed a higher leg compactness index (LCI) (P < 0.05). PCA produced seven components explaining 83.59% of total data variability. Based on the discriminant analysis, LCI, CL, CCI, and conformation showed greater power to distinguish the genotypes, with a high index of the lambs' classification to their respective genotypes. The crossbreeding improved carcass yield and reduced cooling weight loss. The Berganês ecotype and its crossbreeds have performance and carcass traits compatible with the DSI genotype. According to the DA, heterogeneity was found between the Berganês ecotype and its crossbreeds, with CL, LCI CCI, and conformation showing greater discrimination power.