Yield and centesimal and mineral composition of non-carcass components of lambs fed diets containing mulberry hay / Rendimento e composição centesimal e mineral dos não componentes da carcaça de cordeiros alimentados com dietas contendo feno de amoreira

The objective of this study was to evaluate the yield and centesimal and mineral composition of non-carcass components of lambs fed diets containing 0, 12.5 and 25.0% mulberry hay as concentrate substitute. Twenty-four uncastrated male Ile de France lambs with an initial body weight of 15 kg and final weight of 32 kg were used. The increase in mulberry hay in the diet exerted a quadratic effect on esophageal (R2=1.0) and spleen weight (R2=1.0), pulmonary iron content (R2=0.94), calcium content of the heart (R2=0.99), and sodium and potassium content of the kidneys (R2=1.0). A linearly decreasing effect (R2=0.98) was observed for skin and paws weight (R2=0.93), and linearly increasing effect for copper content of the lung (R2=1.0), sodium content of the liver (R2=0.93), potassium content of the heart, (R2=0.97) and iron content of the kidneys (R2=0.77). There was a linearly increasing effect on most minerals in the tongue, except for magnesium, manganese and zinc. The centesimal composition of non-carcass components did not differ (P>0.05) between treatments. In conclusion, mulberry hay can be included at up to 25% in the diet of lambs without negatively altering the main quantitative and nutritional characteristics of non-carcass components of sheep.(AU)

Objetivou-se avaliar o rendimento e a composição centesimal e mineral dos não componentes da carcaça de cordeiros alimentados com dietas contendo 0; 12,5 e 25,0% de feno de amoreira em substituição ao concentrado. Foram utilizados 24 cordeiros machos não castrados da raça Ile de France, com peso corporal inicial de 15 kg e final de 32 kg. Observou-se que à medida que aumentou feno de amoreira na dieta houve efeito quadrático para os pesos de esôfago (R2=1,0) e baço (R2=1,0), teor de ferro do pulmão (R2=0,94), cálcio no coração (R2=0,99) e sódio e potássio nos rins (R2= 1,00). Efeito linear decrescente foi observado para peso da pele (R2=0,98) e extremidade dos membros (R2=0,93), e linear crescente para o teor de cobre no pulmão (R2=1,00), sódio no fígado (R2=0,93), potássio no coração, (R2=0,97) e ferro nos rins (R2=0,77). Houve efeito linear crescente para a maioria dos minerais na língua, exceto para magnésio, manganês e zinco. A composição centesimal dos não componentes da carcaça não diferiu (P>0,05) entre os tratamentos. Desta forma, o feno de amoreira pode ser incluído até 25% na dieta dos cordeiros sem alterar negativamente as principais características quantitativas e nutricionais dos não componentes da carcaça ovina.(AU)

Yield and centesimal and mineral composition of non-carcass components of lambs fed diets containing mulberry hay / Rendimento e composição centesimal e mineral dos não componentes da carcaça de cordeiros alimentados com dietas contendo feno de amoreira

The objective of this study was to evaluate the yield and centesimal and mineral composition of non-carcass components of lambs fed diets containing 0, 12.5 and 25.0% mulberry hay as concentrate substitute. Twenty-four uncastrated male Ile de France lambs with an initial body weight of 15 kg and final weight of 32 kg were used. The increase in mulberry hay in the diet exerted a quadratic effect on esophageal (R2=1.0) and spleen weight (R2=1.0), pulmonary iron content (R2=0.94), calcium content of the heart (R2=0.99), and sodium and potassium content of the kidneys (R2=1.0). A linearly decreasing effect (R2=0.98) was observed for skin and paws weight (R2=0.93), and linearly increasing effect for copper content of the lung (R2=1.0), sodium content of the liver (R2=0.93), potassium content of the heart, (R2=0.97) and iron content of the kidneys (R2=0.77). There was a linearly increasing effect on most minerals in the tongue, except for magnesium, manganese and zinc. The centesimal composition of non-carcass components did not differ (P>0.05) between treatments. In conclusion, mulberry hay can be included at up to 25% in the diet of lambs without negatively altering the main quantitative and nutritional characteristics of non-carcass components of sheep.

Objetivou-se avaliar o rendimento e a composição centesimal e mineral dos não componentes da carcaça de cordeiros alimentados com dietas contendo 0; 12,5 e 25,0% de feno de amoreira em substituição ao concentrado. Foram utilizados 24 cordeiros machos não castrados da raça Ile de France, com peso corporal inicial de 15 kg e final de 32 kg. Observou-se que à medida que aumentou feno de amoreira na dieta houve efeito quadrático para os pesos de esôfago (R2=1,0) e baço (R2=1,0), teor de ferro do pulmão (R2=0,94), cálcio no coração (R2=0,99) e sódio e potássio nos rins (R2= 1,00). Efeito linear decrescente foi observado para peso da pele (R2=0,98) e extremidade dos membros (R2=0,93), e linear crescente para o teor de cobre no pulmão (R2=1,00), sódio no fígado (R2=0,93), potássio no coração, (R2=0,97) e ferro nos rins (R2=0,77). Houve efeito linear crescente para a maioria dos minerais na língua, exceto para magnésio, manganês e zinco. A composição centesimal dos não componentes da carcaça não diferiu (P>0,05) entre os tratamentos. Desta forma, o feno de amoreira pode ser incluído até 25% na dieta dos cordeiros sem alterar negativamente as principais características quantitativas e nutricionais dos não componentes da carcaça ovina.

Inclusion of liver in meat products from sheep / Inclusão de fígado em produtos elaborados com carne ovina

The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages prepared from lamb meat and enriched with sheep liver. Meat from eight lambs weaned at 60 days and slaughtered at a body weight of 32.0 ± 0.2 kg was used. Percentages of 10 and 20% sheep liver were included in koftas and of 15 and 30% in sausages. A completely randomized experimental design was used and the data were submitted to analysis of variance and regression. The inclusion of liver in koftas linearly increased pH (P=0.001) and shear force (P=0.028), and reduced luminosity (P=0.005) and lipid oxidation at the time of (P=0.001) and 24 hours after (P=0.004) fabrication of the products. In sausages, the inclusion of liver linearly increased shear force (P=0.03). The inclusion of liver exerted decreasing linear effects on the scores related to the flavor of kofta and sausage products (P=0.001 and 0.033, respectively) and a quadratic effect (P=0.008) on the overall acceptance of sausages. Although the inclusion of liver altered some relevant quality-related attributes of sheep koftas and sausages, the physicochemical and sensory characteristics were not compromised.

Este trabalho objetivou avaliar características físico-químicas (pH, cor, capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento, quantidade de ferro e oxida-ção lipídica) e sensoriais de kaftas e linguiças confeccionadas com carne de cordeiros e enriqueci-das com fígado ovino. Utilizou-se carne de oito cordeiros desmamados aos 60 dias e abatidos aos 32,0 ± 0,2 kg de peso corporal. Foram incluídos 10 e 20% de fígado ovino nas kaftas, e 15 e 30% nas linguiças.O delineamento experimental utilizado foi o inteiramente casualizado sendo os dados submetidos à análise de variância e regressão. A inclusão de fígado nas kaftas elevou linearmente os valores de pH (P=0,001) e força de cisalhamento (P=0,028), diminuiu a luminosidade (P=0,005) e os valores de oxidação lipídica no momento (P=0,001) e 24 horas (P=0,004) após a confecção dos produtos. Nas linguiças, a inclusão de fígado causou efeito linear crescente para a força de cisa-lhamento (P=0,030). As inclusões de fígado causaram efeitos lineares decrescentes nas notas rela-cionadas à variável sabor dos produtos kafta e linguiça (P=0,001 e 0,033, respectivamente), e efeito quadrático na aceitação global (P=0,008) das linguiças. Apesar da inclusão de fígado alterar alguns atributos relevantes de qualidade das kaftas e linguiças ovinas, as características físico-químicas e sensoriaisnão foram comprometidas.

Inclusion of liver in meat products from sheep / Inclusão de fígado em produtos elaborados com carne ovina

The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages prepared from lamb meat and enriched with sheep liver. Meat from eight lambs weaned at 60 days and slaughtered at a body weight of 32.0 ± 0.2 kg was used. Percentages of 10 and 20% sheep liver were included in koftas and of 15 and 30% in sausages. A completely randomized experimental design was used and the data were submitted to analysis of variance and regression. The inclusion of liver in koftas linearly increased pH (P=0.001) and shear force (P=0.028), and reduced luminosity (P=0.005) and lipid oxidation at the time of (P=0.001) and 24 hours after (P=0.004) fabrication of the products. In sausages, the inclusion of liver linearly increased shear force (P=0.03). The inclusion of liver exerted decreasing linear effects on the scores related to the flavor of kofta and sausage products (P=0.001 and 0.033, respectively) and a quadratic effect (P=0.008) on the overall acceptance of sausages. Although the inclusion of liver altered some relevant quality-related attributes of sheep koftas and sausages, the physicochemical and sensory characteristics were not compromised.(AU)

Este trabalho objetivou avaliar características físico-químicas (pH, cor, capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento, quantidade de ferro e oxida-ção lipídica) e sensoriais de kaftas e linguiças confeccionadas com carne de cordeiros e enriqueci-das com fígado ovino. Utilizou-se carne de oito cordeiros desmamados aos 60 dias e abatidos aos 32,0 ± 0,2 kg de peso corporal. Foram incluídos 10 e 20% de fígado ovino nas kaftas, e 15 e 30% nas linguiças.O delineamento experimental utilizado foi o inteiramente casualizado sendo os dados submetidos à análise de variância e regressão. A inclusão de fígado nas kaftas elevou linearmente os valores de pH (P=0,001) e força de cisalhamento (P=0,028), diminuiu a luminosidade (P=0,005) e os valores de oxidação lipídica no momento (P=0,001) e 24 horas (P=0,004) após a confecção dos produtos. Nas linguiças, a inclusão de fígado causou efeito linear crescente para a força de cisa-lhamento (P=0,030). As inclusões de fígado causaram efeitos lineares decrescentes nas notas rela-cionadas à variável sabor dos produtos kafta e linguiça (P=0,001 e 0,033, respectivamente), e efeito quadrático na aceitação global (P=0,008) das linguiças. Apesar da inclusão de fígado alterar alguns atributos relevantes de qualidade das kaftas e linguiças ovinas, as características físico-químicas e sensoriaisnão foram comprometidas.(AU)

Fasting heat production of Saanen and Anglo Nubian goats measured using open-circuit facemask respirometry.

This study aimed to establish the heat production (HP) of Saanen and Anglo Nubian goats at absorptive (feeding) and at post-absorptive (fasting) statuses to determine the adequate period of fasting required for the measurement of basal metabolism. Gas exchange was recorded via open-circuit facemask respirometry. Six non-lactating and non-pregnant goats of each breed, Saanen (49.2 ± 3.2 kg of body weight, BW) and Anglo Nubian (64.0 ± 3.0 kg BW), were placed in individual pens with ad libitum access to the same total mixed ration. After a 3-day feeding period, the animals were subjected to fasting (no feed), and the gas exchange measurement was performed for 30 min at 0, 12, 20, 36, 44, 60 and 68 h after fasting. The daily HP of the Saanen and Anglo Nubian goats averaged 557.4 ± 38.7 and 357.1 ± 35.3 kJ/kg0.75  BW day respectively. During fasting, the methane production decreased exponentially in both breeds, and the critical time when methane production was statistically equal to zero was at 31 h of fasting for the Saanen goats and at 40 h for the Anglo Nubian goats. The daily HP and respiratory exchange rate during fasting decreased up to 60 h. Taken together, our results suggest that the ideal period to measure fasting heat production (FHP) for goats fed at maintenance levels should be between 40 h and 60 h of fasting. Consequently, the daily FHP, after 60 h of fasting, of Saanen and Anglo Nubian goats was 183.3 ± 16.3 and 211.1 ± 11.5 kJ/kg0.75  BW day respectively. The results presented herein are relevant for future studies of energy metabolism in goats.

Impact of ground soybean and starch levels on the quality of meat from feedlot young Nellore bulls.

Twenty-eight young Nellore bulls (395±32kg initial body weight) were assigned to a completely randomized design (2×2 factorial design with 7 animals per treatment) to evaluate effects on the quality of meat. Diet treatments consisted of high (about 25%) or low (about 16%) starch levels, with or without ground soybean addition. Shear force was decreased in the meat from animals fed a low-starch diet (P=0.0016). Meat from animals fed a high-starch diet had increased total concentrations of unsaturated (P=0.0029) and monounsaturated fatty acids (P=0.0253). Polyunsaturated fatty acid content increased in the meat from animals fed a diet containing soybean (P=0.0121). High starch diets (>25%) decreased the concentration of saturated fatty acids and increased the amount of unsaturated fatty acids in the meat from young Nellore bulls.

Características qualitativas de hambúrgueres e kaftas elaboradas com carne de cordeiros alimentados com glicerina / Qualitative characteristics of hamburgers and kaftas produced from meat of lambs fed glycerine

O objetivo deste trabalho foi avaliar as características qualitativas pH, cor, atividade de água, capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento; e as características sensoriais de processados com os cortes menos nobres da carcaça de cordeiros alimentados com dietas contendo cana-de-açúcar como volumoso e concentrados sem e com 10 e 20% de glicerina. Na elaboração dos hambúrgueres e kaftas foi utilizada carne proveniente de pescoços e costelas de 30 cordeiros abatidos com 32,0 ± 0,2 kg de peso corporal. Com exceção da cor, a inclusão de glicerina na dieta dos cordeiros não influenciou (P>0,05) os aspectos qualitativos avaliados. A inclusão de glicerina na dieta dos cordeiros diminuiu os teores de vermelho (de 10,07 para 8,89, P=0,044) e de amarelo (de 5,97 para 5,07, P=0,039) dos hambúrgueres. O mesmo efeito foi observado nos teores de vermelho (de 10,83 para 9,61, P=0,031) e amarelo (de 5,86 para 5,12, P=0,047) das kaftas. As características sensoriais avaliadas não foram influenciadas (P>0,05) e as notas para aceitação global variaram de 7,4 a 7,9. A inclusão de glicerina na dieta dos cordeiros alterou a cor dos processados, no entanto, proporcionou características sensoriais satisfatórias...

The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05) the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044) and yellowness (from 5.97 to 5.07, P=0.039) of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031) and yellowness (from 5.86 to 5.12, P=0.047) of koftas. The sensory characteristics evaluated were not influenced (P>0.05) and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics...

Características qualitativas de hambúrgueres e kaftas elaboradas com carne de cordeiros alimentados com glicerina / Qualitative characteristics of hamburgers and kaftas produced from meat of lambs fed glycerine

O objetivo deste trabalho foi avaliar as características qualitativas pH, cor, atividade de água, capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento; e as características sensoriais de processados com os cortes menos nobres da carcaça de cordeiros alimentados com dietas contendo cana-de-açúcar como volumoso e concentrados sem e com 10 e 20% de glicerina. Na elaboração dos hambúrgueres e kaftas foi utilizada carne proveniente de pescoços e costelas de 30 cordeiros abatidos com 32,0 ± 0,2 kg de peso corporal. Com exceção da cor, a inclusão de glicerina na dieta dos cordeiros não influenciou (P>0,05) os aspectos qualitativos avaliados. A inclusão de glicerina na dieta dos cordeiros diminuiu os teores de vermelho (de 10,07 para 8,89, P=0,044) e de amarelo (de 5,97 para 5,07, P=0,039) dos hambúrgueres. O mesmo efeito foi observado nos teores de vermelho (de 10,83 para 9,61, P=0,031) e amarelo (de 5,86 para 5,12, P=0,047) das kaftas. As características sensoriais avaliadas não foram influenciadas (P>0,05) e as notas para aceitação global variaram de 7,4 a 7,9. A inclusão de glicerina na dieta dos cordeiros alterou a cor dos processados, no entanto, proporcionou características sensoriais satisfatórias...(AU)

The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05) the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044) and yellowness (from 5.97 to 5.07, P=0.039) of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031) and yellowness (from 5.86 to 5.12, P=0.047) of koftas. The sensory characteristics evaluated were not influenced (P>0.05) and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics...(AU)