Weight Development and Growth Curves of Grazing Santa Inês Sheep Supplemented with Concentrate in the Pre-Weaning Phase.

Monitoring weight development is essential for decision-making and assessing the effectiveness of management strategies. However, this practice is often hindered by the lack of scales on farms. This study aimed to characterize the weight development and growth curves of male and female Santa Inês lambs from birth to weaning, managed on pasture with creep-fed concentrate supplementation. Data from 212 lambs during the pre-weaning phase were analyzed. The animals were weighed every seven days to evaluate total weight gain and average daily gain. Biometric measurements were taken every 28 days. Mixed models were used to assess the effects of sex and birth type on birth and weaning weights. Simple and multiple linear regression models were employed to estimate live weight using biometric measurements. The non-linear Gompertz model was utilized to describe weight development and formulate growth curves. Results were considered significant at p < 0.05. An interaction effect between birth type and sex (p < 0.05) was noted for birth weight, with the lowest weight observed in twin-birth females (2.96 kg) and the highest in single-birth males (3.73 kg) and females (3.65 kg) (p > 0.05). Birth type significantly influenced average daily gain, total weight gain, and weaning weight (p < 0.05). The Gompertz model accurately depicted the growth curves, effectively describing the weight development. Pearson's correlation coefficients between biometric measurements and weight were positive and significant (p < 0.05), ranging from 0.599 for hip height to 0.847 for heart girth. Consequently, the simple and multiple regression equations demonstrated high precision in predicting weaning weight. In conclusion, twin-birth lambs receiving concentrate supplementation via creep-feeding and managed on pasture showed different developmental patterns compared to single-birth lambs under the same conditions. The Gompertz model proved effective for monitoring development during the pre-weaning phase. All simple and multiple linear regression models were effective in predicting weaning weight through biometric measurements. However, for practical application, the model incorporating two measurements-body length and abdominal circumference-is recommended.

Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced.

Raw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams' processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber's air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products.

Nutrient Intake, Performance, Carcass Characteristics, Meat Quality, and Cost Analysis of Sheep Submitted to Intermittent Supplementation on Masai Grass Pastures.

This study aimed to assess nutrient intake, performance, intake behavior, carcass characteristics, and meat quality of sheep managed on Masai grass pastures along with intermittent concentrate supplementation, in addition to the economic impacts of applying that strategy. A sample of 24 Santa Inês sheep (12 males and 12 females) was kept for 80 days on Panicum maximum cv. Massai pastures and was supplemented daily or every other day. The voluntary intake of dry matter and nutrients was estimated. Mean daily weight gain and total weight gain were calculated and intake behavior parameters were assessed. The males were slaughtered and the weight and yield of the carcasses and meat cuts were assessed. The meat was analyzed for cooking losses, shear force, and color. The gross margin of the system was estimated from the difference between total income and operational cost. No effect was seen of the interaction between supplementation frequency and sex for any parameter assessed (p > 0.05). Intermittent supplementation of Santa Inês sheep managed with Masai grass is recommended since the strategy does not impact nutrient intake, performance, intake behavior, carcass characteristics, or meat quality, but lowers the costs of producing 1 kg of meat by 15%.

Orange peel silage in lamb feeding improves meat fatty acid profile / Silagem de bagaço de laranja na alimentação de cordeiros melhora o perfil de ácidos graxos da carne

Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat.

Considerando sua qualidade nutricional e baixo custo em relação aos alimentos tradicionais, a casca de laranja vem sendo utilizada em substituição aos grãos na dieta de ruminantes. Esta pesquisa foi desenvolvida para avaliar o perfil de ácidos graxos da carne de cordeiros terminados com dietas contendo silagem de bagaço de laranja (SBL) em substituição ao milho (0, 33, 66 e 100%). Vinte cordeiros Santa Inês (cinco repetições por tratamento), com aproximadamente cinco meses de idade e peso corporal de 25,37 ± 1,94 kg, foram distribuídos em um delineamento experimental inteiramente casualizado e os dados obtidos comparados pelo teste Tukey a 0,05 de significância. Houve aumento linear na concentração do ácido graxo cáprico (P = 0,026) e de forma quadrática (P<0,05) para o palmítico, palmitoleico, esteárico, oleico, linoleico, linoleico conjugado (CLA) e α-linolênico; dos ácidos graxos saturados, insaturados, monoinsaturados, poliinsaturados, Σn-6, Σn-3 e dos ácidos graxos desejáveis na carne de cordeiros alimentados com SBL. A substituição do milho pela SBL em 66% na dieta de cordeiros em terminação melhora o perfil de ácidos graxos da carne.

Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segments.

Sheep meat is an essential element within the multicultural mosaic of Mexican agri-food traditions. A total of 332 consumers were surveyed face-to-face in restaurants specializing in selling traditional sheep meat products. Our results showed that consumers could be segmented based on their perceptions, habits, and preferences towards sheep meat. For consumers, sheep meat is perceived as food with unique sensory attributes, coming from healthier animals than other species and traditional characters. Their willingness to pay extra is subject to the guarantee that the meat is safe, free of hormones and antibiotics, and to a lesser extent, certified organic. The multivariate analysis suggested three clusters or consumer profiles named passive, wholehearted, and deep-rooted, which explained the associations among attitudes, some demographic variables, and consumption frequency. The nascent national sheep meat industry needs to consider these concerns in developing marketing and trust strategies to attract, maintain, and build loyalty among Mexican consumers.

Discrimination study between the carcass and noncarcass components for interaction between gender, age, and production system in indigenous sheep / Estudo de discriminação entre os componentes da carcaça e não da carcaça para interação entre gênero, idade e sistema de produção em ovinos indígenas

The objective of this work was to evaluate the yields, morphometric measures, carcass, and non-carcass components, and carcass regional and tissue composition of an indigenous sheep (Pantaneiro) of different physiological stages (gender, age, system production. Thirty sheep, eleven lambs, nine wethers, and ten cull ewes were used. The lambs were finished in feedlots, the wethers were maintained on pastures and supplementation, and the cull ewes were maintained on an extensive pasture system with mineral salt ad libitum. Slaughter ages were defined to simulate the most representative products and farming systems. Animals were slaughtered and classified as non- castrated lambs, wethers, and cull ewes. The criteria to slaughter lambs and wethers were the body condition, which ranged from 2.5 to 3.0. Cull ewes were slaughtered based on negative pregnancy diagnosis, regardless of their body condition, which ranged from 4.0 to 4.5. All animals were slaughtered after 16-hours of fasting (solids). The ewes presented the greatest fat thickness, differing significantly from the lambs. The morphometric measures were higher in ewes and lambs. The muscle to fat ratio of the animal's cuts from different physiological stages presented no significant differences. The indigenous Pantaneiro sheep have good potential for meat production regardless of their physiological stages. The ewes stood out, presenting carcasses with good performance considering their potential and longer permanence in the herd due to their reproductive function.(AU)

O objetivo deste trabalho foi avaliar o rendimento, medidas morfométricas, componentes da carcaça e da não carcaça e a composição regional e tecidual da carcaça de ovelhas indígenas (Pantaneiro) de diferentes sistemas de produção, sexo e idade. Foram utilizadas trinta ovelhas, onze cordeiros, nove borregos e dez ovelhas de descarte. Os cordeiros foram terminados em confinamento, os borregos mantidos em pastagem e suplementação, e as ovelhas de descarte mantidas em sistema a pasto extensivo com sal mineral ad libitum. As idades ao abate foram definidas para simular os produtos e sistemas agrícolas mais representativos, cordeiros, borregos e ovelhas de descarte. Os animais foram abatidos e classificados como cordeiros não castrados, borregos e ovelhas de descarte. Os critérios para abate de cordeiros e borregos foram a condição corporal, que variou de 2,5 a 3,0. As ovelhas de descarte foram abatidas com base no diagnóstico de gestação negativo, independentemente da condição corporal, que variou de 4,0 a 4,5. Todos os animais foram abatidos após jejum de 16 horas (sólidos). As ovelhas apresentaram as maiores espessuras de gordura, diferindo significativamente dos cordeiros. As medidas morfométricas foram maiores em ovelhas e cordeiros. A relação músculo / gordura dos cortes dos animais nas diferentes fases fisiológicas não apresentou diferenças significativas. Os ovinos pantaneiros apresentam bom potencial para produção de carne, independentemente de seus estágios fisiológicos. As ovelhas se destacaram, apresentando carcaças com bom desempenho considerando seu potencial e maior permanência no rebanho devido à sua função reprodutiva.(AU)

How does the added fat source affect sensory quality of sheep and goat pâtés? / Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?

Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.(AU)

Avaliou-se a qualidade sensorial de patês de carne de ovelhas e cabras com diferentes fontes e percentagem de gordura (10% ou 30%, e barriga de porco ou azeite). Um painel de provadores treinado realizou análise sensorial e foram consultados consumidores para perceber as suas preferências. A análise generalizada de Procrustes foi usada para testar as diferenças encontradas pelos provadores. Os painelistas conseguiram encontrar diferenças sensoriais entre os patês de ovelhas e cabras e também percentagens de gordura. Os patês de cabra apresentaram valores mais elevados de suculência e os patês de ovelhas apresentaram maiores valores de intensidade de sabor. Patês com 10% de gordura de barriga de porco tiveram os maiores valores para os atributos de cor e coesividade e também intensidade de aroma, enquanto patês com 30% de azeite apresentaram os maiores valores para os atributos de textura, exceto coesividade. Embora as diferenças entre os patês tenham sido encontradas pelos membros do painel, os consumidores não mostraram uma preferência particular por um deles.(AU)

How does the added fat source affect sensory quality of sheep and goat pâtés? / Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

RESUMO: Avaliou-se a qualidade sensorial de patês de carne de ovelhas e cabras com diferentes fontes e percentagem de gordura (10% ou 30%, e barriga de porco ou azeite). Um painel de provadores treinado realizou análise sensorial e foram consultados consumidores para perceber as suas preferências. A análise generalizada de Procrustes foi usada para testar as diferenças encontradas pelos provadores. Os painelistas conseguiram encontrar diferenças sensoriais entre os patês de ovelhas e cabras e também percentagens de gordura. Os patês de cabra apresentaram valores mais elevados de suculência e os patês de ovelhas apresentaram maiores valores de intensidade de sabor. Patês com 10% de gordura de barriga de porco tiveram os maiores valores para os atributos de cor e coesividade e também intensidade de aroma, enquanto patês com 30% de azeite apresentaram os maiores valores para os atributos de textura, exceto coesividade. Embora as diferenças entre os patês tenham sido encontradas pelos membros do painel, os consumidores não mostraram uma preferência particular por um deles.

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

OBJECTIVE: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. RESULTS: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. CONCLUSION: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

Carcaça e componentes não carcaça de cordeiros terminados em confinamento com caroço de algodão na dieta / Carcass and non carcass components of lambs finished in feedlot with cottonseed on the diet

O objetivo deste estudo foi avaliar as características de carcaça e dos componentes não carcaça de cordeiros terminados em confinamento, com diferentes proporções de caroço de algodão na dieta. Foram utilizados 45 cordeiros, machos, não castrados, da raça Ile de France. Os tratamentos foram constituídos por níveis de inclusão de caroço de algodão na matéria seca (MS) da dieta total (0%; 10%; 20%; 30% ou 40%), sendo a dieta composta por silagem de milho (Zea mays L.), grão de milho triturado (Zea mays L.), farelo de soja (Glycine max L.), caroço de algodão (Gossypium hirsutum L.), calcário calcítico e sal mineral, em proporção de volumoso:concentrado de 40:60. Os animais foram abatidos com peso de abate preestabelecido. O peso de carcaça quente e o peso de carcaça fria, bem como o índice de quebra ao resfriamento, o índice de compacidade, a conformação e o estado de engorduramento da carcaça, não foram influenciados (P>0,05) pelo nível de inclusão de caroço de algodão na dieta. As características de rendimento de carcaça quente e rendimento de carcaça fria diminuíram linearmente (P≤0,05) à medida que se incluiu caroço de algodão na dieta. Com relação à medida de espessura de gordura de cobertura, pode-se observar que houve comportamento quadrático crescente e, em relação à variável área de olho de lombo, o comportamento observado foi o linear decrescente. Quanto às proporções dos cortes comerciais da carcaça, o peso de perna diminuiu linearmente (P≤0,05) enquanto a porcentagem de perna foi influenciada de forma quadrática (P≤0,05) pela inclusão de caroço de algodão nas dietas. O trato gastrointestinal cheio e o conteúdo do trato gastrointestinal aumentam linearmente (P≤0,05) com o incremento do nível de inclusão de caroço de algodão na dieta. Algumas das características de carcaça e dos componentes não carcaça tiveram influência negativa da elevação do teor de fibra e de lipídios da dieta à medida que se incluiu caroço de algodão na dieta total.(AU)

The objective of this study was to evaluate the carcass and non carcass components characteristics of lambs finished in feedlot with different proportions of cottonseed on the diet. Forty five lambs, non castrated males, from Ile de France race. The treatments were constituted by levels of inclusion of cottonseed on dry matter (DM) of the total diet (0%; 10%; 20%; 30% or 40%), being the diet composed by corn silage (Zea mays L.), ground corn grain (Zea mays L.), soybean meal (Glycine max L.), cottonseed (Gossypiumhirsutum L.), limestone and mineral salt in a roughage: concentrate proportion of 40:60. The animals were slaughtered with a pre- established slaughter weight. The hot and cold carcass weight, as well as the carcass chilling index, the compactness index, the conformation and the fattening state of the carcass were not influenced (P> 0.05) by the level of inclusion of cottonseed on the diet. The hot and cold carcass yield decreased linearly (P≤ 0.05) as the cottonseed was included on the diet. Regarding the subcutaneous fat thickness it is possible to observe that there was a crescent quadratic behavior and in relation to the rib eye area variable, the behavior observed was linear decrescent. Regarding the proportions of the commercial cuts of the carcass, the leg weight decreased linearly (P≤ 0.05) while the percentage of leg was quadratic influenced (P≤ 0.05) by the inclusion of cottonseed on the diets. The full gastrointestinal tract and the gastrointestinal tract content increased linearly (P≤ 0.05) with the increase on the level of inclusion of cottonseed on the diet. Some of the carcass and non carcass components characteristics had negative influence of level fiber content and dietary lipids as it included cottonseed in the total diet.(AU)

Carcaça e componentes não carcaça de cordeiros terminados em confinamento com caroço de algodão na dieta / Carcass and non carcass components of lambs finished in feedlot with cottonseed on the diet

O objetivo deste estudo foi avaliar as características de carcaça e dos componentes não carcaça de cordeiros terminados em confinamento, com diferentes proporções de caroço de algodão na dieta. Foram utilizados 45 cordeiros, machos, não castrados, da raça Ile de France. Os tratamentos foram constituídos por níveis de inclusão de caroço de algodão na matéria seca (MS) da dieta total (0%; 10%; 20%; 30% ou 40%), sendo a dieta composta por silagem de milho (Zea mays L.), grão de milho triturado (Zea mays L.), farelo de soja (Glycine max L.), caroço de algodão (Gossypium hirsutum L.), calcário calcítico e sal mineral, em proporção de volumoso:concentrado de 40:60. Os animais foram abatidos com peso de abate preestabelecido. O peso de carcaça quente e o peso de carcaça fria, bem como o índice de quebra ao resfriamento, o índice de compacidade, a conformação e o estado de engorduramento da carcaça, não foram influenciados (P>0,05) pelo nível de inclusão de caroço de algodão na dieta. As características de rendimento de carcaça quente e rendimento de carcaça fria diminuíram linearmente (P≤0,05) à medida que se incluiu caroço de algodão na dieta. Com relação à medida de espessura de gordura de cobertura, pode-se observar que houve comportamento quadrático crescente e, em relação à variável área de olho de lombo, o comportamento observado foi o linear decrescente. Quanto às proporções dos cortes comerciais da carcaça, o peso de perna diminuiu linearmente (P≤0,05) enquanto a porcentagem de perna foi influenciada de forma quadrática (P≤0,05) pela inclusão de caroço de algodão nas dietas. O trato gastrointestinal cheio e o conteúdo do trato gastrointestinal aumentam linearmente (P≤0,05) com o incremento do nível de inclusão de caroço de algodão na dieta. Algumas das características de carcaça e dos componentes não carcaça tiveram influência negativa da elevação do teor de fibra e de lipídios da dieta à medida que se incluiu caroço de algodão na dieta total.(AU)

The objective of this study was to evaluate the carcass and non carcass components characteristics of lambs finished in feedlot with different proportions of cottonseed on the diet. Forty five lambs, non castrated males, from Ile de France race. The treatments were constituted by levels of inclusion of cottonseed on dry matter (DM) of the total diet (0%; 10%; 20%; 30% or 40%), being the diet composed by corn silage (Zea mays L.), ground corn grain (Zea mays L.), soybean meal (Glycine max L.), cottonseed (Gossypiumhirsutum L.), limestone and mineral salt in a roughage: concentrate proportion of 40:60. The animals were slaughtered with a pre- established slaughter weight. The hot and cold carcass weight, as well as the carcass chilling index, the compactness index, the conformation and the fattening state of the carcass were not influenced (P> 0.05) by the level of inclusion of cottonseed on the diet. The hot and cold carcass yield decreased linearly (P≤ 0.05) as the cottonseed was included on the diet. Regarding the subcutaneous fat thickness it is possible to observe that there was a crescent quadratic behavior and in relation to the rib eye area variable, the behavior observed was linear decrescent. Regarding the proportions of the commercial cuts of the carcass, the leg weight decreased linearly (P≤ 0.05) while the percentage of leg was quadratic influenced (P≤ 0.05) by the inclusion of cottonseed on the diets. The full gastrointestinal tract and the gastrointestinal tract content increased linearly (P≤ 0.05) with the increase on the level of inclusion of cottonseed on the diet. Some of the carcass and non carcass components characteristics had negative influence of level fiber content and dietary lipids as it included cottonseed in the total diet.(AU)

Spineless cactus associated with Tifton hay or sugarcane bagasse may replace corn silage in sheep diets.

The effect of the replacement of corn silage with spineless cactus associated with Tifton 85 hay or sugarcane bagasse was evaluated on the performance, body weight components and sheep meat quality. Twenty-one Santa Inês male sheep with initial body weight of 22.9 ± 2.9 kg were used. They were confined in individual stalls for 74 days receiving the following diets: corn silage + concentrate (CS); spineless cactus + Tifton 85 hay + concentrate (TH); spineless cactus + sugarcane bagasse + concentrate (SB). After the feedlot period, the animals were slaughtered and their body components were weighed and sampled. Data were submitted to Tukey's test at 5% probability. The average daily gain (0.25 vs 0.14 kg), cold carcass weight (13.3 vs 13.7 kg), loin muscularity (0.6 vs 0.4 kg) and liver weight (0.7 vs. 0.5 kg) were higher (P < 0.05) for the TH diet when compared to that for the CS. The physical-chemical parameters of meat were not influenced (P > 0.05) by the treatments and presented about 20.1% of crude protein, 6.1% of crude fat and shear force of 2.0 kgf/cm2. In complete diets for sheep, Tifton 85 hay associated with spineless cactus provides greater weight gain, cold carcass muscularity and organ weight when compared to those for animals fed with corn silage as exclusive roughage. Sugarcane bagasse associated with spineless cactus may replace corn silage in complete diets for sheep.

Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts.

The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context.

Eating quality of meat from six lamb breed types raised in Brazil.

BACKGROUND: Breed or genotype is important to consider for developing appropriate eating quality in lamb. The objectives of this study were to compare physical and chemical parameters and sensory acceptance of longissimus lumborum (LL) muscle from six lamb breed types economically important to the Brazilian sheep-raising chain. RESULTS: No difference (P > 0.05) among samples was found in relation to L(*) , a(*) and b(*) parameters. However, differences were detected in shear force for the LL muscle produced by different breeds (P < 0.05), where animals without definite breed (WDB) showed higher shear force, whereas the lowest levels were observed for breed Hampshire Down, followed by Ile de France and the Dorper/Santa Inês cross-breed (Dorper/SI). In relation to sensory acceptance, no difference (P > 0.05) was detected in aroma attribute for all breed types tested. For the attributes texture, juiciness, flavor and overall quality, differences were detected (P < 0.05), Dorper/SI, Hampshire Down and Suffolk cross breeds received the best scores, while Santa Inês received intermediate evaluations, and Ile de France and WDB were the least accepted. CONCLUSION: Under the conditions evaluated in this study, meat from Dorper/SI and Hampshire Down cross-breeds showed better eating quality, satisfying most consumers.

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas.

There are increasing concerns of society towards the consumption of animal products which have been produced and transformed in a sustainable manner. This trend influences consumer purchasing decision making, particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and efficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers.

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment.

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a (137)Cs source-driven irradiating facility was performed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

Produção de carne entre cordeiros castrados e não castrados: 1. Cruzas Hampshire Down X Corriedale

This study has compared meat production among two groups of crossbred lambs Hampshire Down x Corriedale: 13 castrated at 45 days of age and 13 non-castrated (all born in August 1996 and slaughtered when five months old). The flock was raised on natural pasture, under an extensive grazing system, in Aceguá, Bagé, State of Rio Grande do Sul, Brazil. The characteristics research were meat production, morfology "in vivo" and carcass, living weight components, regional and tissue composition .There is no significant difference between castrate lambs and not castrate lambs. The results showed that there is not advantage in to castrate very young lambs, when the purpose is meat production

O estudo comparou a produção de carne entre 13 cordeiros castrados aos 45 dias e 13 não castrados, procedentes do cruzamento de ovelhas Corriedale com Hampshire Down, nascidos em agosto de 1996 e abatidos aos 5 meses de idade, criados em condições extensivas de pastagem natural, na localidade de Aceguá, município de Bagé-RS. Foram coletados dados de produção de carne, morfologia in vivo e, na carcaça, componentes do peso vivo, composição regional e tecidual. Não se verificou diferença significativa entre cordeiros castrados e não castrados, concluindo-se que não há vantagem, quanto à produção de carne, em castrar os cordeiros muito jovens.