| Título: |
Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769 Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769 |
| Autores: |
Matsushita, Makoto; UEM Martins Júnior, Ariovaldo Cruz; UEM Gomes, Sandra Terezinha Marques; UEM Macedo, Francisco de Assis Fonseca de; UEM Visentainer, Jesuí Vergílio; UEM Souza, Nilson Evelázio de; UEM |
| Fecha: | 2010-11-09 |
| Publicador: | Acta Scientiarum. Techonology |
| Fuente: |
 |
| Tipo: |
química de alimentos |
| Tema: |
5.07.02.00-9; 5.07.01.02-9 lamb carcass; meat compositions; slaughter weight; fatty acids Tecnologia de Alimentos; Química, Física, Físico-Química e Bioquímica dos Alim. e das Mat.-Primas Alimentares lamb carcass; meat compositions; slaughter weight; fatty acids |
| Descripción: |
The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%). The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%). |
| Idioma: | Inglés |