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Título: | Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs |
Título(s) alternativo(s): | Efeito da Castração e da suplementação de vitamina E sobre a carcaça e qualidade da carne de ovinos Santa Inê |
Autor(es): | Torres-Geraldo, André Bueno, Mauro Sartori Costa, Ricardo Lopes Dias da Haguiwara, Marcia Mayumi Harada Cucatti, Marcia Regina Silva, Marta Gomes da Issakowicz, Juliano Sampaio, Ana-Claudia Kocci Yotsuyanagi, Suzana Eri Quirino, Celia Raquel |
Palavras-chave: | α-tocopherol Carne maturada Castração Cordeiro Força de cisalhamento Oxidação lipídica Vitamina E Ovelhas Santa Ines breed |
Data do documento: | 2020 |
Citação: | TORRES-GERALDO, André; et al. Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs. Revista Colombiana de Ciencias Pecuarias, v. 33, n. 2, 2020. p.96-109. https://doi.org/10.17533/udea.rccp.v33n2a02. |
Resumo: | Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples. |
URI: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/126 |
ISSN: | 0120-0690 |
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Aparece nas coleções: | Artigos Científicos |
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