Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149397
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dc.contributor.authorMORA, N. H. A. P.
dc.contributor.authorMACEDO, F. de A. F. de
dc.contributor.authorMEXIA, A. A.
dc.contributor.authorALMEIDA, F. L. A. de
dc.contributor.authorSENEGALHE, F. B. D.
dc.contributor.authorPOSSAMAI, A. P. S.
dc.contributor.authorMACEDO, R. M. G. de
dc.contributor.authorARAUJO, G. G. L. de
dc.date.accessioned2022-12-08T18:01:50Z-
dc.date.available2022-12-08T18:01:50Z-
dc.date.created2022-12-08
dc.date.issued2015
dc.identifier.citationSemina: Ciências Agrárias, v. 36, n. 4, p. 2819-2828, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1149397-
dc.descriptionTwenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin is recommended, as these animals comprise a larger number of favorable characteristics with regard to the meat chemical composition, softness, and color.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMaciez
dc.subjectSarcômero
dc.subjectCarne de cordeira
dc.titlePhysicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses.
dc.typeArtigo de periódico
dc.subject.thesagroCor
dc.subject.thesagroCocção
dc.subject.thesagroConfinamento
dc.subject.thesagroCordeiro
dc.subject.nalthesaurusColor
dc.subject.nalthesaurusCooking
dc.subject.nalthesaurusFeedlots
dc.subject.nalthesaurusSarcomeres
riaa.ainfo.id1149397
riaa.ainfo.lastupdate2022-12-08
dc.identifier.doi10.5433/1679-0359.2015v36n4p2819
dc.contributor.institutionNATÁLIA HOLTZ ALVES PEDROSO MORA, Universidade Estadual de Maringá; FRANCISCO DE ASSIS FONSECA DE MACEDO, Universidade Estadual de Maringá; ALEXANDRE AGOSTINHO MEXIA, Universidade do Estado do Mato Grosso; FERNANDA LOSI ALVES DE ALMEIDA, Universidade Estadual de Maringá; FRANCIANE BARBIÉRI DIAS SENEGALHE, Universidade Federal da Grande Dourados; ANA PAULA SILVA POSSAMAI, Universidade Estadual de Maringá; ROSA MARIA GOMES DE MACEDO, Universidade Estadual de Maringá; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA.
Appears in Collections:Artigo em periódico indexado (CPATSA)

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