Data/hora: 09/06/2024 16:30:57

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E	
Autores: 	Sales,Ronaldo Oliveira; Silva Sobrinho,Américo Garcia da; Zeola,Nivea Maria Brancacci Lopes; Lima,Natália Ludmila Lins; Manzi,Gabriela Milani; Almeida,Fabiana Alves de; Endo,Viviane.	
Data: 	2013-01-01	
Ano: 	2013	
Palavras-chave: 	Lamb; Maturation; Meat quality; Sunflower seeds; Vitamin E.	
Resumo: 	The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P&lt;0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P&amp;gt;0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P&lt;0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000100025	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782013000100025	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.43 n.1 2013	
Fonte: 	info:eu-repo/semantics/openAccess