Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais
Ano de defesa: | 2013 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Zootecnia
|
Departamento: |
Zootecnia
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/4350 |
Resumo: | With increasing concerns for human health with the use of antibiotics, chemicals and unwanted fats intake, awakens the need for new ways to maintain the efficiency of modern livestock. The objective of this study was to evaluate animal performance, qualitative and quantitative characteristics of the carcass and instrumental and sensory quality of meat from lambs supplemented with a mixture of essential oils fatty acid profile. For this, we used 40 male not castrated, the Texel breed, weaned at approximately 60 days and housed in individual stalls, fully covered, randomly divided into five groups according to the levels of supplementation with essential oils : 0, 50mg, 100mg, 150mg and 200mg daily. The experimental diet was similar for all treatments, with daily adjustments, is aiming to keep leftovers in 10 % of the offered volume. Supplementation of capsules containing essential oils was orally administered twice a day, coinciding with the feeding periods. Proceeded to determine the biochemical energy and protein during the first thirty days experimental profile. Lambs to reach 60 % of the live weight of mature, ie, 32Kg for the animals of the Texel breed were slaughtered, with certain quantitative and qualitative characteristics of the carcass and meat. We adopted the completely randomized design and the data for each variable subjected to regression analysis. No significant influence (p <0.05) levels of essential oils was observed for the performance variables. During the characterization of biochemical profile, no influence levels of essential oils has been recorded, in addition, liver function enzymes, AST and GGT and remained stable within the limits prescribed for the species. It was also possible to identify significant influences in the qualitative and quantitative characteristics of carcasses, however, the average value for cold carcass yield was 49.11 %. Similarly, according to the regression analysis, the quantitative and qualitative characteristics of the meat have not been influenced the levels of essential oils. They were unable to determine increases in the instrumental evaluation of color or shear force. In the sensory analysis by, though not significant trained panel of meat originating from animals treated with essential oils, the lowest scores were given to the characteristic aroma of lamb meat, liver flavor and spice flavor. During evaluation of the identified fatty acids, the highest percentages were among saturated, of palmitic (C16:0) with 24.60 % and stearic (C18:0) with 19.34%, and oleic (C19:1n9) with 37.80% and linoleic (C18:2n6) with 5.84% for the unsaturated fatty acids . These fatty acids together accounted for 87.58% of the total quantified. The data observed in this study show that the participation of C14:0 in the total formation of AGS was limited in only 2.68%. Upon the advice on eating a healthy diet, the meat of lambs supplemented with essences oils can be characterized as having desirable profile. |
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2014-10-072014-10-072013-11-07CAMARGO, Emmanuel Veiga de. Meat quality and performance of lambs supplemented with essential oils. 2013. 81 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013.http://repositorio.ufsm.br/handle/1/4350With increasing concerns for human health with the use of antibiotics, chemicals and unwanted fats intake, awakens the need for new ways to maintain the efficiency of modern livestock. The objective of this study was to evaluate animal performance, qualitative and quantitative characteristics of the carcass and instrumental and sensory quality of meat from lambs supplemented with a mixture of essential oils fatty acid profile. For this, we used 40 male not castrated, the Texel breed, weaned at approximately 60 days and housed in individual stalls, fully covered, randomly divided into five groups according to the levels of supplementation with essential oils : 0, 50mg, 100mg, 150mg and 200mg daily. The experimental diet was similar for all treatments, with daily adjustments, is aiming to keep leftovers in 10 % of the offered volume. Supplementation of capsules containing essential oils was orally administered twice a day, coinciding with the feeding periods. Proceeded to determine the biochemical energy and protein during the first thirty days experimental profile. Lambs to reach 60 % of the live weight of mature, ie, 32Kg for the animals of the Texel breed were slaughtered, with certain quantitative and qualitative characteristics of the carcass and meat. We adopted the completely randomized design and the data for each variable subjected to regression analysis. No significant influence (p <0.05) levels of essential oils was observed for the performance variables. During the characterization of biochemical profile, no influence levels of essential oils has been recorded, in addition, liver function enzymes, AST and GGT and remained stable within the limits prescribed for the species. It was also possible to identify significant influences in the qualitative and quantitative characteristics of carcasses, however, the average value for cold carcass yield was 49.11 %. Similarly, according to the regression analysis, the quantitative and qualitative characteristics of the meat have not been influenced the levels of essential oils. They were unable to determine increases in the instrumental evaluation of color or shear force. In the sensory analysis by, though not significant trained panel of meat originating from animals treated with essential oils, the lowest scores were given to the characteristic aroma of lamb meat, liver flavor and spice flavor. During evaluation of the identified fatty acids, the highest percentages were among saturated, of palmitic (C16:0) with 24.60 % and stearic (C18:0) with 19.34%, and oleic (C19:1n9) with 37.80% and linoleic (C18:2n6) with 5.84% for the unsaturated fatty acids . These fatty acids together accounted for 87.58% of the total quantified. The data observed in this study show that the participation of C14:0 in the total formation of AGS was limited in only 2.68%. Upon the advice on eating a healthy diet, the meat of lambs supplemented with essences oils can be characterized as having desirable profile.Com o aumento das preocupações com a saúde humana com o uso dos antimicrobianos, produtos químicos e ingestão de gorduras indesejáveis, se desperta a necessidade sobre novas formas de mantermos a eficiência da pecuária moderna. Assim, o objetivo deste estudo foi avaliar o desempenho animal, as características qualitativas e quantitativas da carcaça e qualidade instrumental, sensorial e o perfil de ácidos graxos da carne de cordeiros suplementados com uma mistura de óleos essenciais. Para tanto, utilizou-se 40 cordeiros machos não castrados, da raça Texel, desmamados aproximadamente aos 60 dias e alojados em baias individuais, totalmente cobertas, distribuídos aleatoriamente em cinco grupos experimentais de acordo com os níveis de suplementação com óleos essenciais: 0, 50mg, 100mg, 150mg e 200mg diariamente. A dieta experimental foi idêntica para todos os tratamentos, com ajustes diários, visando-se manter sobras em 10% do volume ofertado. A suplementação das cápsulas contendo os óleos essenciais ocorreu pela via oral, duas vezes ao dia, coincidindo com os períodos de arraçoamento. Procedeu-se a determinação do perfil bioquímico energético e proteico durante os primeiros trinta dias experimentais. Os cordeiros ao atingirem 60% do peso vivo a maturidade, ou seja, 32Kg para os animais da raça Texel, foram abatidos, sendo determinadas as características quantitativas e qualitativas da carcaça e da carne. Adotou-se o delineamento experimental inteiramente casualizado sendo os dados de cada variável submetida à análise de regressão. Nenhuma influência significativa (<0,05) dos níveis de óleos essenciais foi observada para as variáveis de desempenho. Durante a caracterização do perfil bioquímico, nenhuma influência dos níveis de óleos essenciais foi registrada, além disso, as enzimas de função hepática, AST e GGT, mantiveram-se estáveis e dentro dos limites preconizados para a espécie. Não foi possível também identificar influencia significativas nas variáveis quantitativas e qualitativas das carcaças, no entanto, o valor médio para rendimento de carcaça fria foi de 49,11%. De forma similar, de acordo com a análise de regressão, as características quantitativas e qualitativas da carne não sofreram influências dos níveis de óleos essenciais. Esses não foram capazes de determinar incrementos na avaliação instrumental da cor ou na força de cisalhamento. Na análise sensorial, mediante painel treinado, embora não significativas, a carne oriunda dos animais tratados com óleos essenciais, receberam as menores pontuações para aroma característico da carne ovina, sabor fígado e sabor especiaria. Durante a avaliação dos ácidos graxos identificados, os maiores valores percentuais foram, entre os saturados, dos ácidos palmítico (C16:0) com 24,60% e esteárico (C18:0) com 19,34%; e os ácidos oleico (C19:1n9) com 37,80% e linoleico (C18:2n6) com 5,84% para os ácidos graxos insaturados. Esses ácidos graxos somados representaram 87,58% do total quantificado. Os dados observados nesse trabalho demonstram que a participação do C14:0 na constituição total de AGS limitou-se em apenas 2,68%. Mediante as recomendações para a ingestão de uma dieta saudável, a carne de cordeiros suplementados com óleos essências pode ser caracterizada como detentora de perfil desejável.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em ZootecniaUFSMBRZootecniaOvinosRendimento de carcaçaComposição tecidualÓleos essenciaisSheepCarcass yieldTissue compositionEssential oilsCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAQualidade da carne e desempenho de cordeiros suplementados com óleos essenciaisMeat quality and performance of lambs supplemented with essential oilsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisPires, Cleber Cassolhttp://lattes.cnpq.br/5811435302893655Carvalho, Sergiohttp://lattes.cnpq.br/9114677690912835Nalério, élen Silveirahttp://lattes.cnpq.br/9865441739084930Pelegrini, Luis Fernando Vilani dehttp://lattes.cnpq.br/8076491394217553Santurio, Janio Moraishttp://lattes.cnpq.br/6316012260769979http://lattes.cnpq.br/7584797643773908Camargo, Emmanuel Veiga de50040000000240030030030030030030038c91256-5016-4aa4-a3bc-9059a5224a0e2c9896fe-d041-49bc-a143-09147d6780f5f0299130-04b7-4746-be0e-50b963866428f7d33c39-b602-4099-8e86-ffcbb12ba8f82941bcbf-dd52-4908-868f-3a7daeae7ea1e986af4d-eede-46ca-bc5d-a5c3064811abinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALCAMARGO, EMMANUEL VEIGA DE.pdfapplication/pdf972139http://repositorio.ufsm.br/bitstream/1/4350/1/CAMARGO%2c%20EMMANUEL%20VEIGA%20DE.pdfb7f26f8534fad337d0e6751643178100MD51TEXTCAMARGO, EMMANUEL VEIGA DE.pdf.txtCAMARGO, EMMANUEL VEIGA DE.pdf.txtExtracted texttext/plain159732http://repositorio.ufsm.br/bitstream/1/4350/2/CAMARGO%2c%20EMMANUEL%20VEIGA%20DE.pdf.txt77901caaf5b0b3deee5372b61278633eMD52THUMBNAILCAMARGO, EMMANUEL VEIGA DE.pdf.jpgCAMARGO, EMMANUEL VEIGA DE.pdf.jpgIM Thumbnailimage/jpeg4789http://repositorio.ufsm.br/bitstream/1/4350/3/CAMARGO%2c%20EMMANUEL%20VEIGA%20DE.pdf.jpgcfd491d3feaec78ca4335d96c6f7bedcMD531/43502022-08-23 08:44:26.234oai:repositorio.ufsm.br:1/4350Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-08-23T11:44:26Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
dc.title.alternative.eng.fl_str_mv |
Meat quality and performance of lambs supplemented with essential oils |
title |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
spellingShingle |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais Camargo, Emmanuel Veiga de Ovinos Rendimento de carcaça Composição tecidual Óleos essenciais Sheep Carcass yield Tissue composition Essential oils CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
title_full |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
title_fullStr |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
title_full_unstemmed |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
title_sort |
Qualidade da carne e desempenho de cordeiros suplementados com óleos essenciais |
author |
Camargo, Emmanuel Veiga de |
author_facet |
Camargo, Emmanuel Veiga de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Pires, Cleber Cassol |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5811435302893655 |
dc.contributor.referee1.fl_str_mv |
Carvalho, Sergio |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9114677690912835 |
dc.contributor.referee2.fl_str_mv |
Nalério, élen Silveira |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9865441739084930 |
dc.contributor.referee3.fl_str_mv |
Pelegrini, Luis Fernando Vilani de |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/8076491394217553 |
dc.contributor.referee4.fl_str_mv |
Santurio, Janio Morais |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/6316012260769979 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7584797643773908 |
dc.contributor.author.fl_str_mv |
Camargo, Emmanuel Veiga de |
contributor_str_mv |
Pires, Cleber Cassol Carvalho, Sergio Nalério, élen Silveira Pelegrini, Luis Fernando Vilani de Santurio, Janio Morais |
dc.subject.por.fl_str_mv |
Ovinos Rendimento de carcaça Composição tecidual Óleos essenciais |
topic |
Ovinos Rendimento de carcaça Composição tecidual Óleos essenciais Sheep Carcass yield Tissue composition Essential oils CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Sheep Carcass yield Tissue composition Essential oils |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
With increasing concerns for human health with the use of antibiotics, chemicals and unwanted fats intake, awakens the need for new ways to maintain the efficiency of modern livestock. The objective of this study was to evaluate animal performance, qualitative and quantitative characteristics of the carcass and instrumental and sensory quality of meat from lambs supplemented with a mixture of essential oils fatty acid profile. For this, we used 40 male not castrated, the Texel breed, weaned at approximately 60 days and housed in individual stalls, fully covered, randomly divided into five groups according to the levels of supplementation with essential oils : 0, 50mg, 100mg, 150mg and 200mg daily. The experimental diet was similar for all treatments, with daily adjustments, is aiming to keep leftovers in 10 % of the offered volume. Supplementation of capsules containing essential oils was orally administered twice a day, coinciding with the feeding periods. Proceeded to determine the biochemical energy and protein during the first thirty days experimental profile. Lambs to reach 60 % of the live weight of mature, ie, 32Kg for the animals of the Texel breed were slaughtered, with certain quantitative and qualitative characteristics of the carcass and meat. We adopted the completely randomized design and the data for each variable subjected to regression analysis. No significant influence (p <0.05) levels of essential oils was observed for the performance variables. During the characterization of biochemical profile, no influence levels of essential oils has been recorded, in addition, liver function enzymes, AST and GGT and remained stable within the limits prescribed for the species. It was also possible to identify significant influences in the qualitative and quantitative characteristics of carcasses, however, the average value for cold carcass yield was 49.11 %. Similarly, according to the regression analysis, the quantitative and qualitative characteristics of the meat have not been influenced the levels of essential oils. They were unable to determine increases in the instrumental evaluation of color or shear force. In the sensory analysis by, though not significant trained panel of meat originating from animals treated with essential oils, the lowest scores were given to the characteristic aroma of lamb meat, liver flavor and spice flavor. During evaluation of the identified fatty acids, the highest percentages were among saturated, of palmitic (C16:0) with 24.60 % and stearic (C18:0) with 19.34%, and oleic (C19:1n9) with 37.80% and linoleic (C18:2n6) with 5.84% for the unsaturated fatty acids . These fatty acids together accounted for 87.58% of the total quantified. The data observed in this study show that the participation of C14:0 in the total formation of AGS was limited in only 2.68%. Upon the advice on eating a healthy diet, the meat of lambs supplemented with essences oils can be characterized as having desirable profile. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-11-07 |
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2014-10-07 |
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2014-10-07 |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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CAMARGO, Emmanuel Veiga de. Meat quality and performance of lambs supplemented with essential oils. 2013. 81 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/4350 |
identifier_str_mv |
CAMARGO, Emmanuel Veiga de. Meat quality and performance of lambs supplemented with essential oils. 2013. 81 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
url |
http://repositorio.ufsm.br/handle/1/4350 |
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