Características físico-químicas de carne de ovinos alimentados com diferentes formas de processamento de volumoso

• Ano de defesa: 2018
• Autor(a) principal: BARROS, Gustavo Ferraz Nogueira Pinheiro de
• Orientador(a): CARVALHO, Francisco Fernando Ramos de
• Banca de defesa: CARVALHO, Francisco Fernando Ramos de, PESSOA, Ricardo Alexandre Silva, SILVA, Érica Carla Lopes da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Ovino; Qualidade da carne; Nutrição animal; Cana-de-açúcar
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8095

The objective of this study was to evaluate the qualitative characteristics of the meat of young sheep fed sugar cane in different particle sizes. The experiment was carried out in the caprine cultivation sector of the Federal Rural University of Pernambuco (UFRPE). Thirty - six lambs of the Santa Inês breed, castrated males, with six months of age and initial mean weight of approximately 23.5 ± 2.3 kg were used. The animals were distributed in a completely randomized design with three treatments (cane chopped with concentrate, cane ground with concentrate, control: tifton-85 hay with concentrate) and 12 replicates. After slaughter, the shank and left loin were stored at -18 ° C for physico-chemical analyzes. The studied variables were interpreted through analysis of variance and Tukey's test at a significance level of 5%, using the statistical package SAS (2003). The use of different forms of sugarcane processing with respect to the tissue composition of the shank influenced (P <0.05) the weight of the Semitendinosus muscle. For the physical-chemical parameters, the percentage of loss per cooking, the chemical composition of the meat and the crude protein content were influenced (P <0.05). Sensory analysis showed a significant effect (P <0.05) for the attribute general appearance and color of meat. The sugarcane can be used with different particle sizes (chopped or ground) in confined lambs feeding, maintaining superior quality in the physicochemical parameters, chemical and sensorial composition of the meat, when compared to the treatment with tifton hay and concentrate. However, it is recommended to use sugarcane in the chopped form for reducing labor and obtaining similar results.