Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol
Ano de defesa: | 2013 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Mato Grosso
Brasil Faculdade de Agronomia, Medicina Veterinária e Zootecnia (FAMEVZ) UFMT CUC - Cuiabá Programa de Pós-Graduação em Ciência Animal |
Programa de Pós-Graduação: |
Não Informado pela instituição
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Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Link de acesso: | http://ri.ufmt.br/handle/1/1521 |
Resumo: | The experiment was carried out at the experimental extation the Federal University of Mato Grosso (UFMT), located at coordinates 15 ° 47'05 "South and 56 ° 04 'west, and 140 m altitude, between the months of July and September 2011. A total of 40 lambs uncastrated male, with average initial body weight (BW) 20.17 ± 2.66 kg and between 3 and 4 months, which were divided into 20 (2 lambs/pen). The experiment was conducted in a completely randomized design with 5 treatments and 8 replications. The experimental diets were formulated based on the dry matter (DM) to obtain a proportion of 40% forage and 60% concentrate. Is was used corn silage and forage sourch where as concentrates were composit by ground corn, soybean meal, urea / ammonium sulfate, mineral mix and sunflower cake (TG), being the last ingredient added to the diet at levels 0%, 7%, 14%, 21% and 28% DM. Diets were formulated to obtain 13,8% crude protein (isonitrogenous) and provide average gain of 200 grams per day. The daily food intake was calculated based on the body weight of the animals were feed truice daily at 8 and 16h, in the form of to mixed ration, and the treatment and monitored daily orts to be maintained at 10% of the offered. Water was provided ad libitum during the experimental period. There was no treatment effect (P>0.05) on meat composition (moisture, protein, lipid and ash), velues observed were 73.32, 22.11, 2.91 and 1.24% respectively. The pH (6.15), the intensity of the yellow meat (-3.54), the amount of red meat (16.09), red intensity fat (46.24), shear force (4.13), cooking loss (23.39) and loin eye area (9.7) also not affected by treatment (P>0.05). The brightness of the meat and fat (L) and proportion of desirable fatty acids (DFA) were affected quadraticly (P<0.05) the levels of sunflower cake in the diets. The lowest estimated intensity G of the meat was 30.52 with the inclusion of 12.5% TG. The lower intensity of L fat was 57.23 to 11.21% inclusion of TG. The lowest estimated proportion of DFA was 71.4 to 10.5% with the inclusion of TG. The intensity of yellow fat, fat thickness, proportion of iso-hexadecanoic fatty acids, linoleic acid, γ-linolenic acid, eicosadienoic, eicosapentaenoic acid, iso-tetradecanoic, palmitoleic, t16-octadecenoic acid, conjugated linoleic acid (CLA) and fatty acid ratio polyunsaturated / monounsaturated fatty acids (PUFA / SFA) was influenced linearly (P<0.05). Found only traces of fatty acids otusílic, undecanoic, tridecanoic anteiso-, lauroleic, octadecadenoic, C21:0, C20:3 n6, eurucic, C20:3 n3, C23:0, lignoceric and nervonic. The sunflower cake added to the diet of lambs up to 28% of total dry matter does not adversely affect its organoleptic and nutritional quality improves, it increases the concentration of CLA and the PUFA / SFA ratio. |
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Características e perfil lipídico da carne em cordeiros alimentados com torta de girassolÁcidos graxosBiodieselCo-produtosMaciezComposição centesimalCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAFatty acidsBiodieselCo-productsTendernessProximate compositionThe experiment was carried out at the experimental extation the Federal University of Mato Grosso (UFMT), located at coordinates 15 ° 47'05 "South and 56 ° 04 'west, and 140 m altitude, between the months of July and September 2011. A total of 40 lambs uncastrated male, with average initial body weight (BW) 20.17 ± 2.66 kg and between 3 and 4 months, which were divided into 20 (2 lambs/pen). The experiment was conducted in a completely randomized design with 5 treatments and 8 replications. The experimental diets were formulated based on the dry matter (DM) to obtain a proportion of 40% forage and 60% concentrate. Is was used corn silage and forage sourch where as concentrates were composit by ground corn, soybean meal, urea / ammonium sulfate, mineral mix and sunflower cake (TG), being the last ingredient added to the diet at levels 0%, 7%, 14%, 21% and 28% DM. Diets were formulated to obtain 13,8% crude protein (isonitrogenous) and provide average gain of 200 grams per day. The daily food intake was calculated based on the body weight of the animals were feed truice daily at 8 and 16h, in the form of to mixed ration, and the treatment and monitored daily orts to be maintained at 10% of the offered. Water was provided ad libitum during the experimental period. There was no treatment effect (P>0.05) on meat composition (moisture, protein, lipid and ash), velues observed were 73.32, 22.11, 2.91 and 1.24% respectively. The pH (6.15), the intensity of the yellow meat (-3.54), the amount of red meat (16.09), red intensity fat (46.24), shear force (4.13), cooking loss (23.39) and loin eye area (9.7) also not affected by treatment (P>0.05). The brightness of the meat and fat (L) and proportion of desirable fatty acids (DFA) were affected quadraticly (P<0.05) the levels of sunflower cake in the diets. The lowest estimated intensity G of the meat was 30.52 with the inclusion of 12.5% TG. The lower intensity of L fat was 57.23 to 11.21% inclusion of TG. The lowest estimated proportion of DFA was 71.4 to 10.5% with the inclusion of TG. The intensity of yellow fat, fat thickness, proportion of iso-hexadecanoic fatty acids, linoleic acid, γ-linolenic acid, eicosadienoic, eicosapentaenoic acid, iso-tetradecanoic, palmitoleic, t16-octadecenoic acid, conjugated linoleic acid (CLA) and fatty acid ratio polyunsaturated / monounsaturated fatty acids (PUFA / SFA) was influenced linearly (P<0.05). Found only traces of fatty acids otusílic, undecanoic, tridecanoic anteiso-, lauroleic, octadecadenoic, C21:0, C20:3 n6, eurucic, C20:3 n3, C23:0, lignoceric and nervonic. The sunflower cake added to the diet of lambs up to 28% of total dry matter does not adversely affect its organoleptic and nutritional quality improves, it increases the concentration of CLA and the PUFA / SFA ratio.O experimento foi conduzido no setor de ovinocultura da fazenda experimental da Universidade Federal de Mato Grosso (UFMT), localizado nas coordenadas de 15°47'05″ Sul e 56°04´ Oeste, e 140 m de altitude, entre os meses de julho e setembro de 2011. Foram utilizados 40 cordeiros machos não castrados, mestiços com predominância da raça Santa Inês, com peso corporal médio inicial de 20,17 ± 2,66 kg e idade entre 3 e 4 meses, os quais foram distribuídos em 20 baias, de forma que em cada baia foram mantidos 2 cordeiros. O experimento foi conduzido sob um delineamento inteiramente casualizado com 5 tratamentos e 8 repetições. As dietas experimentais foram formuladas com base na matéria seca para apresentarem 40% de volumoso e 60% de concentrado. Utilizou-se a silagem de milho como alimento volumoso e para compor os concentrados foram utilizados milho moído, farelo de soja, ureia/sulfato de amônio, mistura mineral e torta de girassol (TG), sendo o último ingrediente acrescentado à dieta nos níveis de 0%, 7%, 14%, 21% e 28% da MS. As dietas foram formuladas para apresentarem 13,8% de proteína bruta (isonitrogenadas) e proporcionar ganho médio de 200 gramas ao dia. A alimentação diária foi calculada com base no peso corporal dos animais e o fornecimento das dietas foi realizado às 8h e 16h, na forma de mistura completa, sendo o trato e as respectivas sobras monitorados diariamente para que fossem mantidas em 10% do ofertado. A água foi fornecida ad libitum durante todo o período experimental. Objetivou-se estudar a influência da torta de girassol sobre as características sensoriais e perfil lipídico da carne de cordeiros em confinamento. Não houve efeito da adição de TG (P>0,05) sobre a composição centesimal (umidade, proteína, extrato etéreo e matéria mineral), sendo seus valores observados em 73,32, 22,11, 2,91 e 1,24% respectivamente. O pH (6,15), intensidade do amarelo da carne (-3,54), intensidade do vermelho da carne (16,09), intensidade do vermelho da gordura (46,24), força de cisalhamento (4,13), perda por cozimento (23,39) e área de olho de lombo (9,7) também não sofreram efeito da adição de TG (P>0,05). A luminosidade da carne e da gordura (L) e proporção de ácidos graxos desejáveis (AGD) foram influenciadas de forma quadrática (P<0,05) pelos níveis de torta de girassol nas dietas. A menor intensidade estimada de L da carne foi de 30,52 com a inclusão de 12,5% de TG. A menor intensidade de L da gordura foi de 57,23 com inclusão de 11,21% de TG. A menor proporção estimada de AGD foi de 71,4 com inclusão de 10,5% de TG. A intensidade do amarelo da gordura, espessura de gordura, proporção de ácidos graxos iso-hexadecanoico, ácido linoleico, γ-linolênico, eicosadienoico, eicosapentaenoico, iso-tetradecanoico, palmitoleico, t16-octadecenoico, ácido linoléico conjugado (CLA) e relação ácido graxos poli-insaturados / monoinsaturados (AGPI / AGS) foram influenciados de forma linear (P<0,05). Foram encontrados apenas traços dos ácidos graxos otusílico, undecanoico, anteíso-tridecanoico, lauroleico, octadecadenoico, C21:0, C20:3 n6, eurucico, C20:3 n3, C23:00, lignocérico e nervônico. A torta de girassol incluída à dieta de cordeiros até 28% da matéria seca total não afeta negativamente as suas características organolépticas e melhora a sua qualidade nutricional, pois aumenta a concentração de CLA e a relação AGPI / AGS.Universidade Federal de Mato GrossoBrasilFaculdade de Agronomia, Medicina Veterinária e Zootecnia (FAMEVZ)UFMT CUC - CuiabáPrograma de Pós-Graduação em Ciência AnimalCabral, Luciano da SilvaCosta, Dorival Pereira Borges dahttp://lattes.cnpq.br/8071194187690759http://lattes.cnpq.br/8009596890587747Cabral, Luciano da Silva019.711.357-55http://lattes.cnpq.br/8009596890587747Paula, Nelcino Francisco de004.568.941-52http://lattes.cnpq.br/9430306792139455019.711.357-55917.272.001-87Paula, Nelcino Francisco dehttp://lattes.cnpq.br/9430306792139455004.568.941-52Costa, Quézia Pereira Borges da708.813.241-91http://lattes.cnpq.br/2480747653748595Pacheco, Rodrigo Dias Lauritano299.118.388-89http://lattes.cnpq.br/6407507541274385Moura, Wemerson Paulino da Silva2019-09-24T12:16:48Z2013-10-022019-09-24T12:16:48Z2013-09-20info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisMOURA, Wemerson Paulino da Silva. Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol. 2013. 62 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Mato Grosso, Faculdade de Agronomia, Medicina Veterinária e Zootecnia, Cuiabá, 2013.http://ri.ufmt.br/handle/1/1521porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMTinstname:Universidade Federal de Mato Grosso (UFMT)instacron:UFMT2019-09-25T07:02:49ZRepositório InstitucionalPUB |
dc.title.none.fl_str_mv |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
title |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
spellingShingle |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol Moura, Wemerson Paulino da Silva Ácidos graxos Biodiesel Co-produtos Maciez Composição centesimal CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Fatty acids Biodiesel Co-products Tenderness Proximate composition |
title_short |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
title_full |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
title_fullStr |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
title_full_unstemmed |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
title_sort |
Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol |
author |
Moura, Wemerson Paulino da Silva |
author_facet |
Moura, Wemerson Paulino da Silva |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cabral, Luciano da Silva Costa, Dorival Pereira Borges da http://lattes.cnpq.br/8071194187690759 http://lattes.cnpq.br/8009596890587747 Cabral, Luciano da Silva 019.711.357-55 http://lattes.cnpq.br/8009596890587747 Paula, Nelcino Francisco de 004.568.941-52 http://lattes.cnpq.br/9430306792139455 019.711.357-55 917.272.001-87 Paula, Nelcino Francisco de http://lattes.cnpq.br/9430306792139455 004.568.941-52 Costa, Quézia Pereira Borges da 708.813.241-91 http://lattes.cnpq.br/2480747653748595 Pacheco, Rodrigo Dias Lauritano 299.118.388-89 http://lattes.cnpq.br/6407507541274385 |
dc.contributor.author.fl_str_mv |
Moura, Wemerson Paulino da Silva |
dc.subject.por.fl_str_mv |
Ácidos graxos Biodiesel Co-produtos Maciez Composição centesimal CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Fatty acids Biodiesel Co-products Tenderness Proximate composition |
topic |
Ácidos graxos Biodiesel Co-produtos Maciez Composição centesimal CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Fatty acids Biodiesel Co-products Tenderness Proximate composition |
description |
The experiment was carried out at the experimental extation the Federal University of Mato Grosso (UFMT), located at coordinates 15 ° 47'05 "South and 56 ° 04 'west, and 140 m altitude, between the months of July and September 2011. A total of 40 lambs uncastrated male, with average initial body weight (BW) 20.17 ± 2.66 kg and between 3 and 4 months, which were divided into 20 (2 lambs/pen). The experiment was conducted in a completely randomized design with 5 treatments and 8 replications. The experimental diets were formulated based on the dry matter (DM) to obtain a proportion of 40% forage and 60% concentrate. Is was used corn silage and forage sourch where as concentrates were composit by ground corn, soybean meal, urea / ammonium sulfate, mineral mix and sunflower cake (TG), being the last ingredient added to the diet at levels 0%, 7%, 14%, 21% and 28% DM. Diets were formulated to obtain 13,8% crude protein (isonitrogenous) and provide average gain of 200 grams per day. The daily food intake was calculated based on the body weight of the animals were feed truice daily at 8 and 16h, in the form of to mixed ration, and the treatment and monitored daily orts to be maintained at 10% of the offered. Water was provided ad libitum during the experimental period. There was no treatment effect (P>0.05) on meat composition (moisture, protein, lipid and ash), velues observed were 73.32, 22.11, 2.91 and 1.24% respectively. The pH (6.15), the intensity of the yellow meat (-3.54), the amount of red meat (16.09), red intensity fat (46.24), shear force (4.13), cooking loss (23.39) and loin eye area (9.7) also not affected by treatment (P>0.05). The brightness of the meat and fat (L) and proportion of desirable fatty acids (DFA) were affected quadraticly (P<0.05) the levels of sunflower cake in the diets. The lowest estimated intensity G of the meat was 30.52 with the inclusion of 12.5% TG. The lower intensity of L fat was 57.23 to 11.21% inclusion of TG. The lowest estimated proportion of DFA was 71.4 to 10.5% with the inclusion of TG. The intensity of yellow fat, fat thickness, proportion of iso-hexadecanoic fatty acids, linoleic acid, γ-linolenic acid, eicosadienoic, eicosapentaenoic acid, iso-tetradecanoic, palmitoleic, t16-octadecenoic acid, conjugated linoleic acid (CLA) and fatty acid ratio polyunsaturated / monounsaturated fatty acids (PUFA / SFA) was influenced linearly (P<0.05). Found only traces of fatty acids otusílic, undecanoic, tridecanoic anteiso-, lauroleic, octadecadenoic, C21:0, C20:3 n6, eurucic, C20:3 n3, C23:0, lignoceric and nervonic. The sunflower cake added to the diet of lambs up to 28% of total dry matter does not adversely affect its organoleptic and nutritional quality improves, it increases the concentration of CLA and the PUFA / SFA ratio. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-02 2013-09-20 2019-09-24T12:16:48Z 2019-09-24T12:16:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MOURA, Wemerson Paulino da Silva. Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol. 2013. 62 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Mato Grosso, Faculdade de Agronomia, Medicina Veterinária e Zootecnia, Cuiabá, 2013. http://ri.ufmt.br/handle/1/1521 |
identifier_str_mv |
MOURA, Wemerson Paulino da Silva. Características e perfil lipídico da carne em cordeiros alimentados com torta de girassol. 2013. 62 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Mato Grosso, Faculdade de Agronomia, Medicina Veterinária e Zootecnia, Cuiabá, 2013. |
url |
http://ri.ufmt.br/handle/1/1521 |
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por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Faculdade de Agronomia, Medicina Veterinária e Zootecnia (FAMEVZ) UFMT CUC - Cuiabá Programa de Pós-Graduação em Ciência Animal |
publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Faculdade de Agronomia, Medicina Veterinária e Zootecnia (FAMEVZ) UFMT CUC - Cuiabá Programa de Pós-Graduação em Ciência Animal |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMT instname:Universidade Federal de Mato Grosso (UFMT) instacron:UFMT |
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Universidade Federal de Mato Grosso (UFMT) |
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Repositório Institucional da UFMT |
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