Qualidade da carne ovina: bagaço de uva e óleo de linhaça na dieta de terminação

• Ano de defesa: 2018
• Autor(a) principal: Dopke, Rebeca
• Orientador(a): Nörnberg, José Laerte
• Banca de defesa: Rosado Júnior, Adriano Garcia , Pellegrin Filho, Luis Fernando Vilani de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Centro de Ciências Rurais
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Departamento: Ciência e Tecnologia dos Alimentos
• País: Brasil
• Palavras-chave em Português: Antioxidante; Características de carcaça; Desempenho animal; Oxidação lipídica; Perfil de ácidos graxos
• Palavras-chave em Inglês: Antioxidant; Animal performance; Lipid oxidation; Fatty acid profile
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/15165

The objective of this study was to evaluate the grape marc diet and linseed oil in the sheep finishing diet on animal performance, carcass characteristics and meat quality. Thirty - two sheep Texel with a mean weight of 26.35 kg were randomly distributed in a completely randomized design in four trataments with eight replications. The treatments were: SM + C = corn silage; SBU + C = grape marc; SM + OL = corn silage + linseed oil; SBU + OL = grape marc + linseed oil.As diets were formulated according to the nutritional guidelines of the category and looking to maintain a ratio bulky:concentrate of 50:50. To observe during the experiment the higher material consumption in the groups fed with grape marc (SBU + C and SBU + OL), with worse feed conversion. The mean daily gain and total weight gain did not present a significant difference. After 63 days of feeding, the animals reached an average live weight of 41.33 kg, and were submitted to a water diet and slaughtered. It was observed that the groups fed with grape marc (SBU + C and SBU + OL) obtained higher cold carcass yield and subcutaneous fat thickness (p<0.05). After slaughtering, the Longissimus dorsi muscle was excised for meat quality analysis, with an effect on the fatty acid profile with an increase in polyunsaturated fatty acids content in -3 in the groups supplemented with linseed oil (SM + OL and SBU + OL). Effect on pH, color and lipid oxidation were also observed during the storage period under refrigeration after 9 days. The animals fed with grape marc (SBU + C and SBU + OL) had a slower oxidation process than the other treatments with lower level of TBARS. Grape marc and linseed oil supplementation in the finishing diet did not compromise growth performance. It can be concluded that the grape marc preserved in the form of silage can be used as a source of nutrients in the confinement of confined sheep, in the proportion of 50% (dry basis) in relation to the concentrate, due to its low cost, without harming the gain and providing better cold carcass yield, together with greater oxidative stability of meat. The inclusion of 1% of flaxseed oil in diets containing corn silage or grape marc silage based on roughage promotes a change in the fatty acid profile of the meat, in a way that is more favorable to consumers health.