Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria
Ano de defesa: | 2019 |
---|---|
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
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Zootecnia
|
Departamento: |
Zootecnia
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/17906 |
Resumo: | The experiment was conducted with the objective of evaluating the effect of increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass characteristics, non-carcass components, tissue composition, centesimal, lipidic, instrumental and sensorial characteristics of meat of lambs finished in confinement. Thirty-two male lambs, uncastrated, weaned at 50 days of age and from crossbreeding between the Texel and Ile de France breeds were used. The diet was composed volume source, this being the WBG, and by concentrate, composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The treatments were constituted by four levels of WBG as dietary bulk (% of DM), being: 31, 44, 57 and 70%. The lambs were slaughtered when they reached 34 kg of live weight. The treatments exerted a negative influence in a linear descending manner (P≤0.05) on the weights and yields of hot and cold carcass, carcass compactness index, conformation, fattening state and loin eye area. Among the regional cuts as they increased the level of WBG decreased (P≤0.05) the absolute weights of palette, trim and leg. Among the non-carcass components, only the total gastrointestinal content increased linearly (P≤0.05) with the elevation of WBG content. The best carcass characteristics were obtained with the inclusion of 31% WBG as a bulky food in the finishing of confined lambs. The tissue composition was not influenced (P>0.05) by the different levels of WBG used. The centesimal composition of the meat had similarities to the standards available in the literature presenting values of 76,37%; 1.06%; 5.06% and 19.08% for moisture, ashes, total lipids and protein, respectively, with a linear increase (P≤0.05) in the ashes and in the total lipids content. There was a linear increase in the proportion of saturated fatty acids (SFA) and a linear decrease in monounsaturated fatty acids (MFA) and, consequently, in the ratio of monounsaturated fatty acids and saturated fatty acids (MFA: SFA) as WBG in diets. The polyunsaturated fatty acids that are proven to be beneficial to human health, as well as the PFA: SFA and n6: n3 ratios presented values within the recommended range and showed no influence on the meat of lamb fed with different levels of wet brewery residue, thus demonstrating the potential of WBG use. The treatments did not influence the instrumental characteristics: pH 0, 3, 6 and 24 hours after slaughter (6.63, 6.25, 5.98 and 5.56 respectively), color(L*= 38,63; a*=17,17 e b*= 6,22), Water retention capacity (76.05%), shear force (2.72 kgf / cm²), defrosting losses (12.47%) and cooking losses (24.22%) of the meat. Sensory analysis also showed no effect of different levels of RUC for the evaluated attributes. It is concluded that the WBG when used in levels between 31% and 70% as exclusive source of bulky in the diet of lambs finished in confinement does not promote changes in the instrumental and sensorial characteristics of the meat of the animals. |
id |
UFSM_52dab505206d16c93a9fd3839e53cfd5 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/17906 |
network_acronym_str |
UFSM |
network_name_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
repository_id_str |
|
spelling |
2019-08-14T11:45:44Z2019-08-14T11:45:44Z2019-03-18http://repositorio.ufsm.br/handle/1/17906The experiment was conducted with the objective of evaluating the effect of increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass characteristics, non-carcass components, tissue composition, centesimal, lipidic, instrumental and sensorial characteristics of meat of lambs finished in confinement. Thirty-two male lambs, uncastrated, weaned at 50 days of age and from crossbreeding between the Texel and Ile de France breeds were used. The diet was composed volume source, this being the WBG, and by concentrate, composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The treatments were constituted by four levels of WBG as dietary bulk (% of DM), being: 31, 44, 57 and 70%. The lambs were slaughtered when they reached 34 kg of live weight. The treatments exerted a negative influence in a linear descending manner (P≤0.05) on the weights and yields of hot and cold carcass, carcass compactness index, conformation, fattening state and loin eye area. Among the regional cuts as they increased the level of WBG decreased (P≤0.05) the absolute weights of palette, trim and leg. Among the non-carcass components, only the total gastrointestinal content increased linearly (P≤0.05) with the elevation of WBG content. The best carcass characteristics were obtained with the inclusion of 31% WBG as a bulky food in the finishing of confined lambs. The tissue composition was not influenced (P>0.05) by the different levels of WBG used. The centesimal composition of the meat had similarities to the standards available in the literature presenting values of 76,37%; 1.06%; 5.06% and 19.08% for moisture, ashes, total lipids and protein, respectively, with a linear increase (P≤0.05) in the ashes and in the total lipids content. There was a linear increase in the proportion of saturated fatty acids (SFA) and a linear decrease in monounsaturated fatty acids (MFA) and, consequently, in the ratio of monounsaturated fatty acids and saturated fatty acids (MFA: SFA) as WBG in diets. The polyunsaturated fatty acids that are proven to be beneficial to human health, as well as the PFA: SFA and n6: n3 ratios presented values within the recommended range and showed no influence on the meat of lamb fed with different levels of wet brewery residue, thus demonstrating the potential of WBG use. The treatments did not influence the instrumental characteristics: pH 0, 3, 6 and 24 hours after slaughter (6.63, 6.25, 5.98 and 5.56 respectively), color(L*= 38,63; a*=17,17 e b*= 6,22), Water retention capacity (76.05%), shear force (2.72 kgf / cm²), defrosting losses (12.47%) and cooking losses (24.22%) of the meat. Sensory analysis also showed no effect of different levels of RUC for the evaluated attributes. It is concluded that the WBG when used in levels between 31% and 70% as exclusive source of bulky in the diet of lambs finished in confinement does not promote changes in the instrumental and sensorial characteristics of the meat of the animals.O experimento foi conduzido com o objetivo de avaliar o efeito de teores crescentes de resíduo úmido de cervejaria (RUC) como fonte exclusiva de volumoso sobre as características da carcaça, componentes não-carcaça, composição tecidual, centesimal, lipídica, características instrumentais e sensoriais da carne de cordeiros terminados em confinamento. Foram utilizados 32 cordeiros, machos, não castrados, desmamados com 50 dias de idade e provenientes de cruzamento entre as raças Texel e Ile de France. A dieta foi composta por volumoso, sendo este o RUC, e por concentrado, composto de milho desintegrado, farelo de soja, calcário calcítico e sal mineral. Os tratamentos foram constituídos por quatro níveis de RUC como volumoso da dieta (% da MS), sendo: 31, 44, 57 e 70%. Os cordeiros foram abatidos quando atingiram 34 kg de peso vivo. Os tratamentos exerceram influencia negativa de maneira linear decrescente (P≤0,05) sobre os pesos e rendimentos de carcaça quente e fria, índice de compacidade de carcaça, conformação, estado de engorduramento e área de olho de lombo. Entre os cortes regionais a medida que se aumentou o nível de RUC diminuíram (P≤0,05) os pesos absolutos de paleta, costilhar e perna. Entre os componentes não carcaça, apenas o conteúdo gastrointestinal total aumentou linearmente (P≤0,05) com a elevação do teor de RUC. As melhores características de carcaça foram obtidas com a inclusão de 31% de RUC como alimento volumoso na terminação de cordeiros confinados. A composição tecidual não foi influenciada (P>0,05) pelos diferentes teores de RUC utilizados. A composição centesimal da carne apresentou semelhança aos padrões disponíveis na literatura apresentando valores de 76,37%; 1,06%; 5,06% e 19,08%, para umidade, cinzas, lipídios totais e proteína, respectivamente ocorrendo um aumento linear (P≤0,05) nas cinzas e no teor de lipídios totais. Ocorreu aumento linear na proporção de ácidos graxos saturados (AGS) e diminuição linear na de ácidos graxos monoinsaturados (AGM) e, consequentemente, na relação ácidos graxos monoinsaturados e ácidos graxos saturados (AGM:AGS) a medida que se elevou o teor de RUC nas dietas. Os ácidos graxos poli-insaturados que são comprovadamente benéficos a saúde humana, bem como as relações AGP:AGS e n6:n3 apresentaram valores dentro do recomendável na literatura e não demonstraram influencia na carne de cordeiros alimentados com diferentes níveis de resíduo úmido de cervejaria, demonstrando assim o potencial do uso do RUC. Os tratamentos não influenciaram as características instrumentais: pH 0, 3, 6 e 24 horas após o abate (6,63; 6,25; 5,98 e 5,56 respectivamente), cor (L*= 38,63; a*=17,17 e b*= 6,22), capacidade de retenção de água (76,05%), força de cisalhamento (2,72 kgf/cm²), perdas por descongelamento (12,47%) e perdas por cocção (24,22%) da carne. Na análise sensorial também não foi observado efeito dos diferentes níveis de RUC para os atributos avaliados. Conclui-se que o RUC quando utilizado em níveis entre 31% e 70% como fonte exclusiva de volumoso na dieta de cordeiros terminados em confinamento não promove alterações nas características instrumentais e sensoriais da carne dos animais.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em ZootecniaUFSMBrasilZootecniaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessCaracterísticas qualitativasComposição químicaOvinosAttributesChemical compositionQualitative characteristicsSheepCNPQ::CIENCIAS AGRARIAS::ZOOTECNIACaracterísticas da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejariaCharacteristics of carcass and quality of meat of the feeding of lambs finished with different levels of wet brewery grainsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisCarvalho, Sérgiohttp://lattes.cnpq.br/9114677690912835Kessler, Julcemar Diashttp://lattes.cnpq.br/7259703237578375Macari, Stefanihttp://lattes.cnpq.br/0575434459047702Alves Filho, Dari Celestinohttp://lattes.cnpq.br/2140386505744337Saccol, Ana Gabriela de Freitashttp://lattes.cnpq.br/3550413713638568http://lattes.cnpq.br/2731442679535228Manzoni, Verônica Gindri50040000000260034f9e03f-4562-4a31-86e7-f3daa9873fab788b0830-5e27-4cce-827d-8e76820615bfb40ea93a-7331-4674-9bd4-8f3b0db0853d94844f93-2459-46ba-b09f-6382a006f619bb90743d-1f23-4414-9344-a76fa6ea2b4fd5fba4a2-9157-421f-a83a-789533298b7freponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdfTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdfTese de Doutoradoapplication/pdf779902http://repositorio.ufsm.br/bitstream/1/17906/1/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf4d284cda4728605ed7dd4a609b41cb72MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/17906/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/17906/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD53TEXTTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.txtTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.txtExtracted texttext/plain164433http://repositorio.ufsm.br/bitstream/1/17906/4/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.txt9568d0050dfe6999207cfa7a48e27526MD54THUMBNAILTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.jpgTES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.jpgIM Thumbnailimage/jpeg4395http://repositorio.ufsm.br/bitstream/1/17906/5/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.jpge97ecd74fd1039ad83c82da9374122efMD551/179062019-08-15 03:02:55.531oai:repositorio.ufsm.br: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 Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2019-08-15T06:02:55Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
dc.title.alternative.eng.fl_str_mv |
Characteristics of carcass and quality of meat of the feeding of lambs finished with different levels of wet brewery grains |
title |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
spellingShingle |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria Manzoni, Verônica Gindri Características qualitativas Composição química Ovinos Attributes Chemical composition Qualitative characteristics Sheep CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
title_full |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
title_fullStr |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
title_full_unstemmed |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
title_sort |
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria |
author |
Manzoni, Verônica Gindri |
author_facet |
Manzoni, Verônica Gindri |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Carvalho, Sérgio |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9114677690912835 |
dc.contributor.referee1.fl_str_mv |
Kessler, Julcemar Dias |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7259703237578375 |
dc.contributor.referee2.fl_str_mv |
Macari, Stefani |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/0575434459047702 |
dc.contributor.referee3.fl_str_mv |
Alves Filho, Dari Celestino |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/2140386505744337 |
dc.contributor.referee4.fl_str_mv |
Saccol, Ana Gabriela de Freitas |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/3550413713638568 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2731442679535228 |
dc.contributor.author.fl_str_mv |
Manzoni, Verônica Gindri |
contributor_str_mv |
Carvalho, Sérgio Kessler, Julcemar Dias Macari, Stefani Alves Filho, Dari Celestino Saccol, Ana Gabriela de Freitas |
dc.subject.por.fl_str_mv |
Características qualitativas Composição química Ovinos |
topic |
Características qualitativas Composição química Ovinos Attributes Chemical composition Qualitative characteristics Sheep CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Attributes Chemical composition Qualitative characteristics Sheep |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The experiment was conducted with the objective of evaluating the effect of increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass characteristics, non-carcass components, tissue composition, centesimal, lipidic, instrumental and sensorial characteristics of meat of lambs finished in confinement. Thirty-two male lambs, uncastrated, weaned at 50 days of age and from crossbreeding between the Texel and Ile de France breeds were used. The diet was composed volume source, this being the WBG, and by concentrate, composed of disintegrated corn, soybean meal, calcitic limestone and mineral salt. The treatments were constituted by four levels of WBG as dietary bulk (% of DM), being: 31, 44, 57 and 70%. The lambs were slaughtered when they reached 34 kg of live weight. The treatments exerted a negative influence in a linear descending manner (P≤0.05) on the weights and yields of hot and cold carcass, carcass compactness index, conformation, fattening state and loin eye area. Among the regional cuts as they increased the level of WBG decreased (P≤0.05) the absolute weights of palette, trim and leg. Among the non-carcass components, only the total gastrointestinal content increased linearly (P≤0.05) with the elevation of WBG content. The best carcass characteristics were obtained with the inclusion of 31% WBG as a bulky food in the finishing of confined lambs. The tissue composition was not influenced (P>0.05) by the different levels of WBG used. The centesimal composition of the meat had similarities to the standards available in the literature presenting values of 76,37%; 1.06%; 5.06% and 19.08% for moisture, ashes, total lipids and protein, respectively, with a linear increase (P≤0.05) in the ashes and in the total lipids content. There was a linear increase in the proportion of saturated fatty acids (SFA) and a linear decrease in monounsaturated fatty acids (MFA) and, consequently, in the ratio of monounsaturated fatty acids and saturated fatty acids (MFA: SFA) as WBG in diets. The polyunsaturated fatty acids that are proven to be beneficial to human health, as well as the PFA: SFA and n6: n3 ratios presented values within the recommended range and showed no influence on the meat of lamb fed with different levels of wet brewery residue, thus demonstrating the potential of WBG use. The treatments did not influence the instrumental characteristics: pH 0, 3, 6 and 24 hours after slaughter (6.63, 6.25, 5.98 and 5.56 respectively), color(L*= 38,63; a*=17,17 e b*= 6,22), Water retention capacity (76.05%), shear force (2.72 kgf / cm²), defrosting losses (12.47%) and cooking losses (24.22%) of the meat. Sensory analysis also showed no effect of different levels of RUC for the evaluated attributes. It is concluded that the WBG when used in levels between 31% and 70% as exclusive source of bulky in the diet of lambs finished in confinement does not promote changes in the instrumental and sensorial characteristics of the meat of the animals. |
publishDate |
2019 |
dc.date.accessioned.fl_str_mv |
2019-08-14T11:45:44Z |
dc.date.available.fl_str_mv |
2019-08-14T11:45:44Z |
dc.date.issued.fl_str_mv |
2019-03-18 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/17906 |
url |
http://repositorio.ufsm.br/handle/1/17906 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500400000002 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
34f9e03f-4562-4a31-86e7-f3daa9873fab 788b0830-5e27-4cce-827d-8e76820615bf b40ea93a-7331-4674-9bd4-8f3b0db0853d 94844f93-2459-46ba-b09f-6382a006f619 bb90743d-1f23-4414-9344-a76fa6ea2b4f d5fba4a2-9157-421f-a83a-789533298b7f |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Zootecnia |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
bitstream.url.fl_str_mv |
http://repositorio.ufsm.br/bitstream/1/17906/1/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf http://repositorio.ufsm.br/bitstream/1/17906/2/license_rdf http://repositorio.ufsm.br/bitstream/1/17906/3/license.txt http://repositorio.ufsm.br/bitstream/1/17906/4/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.txt http://repositorio.ufsm.br/bitstream/1/17906/5/TES_PPGZOOTECNIA_2019_MANZONI_VERONICA.pdf.jpg |
bitstream.checksum.fl_str_mv |
4d284cda4728605ed7dd4a609b41cb72 4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df 9568d0050dfe6999207cfa7a48e27526 e97ecd74fd1039ad83c82da9374122ef |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1793239998053482496 |