Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso
Ano de defesa: | 2018 |
---|---|
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/1/15698 |
Resumo: | The objective of this study was to evaluate the replacement of corn by white oat, in a non-roughage diet, on post-slaughter characteristics of non-castrated male bovines. Forty-five Charolais x Nellore crossbred animals, with initial age and weight of 18 months and 270.92 kg, respectively, were used. The experimental design was completely randomized. The steers were randomly distributed according to the level of replacement of the corn grain by white oat grain, being: 0; 25; 50; 75 and 100%. The diets were composed of 85% grain + 15% mineral-protein-vitamin nucleus. The hot and cold carcass yields presented quadratic behavior, with the inclusion of white oat grain as a substitute for corn grain. However, there was no influence of the diets on the other quantitative characteristics of the carcass. The non-carcass components were evaluated for their relative participation in empty body weight. The inclusion of white oat grain promoted a linear reduction in lung, heart, sum of internal organs, blood, rumen-reticulum and sum of cardiac, renal and pelvic fat. In contrast, omasum and abomasum weights presented a linear increase with the substitution of corn grain for white oat grain. Replacement of corn with white oats linearly reduced the coloring values (a *, b * and L *) of subcutaneous fat. There was a quadratic effect on the shear force and the thawing loss, with maximum points, for both characteristics between 29 and 34% of white oats, respectively. Among the sensorial characteristics, the palatability presented a quadratic adjustment, in which the minimum point was 52.22% of white oat. The lauric acid (C12: 0) presented quadratic behavior. The increase in white oat levels in the diet linearly reduced the participation of C18:1 trans- 10 + C18:1 trans- 11 fatty acids and linearly increased the participation of di-homo-γ-linolenic (C20: 3 n-6). The total saturated (45.73%) monounsaturated (45.83%) and polyunsaturated (8.03%) fatty acids, as well as the polyunsaturated/saturated ratio and the atherogenicity and thrombogenicity index were similar between the diets. The inclusion of white oat as a substitute for corn in a non roughage diet for cattle reduces the relative participation of vital organs, blood and visceral fat. The greater the inclusion of white oats in the diet, in substitution to corn, the lower the yellow intensity of the subcutaneous fat will become. The mixture of white oats and corn, between 29 and 34%, tends to increase the loss of liquids in thawing, making the meat slightly less tender and less palatable. The replacement of corn grain by white oat grain in non-roughage diet for cattle allows the obtainment of meat with a very similar lipid profile. |
id |
UFSM_690a77d86f874a71b4a851007c47c213 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/15698 |
network_acronym_str |
UFSM |
network_name_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
repository_id_str |
|
spelling |
2019-02-20T15:57:05Z2019-02-20T15:57:05Z2018-09-14http://repositorio.ufsm.br/handle/1/15698The objective of this study was to evaluate the replacement of corn by white oat, in a non-roughage diet, on post-slaughter characteristics of non-castrated male bovines. Forty-five Charolais x Nellore crossbred animals, with initial age and weight of 18 months and 270.92 kg, respectively, were used. The experimental design was completely randomized. The steers were randomly distributed according to the level of replacement of the corn grain by white oat grain, being: 0; 25; 50; 75 and 100%. The diets were composed of 85% grain + 15% mineral-protein-vitamin nucleus. The hot and cold carcass yields presented quadratic behavior, with the inclusion of white oat grain as a substitute for corn grain. However, there was no influence of the diets on the other quantitative characteristics of the carcass. The non-carcass components were evaluated for their relative participation in empty body weight. The inclusion of white oat grain promoted a linear reduction in lung, heart, sum of internal organs, blood, rumen-reticulum and sum of cardiac, renal and pelvic fat. In contrast, omasum and abomasum weights presented a linear increase with the substitution of corn grain for white oat grain. Replacement of corn with white oats linearly reduced the coloring values (a *, b * and L *) of subcutaneous fat. There was a quadratic effect on the shear force and the thawing loss, with maximum points, for both characteristics between 29 and 34% of white oats, respectively. Among the sensorial characteristics, the palatability presented a quadratic adjustment, in which the minimum point was 52.22% of white oat. The lauric acid (C12: 0) presented quadratic behavior. The increase in white oat levels in the diet linearly reduced the participation of C18:1 trans- 10 + C18:1 trans- 11 fatty acids and linearly increased the participation of di-homo-γ-linolenic (C20: 3 n-6). The total saturated (45.73%) monounsaturated (45.83%) and polyunsaturated (8.03%) fatty acids, as well as the polyunsaturated/saturated ratio and the atherogenicity and thrombogenicity index were similar between the diets. The inclusion of white oat as a substitute for corn in a non roughage diet for cattle reduces the relative participation of vital organs, blood and visceral fat. The greater the inclusion of white oats in the diet, in substitution to corn, the lower the yellow intensity of the subcutaneous fat will become. The mixture of white oats and corn, between 29 and 34%, tends to increase the loss of liquids in thawing, making the meat slightly less tender and less palatable. The replacement of corn grain by white oat grain in non-roughage diet for cattle allows the obtainment of meat with a very similar lipid profile.Objetivou-se avaliar a substituição do milho por aveia branca, em dieta sem volumoso, sobre características pós-abate de bovinos machos não castrados. Foram utilizados 45 animais, oriundos do cruzamento entre as raças Charolês x Nelore, com idade e peso iniciais de 18 ± 0,22 meses e 270,92 ± 30,97 kg, respectivamente. O delineamento experimental foi o inteiramente casualizado. Os novilhos foram aleatoriamente distribuídos conforme o nível de substituição do grão de milho por grão de aveia branca, sendo: 0; 25; 50; 75 e 100%. As dietas foram compostas por 85% de grãos + 15% de núcleo mineral-proteico-vitamínico. Os rendimentos de carcaça quente e fria apresentaram comportamento quadrático, com a inclusão do grão de aveia branca, como substituto do grão de milho. Todavia, não houve influência das dietas sobre as demais características quantitativas da carcaça. Os componentes não carcaça foram avaliados quanto a sua participação relativa no peso de corpo vazio. A inclusão do grão de aveia branca promoveu redução linear nos pesos de pulmão, coração, somatório de órgãos internos, sangue, rúmen-retículo e somatório de gorduras cardíaca, renal e pélvica. Em contrapartida, os pesos de omaso e abomaso apresentaram elevação linear com a substituição do grão de milho por grão de aveia branca. A substituição do milho por aveia branca reduziu linearmente os valores de coloração (a*, b* e L*) da gordura subcutânea. Verificou-se efeito quadrático sobre a força de cisalhamento e a quebra ao descongelamento, com pontos de máxima, para ambas as características entre 29 e 34% de aveia branca, respectivamente. Dentre as características sensoriais, a palatabilidade apresentou ajuste quadrático, em que o ponto de mínima foi com 52,22% de aveia branca. O ácido láurico (C12:0) apresentou comportamento quadrático. O aumento dos níveis de aveia branca na dieta reduziu linearmente a participação dos ácidos graxos C18:1 trans-10 + C18:1 trans-11, e elevou linearmente a participação do di-homo-γ-linolênico (C20:3 n-6). O total de ácidos graxos saturados (45,73%) monoinsaturados (45,83%) e poli-insaturados (8,03%), assim como, a relação poli-insaturados/saturados e os índices de aterogenicidade e trombogenicidade foram similares entre as dietas. A inclusão de aveia branca, em substituição ao milho, na dieta de bovinos confinados sem volumoso reduz a participação relativa de órgãos vitais, sangue e gordura visceral. Quanto maior a inclusão de aveia branca na dieta, em substituição ao milho, menor tornar-se-á a intensidade de amarelo da gordura subcutânea. A mistura de aveia branca e milho, entre 29 e 34%, tende a aumentar a perda de líquidos no descongelamento, tornando a carne levemente menos macia e menos palatável. A substituição do milho por aveia branca, em dietas sem volumoso para bovinos, permite a obtenção de carnes com perfil lipídico muito semelhante.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/openAccessConfinamentoPerfil lipídicoPeso de corpo vazioQualidade da carneEmpty body weightFeedlotLipid profileMeat qualityCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAUso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumosoWhite oat use in corn replacement in the post-slaughter characteristics of confined bovines without roughageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisAlves Filho, Dari Celestinohttp://lattes.cnpq.br/2140386505744337Carvalho, Sérgiohttp://lattes.cnpq.br/9114677690912835Pizzuti, Luiz Angelo Damianhttp://lattes.cnpq.br/9463866484065885Cattelam, Jonatashttp://lattes.cnpq.br/1695252434498963Donicht, Patrícia Alessandra Meneguzzi Metzhttp://lattes.cnpq.br/3921011577858890http://lattes.cnpq.br/1311529129263962Machado, Diego Soares500400000002600e80896c6-107c-4173-83b3-2f62810c5f9c02e26546-bb1a-4e2d-a050-933eb321335fcc455ba6-51db-48f8-80e7-430b2d175c7908545cea-b020-45bf-94b1-762266c202553d2b844f-f84b-44ed-ace8-4cd4c2dbf20805339f28-a9de-46e6-9f08-31a06cf4e87ereponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/15698/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/15698/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD53ORIGINALTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdfTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdfTese de Doutoradoapplication/pdf1108295http://repositorio.ufsm.br/bitstream/1/15698/1/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf04a90fbace7a69b64f45d66ed0b3e021MD51TEXTTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.txtTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.txtExtracted texttext/plain162983http://repositorio.ufsm.br/bitstream/1/15698/4/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.txt21071d551aea19ed12e8763f759aa438MD54THUMBNAILTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.jpgTES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.jpgIM Thumbnailimage/jpeg4217http://repositorio.ufsm.br/bitstream/1/15698/5/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.jpg2bb2d8752f7c17e5fe65abafc0efb879MD551/156982019-02-21 03:02:22.892oai: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:2019-02-21T06:02:22Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
dc.title.alternative.eng.fl_str_mv |
White oat use in corn replacement in the post-slaughter characteristics of confined bovines without roughage |
title |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
spellingShingle |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso Machado, Diego Soares Confinamento Perfil lipídico Peso de corpo vazio Qualidade da carne Empty body weight Feedlot Lipid profile Meat quality CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
title_full |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
title_fullStr |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
title_full_unstemmed |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
title_sort |
Uso de aveia branca em substituição ao milho nas características pós-abate de bovinos confinados sem volumoso |
author |
Machado, Diego Soares |
author_facet |
Machado, Diego Soares |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Alves Filho, Dari Celestino |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2140386505744337 |
dc.contributor.referee1.fl_str_mv |
Carvalho, Sérgio |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9114677690912835 |
dc.contributor.referee2.fl_str_mv |
Pizzuti, Luiz Angelo Damian |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9463866484065885 |
dc.contributor.referee3.fl_str_mv |
Cattelam, Jonatas |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/1695252434498963 |
dc.contributor.referee4.fl_str_mv |
Donicht, Patrícia Alessandra Meneguzzi Metz |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/3921011577858890 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1311529129263962 |
dc.contributor.author.fl_str_mv |
Machado, Diego Soares |
contributor_str_mv |
Alves Filho, Dari Celestino Carvalho, Sérgio Pizzuti, Luiz Angelo Damian Cattelam, Jonatas Donicht, Patrícia Alessandra Meneguzzi Metz |
dc.subject.por.fl_str_mv |
Confinamento Perfil lipídico Peso de corpo vazio Qualidade da carne |
topic |
Confinamento Perfil lipídico Peso de corpo vazio Qualidade da carne Empty body weight Feedlot Lipid profile Meat quality CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Empty body weight Feedlot Lipid profile Meat quality |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The objective of this study was to evaluate the replacement of corn by white oat, in a non-roughage diet, on post-slaughter characteristics of non-castrated male bovines. Forty-five Charolais x Nellore crossbred animals, with initial age and weight of 18 months and 270.92 kg, respectively, were used. The experimental design was completely randomized. The steers were randomly distributed according to the level of replacement of the corn grain by white oat grain, being: 0; 25; 50; 75 and 100%. The diets were composed of 85% grain + 15% mineral-protein-vitamin nucleus. The hot and cold carcass yields presented quadratic behavior, with the inclusion of white oat grain as a substitute for corn grain. However, there was no influence of the diets on the other quantitative characteristics of the carcass. The non-carcass components were evaluated for their relative participation in empty body weight. The inclusion of white oat grain promoted a linear reduction in lung, heart, sum of internal organs, blood, rumen-reticulum and sum of cardiac, renal and pelvic fat. In contrast, omasum and abomasum weights presented a linear increase with the substitution of corn grain for white oat grain. Replacement of corn with white oats linearly reduced the coloring values (a *, b * and L *) of subcutaneous fat. There was a quadratic effect on the shear force and the thawing loss, with maximum points, for both characteristics between 29 and 34% of white oats, respectively. Among the sensorial characteristics, the palatability presented a quadratic adjustment, in which the minimum point was 52.22% of white oat. The lauric acid (C12: 0) presented quadratic behavior. The increase in white oat levels in the diet linearly reduced the participation of C18:1 trans- 10 + C18:1 trans- 11 fatty acids and linearly increased the participation of di-homo-γ-linolenic (C20: 3 n-6). The total saturated (45.73%) monounsaturated (45.83%) and polyunsaturated (8.03%) fatty acids, as well as the polyunsaturated/saturated ratio and the atherogenicity and thrombogenicity index were similar between the diets. The inclusion of white oat as a substitute for corn in a non roughage diet for cattle reduces the relative participation of vital organs, blood and visceral fat. The greater the inclusion of white oats in the diet, in substitution to corn, the lower the yellow intensity of the subcutaneous fat will become. The mixture of white oats and corn, between 29 and 34%, tends to increase the loss of liquids in thawing, making the meat slightly less tender and less palatable. The replacement of corn grain by white oat grain in non-roughage diet for cattle allows the obtainment of meat with a very similar lipid profile. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-09-14 |
dc.date.accessioned.fl_str_mv |
2019-02-20T15:57:05Z |
dc.date.available.fl_str_mv |
2019-02-20T15:57:05Z |
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/1/15698 |
url |
http://repositorio.ufsm.br/handle/1/15698 |
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 |
e80896c6-107c-4173-83b3-2f62810c5f9c 02e26546-bb1a-4e2d-a050-933eb321335f cc455ba6-51db-48f8-80e7-430b2d175c79 08545cea-b020-45bf-94b1-762266c20255 3d2b844f-f84b-44ed-ace8-4cd4c2dbf208 05339f28-a9de-46e6-9f08-31a06cf4e87e |
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/1/15698/2/license_rdf http://repositorio.ufsm.br/bitstream/1/15698/3/license.txt http://repositorio.ufsm.br/bitstream/1/15698/1/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf http://repositorio.ufsm.br/bitstream/1/15698/4/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.txt http://repositorio.ufsm.br/bitstream/1/15698/5/TES_PPGZOOTECNIA_2018_MACHADO_DIEGO.pdf.jpg |
bitstream.checksum.fl_str_mv |
4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df 04a90fbace7a69b64f45d66ed0b3e021 21071d551aea19ed12e8763f759aa438 2bb2d8752f7c17e5fe65abafc0efb879 |
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_ |
1793240178269093888 |