Meat quality of Morada Nova lambs subjected to different feeding regimes

作者：Ferreira da Silva Antonio Clebio; Araujo Costa Helio Henrique; Rodrigues Peres Maria Claudete; Costa Adailton Camelo; de Sousa Diego Rodrigues; Malveira Batista Ana Sancha; Landim Aline Vieira

来源：Semina-Ciencias Agrarias, 2016, 37(2): 911-919.

DOI：10.5433/1679-0359.2016v37n2p911

• Feedlot
• Feed restriction
• Lipids
• Sheep
• Tenderness

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 +/- 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 degrees C for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 degrees C. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P<0.05). Meat sensory attributes were not influenced by the nutritional regimes (P>0.05). Saturated fatty acid contents were affected by the treatments (P<0.05); however, there was no effect of nutritional regimes on mono-or polyunsaturated fatty acids (P>0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

• 出版日期2016