Physical and chemical characteristics of meat from lambs fed sorghum silage with cashew bagasse
Abstract This study was conducted to evaluate the effects of replacing forage sorghum for dehydrated cashew bagasse (DCB) in the proportions of 0; 8; 16 and 24%, based on the natural matter at the time of ensiling on the physicochemical parameters of meat from feedlot lambs. None of the physical par...
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Published in | Anais da Academia Brasileira de Ciências Vol. 94; no. 4; p. e20200425 |
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Abstract | Abstract This study was conducted to evaluate the effects of replacing forage sorghum for dehydrated cashew bagasse (DCB) in the proportions of 0; 8; 16 and 24%, based on the natural matter at the time of ensiling on the physicochemical parameters of meat from feedlot lambs. None of the physical parameters evaluated showed a significant difference between the substitution levels of sorghum forage for DCB. The final pH obtained in this study showed a value above the recommended for freshly slaughtered meat from animals 24 hours in refrigeration, being considered DFD meat (dark, firm and dry). Regarding the chemical parameters, it was observed that there were no significant differences between the levels of substitution of sorghum forage for DCB to variable moisture and ash was perceived negative linear effect for protein and quadratic effect on lipid levels meat. The replacement of forage sorghum up to 24% of dehydrated bagasse cashew the ensilage does not compromise the quality of the meat, however, the substitution of 8% is to be preferred because it provides meats with lower lipid content. |
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AbstractList | Abstract This study was conducted to evaluate the effects of replacing forage sorghum for dehydrated cashew bagasse (DCB) in the proportions of 0; 8; 16 and 24%, based on the natural matter at the time of ensiling on the physicochemical parameters of meat from feedlot lambs. None of the physical parameters evaluated showed a significant difference between the substitution levels of sorghum forage for DCB. The final pH obtained in this study showed a value above the recommended for freshly slaughtered meat from animals 24 hours in refrigeration, being considered DFD meat (dark, firm and dry). Regarding the chemical parameters, it was observed that there were no significant differences between the levels of substitution of sorghum forage for DCB to variable moisture and ash was perceived negative linear effect for protein and quadratic effect on lipid levels meat. The replacement of forage sorghum up to 24% of dehydrated bagasse cashew the ensilage does not compromise the quality of the meat, however, the substitution of 8% is to be preferred because it provides meats with lower lipid content. |
Author | SOUSA, ÊLIKA S. DE ASSIS, ANA PAULA P. DE SOARES, ELAINE C.A. MELO, VITOR L.L. SOUZA, CICÍLIA M.S. DE BARRETO, HILTON F.M. LIMA, RENATA N. DE E. NETO, JOÃO VIRGÍNIO LIMA, PATRÍCIA O. MOURA, ANDREZZA A.C. |
AuthorAffiliation | Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte Universidade Federal Rural do Semi-Árido Universidade Federal do Vale do São Francisco |
AuthorAffiliation_xml | – sequence: 0 name: Universidade Federal Rural do Semi-Árido – sequence: 0 name: Universidade Federal do Vale do São Francisco – sequence: 0 name: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte |
Author_xml | – sequence: 1 givenname: HILTON F.M. orcidid: 0000-0003-4556-4881 surname: BARRETO fullname: BARRETO, HILTON F.M. organization: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil – sequence: 2 givenname: ANA PAULA P. DE orcidid: 0000-0002-7118-5917 surname: ASSIS fullname: ASSIS, ANA PAULA P. DE organization: Universidade Federal Rural do Semi-Árido, Brazil – sequence: 3 givenname: RENATA N. DE orcidid: 0000-0001-7405-6574 surname: LIMA fullname: LIMA, RENATA N. DE organization: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil – sequence: 4 givenname: ELAINE C.A. orcidid: 0000-0002-6205-8174 surname: SOARES fullname: SOARES, ELAINE C.A. organization: Universidade Federal Rural do Semi-Árido, Brazil – sequence: 5 givenname: ÊLIKA S. DE orcidid: 0000-0003-3884-2986 surname: SOUSA fullname: SOUSA, ÊLIKA S. DE organization: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil – sequence: 6 givenname: ANDREZZA A.C. orcidid: 0000-0003-2678-5750 surname: MOURA fullname: MOURA, ANDREZZA A.C. organization: Universidade Federal Rural do Semi-Árido, Brazil – sequence: 7 givenname: VITOR L.L. orcidid: 0000-0001-7240-7043 surname: MELO fullname: MELO, VITOR L.L. organization: Universidade Federal Rural do Semi-Árido, Brazil – sequence: 8 givenname: CICÍLIA M.S. DE orcidid: 0000-0002-5233-7575 surname: SOUZA fullname: SOUZA, CICÍLIA M.S. DE organization: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil – sequence: 9 givenname: JOÃO VIRGÍNIO orcidid: 0000-0003-3060-9696 surname: E. NETO fullname: E. NETO, JOÃO VIRGÍNIO organization: Universidade Federal do Vale do São Francisco, Brazil – sequence: 10 givenname: PATRÍCIA O. orcidid: 0000-0002-1887-3446 surname: LIMA fullname: LIMA, PATRÍCIA O. organization: Universidade Federal Rural do Semi-Árido, Brazil |
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Snippet | Abstract This study was conducted to evaluate the effects of replacing forage sorghum for dehydrated cashew bagasse (DCB) in the proportions of 0; 8; 16 and... |
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SubjectTerms | additive Anacardium occidentale meat quality MULTIDISCIPLINARY SCIENCES native breeds residue |
Title | Physical and chemical characteristics of meat from lambs fed sorghum silage with cashew bagasse |
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