CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL

Authors

  • Fernando Augusto Grandis Universidade Estadual de Londrina
  • Edson Luis de Azambuja Ribeiro Universidade Estadual de Londrina
  • Ivone Yurika Mizubuti Universidade Estadual de Londrina
  • Valter Harry Bumbieris Junior Universidade Estadual de Londrina
  • Odimári Pricila Pires do Prado Universidade Estadual de Londrina
  • Andréa Pereira Pinto Universidade Federal do Ceará

DOI:

https://doi.org/10.1590/cab17330941

Keywords:

Carcass

Abstract

The objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and high levels of soybean cake in the diet can improve the meat sensorial quality of lambs receiving concentrated diets.
Keywords: biodiesel; morphometry; Santa Ines; sensorial analysis; shear force.

 

Downloads

Download data is not yet available.

Author Biographies

Fernando Augusto Grandis, Universidade Estadual de Londrina

Doutorando do Programa de Pós-Graduação em Ciência Animal da Universidade Estadual de Londrina

Edson Luis de Azambuja Ribeiro, Universidade Estadual de Londrina

Professor Doutor do Departamento de Zootecnia da Universidade Estadual de Londrina

Ivone Yurika Mizubuti, Universidade Estadual de Londrina

Professora Doutora do Departamento de Zootecnia da Universidade Estadual de Londrina

Valter Harry Bumbieris Junior, Universidade Estadual de Londrina

Professor Doutor do Departamento de Zootecnia da Universidade Estadual de Londrina

Odimári Pricila Pires do Prado, Universidade Estadual de Londrina

Professora Doutora do Departamento de Zootecnia da Universidade Estadual de Londrina

Andréa Pereira Pinto, Universidade Federal do Ceará

Professora Doutora do Departamento de Zootecnia da Universidade Federal do Ceará

Downloads

Published

2016-07-29

How to Cite

GRANDIS, F. A.; RIBEIRO, E. L. de A.; MIZUBUTI, I. Y.; BUMBIERIS JUNIOR, V. H.; PRADO, O. P. P. do; PINTO, A. P. CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 17, n. 3, p. 327–341, 2016. DOI: 10.1590/cab17330941. Disponível em: https://revistas.ufg.br/vet/article/view/30941. Acesso em: 22 nov. 2024.

Issue

Vol. 17 No. 3 (2016)

Section

Animal Production

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).