Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

Abstract

This study aimed to evaluate the Texel lambs' meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P<0.05) decrease in odor values by the addition of glycerin and no significant differences (P>0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g -1 ), C16:0 (709.07 mg 100g -1 ) and C18:0 (433.30 mg 100g -1 ), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g -1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g -1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption. ResumoObjetivou-se avaliar a qualidade da carne de cordeiros Texel alimentados com níveis crescentes de glicerina bruta (0, 7, 14 e 21% da matéria seca) na dieta. Trinta e dois cordeiros Texel machos não castrados foram avaliados, com peso inicial de 15,9 ± 4,1 kg, em delineamento inteiramente casualizado, com quatro tratamentos e oito repetições. Ao atingir o peso médio de 35 kg, os animais foram abatidos. A composição química da carne foi similar entre os tratamentos e as medias de lipídios totais e proteína bruta foram 3,47 e 20,05 g 100 g -1 , respectivamente. Não houve variações nos valores de pH, marmoreio, cor e perda de água por pressão. A força de cisalhamento não variou entre os tratamentos e a textura da carne pode ser considerada macia, com valores médios de 5,48 kg-f. Houve decréscimo linear nos valores de odor em função da adição de glicerina bruta e não houve diferença significativa para sabor, maciez, suculência, e aceitação geral entre os tratamentos. Os ácidos graxos encontrados em maiores proporções na carne de cordeiros foram C18:1n-9 (1298,90 mg 100g ), com porcentagens de 42,72, 23,07 e 14,35%, respectivamente. Foi observada diferença significativa em função do nível de glicerina na dieta apenas pa...

Production and quality of meat from hair sheep grazing on Tanzania grass and supplemented with different protein levels

“…These results also match the findings of Gomes et al (2012) and Fidelis et al (2017), who reported a similar pH in Nellore livestock, 24 h after they were slaughtered. Almeida et al (2017) mentioned that the pH recommended for a good quality meat in small ruminants must fluctuate between 5.5 and 5.8; a similar value was recorded in this study for the feed with 10 and 16% CP for the 5.5 and 5.8 pH, respectively.…”

Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

“…The pH found is consistent with several researches with the Texel breed in confinement, with lambs slaughtered between 30 and 45 kg, with variations between 5.4 to 5.8 (Lima et al, 2013;Rego et al, 2017;Rego et al, 2019); and the meat protein values are in accordance to Texel lambs slaughtered with an average of 35 kg (Rego et al, 2017;Rego et al, 2019).…”

“…Datas from three differents articles, with texel lamb breed, slaughtered before 6 months of age and feeded with highest concentrate diet (more than 60%), with the analysis did in the same machine, has variation for shear force in 3.1 to 7.9 kgf/cm² (Lima et al, 2013;Rego et al, 2019;Rego et al, 2017) For sheep meat, color values are reported as L* 31.36 to 38.0, for a* 12.27 to 18.01 and for b* 3.34 to 5.65 (Bressan et al, 2001). In this study, meat average values of L* (39.11), a* (18.75) and b* (13.76) higher than the literature.…”

Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

“…Meat from very lean animals has less intense flavor because the amount of intramuscular fat can directly affect the sensory properties of the meat, producing detectable changes in palatability. This sensory difference, especially in relation to the meat flavor, can be explained by the animals diets, and reflects the differentiated production of volatile fatty acids by rumen microorganisms that in turn alter fat deposition in the muscle tissue (Santos et al, 2013;Rego et al, 2017). The amount of intramuscular fat can affect the sensory properties of the meat by replacing the muscle fiber with fat, producing detectable changes in the palatability of the animals that received food ad libitum.…”