Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

Lima, Anny Graycy Vasconcelos de Oliveira; Oliveira, Ronaldo Lopes; Silva, Thadeu Mariniello; Barbosa, Analívia Martins; Nascimento, T. V. C.; Oliveira, Vinícius da Silva; Ribeiro, Rondinele Aparecido; Pereira, Elzânia Sales; Bezerra, Leílson Rocha

doi:10.1371/journal.pone.0188648

Cited by 24 publications

(9 citation statements)

References 28 publications

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“…The substitution of animal fat with vegetable and/or marine oils to make healthier meat products has appeared as one of the most promising means of improving the nutritional quality of meat products [ 9 , 21 , 23 , 27 ]. Several studies can show that this approach is useful to increase monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) and reduce SFA contents [ 5 , 7 , 9 , 10 , 12 , 21 , 23 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Foggiaro

Domínguez

Pateiro

et al. 2022

Foods

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The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.

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Section: Introductionmentioning

confidence: 99%

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Foggiaro

Domínguez

Pateiro

et al. 2022

Foods

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“…However, a rationale for this observation was not apparent. Cooking loss (CL) is a parameter for evaluating meat quality since it is associated with the product yield as it is prepared for consumption and influences juiciness and tenderness of the meat (Lima et al, 2018). As with luminosity, cooking loss was lower for meat from sheep fed the intermediate levels of BGS.…”

Section: Resultsmentioning

confidence: 99%

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Silva¹,

Araújo²,

Silva³

et al. 2021

SA J. An. Sci.

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The aim of the study was to evaluate the carcass characteristics, proximate composition, and sensorial attributes of meat from sheep fed diets in which buffelgrass silage replaced corn silage. Thirty-two intact male crossbred Santa Inês sheep with an average live weight of 20.09 ± 2.0 kg were housed in individual stalls and allotted at random to four treatments in which corn silage was replaced by buffelgrass silage at the levels of 0 (control), 33.3%, 66.6%, and 100%. After an adaption period of 10 days, the sheep were fed for an additional 61 days. Feed was offered ad libitum and corn silage comprised 60% of the diet for the control group. Carcass characteristics, non-carcass components and meat quality were evaluated. Hot carcass yield, cold carcass yield, true carcass yield, trimmings, fat weight, and mesenteric and omental fat weight were highest for the control group (P <0.05). Loin eye area had a quadratic response (P =0.02), with the largest areas being observed in animals fed the diet containing 66.6% buffelgrass silage. Liver weight (P <0.01), luminosity of the meat (P <0.05), and cooking loss (P <0.05) likewise had nonlinear responses to the concentration of buffelgrass silage in the diet. The treatments did not have significant negative influence on the nutritional and organoleptic characteristics of the meat.

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“…The LEA is an indication of the animal's muscularity, representing the amount of meat that can be commercialized. An increase in LEA can be related to a greater availability of energy in the diets with higher proportions of concentrate (Lima et al ., 2018), which is expected to enhance animal performance. Indeed, our data have shown that animals fed higher proportions of concentrate were heavier at the end of the trial, had a greater TWG, a greater ADG and were more efficient in converting feed consumed into kg of BW (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Performance, carcass traits and meat quality of lambs fed with different roughage: concentrate ratios associated with variable physically effective neutral detergent fibre content

et al. 2021

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This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

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Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

Cited by 24 publications

References 28 publications

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

Performance, carcass traits and meat quality of lambs fed with different roughage: concentrate ratios associated with variable physically effective neutral detergent fibre content

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