Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

Revista Brasileira de Zootecnia

Garruti, Déborah dos Santos¹  Costa, Roberto Germano⁵  Madruga, Marta Suely²  Queiroga, Rita de Cássia Ramos do Egypto²  Araújo Filho, José Teodorico de³  Batista, Ana Sancha Malveira⁴ 

[1] Embrapa Agro, Fortaleza, Brasil;Universidade Federal da Paraíba, João Pessoa, Brasil;Universidade Federal de Alagoas, Maceió, Brasil;Universidade Estadual Vale do Acaraú, Sobral, Brasil;Universidade Federal da Paraíba, Bananeiras, Brasil

关键词: flavour;    juiciness;    tenderness;   

DOI  :  10.1590/S1516-35982010000900021

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

【 授权许可】

CC BY-NC