Performance, carcass and meat quality of ewes supplemented with magnesium oxide

Revista Brasileira de Zootecnia

Camila Constantino²  Edson Luis De Azambuja Ribeiro²  Ana Maria Bridi²  Marina Avena Tarsitano²  Filipe Alexandre Boscaro De Castro²  Francisco Fernandes Júnior²  Ivone Yurika Mizubuti²  Elzânia Sales Pereira¹ 

[1],Universidade Estadual de LondrinaLondrina PR ,Brasil

关键词: marbling;    myofibrillar fragmentation index;    oxidation;    production;    sheep;   

DOI  :  10.1590/S1516-35982014000100005

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate) were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License