Data/hora: 06/06/2024 02:29:16

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	19/07/2012	
Data da última atualização: 	13/07/2016	
Autoria: 	COSTA, R. G.; BATISTA, A. S. M.; MADRUGA, M. S.; GONZAGA NETO, S.; QUEIROGA, R. de C. R. do E.; ARAÚJO FILHO, J. T. de; VILLARROEL, A. S.	
Afiliação: 	Roberto Germano Costa, Federal University of Paraiba (DA/CFT/UFPB), Bananeiras, Paraíba, Brazil; Ana Sancha Malveira Batista, State University of Vale do Acaraú (DZ/UVA), Sobral, Ceará, Brazil; Marta Suely Madruga, Federal University of Paraiba (DTQA/CT/UFPB), 5805-340 João Pessoa, Paraíba, Brazil; Severino Gonzaga Neto, Federal University of Paraiba (DZ/UFPB), Areia, Paraíba, Brazi; Rita de Cássia Ramos do Egypto Queiroga, Paraiba Federal University (DN/UFPB), Brazil; José Teodorico de Araújo Filho, Federal University of Alagoas (CECA/UFAL), Maceió, Alagoas, Brazi; Arturo Selaive Villarroel, Federal University of Ceara (DZ/UFC), Fortaleza, CE, Brazil.	
Título: 	Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents.	
Ano de publicação: 	2009	
Fonte/Imprenta: 	Small Ruminant Research, v. 81, n. 1, p. 29-34, 2009.	
Idioma: 	Inglês	
Conteúdo: 	Abstract: The objective of the study was to evaluate the effect of genotype and the dietary ?bre concentration in the chemical composition and physical properties of lamb meat. Samples from 54 animals from Morada Nova and Santa Inês native breeds and Dorpper×Santa Inês half-breedwere analyzed,which received two diets, onewith 41.7% and anotherwith 33.6% ?bre content, until reaching the average slaughterweight of 30 kg. The design usedwas fully randomized 3×2 factorial, three genotypes and two diets with nine replicates. Colour and pH in Semimembranosus muscle were determined, together with the analyses of the water retention capacity, loss of weight due to cooking, shearing force, and chemical composition in Longissimus dorsi muscle. The factor genotype in?uenced the chemical composition of meat, with Santa Inês lamb and crossbreed showing the highest protein percentages. The diet with 33.6% ?bre content provided meat with higher moisture percentage and lower protein value, and the loss of weight due to cooking and shearing force parameters did not interfere in other variables. In addition, lambs receiving higher ?bre content diet produced meat with lower shear force values, having indicated to be more tenderness. Despite these variations, the meat of lambs from all genotypes and under the diets evaluated can be considered of good quality.	
Palavras-Chave: 	Raça Morada Nova; Santa Inês.	
Thesagro: 	Carne; Composição Química; Cordeiro; Ovino; Qualidade.	
Thesaurus Nal: 	Lamb meat; Meat quality; Physical properties; Sheep.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (25837-1) - ADD - AP - DD -  -  -  - DIS