Título:	Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products
Outros títulos:	Avaliação de características da carcaça e do músculo de cordeiras Santa Inês terminadas com diferentes produtos agrícolas
Autor(es):	Menezes, Adriana Morato de Cruz Junior, C. A. Tanure, Candice Bergmann Peripolli, Vanessa Castro, M. B. Louvandini, Helder Pimentel, Concepta Margaret McManus
Assunto:	Forragem Carne ovina Qualidade Produtos agrícolas
Data de publicação:	Set-2016
Editora:	Universidade Federal de Minas Gerais, Escola de Veterinária
Referência:	MENEZES, A.M. et al. Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 5, p. 1259-1266, set./out. 2016. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259&lng=en&nrm=iso>. Acesso em: 9 mar. 2018. doi: http://dx.doi.org/10.1590/1678-4162-8681.
Abstract:	The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.
Unidade Acadêmica:	Faculdade de Agronomia e Medicina Veterinária (FAV)
Licença:	Arquivo Brasileiro de Medicina Veterinária e Zootecnia - This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000501259&lng=en&nrm=iso. Acesso em: 9 mar. 2018.
DOI:	http://dx.doi.org/10.1590/1678-4162-8681
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