Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet

Pellegrini, Luiz Gustavo de; Richards, Neila Silvia Pereira dos Santos; Mello, Renius de Oliveira; Venturini, Rafael Sanches; Carvalho, Sérgio

doi:10.5935/1806-6690.20200036

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Scientific Article • Rev. Ciênc. Agron. 51 (2) • 2020 • https://doi.org/10.5935/1806-6690.20200036 copy

Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet¹ 1 Trabalho extraído da Tese de Doutorado do primeiro autor, apresentada ao Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria

Propriedades físico-químicas da carne de cordeiros confinados com níveis de caroço de algodão na dieta

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The aim of this study was to evaluate the effect of different levels of cottonseed (0, 100, 200, 300 and 400 g Kg^-1) on the physical and chemical parameters of the meat of finishing lambs. Forty-five uncastrated male lambs were distributed in a completely randomised design with five treatments of nine replications. The pH values were not influenced by the levels of cottonseed. The lipid and ash content showed significant differences, but were not adjusted by the linear or quadratic equations. Losses during thawing increased, as did cohesiveness, and water activity and water retention capacity decreased as the levels of cottonseed in the diet rose. Tocopherols, cooking loss, toughness and chewiness were adjusted using quadratic equations. In the instrumental colour evaluation, L*, b* and h° showed increasing linear behaviour. The inclusion of up to 400 g of cottonseed in the diet affects the physical-chemical composition and the colour of the produced meat.

Key words:
Feeding; Gossypol; longissimus dorsi; Quality

	Diets (Levels of cottonseed)
	0	100	200	300	400
Ingredients
Maize silage	400	400	400	400	400
Cottonseed	0	100	200	300	40.0
Ground maize	325.4	260.2	195.2	129.2	65.5
Soya meal	250	215	180	146	110
Calcitic limestone	19.6	19.2	19.2	19.2	19.5
Mineral mixture¹ 1 Composition per kg: 152 g Ca, 85 g P, 135 g Na, 10 g Mg, 18 g S, 80 mg I, 1400 mg Mn, 150 mg Mo, 25 mg Se, 60 mg Co, 4000 mg Zn, 850 mg F.	5.0	5.6	5.6	5.6	5.0
Composition
Dry matter	626	629	633	637	641
Crude Protein	180	180	180	181	181
Ether Extract	2.76	4.59	6.42	8.25	10.1
Ash	70	71	71	71	71
- Calcium	10	10	10	10	10
- Phosphorous	4.3	4.5	4.7	4.9	5.0
ADF² 2 ADF- acid detergent fibre;	14.3	17.1	19.8	22.6	25.3
NDF³ 3 NDF- neutral detergent fibre;	28.6	32.0	35.4	38.8	42.2
DE⁴ 4 DE- digestible energy; , Mcal kg^-1	3.02	3.26	3.27	3.27	3.28
ME⁵ 5 ME- metabolisable energy; , Mcal kg^-1	2.47	2.68	2.68	2.68	2.69
TDN⁶ 6 TDN- total digestible nutrients	68.4	74.0	74.1	74.2	74.4

Var¹ 1 Varibles: PRT- protein (CV= 3.25%); LIP- Lipids (CV= 30.3%); MO- moisture (CV= 1.33%); ASH- ASH (CV= 9.16%); aw- Water activity (CV= 0.13%); WRC- Water retention capacity (CV= 6.46%); LDT- Loss during thawing (CV= 39.7%); CL- Cooking loss (CV= 13.2%); COl- cholesterol (CV= 32.2%); TOC- tocopherols (CV= 30.3%); SF- Shear force (CV= 23.6%); TGH- toughness (CV= 14.7%); COH-cohesiveness (CV=5.70%); CHW- chewiness (CV=23%); L- Luminosity (CV= 5.38%); a- Red index (CV= 11%); b*- Yellow index (CV= 11.6%); C- Saturation index (CV= 10.5%); ho- Tonal angle (CV= 6%); ab- oxidation state myoglobin (CV= 8.37%);	Level of cottonseed, g Kg^-1					Equation or Mean Value	Probabilistic Value
	0	100	200	300	400	Equation or Mean Value	Anova	L^a a L = linear trend;	Q^b b Q = quadratic trend; CV (%) = coefficient of variation
PRT	20.95	20.93	20.86	21.07	20.81	$\bar{y} = 20, 9$	0,0994	0,3804	0,0541
LIP	2.72	3.34	3.30	2.12	3.55	$\bar{y} = 3, 01$	0,0126	0,6497	0,6839
MO	75.29	74.59	74.74	75.29	75.09	$\bar{y} = 75.0$	0.4507	0.7729	0.2715
ASH	1.04	1.16	1.09	1.01	1.05	$\bar{y} = 1.07$	0.0362	0.2409	0.1785
a_w	0.9917	0.9922	0.9908	0.9904	0.9895	(1)	0.0009	0.0001	0.2772
WRC	34.76	32.73	30.58	29.94	30.12	(2)	0.0001	0.0001	0.0251
LDT	4.93	6.85	7.00	9.40	7.38	(3)	0.0365	0.0170	0.1188
CL	35.36	35.81	32.06	29.87	35.72	(4)	0.0237	0.2867	0.0352
COL	1251.2	1349.7	1163.3	1597.3	1692.8	$\bar{y} = 1410.9$	0.0837	0.0234	0.2853
TOC	5.24	7.14	7.08	5.71	4.34	(5)	0.0074	0.0964	0.0011
SR	6.32	5.65	5.36	5.53	4.55	$\bar{y} = 5.48$	0.0914	0.0108	0.9166
TGH	230.74	229.42	202.58	176.09	238.89	(6)	0.0008	0.2834	0.0027
COH	0.42	0.43	0.43	0.43	0.46	(7)	0.0321	0.0141	0.1644
CHW	94.34	89.81	77.86	64.81	106.12	(8)	0.0013	0.9459	0.0009
L*	44.24	43.89	45.89	45.20	47.65	(9)	0.0179	0.0030	0.3429
a*	18.15	18.83	18.08	17.75	19.07	$\bar{y} = 18.4$	0.6181	0.7221	0.5089
b*	13.93	14.12	14.44	13.83	16.42	(10)	0.0131	0.0120	0.0795
C	22.89	23.56	23.18	22.52	25.17	$\bar{y} = 23.5$	0.2014	0.1835	0.2359
h°	37.50	36.98	38.69	37.86	40.74	(11)	0.0168	0.0050	0.1511
Ab	1.31	1.32	1.26	1.29	1.16	(12)	0.0213	0.0064	0.1653

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Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet1 1 Trabalho extraído da Tese de Doutorado do primeiro autor, apresentada ao Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria

Propriedades físico-químicas da carne de cordeiros confinados com níveis de caroço de algodão na dieta

ABSTRACT

Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet¹ 1 Trabalho extraído da Tese de Doutorado do primeiro autor, apresentada ao Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria