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Ciência Rural

versão impressa ISSN 0103-8478versão On-line ISSN 1678-4596

Resumo

BESERRA, Frederico José; BEZERRA, Luciana Cristina Nogueira de Moraes; SILVA, Elisabeth Mary Cunha da  e  SILVA, Cláudio Ernani Mendes da. Influence of the replacement of cow milk by goat milk cheese whey on meat composition carcass characteristics of three cross suckling kids. Cienc. Rural [online]. 2003, vol.33, n.5, pp.929-935. ISSN 0103-8478.  https://doi.org/10.1590/S0103-84782003000500021.

In this study, the influence of the replacement of cow milk by goat cheese whey on some quality aspects of meat and on some aspects of carcass composition of suckling kids Three cross (½ Anglonubiana x ¼ Pardo-Alpina x ¼ Moxotó) was evaluated. The replacements goat cheese whey levels were: 0% (treatment 1); 20% (treatment 2); 40% (treatment 3); 60% (treatment 4). The values of live weight for all were statistically similar (10.88 to 13.42kg); the same happened to the carcass yield which ranged from 44.62 to 47.86% and to the Longissimus dorsi area (9.55 to 10.80cm2). The treatment 2 showed the highest contents of muscular tissue (48.37%). Proximal composition of the meat showed mean values ranging from 76.78 to 77.62% for moisture; 20.39 to 21.43% for protein; 4.86 to 6.59% for fat and 1.06 to 1.14% for ash. There was no significant difference among treatments. For mineral composition mean values ranged from 16.77 to 35.68mg/100g for calcium; 110.33 to 153.90mg/100g for phosphorus; 1.29 to 2.17mg/100g for iron; 0.72 to 1.30mg/100g for magnesium; 128.86 to 165.94mg/100g for sodium and 404.88 to 504.73mg/100g for potassium. It was concluded that the whey levels used in this study, did not influence in the parameters analyzed (P<0,05). It can be indicated a replacement of up to 60% of whey on the animal diets without affecting their corporal performance and meat quality.

Palavras-chave : kids goat; meat quality; carcass composition; nutricional replacement; goat cheese whey.

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