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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.26419 copy

Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

Caracterizações físico-química e sensorial da carne de cordeiros submetidos a restrições alimentares

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p < 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p < 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat.

Keywords:
Performance; Diet; Nutrition; Lipid profile; Production; Sensory properties

Ingredients	g/kg dry matter
Soybean meal	235.0
Ground corn	289.9
Elephant grass hay (Pennisetum purpureum)	450.0
Calcitic lime	11.9
Dicalcium phosphate	3.2
Commercial mineral salt¹ 1 Composition of mineral salt/kg: Na 147 g, Ca 120 g, P 87 g, S 18 g, Zn 3800 mg, Fe 3500 mg, Mn 1300 mg, Fl 870 mg, Cu 590 mg, Mo 300 mg, I 80 mg, Co 40 mg, Cr 20 mg, Se 15 mg, Vit. A (IU) 250 mg, Vit. D (IU) 100 mg, and Vit. E (IU) 500 mg.	10.0
Chemical composition	(g/kg)
Dry matter² 2 g/kg of natural matter.	928.7
Mineral matter	80.1
Crude protein	146.4
Ether extract	33.9
Neutral detergent fiber³ 3 Neutral detergent fiber corrected for ash and protein.	458.4
Acid detergent fiber	339.6
Non-fibrous carbohydrates	308.9
Metabolizable energy (Mcal/kg of dry matter)⁴ 4 Estimated using the metabolism assay. Source: Araújo Filho (2012).	1.89

Variable	Without restriction	30% restriction	60% restriction
IW¹ 1 Initial Weight. (kg)	31.84^a ±3.42	31.58^a ± 3.42	31.70^a ± 1.82
FW² 2 Final weight. (kg)	45.19^a ± 1.46	39.31^b ± 1.70	32.32^c ± 2.21
ADG³ 3 Average daily gain. (g)	248.00^a ± 35.12	133.00^b ± 37.48	20.00^c ± 5.80
IOM⁴ 4 Intake of organic material. (g/day)	1350.00^a ± 148.5	928.00^b ± 98.4	543.00^c ± 112.40
SBW⁵ 5 Slaughter body weight. (kg)	42.82^a ± 1.31	37.80^b ± 2.04	31.10^c ± 2.20
HCY⁶ 6 Hot carcass yield. Mean values in the same row not followed by a common letter significantly differ (Tukey, p < 0.05). Source: Araújo Filho (2012). (%)	50.80^a ± 0.96	49.30^a ± 0.84	50.10^a ± 1.01

Variable	Treatments
Variable	Without restriction	30% restriction	60% restriction
L*¹ 1 Lightness.	39.26^b ± 0.73	41.51^ab ± 0.81	43.09^a ± 0.78
a*² 2 Intensity of the color red.	15.40^b ± 0.58	17.16^a ± 0.41	17.62^a ± 0.44
b*³ 3 Intensity of the color yellow.	8.19^a ± 0.55	9.10^a ± 0.47	7.61^a ± 0.47
WHC⁴ 4 Water holding capacity. (%)	73.78^a ± 0.85	73.19^a ± 1.24	72.96^a ± 1.46
pH	5.97^a ± 0.07	6.04^a ± 0.08	6.03^a ± 0.09
SF⁵ 5 Shear force. (N/cm²)	23.94^a ± 0.20	30.40^ab ± 0.20	34.23^b ± 0.26
Wa⁶ 6 Water activity.	0.98^a ± 0.01	0.98^a ± 0.00	0.97^a ± 0.00
Moisture (g/100 g)	72.09^a ± 0.65	72.60^a ± 0.20	73.13^a ± 0.40
Ash (g/100 g)	1.01^a ± 0.02	1.05^a ± 0.01	1.03^a ± 0.02
Proteins (g/100 g)	23.23^a ± 0.72	22.23^a ± 0.74	23.74^a ± 1.05
Collagen (g/100 g)	0.53^a ± 0.12	0.75^a ± 0.18	0.45^a ± 0.03
Lipids (g/100 g)	5.16^a ± 0.37	4.59^a ± 0.27	3.19^b ± 0.37
SFA⁷ 7 Saturated fatty acid (C4 a C9).	0.40^a ± 0.10	0.35^a ± 0.05	0.31^a ± 0.11
MUFA⁸ 8 Monoinsaturated fatty acid (C10:0-C15:1).	4.48^a ± 0.84	3.43^b ± 0.48	3.66^b ± 0.36
PUFA⁹ 9 Poliinsaturated chain fatty acid (C16:0-C24:0). Mean values in the same row not followed by a common letter significantly differ (Tukey, p < 0.05).	95.08^b ± 0.96	96.18^a ± 0.50	95.98^a ± 0.41

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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