SciELO - Scientific Electronic Library Online

vol.40 issue12Carcass characteristics and meat quality of four genetics groups of beef cattle finished in feedlotIntake and rumen dynamics of neutral detergent fiber in grazing cattle supplemented with non-protein nitrogen and, or true protein during the rainy season author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista Brasileira de Zootecnia

On-line version ISSN 1806-9290


COSTA, Roberto Germano et al. Centesimal composition and sensorial analysis of Morada Nova lambs fed diets containing melon fruit in substitution of corn grain. R. Bras. Zootec. [online]. 2011, vol.40, n.12, pp.2799-2804. ISSN 1806-9290.

The objective of this trial was to evaluate the influence of the addition of melon fruit replacing ground corn in diets on the centesimal composition and sensory analysis of meat from Morada Nova lambs. Twenty Morada Nova males with average weight of 15 kg were distributed in a completely randomized design with four increasing levels (0, 30, 60 and 100%) of melon in substitution of ground corn, each one with five replications. To determine the chemical composition of meat, the semimembranosus muscle was used. With the muscle longissimus dorsi sensory analysis, the attributes of taste, odor, juiciness, softness and overall appearance were conducted by quantifying, by means of scoring. Data analysis showed no significant differences in proximate composition (moisture, protein, lipid and ash). At the sensory analysis, juiciness showed quadratic response with a maximum peak of 5.18 and the other organoleptic qualities (flavor, tenderness and overall appearance) were not affected by the inclusion of melon replacing corn in diets. The use of melon in diets for Morada Nova sheep diets does not affect the main organoleptic qualities of meat.

Keywords : breed native; agriculture residue; feedlot; meat quality.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License