Lambs fed with increasing levels of grape pomace silage: Effects on meat quality

被引：19

作者：

Martins Flores, Diego Rafael ^{[1
]}

Patricia da Fonseca, Alves Franco ^{[1
]}

Schmitt, Janaina ^{[1
]}

Tonetto, Cleber Jose ^{[2
]}

Rosado Junior, Adriano Garcia ^{[2
]}

Hammerschmitt, Rodrigo K. ^{[3
]}

Facco, Daniela B. ^{[3
]}

Brunetto, Gustavo ^{[3
]}

Nornberg, Jose Laerte ^{[1
]}

机构：

[1] Univ Fed Santa Maria, Dept Food Sci & Technol, Av Roraima 1000, BR-97105900 Santa Maria, RS, Brazil

[2] Farroupilha Fed Inst, Rua Vinte Setembro 2616, BR-97420000 Sao Vicente Do Sul, RS, Brazil

[3] Univ Fed Santa Maria, Dept Soil Sci, Av Roraima 1000, BR-97105900 Santa Maria, RS, Brazil

来源：

SMALL RUMINANT RESEARCH | 2021年 / 195卷

关键词：

Antioxidant; Lipid oxidation; Protein oxidation; Fat content; Lamb meat quality; Grape pomace silage; FATTY-ACID PROFILE; NATURAL ANTIOXIDANTS; BY-PRODUCTS; CARCASS CHARACTERISTICS; LINOLEIC-ACID; SEED EXTRACT; VITAMIN-E; MUSCLE; DIETS; MILK;

D O I：

10.1016/j.smallrumres.2020.106234

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The objective of this study was to evaluate the quality of the meat of lambs submitted to diets with grape pomace silage (GPS) in substitution of the whole plant corn silage. Twenty four male lambs were distributed in four diet treatments with increasing levels of GPS, using a forage:concentrate ratio of 50:50. The diet treatments were characterized for chemical composition, and the lamb meat was evaluated for proximate composition, fatty acids profile, oxidative stability, color and sensory attributes. Changes in the lipid fraction, fatty acid profile, cholesterol levels and oxidative parameters of meat (p < 0.05) were observed as a function of the inclusion of GPS, with no changes (p > 0.05) in the sensory parameters. The GPS used in this study may be an alternative as a forage feed in the diet of lambs with benefits in the quality and oxidative stability of lamb meat, without affecting the sensory attributes.

引用

页数：9

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