Banca de DEFESA: MARIA VITÓRIA GOMES DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : MARIA VITÓRIA GOMES DA SILVA
DATE: 19/02/2025
TIME: 08:30
LOCAL: Departamento de Zootecnia da UFRPE
TITLE:

QUALITY OF MEAT FROM LAMBS RECEIVING DIETS CONTAINING CACTUS FORAGE SUPPLEMENTED WITH SODIUM CHLORIDE

KEY WORDS:

Sheep meat; Opuntia strica; Mineral imbalance; Sodium:potassium adjustment; Qualitative characteristics.

PAGES: 57
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUBÁREA: Nutrição e Alimentação Animal
SPECIALTY: Avaliação de Alimentos para Animais
SUMMARY:

The objective was to evaluate the effects of sodium chloride supplementation in lambs fed a cactus forage-based diet on leg tissue composition, physical parameters, proximate composition and sensory characteristics of the meat. The study was carried out with 40 male, non-castrated Santa Inês lambs, with an average initial body weight of 21.6 ± 2.04 kg. The experiment lasted 75 days, 15 days for adaptation and 60 days for data and sample collection. The animals were distributed in a completely randomized design with four treatments and ten replications. The experimental diet was composed of forage cactus, variety Orelha de Elefante Mexicana (Opuntia stricta [Haw.] Haw), Tifton-85 grass hay (Cynodon dactylon), ground corn, soybean meal, livestock urea and mineral mixture. The treatments consisted of increasing inclusions of sodium chloride (0.00; 3.51; 7.00; 10.45g/kg of dry matter) in the diets. The left leg and the Longissimus lumborum muscle were used to analyze the tissue, physicochemical and sensorial composition of the meat. Sodium supplementation did not influence tissue composition and leg muscularity index (P>0.05). Regarding the physical analysis of the meat, no effects (P>0.05) of the inclusion of sodium in the diet were observed on pH, color (L*, a* and b*), weight loss due to cooking, shear force and water retention capacity in the Longissimus lumborum muscle. There was also no effect on the proximate composition of the meat (P>0.05) for the variables of moisture, crude protein, ether extract and ash. The inclusion levels of sodium chloride did not influence the attributes of appearance, color, tenderness, juiciness, aroma and characteristic flavor (P>0.05) in the sensory analysis of the meat. Therefore, the use of sodium chloride in lamb feeding is not recommended when the requirement for this mineral has already been met by the diet, as there have been no changes in the quality of the meat.

COMMITTEE MEMBERS:
Presidente - FRANCISCO FERNANDO RAMOS DE CARVALHO
Interno - MARCELO DE ANDRADE FERREIRA
Externa à Instituição - MICHELLE CHRISTINA BERNARDO DE SIQUEIRA - UFRPE