Abstract
Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis.
Highlights
Several researchers have claimed that the presence of saturated fatty acid in food can be considered harmful to human health, especially in that they are related to cardiovascular disease (Hooper et al, 2012)
The results showed that the lambs reached such physiological maturity from slaughter with 3.0 mm of subcutaneous fat thickness (SFT) (Mora et al, 2014)
The concentrations of total lipid of the treatments were: 2.79 g 100 g-1 for Pantaneiro lambs slaughtered with 2.00 mm SFT, 3.76 and 4.84 g 100 g-1 for lambs slaughtered with 3.00 and 4.00 mm SFT respectively
Summary
Several researchers have claimed that the presence of saturated fatty acid in food can be considered harmful to human health, especially in that they are related to cardiovascular disease (Hooper et al, 2012). Technology this type of feeding may result in damage to health, especially because of the sedentary lifestyle that most consumers have led in current days. The fatty acids profile of meat lipids has a greater impact on its quality, sensorial characteristics like flavor and tenderness, consumer acceptance, and healthy benefits for humans (Ribeiro, Oliveira, Juchem, Silva, & Nalério, 2011). The deposition and distribution of body fat in sheep influence the acceptance of a meat.
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