Significant Differences In Proximate Composition Research Articles

Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics

There is a growing trend to ameliorate local flour sources to substitute wheat flour. Sorghum grain's nutritional profile is comparable to that of wheat but it is gluten-free and can be consumed by celiac patients. They can be used to provide much-needed healthy alternatives to the grain industry. Hammer, burr, and ball mills were utilized for polished raw and parboiled sorghum flour production to study the effect of various milling techniques on sorghum flour properties. The physico-chemical, functional, rheological, and structural attributes of the different milled white sorghum flours were analyzed. The highest recovery of sorghum flour was from the ball mill 97.46 ± 0.48% and 97.43 ± 0.26% for raw and microwave parboiled sorghum flour, respectively. The particle size of the flour samples produced by the hammer mill have lower geometric mean diameters (raw - 64.26 ± 1.26 μm, and microwave parboiled - 108.93 ± 1.92 μm) than those obtained using other mills. Considering that, particle size is a major determinant of quality. While porosity increased, bulk and true density decreased at higher particle. There is a less significant difference in proximate composition among the samples. The crystallinity value of raw samples follows the order ball mill (BA) (34.08%) > burr mill (BU) (31.54) > hammer mill (HM) (28.96%), and microwave parboiled samples follow the order parboiled ball mill (PBA) (13.58%) > parboiled burr (PBU) (12.86%) > parboiled hammer (PHM) (11.25%). The thermal, and pasting characteristics of the polished raw and microwave-parboiled white sorghum flours were considerably influenced by the type of mills.

Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder.

Shrimps are well known as one of the healthiest seafood options, providing a huge amount of protein, vitamins, and minerals. However, shrimp is a highly perishable food, thus attempts to make innovative and healthy products may improve per capita consumption while lengthening the nutrient content shelf life. This research focused on the effects of different pretreatment salt concentrations at 0, 3, 6, and 9% on nutritional composition, microbial activity, and sensory evaluation of the shrimp powder samples. The analyses were performed in triplicate using the Association of Official Analytical Chemicals (AOAC) method for proximate analysis and physical analysis was used to determine pH, color, and water activity. The sensory attributes like saltiness, color, odor, texture, and aftertaste were measured using the hedonic scale method. Initial findings demonstrated significant differences in proximate composition, particularly protein content, ranging from 13 to 46% (w/w). There were also notable variations in color attributes among the shrimp powder samples. The lightness value varied, reflecting differences in the brightness levels of the powder, ranging from light to dark shades. The findings also revealed there were no significant differences in the total plate count among the shrimp powder samples which ranged from 3.50 to 2.69 Log CFU/g except shrimp powder treated with 0% salt concentration sample exhibited slightly higher counts compared to others which is 4.93 Log CFU/g. Sensory evaluation revealed variations in saltiness, color, odor, texture, and aftertaste profiles, with certain samples exhibiting stronger saltiness, color, odor, texture, and aftertaste, while others had milder attributes. These findings show that the most preferable salt concentration for brining shrimp is 3% because it can preserve protein content and have the best acceptability during sensory evaluation.

Nutritional and Sensory Evaluation of Catfish (Clarias gariepinus Burchell, 1822) Smoked with Eucalyptus camaldulensis and Azadirachta indica Wood

The study was carried out to investigate the sensory and nutritive value of Clarias gariepinus smoked using two different sources of energy from neem and eucalyptus wood. The fuel was sourced from the tree Azadirachta indica and Eucalyptus camaldulensis. The fish were smoked using the local smoking kilns made from drums with a wire mesh placed on each of them. The neem/eucalyptus wood was introduced from the vent. Temperature of 70 °C was maintained in the smoking oven for the first hour, then it was reduced to 40 – 50 °C until the end of the drying period. There were also significant differences in proximate composition in terms of moisture, protein, lipid and crude ash content, between the fish smoked using neem and eucalyptus (P<0.05). The sensory evaluation was carried out by a 10- man evaluation panel using the 7-point hedonic scale and the nutritional composition was evaluated according to methods outlined by one-way analysis of variance. The sensory evaluation showed there was a significant difference (P<0.05) between the fish smoked using neem and eucalyptus wood in color, flavor and general acceptability. According to the results of the sensory evaluation, it could be said that eucalyptus was a better energy source for smoked C. gariepinus than neem wood.

Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers’ preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life.

Proximate Composition of Larvae, Prepupae and Adult in Black Soldier Fly (Hermetia illucens)

The black soldier fly (Hermetia illucens L.) is an insect species and able to convert low-value substrates is highly nutrient feed. Most of the aquaculture industry uses fish meal as a protein source in the diet of fish however fish meal was high in demand, price, and limited hence as an alternative the supplement protein should possess certain content to meet the role of fish meal in aquafeed products. Besides, a lack of research and studies on using BSF as a substitute in fish feed was noticed. This project aims to analyze the proximate composition in larvae, prepupae and adults were freeze-dried at -20°C, ground, and analyzed for proximate composition such as crude protein, crude lipid, ash, crude fiber, and moisture. Data were analyzed using one-way ANOVA to identify the significant difference in proximate composition in the three stages of BSF which are larvae, prepupae, and adult. As a result, the proximate composition revealed that BSF larvae possessed 32.3% crude protein, 26.7% crude lipid, 9.0% ash, 10.1% crude fiber, and 6.9% moisture while BSF prepupae contain 27.0% crude protein, 4.2% crude lipid, 10.6% ash, 8.6% crude fiber and 37.4% moisture also BSF adult have 52.6% crude protein, 15.6% crude lipid, 7.5% ash, 13.2% crude fiber and 25.6% moisture. BSF adult shows the highest crude protein content thus data was able to contribute more information on the nutritional value that potentially can be replaced in the diet of fish feed.

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

SummaryTo study the physicochemical properties of sesame paste produced by a novel process technology—ball milling, the effects of different ball milling times (8, 16, 24, 32, and 40 min) at 650 rpm on particle size, texture, rheological properties, volatile compounds, consumer sensory evaluation, and microstructure of sesame paste were investigated. The results showed that ball milling has no significant differences in proximate composition and colour of sesame paste, but the D90 value of particle size decreased to 32.04 μm. Compared to others, the sesame paste ball‐milled for 8 min has the highest viscosity of 277.195 g·s. The sesame paste obtained by ball milling for 32 and 40 min produced 55 and 56 volatile compounds, respectively. Regardless of male and female, sesame paste obtained by ball milling for 24, 32, and 40 min have high overall acceptability. This investigation shows that ball milling is a new technology of potentially great value in the industrial production of sesame paste, which can be used to produce high‐quality sesame paste with specific characteristics.

Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature

The incorporation of probiotics into fruit juices for the production of functional and nutraceutical food is of necessity in order to control lifestyle-related diseases and increase the availability of foods to a large population of lactose intolerant patients and vegetarians. Hence, the microbial viability, antagonistic activity, physicochemical, proximate minerals and organoleptic characterization of stored probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici as starter and unprobioticated samples were investigated. The viability of the probiotic strains decreased (3.37–0.47 × 10 7 and 4.05–0.34 × 10 7 CFU/mL) during storage. During the early weeks of storage at 4 and 25 °C, the probioticated juice samples displayed antagonistic activities against some of the test pathogens, including Klebsilla pneumonia, Escherichia coli, Pseudomonas aeruginosa, and Bacillus cereus, with E. coli being the most active. There was an increase in lactic acid production (17.75–19.10 and 19.28–20.54 mg/L) and vitamin C content (41.35–48.77 and 44.59–48.59). A significant reduction in pH (4.72–3.10 and 4.52–2.27), colour (76.12–77.00 and 77.66–74.79) and total soluble solid (9.14–5.25 and 9.17–6.82 o Brix) were observed during storage. There was no significant difference in proximate composition of samples stored at 4°C but a reduction in crude protein, crude fiber and carbohydrate of the samples stored at 25 °C. A significant increase in Fe, Ca and Na with a reduction in Mg content was observed. Samples stores at 4 °C had better acceptability in terms of taste, aroma, colour, or appearance compared to those stored at 25 °C. Mango juice is suitable for the production of probiotic beverage with functional and nutraceutical benefits. • Mango juice was successfully probioticated using two lactic acid bacteria - Pediococcus pentosaceus and Pediococcus acidilactici • Probioticated mango juice were more viable compared to unprobioticated ones • There was an improvement in the microbial viability of the probioticated mango juice at 4 and 25 o C of storage • Probioticated mango juice showed antagonistic activities against some test pathogens at early weeks of storage • Samples stores at 4 °C had better acceptability compared to those stored at 25 °C.

동물복지 육계(Cobb) 다리육의 이화학적 특성과 생리활성기능 성분

This study was performed to evaluate physicochemical characteristics and bioactive compounds of chicken thigh meat of broilers (Cobb) from animal welfare farm. Carcass of broilers from conventional (n=30) and animal welfare certified farms (n=30) were packaged and stored in cold incubator at 4±1°C for 9 days. Physicochemical properties and bioactive compounds of thigh meat were determined on day 1, 3, 5, 7, and 9. There was no significant difference in proximate composition and redness. Shear force of thigh meat from animal welfare farm was higher than thigh meat from conventional farm during entire storage (p<0.05). Total aerobic bacteria (TAB) counts of chicken thigh meat from animal welfare farm were significantly lower than it from conventional farm on day 7 and 9. Also, as a lipid oxidation value, 2-thiobarbituric acid reactive substance of thigh from animal welfare farm was significantly lower than that of it from conventional farm (p<0.05). Creatine, creatinine, anserine, and carnosine were not affected by welfare farming during storage. Therefore, this study suggests that Cobb chicken thigh meat from animal welfare farm showed lower TAB, lower lipid oxidation, and higher shear force value than thigh meat from conventional farm after storage day 7. This data can be used as a preliminary data for sustainable production of broilers based on animal welfare farming system in Korea.

Organic and conventional tiger nut (Cyperus esculentus): Differences in nutritional, antioxidant and microbiological properties

Tiger nut (Cyperus esculentus L.), also known as chufa (European sedge), is a member of the Cyperaceae family, which is used in organic and conventional agriculture for its small edible tubers and grown in temperate and tropical zones of the world being consumed raw, roasted or pressed for its juice as beverage. The aim of this study is analyzing the proximate composition (AOAC methods), total phenolic content (Folin-Ciocalteu method), total antioxidant capacity (Trolox equivalent antioxidant capacity, TEAC) and microbiological profile (International Standard Organization norms, ISO) of samples of Spanish organic and conventional, Nigerian conventional and unknown origin tiger nuts obtained from supermarkets and local markets in Spain. No significant differences in proximate composition and antioxidant properties were found between Spanish organic and conventional tiger-nuts, except in total phenolic level (p<0.005). No significant differences were found in all samples about ash, lipid, total sugar and carbohydrate values, but significant differences (p<0.005) were found for moisture, protein, fiber and antioxidant capacity between Spanish samples and Nigerian or unknown origin samples. No coagulase-positive staphylococci, nor Salmonella spp. were detected in any of the studied samples. Significant differences (p<0.005) were found for moulds and yeasts between analysed samples, but no significant differences were detected in other microorganisms.

Proximate composition, polyphenols, and antioxidant activity of solid state fermented peanut press cake

The current research was led to assess the influence of solid-state fermentation (SSF) with Aspergillus oryzae (MTCC 3107) on polyphenols, antioxidant activities, and proximate composition from peanut press cake of variety HNG-10. Total phenolic, flavonoid, and tannin contents were calculated for polyphenols quantification whereas DPPH, ABTS, FRAP, and metal chelating assay were performed for antioxidant activity. Quantification of polyphenols was confirmed by High Performance Liquid Chromatography technique. Maximum value of total phenolic, flavonoid, and tannin content was found to be 25.55 µM/g GAE, 101.17 µM/g QE, and 245.33 µg/g TAE, respectively. The highest inhibition of free radicals scavenging was noticed on the 5th day of fermentation after that decreased gradually with the increase of fermentation time. Significant increase in fat, i.e. 7.05–12.80% and protein content i.e. 44.05–49.60% was observed. Significant difference in proximate composition of fermented and non-fermented press cake concluded that the progressive role of fermentation improved or transformed physico-chemical properties of substrates.

Feeding Faba Beans (Vicia faba L.) Reduces Myocyte Metabolic Activity in Grass Carp (Ctenopharyngodon idellus).

In this study, we aimed to explore the effects of faba bean (Vicia faba L.) on the energy metabolism of grass carp (Ctenopharyngodon idellus). A total of 180 fish (∼2900 g) were randomly assigned to six tanks (2.5 × 2.5 × 1.2 m; 30 individuals per tank) and fed either faba bean (Vicia faba L.) or a commercial diet for 120 days (3% body weight, twice per day). The results showed that faba bean-fed grass carp (FBFG) had significantly lower growth and higher fat accumulation in the mesenteric adipose tissue and hepatopancreas than commercial diet-fed grass carp (CDFG). Compared with CDFG, FBFG exhibited no significant difference in proximate composition of the muscle; however, an obvious decrease in muscle fiber size and significantly higher hardness, chewiness, and gumminess were observed. Transcriptome results showed that a total of 197 genes were differentially regulated in the dorsal muscle. Down-regulated genes included four genes annotated with myocyte development and 12 transcripts annotated with components of myofibrils. In addition, the FBFG group exhibited significantly lower expression of genes associated with oxygen transport, the mitochondrial respiratory chain, and creatine metabolism, suggesting reduced energy availability in the muscle of the FBFG. Moreover, using western-blotting and enzyme assays, we found decreased protein levels in the mitochondrial electron transport respiratory chain and creatine metabolism activities, as well as increased expression of autophagy marker protein levels, in the muscle of FBFG. Overall, our results suggest that an abnormal energy distribution may exist in grass carps after feeding with faba bean, which is reflected by a mass of fat deposition in the adipose tissue and hepatopancreas and subdued metabolic activity in the muscle.

Comparative evaluation of Schisandra chinensis and Viscum album var. coloratum (Korean mistletoe) powders on growth performance, carcass characteristics, serum cholesterol profiles, and meat quality of broilers

Experiments were conducted to compare the effects of Schisandra chinensis and Viscum album var. coloratum (Korean mistletoe [KM]) powders on the growth performance, carcass characteristics, serum cholesterol, and meat quality of broilers. Arbor Acres male broiler chicks (240) were fed diets supplemented with 0% (control), 0.5%, and 1% S. chinensis, or 0.5% and 1% KM in a completely randomized design. There were no differences among the groups with respect to growth performance or carcass weight and carcass ratio, but there were differences in mortality and relative weights of organs (liver, spleen, and abdominal fat). Diets supplemented with S. chinensis or KM led to reductions in total cholesterol (TC), low-density lipoprotein cholesterol (LDLC), and triglyceride levels and an increase in high-density lipoprotein cholesterol (HDLC) level. However, the S. chinensis and KM supplements produced no significant differences in proximate composition. Higher levels of S. chinensis and KM supplementation led to significantly better lipid oxidation stability and chicken thigh-meat quality (color), but there was no effect on pH and b*(yellowness). Moreover, the addition of KM had greater antioxidant and immune system effects than those of S. chinensis. In conclusion, diets with a 1% KM supplement had the greatest effect on reducing mortality and serum cholesterol levels, and increasing the meat quality of broilers.

Comparative evaluation of proximate composition and vitamin C of Physalis angulata Linn and Physalis peruviana Linn in West Java, Indonesia

This study aimed to evaluate the proximate and vitamin C of Physalis. Two species of Physalis, namely, P. angulata L. and P. peruviana L., used as models for a comparative study. Proximate composition, fiber, and vitamin C of all part of Physalis, i.e., leaf, stem, bud, and fruit of Physalis were analyzed. Physalis angulata collected from Pagaden subdistrict (latitude: 6030’24” S, longitude: 107048’74”E, elevation: 55 MAMSL) Subang District, West Java Province, and Physalis peruviana collected from Pamulihan subdistrict (latitude: 6052’27.06”S, longitude: 107049’24.95”E, elevation: 947 MAMSL), Sumedang district, West Java Province. The results of the study showed that the existence of proximate composition and vitamin C in plant shoot of P. angulata and P. peruviana relatively evenly spread. The proximate composition and vitamin C of Physalis angulata had the same pattern as compared to that of Physalis peruviana. The results of paired sample test showed that there were no significant differences in proximate composition and vitamin C between Physalis angulata and Physalis peruviana.

Development and Quality Analysis of a Direct Solar Dryer for Fish

The study investigates drying characteristics of common species of fish in the tropics, catfish (Clarias gariepinus) and tilapia fish (Oreochromis niloticus) using a direct solar dryer. The drying process was carried out during the dry and wet season under natural (0 m/s) and forced convective drying (1.5 m/s, 2.5 m/s, 3.5 m/s fan speed). Results obtained showed that the drying air attained by the dryer was satisfactory and the maximum temperature difference between the dryer and the ambient temperatures was 35°C. The moisture content of the dried samples was 13.97% for catfish and 13.35% for tilapia fish during dry season and during the wet season it was 15.68% for catfish and 14.9% for tilapia fish while for the open sun dried samples it was 21.7% for catfish and 17.0% for tilapia fish. Maximum drying efficiency of 74.3% was recorded for the dryer during dry season and the dried samples at 3.5 m/s fan speed were better in drying rates. The proximate compositions of the fish before and after drying were determined. There was significant difference in proximate composition before and after drying (P < 0.05) and no significant difference in proximate composition at fan speeds considered for both fish species (P < 0.05).

Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods.

This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes, the control being untreated mushroom sample. Significant differences in proximate composition were observed between the fresh and dried mushroom samples. The average mean value of crude protein, crude fat, crude fiber, ash, and carbohydrates of the fresh mushroom samples were 28.85, 2.47, 12.87, 9.76 and 48.16% as compared to 25.91, 2.18, 10.41, 10.91 and 42.14% for dried samples. Oven drying resulted in higher content of ash (11.06%) and carbohydrates (43.64%) and lower contents of crude protein (24.99%), crude fat (2.12%), and crude fiber (10.21%). The osmotic pretreatments significantly affected the composition of the dried mushroom samples. As salt concentration increased from 0 to 5 and 10%, the protein content reduced from 26.78 to 25.99 and 24. 95%, the fat reduced from 2.42 to 2.19 and 1.94, and fiber from 12.82 to 9.41 and 9.01%, respectively. Contrarily, the ash increased from 9.75 to 12.20%, and the carbohydrate from 38.16 to 43.08 and 45.18%, respectively.

Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications

Although bamboo is an agricultural product that moves billions of dollars in international trade, only its shoot has fiber production and use in food application. This study aimed to produce and evaluate the physicochemical and technological characteristics of young bamboo culm flour of Dendrocalamus asper for food application. Young culms were collected and divided into three fractions: bottom (B), middle (M) and top (T). The fractions were dried, ground, sieved and separated into two different particle sizes: F1 (d > 0.425 mm) and F2 (d ≤ 0.425 mm), totaling six samples: BF1, BF2, MF1, MF2, TF1 and TF2. The flours presented significant differences in proximate composition, whereas ash, protein and lipid contents were below 2%, and these flours can be considered as sources of fiber (67–79 g/100 g) and starch (from 6 to 16 g/100 g). Water absorption index (WAI) and water solubility index (WSI) were significantly higher for the bottom samples (BF1 and BF2), compared to the other flours. Color parameters indicated white yellow color for all flours, being all the samples F1 (BF1, MF1 and TF1) clearer than flour F2. The results of this study open new perspectives for the food application of young bamboo culm flour.

Seafood and Water Management.

Seafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. In the present study, we focus on moisture levels in seafood. Moisture and crude protein contents of chilled and frozen cod, pangasius, salmon, shrimp and tilapia purchased from various retail outlets in the Netherlands were examined by reference methods and the values of which were compared with the reported data from other studies in literature. Significant differences in proximate composition were determined for different species and between chilled and frozen products of the same species. Pangasius products showed the highest moisture contents in general (86.3 g/100 g), and shrimp products revealed the largest differences between chilled and frozen products. Comparison with literature values and good manufacturing practice (GMP) standards exposed that, generally, chilled pangasius, frozen pangasius and frozen shrimp products presented considerably higher moisture and lower crude protein/nitrogen contents than those found in other studies. From the GMP standards, extraneous water was estimated on average at 26 g/100 g chilled pangasius product, and 25 and 34 g/100 g product for frozen shrimp and pangasius products, respectively.

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.

Composição centesimal e análise sensorial da carne de ovinos Morada Nova alimentados com dietas contendo melão em substituição ao milho

Objetivou-se avaliar a influência da adição de melão em substituição ao milho moído em dietas sobre a composição centesimal e análise sensorial da carne de ovinos da raça Morada Nova. Foram utilizados 20 animais da raça Morada Nova, machos não-castrados, com peso vivo médio inicial de 15 kg, distribuídos em delineamento inteiramente ao acaso para avaliação de quatro níveis (0, 30, 60 e 100%) de inclusão de melão em substituição ao milho moído, cada um avaliado com cinco repetições. Para determinar a composição centesimal da carne, utilizou-se o músculo semimembranosus. Com o músculo longissimus dorsi, procedeu-se à análise sensorial quantificando, por intermédio de notas, os atributos de sabor, odor, suculência, maciez e aparência global. As análises dos dados não apresentaram diferenças significativas para a composição centesimal (umidade, proteína, lipídio e matéria mineral). Na análise sensorial, a suculência apresentou comportamento quadrático, com ponto de máximo de 5,18, e as demais qualidades organolépticas (odor, sabor, maciez e aparência global) não foram influenciadas pela inclusão de melão em substituição ao milho nas dietas. A utilização de melão em substituição ao milho em dietas para ovinos Morada Nova não afeta as principais qualidades organolépticas da carne.