Leg tissue composition and physico-chemical parameters of sheep meat fed annatto coproduct

Dorgival Morais de Lima Júnior, Francisco Fernando Ramos de Carvalho, Maria Inês Sucupira Maciel, Stela Antas Urbano, Juliana Paula Felipe de Oliveira, Adriano Henrique do Nascimento Rangel

Abstract


Our objective was to evaluate leg tissue composition and physico-chemical quality parameters of sheep meat fed with increasing levels of annatto coproduct. 32 male uncastrated animals without a defined breed were randomized in four treatments (0, 100, 200 and 300 g kg-1 of annatto coproduct in the DM diet). After 78 days of confinement, the animals were slaughtered and body components were recorded. Reconstituted leg weight, total muscle weight, biceps weight and semitendinosus weight showed a negative linear behavior (P < 0.05) with the inclusion of the annatto coproduct in the diet. No effects of the inclusion of annatto coproduct (P > 0.05) were found for leg tissue composition (%), muscle:bone ratio, relative fat or leg muscle. Meat physico-chemical parameters (color, shear force, water retention capacity and cooking losses) were not affected by the inclusion of the annatto coproduct in the diet. The annatto coproduct can be included in up to 300 g kg-1 of dietary dry matter without negative effects to the leg tissue composition (%) and physical parameters of confined sheep meat.

Keywords


Agroindustrial waste; Meat color; Muscularity index.

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DOI: http://dx.doi.org/10.5433/1679-0359.2017v38n5p3377

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional