Suplementação concentrada de cordeiros em duas pastagens tropicais: características físicas e sensoriais da carne

Abstract

Concentrated supplementation exerts effects on the physical, sensory and fatty acid profile of meat from lambs to grass. The objective of this study was to apply the methodology of the meta-analysis in chapter I to evaluate data on the effect of concentrated pasture supplementation on the physical, sensory and fatty acid profile of lamb meat. However, the reduced amount of supplementation work in tropical grasses led to a broader search, focusing on the use of concentrated supplementation compared to exclusive finishing and any type of grass. In the evaluation of the physical parameters, the meat of the lambs that did not receive concentrated supplementation had better means. Regarding the sensorial characteristics, all the meats were well accepted, but greater notes were observed for the meat of lambs supplemented. The pasture fed animals had better concentrations in relation to the polyunsaturated acids, omega 6 and 3, and it is possible to recommend their use as an alternative in the diet of sheep. The objective of this study was to evaluate the effect of different levels of supplementation (0,0 1,5 and 3,0%) on the pastures Aruana and Marandu on the physical and sensorial properties of 36 non-castrated Suffolk crossbred lambs. After slaughter, the carcasses were cooled at 4ºC for 24 hours and then the Longissimus thoracis et lumborum muscle was removed for further analysis. The experimental design was completely randomized in a 2x3 factorial scheme, with two pastures and three concentrates. There was interaction CxP (concentrate and pasture) for shear force, all meats being classified as "soft". The supplementation provided to the animals interfered in the sensory aspects, flavor and overall appreciation of the meat, but up to 1.5% inclusion in the diet is smaller the perception of the consumer and the preference is of meat of animals finished only on pasture. From the multivariate approach, it can be concluded that the forage species and the use of concentrate influence the physical quality of the meat in an amicable way, being related to the luminosity and losses by cooking. For the sensorial aspects of the meat, the appearance was related to the treatment of Aruana pasture, without supplementation, and the best flavor and overall appreciation to exclusive grazing systems.