Qualidade de carne do pernil de cordeiros alimentados com dietas contendo resíduo industrial de levedura (Saccharomyces cerevisiae)

Abstract

The objective of this study was to evaluate the quality of leg meat from lambs fed with different levels of yeast (Saccharomyces cerevisiae) as a replacement for soy protein. The experiment was developed in the ruminant nutrition sector of the Faculty of Agricultural Sciences of the Federal University of Grande Dourados, with 30 Dorper crossbred sheep, 50% males and 50% females. The animals were slaughtered in the meat technology laboratory when they reached 35 kg ± 2, of body weight. Samples were collected individually shortly after evisceration. In the semimembranosus, to determine the quality of the leg meat, pH measurements were taken before any procedure, analyzing the shear force exerted on the muscle, the cut, color, work loss and the capacity of this muscle to retain water. For the variations in pH and total fat, the different levels of yeast inclusion do not interfere with the desirable characteristics of the meat. The water retention capacity showed linear and quadratic effects. For the variable weight loss due to cooking, the effect was significant linear, and the same was true for shear force, which showed a decreasing linear effect. The color showed a quadratic effect for the shade of red, a significant effect for the light intensity and a significant effect for the yellow content. The inclusion of industrial yeast residue in the diet of sheep showed good results in terms of meat quality, demonstrating that yeast residue can be used as an alternative protein source in the diet of confined lambs.