Qualidade da carne de cordeiros alimentados com dietas contendo grão de soja in natura ou desativado

Abstract

Consumers are increasingly looking for products that bring satisfaction in consumption while standardizing on a sufficient scale, so that the same level of satisfaction to be gained in future purchases. One of the strategies to produce lambs that provide meat with the quality demanded by the consumer is to use the feedlot system with an appropriate eating plan, that together enabling standardized carcass and meat quality. Among the many foods that can be used in the nutrition of lambs, the soybean stands which has high energy and protein, besides being one of the most produced crops in Brazil, favoring the purchase price at certain times of the year. Based on the information submitted, an experiment was conducted in order to aimed the meat quality of lambs fed diets containing disabled and whole soybean and two proportions of concentrate. The animals were slaughtered body condition score between 3 and 3.5. After the carcasses were cooled for 24 hours and 4°C temperature, samples were taken from the Longissimus (lumbar region), Triceps brachii and gluteobiceps. In these muscles instrumental analyzes were performed pH, colorimetry, water holding capacity, cooking losses, shear force, sensory analysis and chemical composition of the meat. The experimental design was completely randomized and allocated in a factorial 2X2, two types of soybean processing (whole and disabled) and two levels of concentrate in the diet (50 % and 80 %). The Triceps brachii from the treatment with 80% concentrate showed shear force less than the treatment with 50% concentrate (4.15 kg and 4.71 kg respectively) and the gluteobiceps was observed interaction effect between treatments for the same characteristic, the treatments whole soybean and 80% concentrate and disabled soybean and 50% of concentrate presented the lowest values. For the gluteobiceps was also found greater amount of water holding capacity for the meat of animals fed with whole soybean (91.21%). In sensory analysis, the characteristics odor, tenderness and globally, had higher frequencies within the ranges favorable and less frequently within the ranges unfavorable tasters for meat treatments with disabled soybean in your two concentrate levels. Meat from animals fed with disabled soybean had lower shear force, and showed better results in sensory analysis, making disabled soybean as an alternative in an attempt to positively alter the physical and sensory parameters from meat lamb.