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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/42613
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dc.creatorLais Santana Bezerrapt_BR
dc.creatorBruna Mara Aparecida de Carvalho Mesquitapt_BR
dc.creatorAnalívia Martins Barbosapt_BR
dc.creatorGleidson Giordano Pinto de Carvalhopt_BR
dc.creatorJulliana Izabelle Simionatopt_BR
dc.creatorJosé Esler de Freitas Juniorpt_BR
dc.creatorMaria Leonor Gomes Melo Lopes de Araújopt_BR
dc.creatorLuana Pereirapt_BR
dc.creatorRobério Rodrigues da Silvapt_BR
dc.creatorEllen Cristina Quirino Lacerdapt_BR
dc.date.accessioned2022-06-23T13:18:39Z-
dc.date.available2022-06-23T13:18:39Z-
dc.date.issued2016-
dc.citation.volume121pt_BR
dc.citation.spage88pt_BR
dc.citation.epage95pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2016.05.019pt_BR
dc.identifier.issn0309-1740pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/42613-
dc.description.resumoReplacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical–chemical characteristics and fatty acid profile. Significant differences (P < 0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical–chemical characteristics of the loin were not affected (P > 0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical–chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofMeat Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subject.otherCordeiro -- Nutriçãopt_BR
dc.subject.otherNutrição animalpt_BR
dc.subject.otherCarne de cordeiro -- Qualidadept_BR
dc.subject.otherAmendoimpt_BR
dc.subject.otherÁcidos graxospt_BR
dc.subject.otherAlimentos -- Análisept_BR
dc.titleMeat: quality of lambs fed diets with peanut cake: a reviewpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0309174016301644#!pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-8980-8599pt_BR
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