Qualitative profile of meat from lambs fed diets with different levels of chitosan. Part II

Página do item simplificado
dc.creatorFabiano Matos Pereira
dc.creatorBruna Mara Aparecida de Carvalho Mesquita
dc.creatorHenry Daniel Ruiz Alba
dc.creatorGleidson Giordano Pinto de Carvalho
dc.creatorTamires da Silva Magalhães
dc.creatorJosé Esler de Freitas Júnior
dc.creatorStefanie Alvarenga Santos
dc.creatorLuis Fernando Batista Pinto
dc.creatorDouglas dos Santos Pina
dc.creatorGerson Barreto Mourão
dc.creatorAureliano José Vieira Pires
dc.creatorFrancisco José Calixto Júnior
dc.date.accessioned2023-10-27T14:25:14Z
dc.date.accessioned2025-09-08T23:22:56Z
dc.date.available2023-10-27T14:25:14Z
dc.date.issued2022
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1016/j.livsci.2022.104975
dc.identifier.issn1878-0490
dc.identifier.urihttps://hdl.handle.net/1843/60155
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLivestock Science
dc.rightsAcesso Restrito
dc.subjectAlimentos alternativos
dc.subjectÁcidos graxos
dc.subjectNutrição animal
dc.subjectCarne de cordeiro -- Qualidade
dc.titleQualitative profile of meat from lambs fed diets with different levels of chitosan. Part II
dc.typeArtigo de periódico
local.citation.epage5
local.citation.spage1
local.citation.volume262
local.description.resumoChitosan has the potential to modulate the rumen fermentation. This study aimed to evaluate the physicochemical composition, centesimal composition, and fatty acid profile of meat from feedlot lambs fed diets containing increasing levels of chitosan. Sixty crossbred Santa Inˆes ×Dorper lambs with an average body weight (BW) of 23.6 ±2.2 kg were distributed into three treatments (0, 136, and 272 mg/kg of BW), in a completely randomized design. The use of chitosan in the diets did not influence (P >0.05) feed intake, body weight gain, feed conversion, loin-eye area, subcutaneous fat thickness, cooking loss, shear force, or the meat color. However, chitosan affect linearly the meat pH0 h (P =0.022). Furthermore, the addition of chitosan of 136 mg/kg BW in the diet leads to higher contents of fatty acids C18:1 c11 (P =0.012), C18:1 c12 (P =0.015), C18:1 c13 (P = 0.008), and C18:1 t11 (vaccenic acid) (P =0.034), resulting in high levels of unsaturated fatty acids in the Longissimus lumborum muscle, indicating improvement in the quality of meat from feedlot lambs related to human health.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S1871141322001548

Arquivos

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG