Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769

Makoto Matsushita; Ariovaldo Cruz Martins Júnior; Sandra Terezinha Marques Gomes; Francisco de Assis Fonseca de Macedo; Jesuí­ Vergí­lio Visentainer; Nilson Evelázio de Souza

doi:10.4025/actascitechnol.v32i3.4769

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769

Authors

Makoto Matsushita UEM
Ariovaldo Cruz Martins Júnior UEM
Sandra Terezinha Marques Gomes UEM
Francisco de Assis Fonseca de Macedo UEM
Jesuí Vergílio Visentainer UEM
Nilson Evelázio de Souza UEM

DOI:

https://doi.org/10.4025/actascitechnol.v32i3.4769

Keywords:

lamb carcass, meat compositions, slaughter weight, fatty acids

Abstract

The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (Â½ Bergamacia and Â½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).

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Author Biography

Makoto Matsushita, UEM

Dossui graduação em Química pela Universidade Estadual de Maringá (1975) e doutorado em Ecologia de Ambientes Aquáticos Continentais pela Universidade Estadual de Maringá (1995) . Atualmente é Professor AssociadoTIDE Nível B da Universidade Estadual de Maringá. Tem experiência na área de Ciência e Tecnologia de Alimentos , com ênfase em Ciência de Alimentos. Atuando principalmente nos seguintes temas: PESTICIDAS, ORGANOCLORADOS, AMOSTRAS AMBIENTAIS Currículo Lattes

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Published

2010-11-09

How to Cite

Matsushita, M., Martins Júnior, A. C., Gomes, S. T. M., Macedo, F. de A. F. de, Visentainer, J. V., & Souza, N. E. de. (2010). Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769. Acta Scientiarum. Technology, 32(3), 315–318. https://doi.org/10.4025/actascitechnol.v32i3.4769

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Issue

Vol. 32 No. 3 (2010)

Section

Food Technology

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