dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.contributor | Universidade Federal de Lavras (UFLA) | |
dc.contributor | Universidade de São Paulo (USP) | |
dc.date.accessioned | 2015-12-07T15:34:04Z | |
dc.date.available | 2015-12-07T15:34:04Z | |
dc.date.created | 2015-12-07T15:34:04Z | |
dc.date.issued | 2015 | |
dc.identifier | Meat Science, v. 110, p. 285-292, 2015. | |
dc.identifier | 1873-4138 | |
dc.identifier | http://hdl.handle.net/11449/131338 | |
dc.identifier | 10.1016/j.meatsci.2015.08.001 | |
dc.identifier | 26319309 | |
dc.description.abstract | In this study, we evaluated the effects of total corn replacement with crude glycerin on carcass characteristics and meat quality of feedlot lambs fed high-concentrate diets with low starch. Forty non-castrated Santa Ines lambs (23.5±3.56kg BW) were assigned to a randomized complete block design with five dietary treatments: 0%, 7.5%, 15%, 22.5%, or 30% crude glycerin, replacing corn. Animals were slaughtered at a BW of 38kg after 72±20days. The addition of up to 30% crude glycerin reduced carcass weight and yield (P≤0.02). Odd-chain fatty acids, oleic, palmitoleic, total unsaturated, and monounsaturated fatty acids were increased (P≤0.01) while CLA tended to increase in glycerin-fed lambs (P=0.06). Crude glycerin decreased stearic, palmitic, transvaccenic, total saturated fatty acids, and atherogenicity index (P<0.01). High concentrations of crude glycerin in low-starch diets reduced carcass weights, nevertheless improved meat quality by increasing unsaturated and odd-chain fatty acid contents. | |
dc.language | eng | |
dc.publisher | Elsevier B. V. | |
dc.relation | Meat Science | |
dc.rights | Acesso restrito | |
dc.source | PubMed | |
dc.subject | Biohydrogenation | |
dc.subject | Carcass dressing | |
dc.subject | Corn | |
dc.subject | Fatty acid profile | |
dc.subject | Glycerol | |
dc.title | Carcass characteristics and meat quality of lambs fed high concentrations of crude glycerin in low-starch diets | |
dc.type | Artículos de revistas | |