Physical-chemical properties of meat from confined lambs with different levels of cottonseed in the diet

Authors

  • Luiz Gustavo Pellegrini Universidade Federal de Santa Maria
  • Neila Richards Universidade Federal de Santa Maria
  • Renius Mello Universidade Federal de Santa Maria
  • Rafael Venturini Instituto Federal de Educação, Ciência e Tecnologia Farroupilha
  • Sérigo Carvalho Universidade Federal de Santa Maria

Keywords:

Feeding, Gossypol, longissimus dorsi, Quality

Abstract

The aim of this study was to evaluate the effect of different levels of cottonseed (0, 100, 200, 300 and 400 g Kg-1) on the physical and chemical parameters of the meat of finishing lambs. Forty-five uncastrated male lambs were distributed in a completely randomised design with five treatments of nine replications. The pH values were not influenced by the levels of cottonseed. The lipid and ash content showed significant differences, but were not adjusted by the linear or quadratic equations. Losses during thawing increased, as did cohesiveness, and water activity and water retention capacity decreased as the levels of cottonseed in the diet rose. Tocopherols, cooking loss, toughness and chewiness were adjusted using quadratic equations. In the instrumental colour evaluation, L*, b* and h° showed increasing linear behaviour. The inclusion of up to 400 g of cottonseed in the diet affects the physical-chemical composition and the colour of the produced meat.

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Published

2020-06-29

Issue

Section

Food Engineering