Composição química, características físicas e avaliação sensorial da carne de cordeiros Santa Inês submetidos ao regime alimentar para ganho compensatório em confinamento.

Abstract

This study aimed to evaluate some centesimal composition - moisture content, total solids (TS), ash, proteins and lipids, physical and chemical characteristics - weight loss in cooking (WLC), shear force (SF) and color) related to meat quality of Santa Ines lambs undergoing a period of restriction and subsequent refeeding in the nordestino semiarid. A total of 40 Santa Inês lamb whole, with average initial weight 17 ± 1,7 kg and 100 days old. The study was conducted in two experimental steps: 1) The period of food restriction (42 days), animals were divided into four treatments (T0, T20, T40 and T60, the figures indicating the percentage of food restriction) and ten repetitions of the T0 animals were fed ad libitium and restriction of other treatment was calculated for animals of this treatment. 2) Period of refeeding (42 day), animals from all treatments were fed ad libitium, and the complete type of food provided and the 7:00 am and 15:00 pm. At the end of the refeeding the animals were slaughtered and their carcasses were cooled and was subsequently divided longitudinally into left and right, the region of the left half of the half backs of all the carcasses were removed and packed in labeled plastic bags and frozen in freezer (- 18 º C) for analysis was taken from the Longissimus dorsi. Animals that experienced a food restriction of 20% showed a higher percentage of protein (24,99%) while that of T60 animals the lowest percentage (23,56%), not interfering in the general quality of the meat. The other parameters showed no significant difference (P> 0,05) compared with levels of restriction. Animals undergoing a period of 42 days with different levels of restriction, and later to 42 days of refeeding did not have lower quality of meat of animals that suffered no period of restriction.