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首页> 外文期刊>Revista Brasileira de Zootecnia >Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat
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Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

机译：日粮中能量浓度对Morada Nova，Santa Inez和Santa Inez x Dorper羔羊肉的感官和化学参数的影响

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The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.
机译：这项研究的目的是研究基因型和饮食中能量浓度对羔羊肉的感官和化学品质的影响。对来自18只Morada Nova动物，18只Santa Inez动物和18只Santa Inez x Dorper杂种动物的样品进行了评估，总共54只动物。给动物饲喂两种日粮，能量浓度分别为10.46和12.56 MJ ME / kg，以平均体重30 kg屠宰。确定了蛋白质，水分，脂肪和灰分的含量，以及蒸煮损失，保水能力，剪切力以及肉的风味，硬度和多汁感官属性。基因型影响羔羊肉的化学成分，因为Morada Nova品种的动物水分含量最高，Santa Inez x Dorper杂种的蛋白质含量最高。然而，这三种基因型的羔羊肉的感官属性没有变化。能量浓度最高的饮食可以使肉类多汁。

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