Meat quality of suckling lambs supplemented with contents of crude glycerin in creep feeding

• Main Authors: Ana Carolina Ribeiro Sanquetta de Pellegrin, Cleber Cassol Pires, Élen Silveira Nalério, Tatiana Pfuller Wommer, Renius de Oliveira Mello, Luis Fernando Vilani de Pelegrini
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2014-10-01
• Series: Semina: Ciências Agrárias
• Subjects: Biodiesel; Glycerol; Lipids; Tenderness; Texture
• Online Access: http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14742

The objective of this research was to evaluate the effect of crude glycerin in the supplement provided in creep feeding on the physico-chemical and sensory characteristics of meat from suckling lambs kept in pasture ryegrass. Thirty two suckling lambs, sixteen male and sixteen female, were distributed into 4 diets with different concentrations of crude glycerin: 0, 10, 20 and 30% crude glycerin, in the replacement of corn, in the isoproteic supplement (18% CP) provided daily in amounts equivalent to 2% of body weight. The experimental design was randomized blocks, with each variable data submitted to analysis of variance at 5% significance and the significant results subjected to regression analysis. There was no effect (P>0,05) of contents of crude glycerin on the chemical composition and cholesterol content of lamb meat. On the other hand, there was increased linearly (P>0,05) pH and cooking losses by the use of crude glycerin. No influence (P>0,05) of crude glycerin concentration on the texture profile analysis (TPA), sensorial analysis by triangular test and even when was evaluated attributes color, tenderness and juiciness of lamb meat. Up to 30% of crude glycerin in the supplement provided in creep feeding for suckling lambs grazing ryegrass do not compromise the physical-chemical and sensorial quality of the lamb meat.