Effects of additives in wet brewery residue silage on lamb carcass traits and meat quality
The objective was to evaluate the use of wet brewery residue (WBR) silage additives on carcass characteristics and sheep meat quality. Thirty-two Santa Inês male sheep uncastrated with initial body weight of 22.61 ± 7.2 kg were allocated to a completely randomized design with four treatments: (1) WB...
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creator | de Abreu, Karen S. F. Guim, Adriana Carvalho, Francisco F. F. Ferreira, Marcelo de A. Monnerat, João Paulo I. dos S. Fernandes, João V. C. Lima, Ana C. C. P. dos Santos, Caio C. C. da Silva Neto, José F. |
description | The objective was to evaluate the use of wet brewery residue (WBR) silage additives on carcass characteristics and sheep meat quality. Thirty-two Santa Inês male sheep uncastrated with initial body weight of 22.61 ± 7.2 kg were allocated to a completely randomized design with four treatments: (1) WBR silage without additive (WBRS), (2) WBR silage with milled corn (WBRS + MC), (3) WBR silage with wheat bran (WBRS + WB), and (4) WBR silage with cassava flour (WBRS + CF) and eight replicates. WBRS + WB resulted in lower cold carcass weight than WBRS + CF; however, this reduction was not sufficient to alter the carcass commercial yield or loin-eye area. The leg cut of animals fed WBRS + WB showed less value than those animals fed with WBRS + CS. The meat lightness of WBRS was higher that of WBRS + MC, WBRS + WB, and WBRS + CF. The cooking loss for WBRS + WB was less than those animals fed with WBRS + CS. However, meat protein, meat cholesterol, and shear force were similar among treatments (17.69%, 42.46 mg/100 g of meat, and 2.48 kgf/cm
2
, respectively). The use of additives in wet brewery residue silage does not improve carcass characteristics or the quality of sheep meat, and it is therefore recommended to use WBR silage without additives. |
doi_str_mv | 10.1007/s11250-020-02531-z |
format | Article |
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2
, respectively). The use of additives in wet brewery residue silage does not improve carcass characteristics or the quality of sheep meat, and it is therefore recommended to use WBR silage without additives.</description><identifier>ISSN: 0049-4747</identifier><identifier>EISSN: 1573-7438</identifier><identifier>DOI: 10.1007/s11250-020-02531-z</identifier><identifier>PMID: 33411085</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Additives ; Animals ; Biomedical and Life Sciences ; Bioreactors ; Body weight ; Breweries ; Carcasses ; Cassava ; Cholesterol ; Cooking ; Diet - veterinary ; Dietary Supplements - analysis ; Industrial Waste - analysis ; Life Sciences ; Male ; Meat ; Meat - analysis ; Meat quality ; Physical growth ; Random Allocation ; Regular Articles ; Residues ; Shear forces ; Sheep ; Sheep, Domestic - physiology ; Silage ; Silage - analysis ; Veterinary Medicine/Veterinary Science ; Wheat bran ; Zoology</subject><ispartof>Tropical animal health and production, 2021-12, Vol.53 (1), p.85, Article 85</ispartof><rights>The Author(s), under exclusive licence to Springer Nature B.V. part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Nature B.V. part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c403t-6ecf78805701d1d125f219781668ffdbceccb2d4afbbbd672003b290296c913a3</citedby><cites>FETCH-LOGICAL-c403t-6ecf78805701d1d125f219781668ffdbceccb2d4afbbbd672003b290296c913a3</cites><orcidid>0000-0001-9031-1010</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11250-020-02531-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11250-020-02531-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33411085$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>de Abreu, Karen S. F.</creatorcontrib><creatorcontrib>Guim, Adriana</creatorcontrib><creatorcontrib>Carvalho, Francisco F. F.</creatorcontrib><creatorcontrib>Ferreira, Marcelo de A.</creatorcontrib><creatorcontrib>Monnerat, João Paulo I. dos S.</creatorcontrib><creatorcontrib>Fernandes, João V. C.</creatorcontrib><creatorcontrib>Lima, Ana C. C. P.</creatorcontrib><creatorcontrib>dos Santos, Caio C. C.</creatorcontrib><creatorcontrib>da Silva Neto, José F.</creatorcontrib><title>Effects of additives in wet brewery residue silage on lamb carcass traits and meat quality</title><title>Tropical animal health and production</title><addtitle>Trop Anim Health Prod</addtitle><addtitle>Trop Anim Health Prod</addtitle><description>The objective was to evaluate the use of wet brewery residue (WBR) silage additives on carcass characteristics and sheep meat quality. Thirty-two Santa Inês male sheep uncastrated with initial body weight of 22.61 ± 7.2 kg were allocated to a completely randomized design with four treatments: (1) WBR silage without additive (WBRS), (2) WBR silage with milled corn (WBRS + MC), (3) WBR silage with wheat bran (WBRS + WB), and (4) WBR silage with cassava flour (WBRS + CF) and eight replicates. WBRS + WB resulted in lower cold carcass weight than WBRS + CF; however, this reduction was not sufficient to alter the carcass commercial yield or loin-eye area. The leg cut of animals fed WBRS + WB showed less value than those animals fed with WBRS + CS. The meat lightness of WBRS was higher that of WBRS + MC, WBRS + WB, and WBRS + CF. The cooking loss for WBRS + WB was less than those animals fed with WBRS + CS. However, meat protein, meat cholesterol, and shear force were similar among treatments (17.69%, 42.46 mg/100 g of meat, and 2.48 kgf/cm
2
, respectively). The use of additives in wet brewery residue silage does not improve carcass characteristics or the quality of sheep meat, and it is therefore recommended to use WBR silage without additives.</description><subject>Additives</subject><subject>Animals</subject><subject>Biomedical and Life Sciences</subject><subject>Bioreactors</subject><subject>Body weight</subject><subject>Breweries</subject><subject>Carcasses</subject><subject>Cassava</subject><subject>Cholesterol</subject><subject>Cooking</subject><subject>Diet - veterinary</subject><subject>Dietary Supplements - analysis</subject><subject>Industrial Waste - analysis</subject><subject>Life Sciences</subject><subject>Male</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>Meat quality</subject><subject>Physical growth</subject><subject>Random Allocation</subject><subject>Regular Articles</subject><subject>Residues</subject><subject>Shear forces</subject><subject>Sheep</subject><subject>Sheep, Domestic - physiology</subject><subject>Silage</subject><subject>Silage - analysis</subject><subject>Veterinary Medicine/Veterinary Science</subject><subject>Wheat bran</subject><subject>Zoology</subject><issn>0049-4747</issn><issn>1573-7438</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kF1LwzAUhoMobk7_gBcS8Lp6krRNeynDLxh4ozfehHyOjq7dktax_XozO_VuHMK5yPO-Bx6ErgncEQB-HwihGSRA9y9jJNmdoDHJOEt4yopTNAZIyyTlKR-hixAWADFW5OdoxFhKCBTZGH0-Omd1F3DrsDSm6qovG3DV4I3tsPJ2Y_0Wexsq01scqlrOLW4bXMulwlp6LUPAnZdVbJCNwUsrO7zuZV1120t05mQd7NVhT9DH0-P79CWZvT2_Th9miU6BdUluteNFARkHYuLQzFFS8oLkeeGcUdpqrahJpVNKmZxTAKZoCbTMdUmYZBN0O_SufLvubejEou19E08KmkWQcM6Ko1TKc8iiwTxSdKC0b0Pw1omVr5bSbwUBsZcuBukiShc_0sUuhm4O1b1aWvMX-bUcATYAIX41c-v_bx-p_QaFsIxQ</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>de Abreu, Karen S. 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F. ; Guim, Adriana ; Carvalho, Francisco F. F. ; Ferreira, Marcelo de A. ; Monnerat, João Paulo I. dos S. ; Fernandes, João V. C. ; Lima, Ana C. C. P. ; dos Santos, Caio C. 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F.</au><au>Guim, Adriana</au><au>Carvalho, Francisco F. F.</au><au>Ferreira, Marcelo de A.</au><au>Monnerat, João Paulo I. dos S.</au><au>Fernandes, João V. C.</au><au>Lima, Ana C. C. P.</au><au>dos Santos, Caio C. C.</au><au>da Silva Neto, José F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of additives in wet brewery residue silage on lamb carcass traits and meat quality</atitle><jtitle>Tropical animal health and production</jtitle><stitle>Trop Anim Health Prod</stitle><addtitle>Trop Anim Health Prod</addtitle><date>2021-12-01</date><risdate>2021</risdate><volume>53</volume><issue>1</issue><spage>85</spage><pages>85-</pages><artnum>85</artnum><issn>0049-4747</issn><eissn>1573-7438</eissn><abstract>The objective was to evaluate the use of wet brewery residue (WBR) silage additives on carcass characteristics and sheep meat quality. Thirty-two Santa Inês male sheep uncastrated with initial body weight of 22.61 ± 7.2 kg were allocated to a completely randomized design with four treatments: (1) WBR silage without additive (WBRS), (2) WBR silage with milled corn (WBRS + MC), (3) WBR silage with wheat bran (WBRS + WB), and (4) WBR silage with cassava flour (WBRS + CF) and eight replicates. WBRS + WB resulted in lower cold carcass weight than WBRS + CF; however, this reduction was not sufficient to alter the carcass commercial yield or loin-eye area. The leg cut of animals fed WBRS + WB showed less value than those animals fed with WBRS + CS. The meat lightness of WBRS was higher that of WBRS + MC, WBRS + WB, and WBRS + CF. The cooking loss for WBRS + WB was less than those animals fed with WBRS + CS. However, meat protein, meat cholesterol, and shear force were similar among treatments (17.69%, 42.46 mg/100 g of meat, and 2.48 kgf/cm
2
, respectively). The use of additives in wet brewery residue silage does not improve carcass characteristics or the quality of sheep meat, and it is therefore recommended to use WBR silage without additives.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><pmid>33411085</pmid><doi>10.1007/s11250-020-02531-z</doi><orcidid>https://orcid.org/0000-0001-9031-1010</orcidid></addata></record> |
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subjects | Additives Animals Biomedical and Life Sciences Bioreactors Body weight Breweries Carcasses Cassava Cholesterol Cooking Diet - veterinary Dietary Supplements - analysis Industrial Waste - analysis Life Sciences Male Meat Meat - analysis Meat quality Physical growth Random Allocation Regular Articles Residues Shear forces Sheep Sheep, Domestic - physiology Silage Silage - analysis Veterinary Medicine/Veterinary Science Wheat bran Zoology |
title | Effects of additives in wet brewery residue silage on lamb carcass traits and meat quality |
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