0000000000407062

AUTHOR

Solange De Sousa

showing 2 related works from this author

Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

2019

Chemistrybusiness.industryGeneral Chemical Engineeringmedia_common.quotation_subjectQuality (business)General ChemistryFood scienceFood safetybusinessFood Sciencemedia_commonJournal of Food Processing and Preservation
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Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat.

2019

BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg-1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg-1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the gr…

CactaceaeMeat030309 nutrition & dieteticsFat contentBiologyBody weight03 medical and health sciences0404 agricultural biotechnologyAnimal scienceAnimalsHumansDry matterTifton0303 health sciencesNutrition and DieteticsSheepBody WeightFatty Acids04 agricultural and veterinary sciences040401 food scienceAnimal FeedTasteCactusHayComposition (visual arts)Animal Nutritional Physiological PhenomenaFatty acid compositionAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the science of food and agricultureREFERENCES
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