000112746 001__ 112746
000112746 005__ 20230519145602.0
000112746 0247_ $$2doi$$a10.1007/s11250-021-02861-6
000112746 0248_ $$2sideral$$a127836
000112746 037__ $$aART-2021-127836
000112746 041__ $$aeng
000112746 100__ $$aHampel, V.S.
000112746 245__ $$aTropical grass and legume pastures may alter lamb meat physical and chemical characteristics
000112746 260__ $$c2021
000112746 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112746 5203_ $$aThe present study assessed the influence of the type of the tropical pastures on lamb body weight (BW) gain and meat quality. Fifty-four lambs were allocated to three grazing pastures: (1) AG — Aruana grass (Panicum maximum cv. IZ-5); (2) PP — pigeon pea legume (Cajanus cajan cv. Anão); and (3) CS — contiguous swards, half of the paddock with AG and half with PP. After 92 days of grazing, the lambs were slaughtered. Carcasses were evaluated and the longissimus muscle was collected to determine color, lipid profile, tocopherol concentrations, and lipid oxidation. Although the pastures present differences in the characteristics of nutritional quality, the animals did not show difference in BW gain. The results show that all forage presented similar concentration of alpha-tocopherol (137 ± 14.37 mg kg-1 of fresh matter), whereas total and condensed tannin contents were greater in PP, intermediate in CS, and the lowest in AG treatment (P = 0.0001). Meat a-tocopherol content was similar among treatments (P = 0.1392), with an average concentration close to the optimal level to reduce the meat oxidation. Meat from AG treatment had 45 and 25% lower n-6/n-3 ratio than meat from PP and CS treatments, respectively. The legume increases the unsaturated fatty acids and the grass can reduce the n6/n3 ratio. The level of condensed tannin concentration did show to have important effect on meat characteristics. Both tropical pastures studied can provide a high amount of alpha-tocopherol, generating a great potential to increase the concentration of this antioxidant in lamb’s meat. © 2021, The Author(s), under exclusive licence to Springer Nature B.V.
000112746 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000112746 590__ $$a1.893$$b2021
000112746 592__ $$a0.45$$b2021
000112746 594__ $$a2.4$$b2021
000112746 591__ $$aVETERINARY SCIENCES$$b53 / 145 = 0.366$$c2021$$dQ2$$eT2
000112746 593__ $$aFood Animals$$c2021$$dQ2
000112746 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b30 / 63 = 0.476$$c2021$$dQ2$$eT2
000112746 593__ $$aAnimal Science and Zoology$$c2021$$dQ2
000112746 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112746 700__ $$aPoli, C.H.E.C.
000112746 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, M.
000112746 700__ $$aTontini, J.F.
000112746 700__ $$aDevincenzi, T.
000112746 700__ $$0(orcid)0000-0001-6673-489X$$aBertolín Pardos, J.R.
000112746 700__ $$aMacedo, R.E.F.
000112746 700__ $$aNalério, E.N.
000112746 700__ $$aSaccol, A.G.F.
000112746 700__ $$aRodrigues, E.
000112746 700__ $$aManfroi, V.
000112746 700__ $$aFajardo, N.M.
000112746 773__ $$g53, 4 (2021), 427 [10 pp.]$$pTrop. Anim. Health Prod.$$tTropical Animal Health and Production$$x0049-4747
000112746 8564_ $$s850352$$uhttps://zaguan.unizar.es/record/112746/files/texto_completo.pdf$$yVersión publicada
000112746 8564_ $$s2462942$$uhttps://zaguan.unizar.es/record/112746/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112746 909CO $$ooai:zaguan.unizar.es:112746$$particulos$$pdriver
000112746 951__ $$a2023-05-18-16:01:13
000112746 980__ $$aARTICLE