Qualidade e estabilidade da carne de ovinos alimentados com dietas contendo bixina

• Ano de defesa: 2014
• Autor(a) principal: ROCHA, Diana Vieira
• Orientador(a): ALMEIDA, Omer Cavalcanti de
• Banca de defesa: CARVALHO, Francisco Fernando Ramos de, VÉRAS, Robson Magno Liberal, SANTORO, Kleber Régis
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência Animal e Pastagens
• Departamento: Unidade Acadêmica de Garanhuns
• País: Brasil
• Palavras-chave em Português: Nutrição animal; Ovino; Bixina; Carne ovina; Controle de qualidade
• Área do conhecimento CNPq: ZOOTECNIA::PRODUCAO ANIMAL
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6426

The increased demand for products that benefit human health become a major source of research last year. The objective of this experiment was to evaluate the effect of inclusion of bixin (0.000, 0.056, 0.113 and 0.169 g / kg) in the diet of sheep upon the oxidative stability, total cholesterol and frozen meat fatty acid profile. A total of 32 SPRD animals with body weight of 23.17± 1.45 kg were distributed in randomized block according to the weight, allocated in individual pens and subject to the following treatments: (T1) diet without bixin, (T2) diet containing 0.056 g/kg bixin, (T3) 0.113 g/kg and (T4) 0.169 g/kg. The intake of bixin promoted reduction in peroxide value (P<0.05) and the concentration of thiobarbituric acid reactive substances (TBARS), decreasing by 450% the concentration of TBARS when the animal ingested the greater inclusion (0.169 g / kg). The intake also promoted reduction in the concentration of meat cholesterol (P<0.05) in more than 70% in the highest level of intake (0.169 g / kg) and changed its fatty acid profile, reducing the C15:0, C17:0, C16:1, C18:0 and the saturated fatty acids concentration. The results indicate that the use of bixin in the diet of sheep allowed to obtain meat with higher oxidative stability, promoting longer life and promotes desirable changes in its composition.