Banca de DEFESA: SERGIANE ALVES DE ARAÚJO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : SERGIANE ALVES DE ARAÚJO
DATA : 18/04/2019
HORA: 09:00
LOCAL: SALA 205- ESCOLA DE MEDICINA VETERINÁRIA
TÍTULO:

QUALITY OF THE IN NATURE MEAT AND NELLORE PRODUCTS OF THE NELORE TOURNAMENTS SUBMITTED TO THE DIET WITH DIFFERENT LEVELS OF DAIRY ACID.

PALAVRAS-CHAVES:

lipid oxidation, processing, ruminants, cattle, fatty acids.

PÁGINAS: 73
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
RESUMO:

Brazil is responsible for one of the largest cattle herds in the world, projections show the increase of this sector, due to the increase in demand by the consumer population. This increase in meat production, broadens the search for additives that bring improvements in the quality of fresh meat and salted sun-dried. The objective of this work is to evaluate the quality of fresh meat and salted sun-dried of Nellore steers fed with different levels of lauric acid. The objective of this work is to evaluate the quality of fresh meat and salted sun-dried of Nellore steers fed with different levels of lauric acid. Thirty - two cattle, distributed in a completely randomized design, with four (diets) and eight replicates (animals) were used. The diets consisted of bulky food (Cynodon sp.), concentrated mixture and lauric acid at levels of 0.0; 0.5; 1.0; 1.5% of the dry matter of the total diet. They were performed in fresh meat and salted sun-dried, centesimal analysis, pH measurement, color index, weight loss by cooking, water retention capacity, shear force, collagen, lipid oxidation in 4 periods, composition of acids and sensory evaluation. The data found from the SAS® 9.1 software, through polynomial contrast to evaluate the effect of the treatments, with 5% significance. The inclusion of lauric acid in the diet of cattle, in up to 1.5%, had no effect on the physical-chemical characteristics of fresh meat, and in most of the characteristics of the salted sun-dried. However, it was observed an effect on the profile of the evaluated fatty acids, some beneficial to human health, in contrast, compromised the attributes in the sensorial evaluation. The use of lauric acid in the diet of cattle up to 1.5% of total DM does not alter the physico-chemical composition and color of fresh meat, but is responsible for the increase of fatty acids beneficial to health and does not influence positively the sensorial attributes of fresh meat and salted sun-dried.

MEMBROS DA BANCA:
Externo à Instituição - JARBAS MIGUEL DA SILVA JÚNIOR
Presidente - 1524554 - RONALDO LOPES OLIVEIRA
Externo ao Programa - 2058916 - THADEU MARINIELLO SILVA