Efeito do resíduo úmido de cervejaria sobre as características físico-químicas e sensoriais da carne de cordeiros confinados

Abstract

The objective of this research was to evaluate the effect of increasing levels of substitution of sorghum silage by wet brewery residue (RUC) on the physical-chemical and sensorial characteristics of the meat of lambs finished in confinement. Twenty-four male, uncastrated, Suffolk lambs from single birth and kept in individual stalls were used. The treatments were constituted by four levels of substitution of sorghum silage by brewery residue being: 0; 33.5; 66.5 and 100% replacement. A voluminous: concentrate ratio of 50:50, based on MS, was used. The concentrate consisted of disintegrated corn, soybean meal and mineral mixture. Diets were isoprotein containing 18.81% PB. The animals were slaughtered when they reached the body condition score established in 3. The weight and proportion of fat increased linearly (P≤0.05) while the proportion of muscle decreased linearly (P≤0.05) in the carcass of the animals With the increase of RUC inclusion in the diets. The lambs' centesimal composition was not influenced by the RUC levels (P> 0.05), except for the ash content that presented increasing linear behavior (P≤0.05). There was no influence (P> 0.05) on the use of RUC on pH, cooking losses and lambs meat texture profile. The shear force decreased linearly (P≤0.05). Regarding meat color, the luminosity (L*) and the intensity of red (a*) were not influenced by the inclusion of RUC. The yellow intensity (b*) increased linearly (P≤0.05). Regarding attributes related to sensory analysis of lamb meat, no effect (P> 0.05) of inclusion of RUC in diets was observed. The use of RUC as a bulky food replacing sorghum silage in confined lamb diets allows the main physical-chemical and sensorial characteristics related to meat quality to be kept within the normal standards obtained for the ovine species.