Meat quality of finishing feedlot lambs fed diets of assorted sorghum cultivars

ABSTRACT This study aimed to evaluate the influence of diets containing silage of different sorghum cultivars on the physical and chemical characteristics in the meat of lambs. Thirty five animals of undefined breed with average age between 5 and 7 months and average body weight of 17. 7±3.7kg were used. The lambs were randomly assigned to five treatments (sorghum silage BRS 610, BRS 655, BRS 800, BRS 810 e Ponta Negra) with seven replicates. When they reach 26.24kg of weight, the animals were sent to be slaughtered. Proceeded to the analysis of pH, color, cooking losses, shear force, determination of humidity, protein, ash and total amount of lipids in the Longissimus dorsi. The diets did not influence the parameters of pH (5.64), color (L*23.13, a* 18.00, b*15.78), cooking losses (34.43%), humidity (72.53%), protein (24.08%), ash (1.09%) or lipids (2.99%). The shear force differed among the diets, with the silage of cultivar BRS 655 providing a tender meat (2.10kgf/cm2). The sorghum silages used in in the diets did not interfere in the meat quality characteristics of feedlot lambs. Diets containing sorghum grain silage BRS 655 provided a tender meat.

摘要
本研究旨在评估饲喂不同高粱品种青贮饲料的日粮对羔羊肌肉理化特性的影响。试验选取35只平均月龄为5~7个月、平均体重为17.7±3.7kg的未明确品种羔羊，将其随机分为5个试验组，分别饲喂以BRS 610、BRS 655、BRS 800、BRS 810及Ponta Negra高粱青贮为原料的日粮，每组设置7个重复。当羔羊体重达到26.24kg时，对其进行屠宰。随后对背最长肌（Longissimus dorsi）的pH值、色泽、蒸煮损失、剪切力进行测定，并检测其水分、蛋白质、灰分及总脂质含量。结果表明，试验日粮对羔羊肌肉的pH值（5.64）、色泽（L*23.13、a*18.00、b*15.78）、蒸煮损失（34.43%）、水分含量（72.53%）、蛋白质含量（24.08%）、灰分含量（1.09%）及总脂质含量（2.99%）均无显著影响。但不同日粮组间的剪切力存在显著差异，其中饲喂BRS 655高粱青贮的试验组，其羔羊肌肉剪切力为2.10kgf/cm²，肉质鲜嫩度更佳。本试验所用的各类高粱青贮饲料，均未对舍饲育肥羔羊的肉品质特性产生显著干扰。而饲喂含BRS 655高粱籽粒青贮的日粮，可获得嫩度更佳的羊肉。

搜集汇总

背景与挑战

背景概述

该数据集研究了不同高粱品种饲料对育肥羔羊肉质的影响，重点关注物理和化学特性。实验涉及35只羔羊，分为五组分别饲喂不同高粱品种的青贮饲料，测量了pH值、颜色、烹饪损失、剪切力等参数。结果显示，除剪切力外，其他肉质参数在不同饲料间无显著差异，但BRS 655品种饲料能提供更嫩的肉质，表明高粱品种对肉质嫩度有特定影响。