Some abstracts do not have video files because ASAS was denied recording rights.
889
Meat quality of lambs fed diets containing different levels of residual frying oil
The objective of this study was to evaluate the effect of feeding different levels of residual frying oil (RFO) on meat quality traits of confined lambs. Forty growing male lambs (21.0 ± 3.4 kg initial BW) were randomly allocated to 5 pens, each representing an experimental treatments (0, 20, 40, 60 e 80 g of RFO/kg of diet DM; 8 replications per treatment) in a completely randomized block design. Animals were fed ad libitum, twice daily, a 60:40 forage to concentrate basal diet consisting of sorghum silage, ground corn, soybean meal and mineral and vitamin premix and formulated to be isonitrogenous and isocaloric among treatments. After 70 d, animals reached average BW of 35 kg and were transported to a slaughterhouse. Total Longissimus dorsi samples were taken from all animals, subdivided into 6 equal parts and transported to the meat science laboratory of Universidade Estadual de Londrina, where they were submitted to analysis of shear force, coloration and pH, marbling, water loss by pressure, sensory analysis and lipid oxidation. Data was tested for normal distribution, and submitted to analysis of variance and regression analysis with 5% significance level. There was a linear effect of RFO inclusion on shear force (2.72 vs. 3.84 kgf for 0 and 80g RFO/kg DM, respectively; P<0.01). However, even with the increase effect on shear force with higher inclusions of RFO, in the sensory test, samples were classified as high tenderness. Lipid oxidation, color parameters and pH, chemical composition and sensory attributes did not differ among levels of RFO inclusion in the diet. The inclusion of RFO in lamb diets up to 80 g/Kg DM did not affect meat quality.
Keywords: shear force, Longissimus dorsi, lipid oxidation