Extrato da vagem de Prosopis juliflora (Sw) DC. como aditivo fitogênico sobre as características de carcaça e qualidade da carne de ovinos terminados a pasto no semiárido

Abstract

The objective of this study was to evaluate the effect of the use of a phytogenic additive of the algaroba pod on the carcass characteristics and meat quality of sheep finished in the Caatinga area. Twenty-four lambs, uncastrated male with initial live weight of 23 ± 1.83 kg, were subdivided into four treatments. The treatments were constituted by a diet: without supplementation (CA), Caatinga and phytogenic additive (CA + AD), Caatinga and supplementation with voluminous and concentrate (CA + SP) and Caatinga, supplementation with voluminous and concentrate plus phytogenic additive (CA + AD + SP). The animals remained for 84 experimental days and were later slaughtered for meat analysis. Chemical, physical and sensorial analyzes of the longissimus lumborum muscle were performed. And dissection of the shank to perform chemical analyzes of the longissimus lumborum muscle. The experimental design was completely randomized, with four treatments and six replicates. Data were analyzed at a significance level of 5%. The inclusion of the phytogenic additive had superior results to the Caatinga treatment for warm carcass weight and cold carcass weight (p <0.05). It was similar to the Caatinga / supplement for the parameters palette (kg), neck (kg), rib (kg), loin (kg) and leg (kg) (p> 0.05). The Caatinga / additive treatment was equal to the Caatinga / supplement and Caatinga / additive / supplement treatment (p> 0.05) for subcutaneous fat, initial pH and final pH. The relation between the tissue composition of the sheep leg showed significant improvement after inclusion of the phytogenic additive, since the Caatinga / additive treatment was equal to the Caatinga / supplement treatment (p> 0.05) for the weight of the leg, weight gluteal, semitendinosus, adductor and quadriceps. For the muscle: fat ratio the Caatinga / additive treatment was equal (p> 0.05) to the Caatinga and Caatinga / additive / supplement treatment. The Caatinga / additive treatment presented the lowest intermuscular fat index, differing from the other treatments (p <0.05). It was observed in the sensorial analysis that the characteristics did not suffer interference of the inclusion of the phytogenic additive in the diet. The association of the phytogenic additive from the pod of the algaroba supplementation allows improvements in the physical-chemical and sensorial parameters of the meat in sheep fed areas of caatinga in the region Semi-arid.