Efeito da levedura (Saccaromyces cerevisiae) associada ou não aos microminerais, sobre a composição e qualidade da carne de cordeiros terminados em confinamento

Abstract

The objective of this study was to evaluate the effect of yeast (Sacharomyces cerevisiae), associated or not to microminerals on the composition and quality of the meat of lambs finished in confinement. Twenty-four male lambs, whole Texel were divided into three experimental groups (n = 8 lambs / group): control (without addition of probiotics), P1 (constituted by yeast Sacharomyces cerevisiae) and P2 (constituted by yeast Sacharomyces cerevisiae + selenium and chromium) The treatment period was 120 days. After slaughtering of lambs weighing 55.1 kg ± 2.40, mean of 7 months of age, the carcasses were refrigerated for 24 hours and then cut in the middle and then cut between the 12th and the 13th thoracic vertebra, to expose the cross section of the Longissimus lumborum muscle. It was evaluated: shear force, pH, lipid oxidation, marbling, loin eye area, centesimal composition, mineral and sensorial analysis. No significant values (P> 0.05) were observed for the qualitative analyzes, except for ethereal extract contents, which was lower in the yeast only treatment when compared to the yeast + micromineral group, in addition the calcium content (P <0.05), which was higher in the P1 group when compared to the control group. However, the meat presented good quality and the observed parameters were considered well accepted and within the expected. The supplementation with yeasts containing or not the microminerals selenium and chromium in the feeding of the lambs finished in confinement did not alter the qualitative parameters analyzed in the Longissimus lumborum muscle. There was greater calcium deposition in the muscle of animals that were treated with yeast and microminerals probably due to an improvement in nutrient absorption.