Propriedades físicas e sensoriais da carne de cordeiros Santa Inês terminados em dietas com diferentes níveis de caro?o de algod?o integral (Gossypium hirsutum)

摘要

The objective of this research was to evaluate the effect of termination diets containing increasing levels (0, 20, 30, and 40%) of whole cotton seed (Gossypium hirsutum) on the physical (pH, water holding capacity, cooking losses, texture, colour) and sensory parameters (flavour, odour, colour, texture) of the lamb meat of twenty four Santa Ines sheep. Only the b* and L* colour parameters of the lamb meat were significantly affected by the addition of different levels of whole cotton seed to the diet. The inclusion of the whole cotton seed in the diet of the Santa Ines sheep also influenced sensory attributes such as natural colour, odour, and characteristic flavour. Based on these observations, considering the physical and sensory attributes of the lamb meat, the use of whole cotton seed at a 40% level for sheep in termination for short periods, i.e., up to 90 days, is recommended.