Colour, texture and water-holding capacity analysis were evaluated in the longissimus dorsi
muscle thoracic region.
Samples of Longissimus dorsi
(LD) muscles were taken from 20 ram lamb, left half carcass, between 12th and 13th rib, from a feedlot system (diet containing approximately 30% corn silage high moisture, 35% soybean meal, 34% oats hay grass, and 1% calcareous).
So, the objective of this study was to compare the effect of rapeseed and linseed oils on lamb growth, carcass traits and FA composition of longissimus dorsi
and semitendinosus muscles (MS) with implications to human health.
The REA was evaluated as a cross-sectional area of the Longissimus dorsi
muscle between the 12th and 13th ribs.
Meat quality of longissimus dorsi
muscle and leg muscle was improved by addition of UG, which was consistent with the simultaneously enhanced antioxidant capacity of muscles.
About 100g of carcass longissimus dorsi
of 12-13 rib in the slaughter site was collected for extraction of crude fat, and weak kept frozen at -20 C.
Composicao fisica da carcaca, qualidade da carne e conteudo de colesterol no musculo Longissimus dorsi
de novilhos red Angus superprecoces, terminados em confinamento e abatidos com diferentes pesos.