Inclusão do farelo grosso de trigo na dieta e seu efeito sobre as propriedades físicas e sensoriais da carne caprina

Abstract

The effect of inclusion levels of Coarse Wheat Bran (CWB) (0; 8.9; 19.8 and 31.7%) in the animal diet on sensorial attributes (goat aroma, strange aroma, color, texture, tenderness, goat flavor, juiciness and general appearance) and physical-chemical characteristics (pH, losses during cooking and color of the meat operating in the CIE (L*, a* e b*) system of goat loins were evaluated. A statistical design of four treatments and four replications was used. The inclusion of CWB did not significantly affect goat meat aroma. However, there was a quadratic effect on color and on the characteristic taste of the meat. Texture, tenderness and general appearance decreased linearly. For pH, the behavior was quadratic, with a maximum of 18.53% and the average percentage of losses during cooking was 25.5%. There was a decreasing linear effect on brightness (L*), which varied from 30.2 to 32.2; red color (a*) was intensified with the increase of CWB levels, and varied from 7.56 to 8.47, while yellow color (b*) showed a quadratic behavior (maximum of 14.53%). The increasing inclusion of CWB in the animal diet affected all sensorial attributes, except for aroma. According to the chromatic evaluation, goat meat color was darker with increasing CWB levels.