Correlation between mineral profile, physical-chemical characteristics, and proximate composition of meat from Santa Ines ewes under water restriction.
2023
ARAÚJO, C. DE A. | MAGALHÃES, A. L. R. | ARAUJO, G. G. L. DE | CAMPOS, F. S. | GOIS, G. C. | SANTOS, K. C. DOS | MATOS, M. H. T. DE | NASCIMENTO, D. B. DO | SANTOS, N. S. | CLEYTON DE ALMEIDA ARAÚJO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO | ANDRÉ LUIZ RODRIGUES MAGALHÃES, UNIVERSIDADE FEDERAL DO AGRESTE DE PERNAMBUCO | GHERMAN GARCIA LEAL DE ARAUJO, CPATSA | FLEMING SENA CAMPOS, UNIVERSIDADE FEDERAL DO MARANHÃO | GLAYCIANE COSTA GOIS, FUNDAÇÃO DE AMPARO À CIÊNCIA E TECNOLOGIA DE PERNAMBUCO | KELLY CRISTINA DOS SANTOS, UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO | MARIA HELENA TAVARES DE MATOS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO | DANIEL BEZERRA DO NASCIMENTO, UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO | NEILSON SILVA SANTOS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO.
This study aimed to evaluate the correlations between mineral profile, physical and chemical characteristics, and proximate composition of ewe meat receiving different water supply levels (100% - ad libitum group; 80%; 60% and 40% ad libitum group). Thirty-two Santa Ines ewes were assigned to a randomized block design, with 4 treatments, and 8 replications, during the 63-day experimental period. Significant correlations between all minerals (P<0.05) were found in the 60% and 40% water supply levels. A correlation (P<0.05) was observed for minerals P, K, Ca, Mg, S, Cu, and Fe with crude protein at 100% water supply. Negative correlations (P<0.05) between N, P, K, Ca, Mg, S, Cu, Fe, and Zn were detected in the meat of animals supplied with 60% water. Principal component analysis (PCA) of macrominerals explained 82.9% data variance. Zinc had a strong contribution to PC1. Cooking losses had a similar contribution to PC1 and PC2. PC1 and PC2 explained 66.7% data variance in chemical characteristics. The decrease in water supply causes the correlation of nitrogen with the other minerals in meat, in addition to altering the correlation between the physical and chemical profile of the meat.
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