Nutrient intake, digestibility, performance, carcass traits and sensory analysis of meat from lambs fed with co-products of Amazon oilseeds

Frontiers in Veterinary Science

Veterinary Science

Shirley Motta de Souza¹  Bruna Almeida Silva²  Alyne Cristina Sodré de Lima³  Maria Regina Sarkis Peixoto Joele⁴  André Guimarães Maciel e Silva⁵  Thomaz Cyro Guimarães de Carvalho Rodrigues⁵  José de Brito Lourenço-Junior⁵  Juliana Cristina de Castro Budel⁵  Jamile Andréa Rodrigues da Silva⁶  Vinicius Costa Gomes de Castro⁶ 

[1] Department of Animal Science, Federal Institute of the South of Minas Gerais, Minas Gerais, Brazil;Department of Food Technology, State University of Pará, Pará, Brazil;Federal Institute of Amapá, Amapá, Brazil;Federal Institute of Pará, Pará, Brazil;Institute of Veterinary Medicine, Federal University of Pará, Pará, Brazil;Postgraduate Program in Animal Health and Production in the Amazon, Federal Rural University of the Amazon, Pará, Brazil;

关键词: agroindustry byproducts;    ruminant nutrition;    cupuassu;    palm kernel;    sheep;    sustainability;    tucuma;   

DOI  :  10.3389/fvets.2023.1181765

 received in 2023-03-07, accepted in 2023-04-24,  发布年份 2023

来源: Frontiers

【 摘 要 】

Introduction:The increase in availability and nutritional composition of oilseed co-products has made it essential to study the use of this biomass.Methods:The objective of this work was to investigate the effects of including oilseed cakes on intake and digestibility, performance, carcass characteristics and meat sensory in feedlot lambs. Twenty-four crossbred Dorper × Santa Inês lambs, with initial body weight of 30 ± 1.3 kg, male, castrated, aged 4–5 months, were distributed in a completely randomized experimental design with four treatments (diets) and six replications (animals), confined in individual stalls for 70 days.Results:The inclusion of tucuma cake (Tuc) reduced dry matter intake (p < 0.01) and diets with cupuassu cake (Cup) and palm kernel cake (Palm) reduced dry matter digestibility (p < 0.05). The Tuc diet also provided the lowest final body weight (p = 0.02); lower average daily gain (p = 0.03); lower feed efficiency (p = 0.03) and lower carcass weight (p < 0.01). However, diets did not influence carcass yield (%), fat thickness (mm) and loin eye area (cm2; p > 0.05). Meat from lambs on the control diet was rated as less fibrous and more tender (p < 0.05).Conclusion:The inclusion of tucuma cake does not influence digestibility, but reduces intake, performance and influences carcass characteristics and meat texture. Diets with cupuassu cake or palmiste cake reduced digestibility, however, intake, performance and carcass characteristics were similar to the control diet.

【 授权许可】

Unknown   
Copyright © 2023 de Castro, Budel, Rodrigues, Silva, de Lima, de Souza, da Silva, Joele, Silva and Lourenço-Junior.