Meat quality of lambs fed diets with peanut cake

被引：53

作者：

Bezerra, L. S. ^{[1
]}

Barbosa, A. M. ^{[1
]}

Carvalho, G. G. P. ^{[1
]}

Simionato, J. I. ^{[2
]}

Freitas, J. E., Jr. ^{[1
]}

Araujo, M. L. G. M. L. ^{[1
]}

Pereira, L. ^{[1
]}

Silva, R. R. ^{[3
]}

Lacerda, E. C. Q. ^{[4
]}

Carvalho, B. M. A. ^{[5
]}

机构：

[1] Univ Fed Bahia, Sch Vet Med & Anim Sci, Dept Anim Sci, BR-40170110 Salvador, BA, Brazil

[2] Technol Univ Parana, Londrina, PR, Brazil

[3] State Univ Southeast Bahia, Itapetinga, BA, Brazil

[4] Univ Fed Rio de Janeiro, Rio De Janeiro, RJ, Brazil

[5] Univ Fed Minas Gerais, Montes Claros, MG, Brazil

来源：

MEAT SCIENCE | 2016年 / 121卷

关键词：

By-product; Color; Fatty acids; Proximate composition; Texture; FATTY-ACID-COMPOSITION; CATTLE DIETS; CARCASS; GLYCERIN; SYSTEM; ATTRIBUTES; DEPOSITION; PROFILE; GOATS; FIBER;

D O I：

10.1016/j.meatsci.2016.05.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper x Santa Ines crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P < 0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical-chemical characteristics of the loin were not affected (P > 0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：88 / 95

页数：8

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