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Meat quality of lambs fed diets with peanut cake.
Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A.
Afiliación
  • Bezerra LS; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil. Electronic address: lai.santana@hotmail.com.
  • Barbosa AM; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
  • Carvalho GGP; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
  • Simionato JI; Technological University of Paraná, Londrina, PR, Brazil.
  • Freitas JE; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
  • Araújo MLGML; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
  • Pereira L; Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
  • Silva RR; State University of Southeast Bahia, Itapetinga, BA, Brazil.
  • Lacerda ECQ; Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
  • Carvalho BMA; Federal University of Minas Gerais, Montes Claros, MG, Brazil.
Meat Sci ; 121: 88-95, 2016 Nov.
Article en En | MEDLINE | ID: mdl-27288901
Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês 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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Dieta / Carne Roja / Alimentación Animal Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2016 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Dieta / Carne Roja / Alimentación Animal Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2016 Tipo del documento: Article Pais de publicación: Reino Unido