Meat quality of lambs fed diets with peanut cake

作者：Bezerra L S^*; Barbosa A M; Carvalho G G P^*; Simionato J I; Freitas J E Jr; Araujo M L G M L; Pereira L; Silva R R; Lacerda E C Q; Carvalho B M A

来源：Meat Science, 2016, 121: 88-95.

DOI：10.1016/j.meatsci.2016.05.019

• By-product
• Color
• Fatty acids
• Proximate composition
• Texture

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.

• 出版日期2016-11