Meat quality of lambs fed diets with peanut cake.
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.
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.
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Bezerra
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
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AM
Barbosa
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
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GGP
Carvalho
Technological University of Paraná, Londrina, PR, Brazil.
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JI
Simionato
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
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Freitas
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
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Araújo
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
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Pereira
State University of Southeast Bahia, Itapetinga, BA, Brazil.
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Silva
Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
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Lacerda
Federal University of Minas Gerais, Montes Claros, MG, Brazil.
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BMA
Carvalho
D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D016718:Arachidonic Acid / Q000008:administration & dosage; D010367:Arachis / Q000737:chemistry; D055598:Chemical Phenomena; D004032:Diet / Q000662:veterinary*; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage; D008042:Linolenic Acids / Q000008:administration & dosage; D008297:Male; D019814:Myristic Acid / Q000008:administration & dosage; D000069466:Red Meat / Q000032:analysis*; D034561:Sheep, Domestic
D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D008042:Linolenic Acids; D019814:Myristic Acid; C008757:palmitoleic acid; D016718:Arachidonic Acid; C054211:9-tetradecenoic acid
By-product; Color; Fatty acids; Proximate composition; Texture