Carcass characteristics and meat quality of goats fed increasing levels of crude glycerin

Abstract

Crude glycerin is a byproduct of the biodiesel industry and has been widely used in ruminant diets as a source of energy, usually in place of corn, primarily during periods of drought in tropical regions. The objective of this study was to evaluate the effect of including levels of the crude glycerin of low purity (0, 6, 12 and 18%) replacing corn in the diets of goats on the carcass characteristics, tissue composition, meat cuts yield and physicochemical parameters of meat. Forty males castrated without defi ned racial pattern goats an initial average weight of 19.70 ± 2.30 kg were slaughtered after 86 days. Diets content 0 and 6% crude glycerin promoted similar responses to the analyzed variables, except for pH and breast weight. No differences were observed to total digestible nutrients, slaughter body weight, commercial cut yield leg tissue composition and physicochemical parameters of meat. Crude glycerin can be included up to 12% without losses on carcass weight and meat cuts, leg composition, and meat quality. The inclusion of crude glycerin containing 63.06% glycerol and 45.57% lipids could be effective in partial replacement of corn in diets for confi ned goats in tropical areas.

Effects of glycerol supplementation to Awassi lambs diet on performance and carcass quality characteristics

“…Rib eye area of the three treatment lamb carcasses were 7.76, 11.00 and 10.03 cm² for the first, second and third treatments, respectively. The results of this work were not in agreement with the result reported by Gomes, et al (2022), who found significant differences in the rib eye area when using three levels of glycerol (0, 6, 12 and 18%).…”

“…The results of this experiment were in agreement with the results reported by Ribeiro et al (2021),regarding the final body weight .Similarly, our results were in agreement with the findings of Bezerra (2022)who found a significant differences were in the average empty body weight when using three levels of glycerol were used,( 0, 50, 100 and 150 g/kg). Da Costa et al,2019 reporting a similar significant differences for the mean final weight and mean empty body weight of lambs when using five levels of glycerol .On the contrary, the results of this experiment did not agree with that of Gomes, et al (2022), who found a non significant differences of the final body weight at slaughter, but it was in agreement with their work as they found significant differences in the mean empty body weight when using three levels of glycerol (0, 6, 12 and 18%/ kg). Likewise our results were in agreement with the finding of Wattanachant (2017) as the reported a significant differences in the final weight at slaughter using glycerol a rate of 10%.…”

“…Bezerra (2022), found also significant differences in of carcass loss when three levels of glycerol were used: 0, 6, 12, and 18%.) Gomes, et al(2022) obtained non significant differences between treatments in the percentage of carcass loss when supplementing three levels of glycerol (0, 50,100 and 150gm/kg).…”

“…The results of this experiment are in agreement with the results obtained by Bezerra (2022), who reported a non-significant differences fat thickness when applying three levels of glycerol (0, 50, 100, 150 g / kg). of ( Gomes et al, 2022) reported significant differences in the fat thickness when using three levels of glycerol (0, 6, 12 and 18%)., Del Bianco (2016) reported no significant differences in the fat thickness when using three levels of glycerol( 0, 5, 10, and 15 g/kg). Avila-Stagno, (2013) obtained a non-significant differences in fat thickness when supplementing three levels of glycerol to the diet( 0, 7, 14, 21%).…”

“…Bezerra (2022), obtained significant differences in the hot and cold carcass weight when three levels of glycerol were used, 0, 50, 100, 150 g / kg.Our results also resembled that of Da Costa et al (2019) who obtained a significant differences in the hot and cold carcass weight when using five levels of glycerol (10.9, 10.83, and 11.78% ). Gomes, et al (2022) who found a significant differences in the hot and cold carcass weight when using three levels of (0, 6, 12 and 18%). On the contrary,Del Bianco (2016) obtained non-significant differences in the carcass weight when using three levels of glycerol( 0, 5, 10, 15 g / kg).The results reported by Wattanachant (2017) were in agreement with our results as he found a significant differences in the hot and cold carcass weight when using glycerol at the level of 10%.…”