<b>Carcass and meat traits of lambs fed by-products from the processing of oil seeds</b> - doi: 10.4025/actascianimsci.v35i4.20403

Abstract

<p>We evaluated the effect of adding by-products from the processing of oil seeds in the diet of lambs on the carcass and meat traits. Twenty-four non-castrated weaned male Santa Inês lambs with approximately 70 days of age and initial average weight of 19.11 ± 2.12 kg were distributed into a completely randomized design. Treatments consisted of diets containing by-products with 70% of concentrate and 30% of tifton hay (<em>Cynodon spp.</em>) and were termed SM: control with soybean meal; SC: formulated with soybean cake; SUC: formulated with sunflower cake and PC: formulated with peanut cake. Diets had no effects on the carcass traits evaluated. There was no significant effect on the mean values of perirenal, omental and mesenteric fats (0.267, 0.552 and 0.470 kg, respectively) and there was no influence on the percentages of moisture, ether extract, crude protein or ash in the loin between experimental diets. Diets containing by-products from the processing of oil seeds did not change fatty acids found in lamb meat. The use of by-products from oil seeds provided similar carcass and meat traits, thus their use can be recommended as eventual protein and energy sources for feedlot lambs.</p> <p class="akeyword"> </p

Rendimiento productivo y clasificación de canales de corderos Pelibuey puros y cruzados criados bajo un sistema de producción intensivo en un clima cálido-húmedo

“…However, 1 to 4 % differences among the genotypes were observed in the weights of the neck, loin, leg, and foreshank+breast cuts minimal differences in the weights of the majority of commercial cuts in the evaluation of 15 wool breeds specialized for the production of wool or meat (22) . In crossbred lambs of hair breeds (DP) and hair x wool breeds and reported differences in cut yield of approximately 1%, similar to the differences found in this study (23) .…”

Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

“…Meat from very lean animals has less intense flavor because the amount of intramuscular fat can directly affect the sensory properties of the meat, producing detectable changes in palatability. This sensory difference, especially in relation to the meat flavor, can be explained by the animals diets, and reflects the differentiated production of volatile fatty acids by rumen microorganisms that in turn alter fat deposition in the muscle tissue (Santos et al, 2013;Rego et al, 2017). The amount of intramuscular fat can affect the sensory properties of the meat by replacing the muscle fiber with fat, producing detectable changes in the palatability of the animals that received food ad libitum.…”