Carcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp

Abstract

The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat.

Chemical composition and antioxidant capacity of coffee pulp

“…Ash content had significantly different (P<0.05) values among FCP (7.40±0.01%), ECP (8.76±0.32%), and EDCP (10.82±0.41%). The increase could be due to soil contamination where the coffee pulp was sun dried or due to the addition of molasses (Salinas-Rios et al, 2014). Nevertheless, these values coincided with those obtained by other authors (Moreau et al, 2003;Cardona et al, 2002), i.e., 7.73 and 7.90%, respectively, in FCP and 9.55% and 10.80%, respectively, in ECP; furthermore, these values were higher than the value obtained for sundried coffee pulp, 6.60% (Figueroa;Mendoza, 2010).…”

Coffee Pulp: An Industrial By-product with Uses in Agriculture, Nutrition and Biotechnology

“…Coffee pulp silage (16%) with molasses (5%) was included in the blackbelly lamb diet, and resulted in an increased casing yield from 48 to 51%, and decreased fat content of the rumen and intestines from 3.4 to 2.5% (Salinas-Rios et al, 2014a), without alteration of the protein and fat content in the meat, and with normal antioxidant capacity during refrigerated storage (Salinas-Rios et al, 2014a). Another study reports that the inclusion of up to 28% of coffee pulp does not affect the production parameters of lambs, but there is a decrease in neutrophils, creatine, and increased urea (Hernández-Bautista et al, 2018).…”

“…Ulloa et al, 2003 Inoculation of aerobic bacteria in coffee pulp samples for pre-feeding treatment Coffee pulp use at various percentages (16% to 30%) and with different preparation methods (dryed, powdered, boiled)Rasowo and Ochieng, 2005;Salinas-Rios et al, 2014a;Yoplac et al, 2017 …”

Estabilidade oxidativa da carne e derivados cárneos com o uso de antioxidantes naturais ou sintéticos em artigos publicados na base de dados da Scielo: revisão de literatura

“…Em relação ao uso de antioxidantes sintéticos ou naturais na ração, foram encontrados cinco artigos originais, sendo três em frangos de corte (Freitas et al, 2012;Kim et al, 2015;Lima et al, 2015) e dois em cordeiros (Booyens et al, 2012;Salinas-Rios et al, 2014). Nessas pesquisas, foram compilados os resultados dos valores de TBARS da carne no tempo zero (Tabela 3).…”

“…Em cordeiros, ambos os trabalhos (Booyens et al, 2012;Salinas-Rios et al, 2014) (Tabela 3) não demonstraram diferenças significativas nos valores de TBARS na carne de lombo dos animais que foram suplementados com antioxidante sintético (BHT, BHA, etoxiquim e citrato de sódio trihidratado) ou natural (extrato de plantas contendo bioflavonóides -catequinas e galocatequinas) (Booyens et al, 2012) ou receberam polpa de café em percentuais de 8 e 16% (Salinas-Rios et al, 2014).…”