Effects of different dietary inclusion levels of macadamia oil cake on growth performance and carcass characteristics in South African mutton merino lambs

Acheampong-Boateng, Owoahene; Bakare, Archibold G.; Nkosi, Douglas; Mbatha, Khanyisile R.

doi:10.1007/s11250-017-1250-7

Cited by 12 publications

(10 citation statements)

References 12 publications

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“…Least performance by lambs associated on the 15% MOC diet may be attributed to low ADFI of these animals. However, contrary to our findings, Acheampong-Boateng et al, (2017) reported that MOC inclusion in lamb diets do not affect ADG.…”

Section: Resultscontrasting

confidence: 99%

“…However, lambs fed with 10% MOC supplemented diet had significantly (P<0.05) heavier WCM and CCM than the lambs fed 15% MOC and 10% BSC supplemented diets. Acheampong-Boateng et al, (2017/ 2008 reported similar findings when MOC was included in lamb and cattle diets. Similar findings were also reported by Shirima et al, (2014) and Mioc et al, (2007).…”

Section: Carcass Characteristics Of South African Mutton Merino Lambsmentioning

confidence: 68%

“…Macadamia oil residues have a potential to be used as protein supplement in the diets of ruminants (Skenjana et al, 2006). Research conducted in South Africa show that inclusion of 10% MOC in diets for fattening sheep and cattle can substitute soyabean meal as a protein supplement without compromising on the growth performance of these animals (Acheampong-Boateng et al, 2017;Acheampong-Boateng et al, 2008). However, there is lack of information on the studies to compare the response of animals given MOC or BSC as protein supplements.…”

Section: Introductionmentioning

confidence: 99%

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Growth performance and carcass characteristics of south african mutton merino fed diets with different levels of macadamia oil cake or baobab seed cake

Mikasi¹,

Baloyi²,

Bhebe³

2019

IJAR

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This experiment was conducted to evaluate the effects of supplementing 10% or 15% of baobab seed cake (BSC) or macadamia oil cake (MOC) in fattening diets for lambs on feed intake, growth performance and carcass characteristics. Thirty-two lambs aged between 150 and 180 days were randomly allocated to 4 diets (10% MOC; 15% MOC; 10% BSC and 15% BSC diets) in an experiment arranged as a 2x2 factorial design and sex as a block. The results showed that there were significant protein source and inclusion level interactions on average daily feed intake, average daily gain, and total weight gain, warm and cold carcass mass. Males were significantly superior in all parameters except for feed conversion ratio, dressing percentage and rib-eye area. It was concluded that 10% MOC and 15% BSC can be incorporated in diets for fattening of growing South African Mutton Merino lambs without compromising on their growth performance and carcass characteristics.

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Section: Resultscontrasting

confidence: 99%

Section: Carcass Characteristics Of South African Mutton Merino Lambsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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Growth performance and carcass characteristics of south african mutton merino fed diets with different levels of macadamia oil cake or baobab seed cake

Mikasi¹,

Baloyi²,

Bhebe³

2019

IJAR

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“…As a product of this operation the partially defatted cake is obtained (macadamia pressed cake, MPC) with lipid content in the range of 26–52% . Due to this content and the presence of proteins and minerals, authors have proposed its use as animal feeding, that is, feeding chicken, livestock in confinement, and sheep . However, partially defatted cake may be submitted to a second oil extraction, since macadamia oil has high content of oleic acid (40–51%), followed by palmitoleic acid (24–36%) and palmitic acid (8–13%), which makes it a great ingredient for food and cosmetics formulations.…”

Section: Introductionmentioning

confidence: 99%

Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal

Navarro

Rodrigues

2018

Euro J Lipid Sci & Tech

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The aim of this study is to evaluate the performance of ethanol and isopropanol in the extraction of macadamia oil and the production of protein concentrates from the defatted meal. Partially defatted macadamia cake is submitted to batch extractions in one stage of contact at 60, 75, and 90 °C, while the sequential extraction trials considering four stages are performed at 75 °C. Oil extraction yield is influenced by the solvent type, temperature, and pre‐treatment of the material. Absolute isopropanol at 90 °C enables to extract 66% of the oil while in the sequential configuration, oil yield up to 96% is attained after four stages. The retention of the solution adhered to the fiber (liquid holdup, LH) is affected by the type of solvent and characteristics of the raw material, being obtained LH values higher than 2. The oil extraction conditions affect negatively on the nitrogen solubility index of the defatted meal. The solvents in absolute degree impact less on the solubility of the proteins, enabling the production of macadamia protein concentrates (protein content of 70%) with functional properties suitable for using in the food industry. Practical Applications: This study is useful to oilseed processors and researchers because it addresses the issue of using macadamia cake as raw material to oil extraction with alcoholic solvents, ethanol, and isopropanol, which are less flammable and toxic than hexane. In addition, it is evaluated the effect of process variables on the oil yield, liquid holdup, and characteristics of the extraction products (oil and defatted meal). The results of this work could help to develop macadamia oil extraction process safe for the workers of oil industry and consumers and, simultaneously, to enable the use of by‐products (defatted meal) in the protein concentrates production. Macadamia oil extraction, from partially defatted macadamia cake, is carried out using ethanol and isopropanol (absolute and hydrated) as solvents. The products of macadamia oil extraction are characterized, thus the extracted oils show typical fatty acid composition and the defatted meal presented higher protein content than raw material. Therefore, from these defatted meals are produced macadamia protein concentrates, which show good functional properties to be used as food ingredients.

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“…Reports of the use of macadamia (Macadamia integrifolia) residues in the diet of animals are incipient in the literature. Although animal studies suggest toxicity, promising results in animal husbandry have been obtained from its introduction in the diets of broilers (ACHEAMPONG-BOATENG et al, 2016) and cattle (ACHEAMPONG-BOATENG et al, 2017). However, studies of the impacts of macadamia residue on seminal quality are lacking.…”

Section: Introductionmentioning

confidence: 99%

Effect of sheep diets with macadamia by-product and protected fat on the quality of fresh and frozen semen

Pereira¹,

Geraldo²,

David³

et al. 2019

Bol. Ind. Anim.

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The ruminant diet is characterized by low lipid concentration, resulting from traditional diets composed by forage species. The use of agro industrial byproducts in animal feed may be interesting, once it reduces production costs and reduces environmental contamination. Among them, macadamia is known for interesting protein and carbohydrate contents; however, it is the amount of lipids that make it different. Fat supplementation can raise concentrations of blood cholesterol, a precursor metabolite of steroid hormones, which constitute biological membranes and possess specific and essential biological activities. The semen characteristics should be taken into account in the selection of the breeding herds, and the semen analysis makes it possible to evaluate the fertility of the sheep and allows obtaining important conclusions based on its results. The objective was to evaluate the seminal quality of Morada Nova sheep breed consuming diets supplemented with macadamia residue and protected fat. The experiment was carried out with 24 rams aged 18 or 30 months, distributed in four treatment groups: control (C), 50 g (MAC50) or 150 g (MAC150) of macadamia industrial byproduct; and 50 g of protected fat (Megalac®), added to the concentrate. Semen was collected at four intervals: before supplementation (day 0), 30, 60 and 75 days after the beginning of supplementation, and it was taken the measurements of volume, appearance, motility, vigour, turbulence, concentration and morphology. At days 60 and 75, semen was frozen for determination of plasma membrane integrity, acrosome integrity and mitochondrial activity after thawing. Analysis of variance was performed and the means were compared by the SNK test. In the analysis of fresh semen, a significant effect (p<0.05) of the treatments on motility was observed. For cryopreserved semen, there was no significate difference (p>0.05). The inclusion of 50 or 150 g of macadamia residue or 50 g of Megalac in the diet does not alter the quantitative and qualitative aspects of fresh and post-thawed semen.

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Effects of different dietary inclusion levels of macadamia oil cake on growth performance and carcass characteristics in South African mutton merino lambs

Cited by 12 publications

References 12 publications

Growth performance and carcass characteristics of south african mutton merino fed diets with different levels of macadamia oil cake or baobab seed cake

Growth performance and carcass characteristics of south african mutton merino fed diets with different levels of macadamia oil cake or baobab seed cake

Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal

Effect of sheep diets with macadamia by-product and protected fat on the quality of fresh and frozen semen

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