Nutritional Characteristics of Lambs Meat Fed Diets with Cotton Cake

Pereira, Lauren; Pires, Aureliano José Vieira; Carvalho, Gleidson Giordano Pinto de; Silva, Rosani V. M. M.; Simionato, Julliana Izabelle; Lacerda, Ellen Cristina Quirino; Bezerra, Leílson Rocha; Eiras, Carlos Emanuel; Carvalho, Bruna Maria Aparecida de

doi:10.1111/jfq.12184

Cited by 16 publications

(8 citation statements)

References 45 publications

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“…The higher pH value of goat meat is probably related to species rather than diet, considering that the pH of goat meat is higher (Shija et al, 2013). The average meat pH value (6.55) recorded in this study was close to the 6.55 observed by Shija et al (2013) and to the 6.53 reported by Pophiwa et al (2017) in goat meat immediately after slaughter. Those authors also observed a decline curve of natural pH until its stabilization, between 5.4 and 5.8, which is considered normal for this species (Puolanne, 2017).…”

Section: Discussionsupporting

confidence: 77%

Carcass and meat traits of goats fed diets containing cottonseed cake

et al. 2021

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Abstract. The cottonseed cake has the necessary nutritional characteristics to be able to substitute the traditional ingredients (such as soybean meal) and reduce the costs of the diet. However, it is necessary to determine the best level of inclusion of cottonseed cake in the diets of fattening goats to improve meat production and quality. The objective of this study was to evaluate carcass and meat traits of feedlot goats fed diets containing cottonseed cake replacing soybean meal (33 %, 66 % and 100 %). Thirty-two uncastrated Boer crossbred goats (4 months old, 16 ± 2 kg initial body weight) were used in a completely randomized experimental design. Replacing soybean meal with cottonseed did not compromise (P> 0.05) slaughter weight, carcass traits (dressing percentage, loin-eye area and back-fat thickness), primal cuts or carcass morphometric measurements; moisture, protein, or total lipid contents of meat; or the physicochemical traits of color (L*, a* and b* coordinates), pH, shear force, and cooking loss. However, there was a reduction (P=0.001) in the mineral matter content (from 1.08 % to 0.97 %) and an increase (P=0.006) in the cholesterol content (from 50.85 to 70.55 mg/100 g of meat) of the meat as the dietary levels of cottonseed cake were increased. Based on the results of production and meat quality, we recommend using cottonseed cake as an alternative protein source to replace up to 100 % of soybean meal in feedlot goat diets.

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Section: Discussionsupporting

confidence: 77%

Carcass and meat traits of goats fed diets containing cottonseed cake

et al. 2021

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“…The meat pH values were close to the 6.70 and 5.60 found by Campos et al [36] and the 6.45 and 5.70 reported by Cirne et al [37], at 0 and 24 h after slaughter, respectively. Thus, the pH results of the present study indicate that there possibly was a typical development of rigor mortis and the inexistence of pre-slaughter stress [38][39][40], suggesting the absence of alterations in meat quality [41].…”

Section: Physicochemical and Centesimal Compositionsupporting

confidence: 45%

Chitosan and cottonseed processing method association on carcass traits and meat quality of feedlot lambs

et al. 2020

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The objective of this study was to evaluate the effects of the association of cottonseed processing method with chitosan on carcass traits and meat quality of lambs finished in feedlot. Eighty lambs with an average body weight of 20.6 kg, with 04 months of age, were distributed in a completely randomized design, in a 2 x 2 factorial arrangement. The factors were represented by two cottonseed processing method (whole or ground) and two levels of chitosan (0 and 136 mg/kg BW). The association of cottonseed processing method with chitosan in the lamb diet did not affect (P>0.05) carcasses traits. The pH, color, cooking losses, shear force, and proximate composition of meat were also not affected (P>0.05) by the processing method of cottonseed or its association with chitosan in the lamb diets. There was an increase in palmitoleic (c9-C16:1; P = 0.01) and conjugated linoleic (P = 0.02) fatty acids when ground cottonseed was associated with chitosan. Ground cottonseed associated with chitosan increases the concentration of unsaturated fatty acids in the meat of feedlot lambs.

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“…Values from 14.7 to 23.8 g/kg in the lipid concentration of longissimus lumborum are considered normal for a slaughter between 15 and 45 kg. In addition, the amount of lipids in the muscle can be increased by the inclusion of oilseed cakes in the lambs’ diet [ 39 , 41 , 42 ]. The change in lipid concentration in the meat of the animals may reflect differences in the FA composition of the meat.…”

Section: Discussionmentioning

confidence: 99%

“…The inclusion of licuri cake in the diet of lambs increased specific SFAs (C12:0, C14:0, C17:0, and C20:0) and were promoted by a high proportion of ΣSFA in the licuri cake in comparison to other feed ingredients. The lipid content of the meat can alter its lipid profile [ 6 , 8 , 41 ]. This occurs due to differences in the ratio of phospholipids, which are polar fats, to triacylglycerols, which are neutral storage fats [ 43 , 44 ].…”

Section: Discussionmentioning

confidence: 99%

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

et al. 2018

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The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.

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Nutritional Characteristics of Lambs Meat Fed Diets with Cotton Cake

Cited by 16 publications

References 45 publications

Carcass and meat traits of goats fed diets containing cottonseed cake

Carcass and meat traits of goats fed diets containing cottonseed cake

Chitosan and cottonseed processing method association on carcass traits and meat quality of feedlot lambs

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

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