Palm kernel cake from the biodiesel industry in diets for goat kids. Part 1: nutrient intake and utilization, growth performance and carcass traits

Ribeiro, Rondinele Aparecido; Oliveira, Ronaldo Lopes; Carvalho, Gleidson Giordano Pinto de; Medeiros, A. N.; Correia, Bráulio Rocha; Silva, Thadeu Mariniello; Bezerra, Leílson Rocha

doi:10.1016/j.smallrumres.2018.05.013

Cited by 14 publications

(6 citation statements)

References 32 publications

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“…In this study, the addition of PKM had no significant effect on the carcass shape of Tibetan sheep, consistent with the results of Jang et al (Jang et al, 2020 ) and Silva et al ( 2020 ) (Ribeiro et al, 2018 ). Some changes in Tibetan sheep meat quality occurred after providing PKM diets.…”

Section: Discussionsupporting

confidence: 93%

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Raza

Gui

et al. 2023

Food Science & Nutrition

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Palm kernel meal (PKM) has been shown to be a high‐quality protein source in ruminant feeds. This study focused on the effects of feed, supplemented with different amounts of PKM (ZL‐0 as blank group, and ZL‐15, ZL‐18, and ZL‐21 as treatment group), on the quality and flavor profile of Tibetan sheep meat. Furthermore, the deposition of beneficial metabolites in Tibetan sheep and the composition of rumen microorganisms on underlying regulatory mechanisms of meat quality were studied based on ultra‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry as well as 16S rDNA sequencing. The results of the study showed that Tibetan sheep in the ZL‐18 group exhibited superior eating quality and flavor profile while depositing more protein and fat relative to the other groups. The ZL‐18 group also changed significantly in terms of the concentration and metabolic pathways of meat metabolites, as revealed by metabolomics. Metabolomics and correlation analyses finally showed that PKM feed mainly affected carbohydrate metabolism in muscle, which in turn affects meat pH, tenderness, and flavor. In addition, 18% of PKM increased the abundance of Christensenellaceae R‐7 group, Ruminococcaceae UCG‐013, Lachnospiraceae UCG‐002, and Family XIII AD3011 group in the rumen but decreased the abundance of Prevotella 1; the above bacteria groups regulate meat quality by regulating rumen metabolites (succinic acid, DL‐glutamic acid, etc.). Overall, the addition of PKM may improve the quality and flavor of the meat by affecting muscle metabolism and microorganisms in the rumen.

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Section: Discussionsupporting

confidence: 93%

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Raza

Gui

et al. 2023

Food Science & Nutrition

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“…Tenderness is an important meat quality trait and determines satisfaction, repeat purchase and willingness to pay premium prices, however diet is just one of many factors that can influence this characteristic ( 48 , 49 ). The scores for the sensory attributes in this study were higher than those observed by Silva et al ( 50 ); and lower than those found by Ribeiro et al ( 51 ) and Silva et al ( 6 ) in meat from confined goats fed diets containing cakes of peanult, palmiste, and licuri, respectively.…”

Section: Discussioncontrasting

confidence: 85%

Nutrient intake, digestibility, performance, carcass traits and sensory analysis of meat from lambs fed with co-products of Amazon oilseeds

et al. 2023

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Introduction:The increase in availability and nutritional composition of oilseed co-products has made it essential to study the use of this biomass.Methods:The objective of this work was to investigate the effects of including oilseed cakes on intake and digestibility, performance, carcass characteristics and meat sensory in feedlot lambs. Twenty-four crossbred Dorper × Santa Inês lambs, with initial body weight of 30 ± 1.3 kg, male, castrated, aged 4–5 months, were distributed in a completely randomized experimental design with four treatments (diets) and six replications (animals), confined in individual stalls for 70 days.Results:The inclusion of tucuma cake (Tuc) reduced dry matter intake (p < 0.01) and diets with cupuassu cake (Cup) and palm kernel cake (Palm) reduced dry matter digestibility (p < 0.05). The Tuc diet also provided the lowest final body weight (p = 0.02); lower average daily gain (p = 0.03); lower feed efficiency (p = 0.03) and lower carcass weight (p < 0.01). However, diets did not influence carcass yield (%), fat thickness (mm) and loin eye area (cm2; p > 0.05). Meat from lambs on the control diet was rated as less fibrous and more tender (p < 0.05).Conclusion:The inclusion of tucuma cake does not influence digestibility, but reduces intake, performance and influences carcass characteristics and meat texture. Diets with cupuassu cake or palmiste cake reduced digestibility, however, intake, performance and carcass characteristics were similar to the control diet.

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“…These co-products are usually a good source of protein and energy, but with variable lipid and fatty acid content depending on the oil extraction technology and plant species [ 6 , 7 ]. Due to these characteristics, inclusion in diets for ruminants is an alternative to conventional cereals (corn and soybeans), reducing feed costs and improper disposal of this material [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

de Castro,

Budel,

Rodrigues

et al. 2023

PLoS ONE

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The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.

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Palm kernel cake from the biodiesel industry in diets for goat kids. Part 1: nutrient intake and utilization, growth performance and carcass traits

Cited by 14 publications

References 32 publications

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Nutrient intake, digestibility, performance, carcass traits and sensory analysis of meat from lambs fed with co-products of Amazon oilseeds

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

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