Quality traits and lipid composition of meat from crossbreed Santa Ines ewes fed diets including crushed crambe

Abstract

-The objective of this study was to evaluate the replacement of soybean meal by crushed crambe on the qualitative characteristics, lipids, and chemical composition of the meat from crossbred Santa Ines ewes. These animals presented an initial body score of 2.5, were finished in confinement for 60 days, fed diets containing crushed crambe replacing 0, 33, 67, and 100% of soybean meal, and slaughtered with a body condition score of 3.5. The statistical design was completely randomized, with slaughter weight used as a covariate in the model. Sensory evaluations were performed in the gluteobiceps muscle by untrained evaluators (n = 100) of different ages. There was no significant effect for color, shear force, or cooking loss of the semimembranosus muscle. The replacement levels of soybean meal influenced only the moisture content, with a linear increase, and the ash content, which decreased linearly. For saturated fatty acids, there was linear effect on capric acid (C10:0), and a linear reduction of myristic (C14:0), pentadecanoic (C15:0), and heptadecanoic (C17:0) fatty acids. There was no influence of the inclusion level of crushed crambe on monounsaturated fatty acids. A linear increase was observed in the polyunsaturated fatty acids linoleic acid (C18:2n-6) and eicosatrienoic acid (C20:3n-3). For the sensory attributes, there were differences only for the variables flavor and tenderness, in which meat was considered more flavorful if it was from animals fed 0% crushed crambe, with an average of 1.6, and considered more tender if it was from animals finished with 15% crushed crambe in the diet, scoring an average of 1.7. Crushed crambe can be considered a promising alternative in the feeding of ewes finished in feedlot, replacing soybean meal in the diet, showing satisfactory results with respect to meat quality.

Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality

“…The average CL value of 31% was lower than the values (35.11–38.4%) reported in lamb meat [ 45 , 47 , 48 ]. The CL is correlated with the amount of intra-, inter-, and extra-muscular lipids.…”

“…The pH of sheep meat is close to neutral in live animals and decreases to 5.4–5.8 after 24 h of slaughter under normal conditions [ 43 , 44 , 45 ]. In the current study, the mean pH value of the meat was 5.8.…”

Crushed crambe from biodiesel production as replacement for soybean meal in the supplement of steers grazing

“…From the crambe extraction process, by-products (crushed, meal or cakes) are generated with high protein content and great potential for use in ruminant feed to replace traditional protein sources such as soybean meal and cotton (Canova et al 2015;Carneiro et al 2016;Itavo et al 2016). The crushed crambe has high lipid content (360-380 g/kg) that can increase the energy density of a diet ( Itavo et al 2016).…”

Biotechnological approach for improvement of Crambe species as valuable oilseed plants for industrial purposes

“…7,24 The waste aer seed oil extraction can potentially be used for animal feed as a protein supplement due to the high content of crude protein (up to 45%). 31,[36][37][38][39][40][41][42][43][44][45] 3. The use of underestimated wild Crambe species…”