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[PMID]: | 29304058 |
[Au] Autor: | Lima AGVO; Oliveira RL; Silva TM; Barbosa AM; Nascimento TVC; Oliveira VDS; Ribeiro RDX; Pereira ES; Bezerra LR |
[Ad] Endereço: | Animal Science Department, Federal University of Bahia, Salvador, Bahia, Brazil. |
[Ti] Título: | Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat. |
[So] Source: | PLoS One;13(1):e0188648, 2018. | [Is] ISSN: | 1932-6203 |
[Cp] País de publicação: | United States |
[La] Idioma: | eng |
[Ab] Resumo: | The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 ± 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake) in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis). The inclusion of sunflower cake in the diet did not affect (P > 0.05) the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05) with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ-9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05) with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05) in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn-6, Σn-3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9%) was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers. |
[Mh] Termos MeSH primário: |
Ração Animal/análise Helianthus Carne Vermelha/análise Carneiro Doméstico
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[Mh] Termos MeSH secundário: |
Fenômenos Fisiológicos da Nutrição Animal Animais Biocombustíveis Dieta Ácidos Graxos/análise Seres Humanos Masculino Valor Nutritivo
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[Pt] Tipo de publicação: | JOURNAL ARTICLE |
[Nm] Nome de substância:
| 0 (Biofuels); 0 (Fatty Acids) |
[Em] Mês de entrada: | 1801 |
[Cu] Atualização por classe: | 180210 |
[Lr] Data última revisão:
| 180210 |
[Sb] Subgrupo de revista: | IM |
[Da] Data de entrada para processamento: | 180106 |
[St] Status: | MEDLINE |
[do] DOI: | 10.1371/journal.pone.0188648 |
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