Details

Autor(en) / Beteiligte

• Castro, Daniela Pionorio Vilaronga
• Pimentel, Paulo Roberto Silveira
• Dos Santos, Neiri Jean Alves
• da Silva Júnior, Jarbas Miguel
• Virginio Júnior, Gercino Ferreira
• de Andrade, Ederson Américo
• Barbosa, Analívia Martins
• Pereira, Elzânia Sales
• Ribeiro, Cláudio Vaz Di Mambro
• Bezerra, Leilson Rocha
• Oliveira, Ronaldo Lopes

Titel

Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality

Ist Teil von

• Animals (Basel), 2022-11, Vol.12 (23), p.3242

Ort / Verlag

Switzerland: MDPI AG

Erscheinungsjahr

2022

Quelle

EZB Free E-Journals

Beschreibungen/Notizen

• This study evaluated the effects of palm kernel oil (PKO) in the diet of lambs on carcass characteristics, quality, and fatty acid profile of the meat. Forty uncastrated male Santa Inês lambs were used and divided among the treatments: PKOzero without inclusion; PKO1.3—added 1.3%; PKO2.6—added 2.6%; PKO3.9—added 3.9%; PKO5.2—added 5.2%. The carcass characteristics, the variables related to meat color, and the chemical composition of the Longissimus lumborum of lambs were not affected by the PKO inclusion. The weight of the carcasses at slaughter, hot and cold, half carcass, loin-eye area, and commercial cuts decreased linearly when PKO was added to the lamb diet (p < 0.01). CCY decreased linearly to the inclusion level of 2.66% PKO (RMSE 2.204). Total conjugated linoleic acid CLA and C18:3 n-3 GA concentrations remained stable until the inclusion levels of 3.44% PKO (RMSE 0.0956) and 2.17% (RMSE 0.0637), decreasing its concentrations as the increased level of PKO. The presence of PKO in the lambs’ diet up to the level of 5.2% did not change the meat quality characteristics; thus, from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial.