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http://dx.doi.org/10.5713/ajas.16.0424

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake  

Santos, Rozilda da Conceicao dos (Department of Animal Science, Federal Rural University of Amazon)
Gomes, Daiany Iris (Department of Animal Science, Federal Rural University of Amazon)
Alves, Kaliandra Souza (Department of Animal Science, Federal Rural University of Amazon)
Mezzomo, Rafael (Department of Animal Science, Federal Rural University of Amazon)
Oliveira, Luis Rennan Sampaio (Department of Animal Science, Federal Rural University of Amazon)
Cutrim, Darley Oliveira (Department of Animal Science, Federal Rural University of Amazon)
Sacramento, Samara Bianca Moraes (Department of Animal Science, Federal Rural University of Amazon)
Lima, Elizanne de Moura (Department of Animal Science, Federal Rural University of Amazon)
Carvalho, Francisco Fernando Ramos de (Department of Animal Science, Federal Rural University of Pernambuco)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.30, no.6, 2017 , pp. 865-871 More about this Journal
Abstract
Objective: The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods: Forty-five woolless castrated male Santa $In{\hat{e}}s$ crossbred sheep with an initial average body weight of $23.16{\pm}0.35kg$ were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results: The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion: The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.
Keywords
Ovine; Meat; Lamb; Palm Kernel Cake;
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