Changes on the physicochemical and fatty acid profile of meat induced by inclusion of biscuit bran in lamb diet

Abstract The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its m...

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Published in:	Anais da Academia Brasileira de Ciências Vol. 94; no. 4; p. e20201365
Main Authors:	Alencar, Renata T, Vega, Wilder H O, Silva, Luiza N C DA, Costa, Hélio H A, Parente, Michelle O M, Lima, Lisiane D DE, Landim, Aline V
Format:	Journal Article
Language:	English
Published:	Academia Brasileira de Ciências 01-01-2022
Subjects:	Cholesterol circular economy co-product Morada Nova breed MULTIDISCIPLINARY SCIENCES Morada Nova breed co-product Cholesterol circular economy
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Summary:	Abstract The animal feed science is in constant search for new products that bring economic return, without harming the quality of the final product. This study aimed to evaluate the effect of increasing levels of substitution of corn by biscuit bran in lamb diet upon the fatty acid profile of its meat and its physicochemical and sensory characteristics. Twenty-four male lambs divided in four treatments were used. The treatments consisted in increasing levels (0, 15, 30, and 45%) of substitution of corn by biscuit bran in lamb diet. The significance of the treatments was determined by ANOVA and the adjusted means were compared by Tukey test at 5%. The effects were determined by linear and quadratic responses. The use of up to 45% biscuit bran sweet type did not modify the physical and sensory characteristics of meat, just as it did not affect nutrient and dry matter intakes and animal performance. A replacement of 45%, reduces the cholesterol (P = 0.03) and the total content of saturated fatty acid (P = 0.002), not modifying other physicochemical characteristics. The replacement of corn by biscuit bran sweet type in the feeding represents an alternative nutritional strategy for sheep meat production with desirable organoleptic and quality characteristics.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	1678-2690 1678-2690
DOI:	10.1590/0001-3765202220201365