Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

• Published in: PloS one Vol. 18; no. 12; p. e0293897
• Main Authors: de Castro, Vinícius Costa Gomes, Budel, Juliana Cristina de Castro, Rodrigues, Thomaz Cyro Guimarães de Carvalho, Silva, Bruna Almeida, Joset, Waléria Cristina Lopes, de Lima, Alyne Cristina Sodré, Souza, Shirley Motta, Bessa, Rui José Branquinho, Alves, Suzana Paula Almeida, da Silva, Jamile Andrea Rodrigues, Joele, Maria Regina Sarkis Peixoto, Maciel E Silva, André Guimarães, Lourenço-Júnior, José de Brito
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 19-12-2023; Public Library of Science (PLoS)
• Subjects: Animal nutrition; Animals; Biology and Life Sciences; Body weight; Chemical composition; Cupuacu; Diet; Dietary supplements; Fatty acids; Health aspects; Hydrochloric acid; Lambs; Lipids; Meat; Meat quality; Medicine and Health Sciences; Oil cake; Oils & fats; Oilseeds; Physical properties; Properties; Protein composition; Soybeans; Brazil; Japan
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0293897

The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.