Feeding behavior of finishing goats fed diets containing detoxified castor meal, co-product of the biodiesel industry.

An investigation was made into the feeding behavior of goats to evaluate the effects of a detoxified castor bean meal in the diet of goats. Thirty-six ½ crossbred Boer goats were used, with an average weight of 20 ± 3.2 kg. A completely randomized design was used with four treatments (diets with of 0, 100, 200, and 300 g detoxified castor bean meals/kg dry matter) and nine replicates. Castor bean meal was detoxified using calcium oxide. Diets were formulated to be isonitrogenous, and the forage:concentrate ratio was 50:50. The feeding behavior was observed on the 17th, 45th, and 70th days of the experiment. For the evaluation of feeding behavior (feeding, idle, and rumination times), the animals were observed in 5-min intervals for 24 h. The addition of detoxified castor bean meal did not change (P > 0.05) the evaluated behavioral variables. Linear reduction was observed (P < 0.05) in the efficiencies of feeding and rumination, expressed in g dry matter/h. The variables related to the time series discretization of the feeding behavior of goats did not change (P > 0.05) with the inclusion of detoxified castor bean meal. The inclusion of detoxified castor bean meal in growing goats' diets does not change the feeding, rumination, and idle times, however, decreases intake, feeding, and rumination efficiencies of dry matter.

Ingestive behavior and physiological parameters of goats fed diets containing peanut cake from biodiesel.

The experiment was conducted to evaluate the ingestive behavior and physiological parameters of confined goats fed peanut cake instead of soybean meal in their feed. We used 40 goats that were ¾ Boer, uncastrated, and 5 months of age on average, with an average initial weight of 15.6 ± 2.7 kg. The treatments consisted of diets with different levels of peanut cake replacing soybean meal in the concentrate (0.0, 33.33, 66.67, and 100%). The experimental design was completely randomized, with four treatments and ten repetitions. For the evaluation of feeding behavior, single animals were observed every 5 min for 24 h on 3 days. The physiological responses (respiratory rate; heart rate; rectal temperature, obtained with a rectal thermometer; and surface temperature) of the animals were evaluated at 09:00 and 15:00 h. The replacement of soybean meal with peanut cake did not change (P > 0.05) feeding behavior. The physiological parameters of the animals (P < 0.05) were altered; however, the changes appeared to be unrelated to the diet and to be due to the weather conditions. Peanut cake can replace soybean meal at 100% without causing negative effects on the feeding behavior or physiological parameters of confined ¾ Boer goats.

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake.

The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs' diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω-3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω-6:Σω-3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.