Meat quality of lambs fed diets with peanut cake.

Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P<0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical-chemical characteristics of the loin were not affected (P>0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.

Production and quality of beef from young bulls fed diets supplemented with peanut cake.

Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390±43.5kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (P<0.05) in the slaughter weight and hot carcass weight and a quadratic effect (P<0.05) on the beef texture. No alterations occurred in the physicochemical characteristics of the longissimus thoracis; however, changes were observed (P<0.05) in the longissimus thoracis fatty acid profile. The replacement of soybean meal with peanut cake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Ω3 and Ω6 fatty acids.

Composição centesimal e de ácidos graxos do músculo Longíssimus de cordeiros confinados, alimentados com dietas contendo casca de mandioca / Centesimal and fatty acid composition of the longissimus muscle of confined lambs fed diets containing cassava peels

Objetivou-se avaliar os efeitos de inclusão da casca da mandioca (CM) sobre a composição centesimal e de ácidos graxos do músculo Longíssimus de cordeiros. Foram utilizados 32 cordeiros mestiços Santa Inês, machos não castrados, peso corporal médio de 21 ± 1,5kg. Os tratamentos foram distribuídos em delineamento inteiramente ao acaso aos animais, cujo os níveis de inclusão da CM foram (0, 10, 20, 30%) baseado na matéria seca da dieta. Utilizou-se como volumoso o feno da parte aérea de mandioca, e a relação volumoso:concentrado foi de 48:52. O experimento teve duração de 70 dias. Logo após, os cordeiros passaram por um jejum sólido de 16h e, depois, foram abatidos. A carcaça foi conduzida à câmara fria, permanecendo por 24h, a uma temperatura de 4°C. Na carcaça fria, foi retirada uma amostra do músculo Longíssimus, a qual foi congelada (4°C), até o início das análises. Os resultados de umidade, cinzas e proteína não foram influenciados pela CM, observando-se efeito linear decrescente para os teores de lipídeos. Com relação à composição de ácidos graxos, houve efeito linear para o C15:0 e efeito quadrático para C14:0, C18:0 e C22:0. Nos monoinsaturados, observou-se efeito linear para C16:1, C18:1-9c e C22:1-9c e efeito quadrático para C15:1, C17:1 e C20:1; já nos poli-insaturados, foi observado efeito linear para CLA, C20:3n-6, C20:4n-6, C20:5n-3 e C22:6n-3, e quadrático para C20:2 e C18:3n-6. Assim, conclui-se que a composição centesimal e de ácidos graxos apresenta variações em razão da inclusão da CM, porém não compromete a qualidade da carne.(AU)

This study sought to evaluate the effects of the inclusion of cassava peel on the centesimal composition and fatty acids of the Longissimus muscle of lambs. We used 32 uncastrated crossbred Santa Inês lambs, with average body weight of 21 ± 1.5 kg. Treatments were in a completely randomized design, with the inclusion of cassava peel (0, 10, 20, 30%) in the diet dry matter. Hay from the cassava shoot has been used as forage and the forage:concentrate ratio was 48:52. The experiment lasted 70 days and then the lambs underwent a fast for 16 hours, were slaughtered, and their carcasses remained at a temperature of 4°C for 24 hours. In cold carcass the Longissimus muscle were taken and frozen (4°C) until the analysis. The results for moisture, ashes and protein were not influenced by cassava peel, and a decreasing linear effect was observed for the lipids levels. In composition of unsaturated fatty acids, there was a linear effect for C15:0 and a quadratic effect for C14:0, C18:0 and C22:0. Regarding the monounsaturated fatty acids, a linear effect has been observed for C16:1, C18:1-9c and C22:1-9c, and a quadratic effect for C15:1, C17:1 and C20:1. With the polyunsaturated fatty acids, a linear effect was observed for CLA, C20:3n-6, C20:4n-6, C20:5n-3 and C22:6n-3, and a quadratic effect was seen for C20:2 and C18:3n-6. Thus, it is concluded that the centesimal and fatty acid composition varies depending on the inclusion of cassava peel, however, it does not compromise the quality of the meat.(AU)