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Meat quality of lambs fed diets with peanut cake

2016; Elsevier BV; Volume: 121; Linguagem: Inglês

10.1016/j.meatsci.2016.05.019

1873-4138

Leílson Rocha Bezerra, Analívia Martins Barbosa, Gleidson Giordano Pinto de Carvalho, Julliana Izabelle Simionato, José Esler de Freitas, Maria L. G. M. L. de Araújo, Luis Paulo da Silva Pereira, Robério Rodrigues Silva, Ellen Cristina Quirino Lacerda, Bruna Mara Aparecida de Carvalho,

Meat and Animal Product Quality

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) 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.