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Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat

2021; Wiley; Volume: 123; Issue: 4 Linguagem: Inglês

10.1002/ejlt.202000277

1438-9312

Thamys Polynne Ramos Oliveira, José Antônio Alves Cutrim Júnior, Joaquim Bezerra Costa, Glayciane Costa Góis, Mário Adriano Ávila Queiróz, Cedenir Pereira de Quadros, Róger Wagner, Raquel Guidetti Vendruscolo, Acácio Figueirêdo Neto, Rafael Torres de Souza Rodrigues,

Aquaculture Nutrition and Growth

Abstract Babassu cake (BC) is a byproduct from oil extraction from babassu palm kernels. The aim of this study is to evaluate the effect of including BC levels (0%, 6%, 12%, and 18% on a dry matter basis) in the diet of 28 kids ( n = 7 per treatment) on productive performance, and quality and profile of fatty acids (FA) of meat (loin). The inclusion of BC in the diet increases dry matter intake ( P = 0.0005), average daily gain ( P = 0.0222), slaughter body weight ( P = 0.0424) of goats, and increased fat ( P = 0.0424), unsaturated fatty acids ( P = 0.0041), monounsaturated fatty acids (P = 0.0163), and isomers of conjugated linoleic acid (rumenic acid; P = 0.0002) content and polyunsaturated fatty acids:saturated fatty acids ratio ( P = 0.0430) of meat. However, there are reductions in the levels of stearic acid ( P < 0.0001) and saturated fatty acids ( P = 0.0041) and in the thrombogenicity index ( P = 0.0219) of meat. The inclusion of BC in the goat diet improves its growth performance and the quality and fatty acid profile of meat.