Bezerra L S, Barbosa A M, Carvalho G G P, Simionato J I, Freitas J E, Araújo M L G M L, Pereira L, Silva R R, Lacerda E C Q, Carvalho B M A
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.
Meat Sci. 2016 Nov;121:88-95. doi: 10.1016/j.meatsci.2016.05.019. Epub 2016 Jun 2.
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.
评估了用花生饼替代豆粕对45只杜泊×圣伊内斯杂交羔羊肉质的影响。动物采用完全随机设计进行分配，有五种处理方式，每种处理重复九次，给它们饲喂蒂夫顿85干草和一种基于全价日粮干物质与0.0%、25.0%、50.0%、75.0%或100.0%花生饼混合的浓缩饲料。使用腰大肌来测定其近似成分、物理化学特性和脂肪酸谱。粗蛋白和乙醚提取物水平存在显著差异（P<0.05），羊肉中的平均值分别为23.38%和2.15%。日粮对腰部的物理化学特性没有影响（P>0.05）。花生饼添加对肉豆蔻酸、肉豆蔻油酸、棕榈油酸、亚麻酸和花生四烯酸的脂肪酸谱有影响。花生饼可以添加到羔羊日粮中而不影响物理化学特性。然而，完全替代豆粕会改变肉的近似成分和脂肪酸谱。
