da Conceição Dos Santos Rozilda, Gomes Daiany Iris, Alves Kaliandra Souza, Mezzomo Rafael, Oliveira Luis Rennan Sampaio, Cutrim Darley Oliveira, Sacramento Samara Bianca Moraes, de Moura Lima Elizanne, de Carvalho Francisco Fernando Ramos
Department of Animal Science, Federal Rural University of Amazon, Parauapebas, PA 68515-000, Brazil.
Department of Animal Science, Federal Rural University of Pernambuco, Recife, 52171-900, Brazil.
Asian-Australas J Anim Sci. 2017 Jun;30(6):865-871. doi: 10.5713/ajas.16.0424. Epub 2016 Nov 17.
The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake.
Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics.
The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050).
The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.
本研究旨在评估饲喂不同棕榈仁粕添加水平的羔羊的胴体特性、分割肉产量及肉质。
选用45只无羊毛的去势雄性圣伊内斯杂交绵羊，初始平均体重为23.16±0.35千克。实验设计为完全随机设计，有五种处理方式，棕榈仁粕比例分别为0.0%、7.5%、15.0%、22.5%和30.0%，每个处理重复九次。屠宰后，称量充满内容物的胃肠道重量，然后排空。还收集并称量心脏、肝脏、肾脏、胰腺和肾周脂肪。将胴体纵向分成两个相同的半片并称重，以确定其定量和定性特征。
随着日粮中棕榈仁粕添加量的增加，空腹体重、胴体重量和产量以及脂肪厚度呈线性下降（p<0.05）。饲喂棕榈仁粕的动物的肋眼面积无差异（p>0.05）。除颈部重量外，商业分割肉重量有所下降（p<0.05）。心脏、肝脏、肾脏脂肪、小肠、大肠和胃肠道的重量下降。然而，饲喂棕榈仁粕水平增加的动物的胃肠道内容物更多。对于其他器官和内脏，未发现差异（p>0.05）。肌节长度呈线性下降（p<0.05），尽管在其他肉质变量中未观察到棕榈仁粕添加的影响。值得注意的是，以A表示的红色染色强度有下降趋势（p = 0.050）。
日粮中棕榈仁粕添加量高达30%不会导致肉质特性发生变化，但肌节长度除外。然而，使用棕榈仁粕会使胴体定量特征下降。
