Department of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador, Bahia, Brasil.
Department of Animal Science, Federal University of Piaui, Rodovia Bom Jesus-Viana, Bom Jesus, Piaui, Brazil.
PLoS One. 2018 Nov 16;13(11):e0206863. doi: 10.1371/journal.pone.0206863. eCollection 2018.
The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs' diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω-3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω-6:Σω-3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.
本研究旨在确定给羔羊喂利库里蛋糕对羔羊肉感官特性、理化特性和脂肪酸（FA）谱的影响。将 44 只杂交圣塔因斯羔羊（21.2±2.70 千克体重；6 月龄）饲养在单独的围栏中，并喂食 4 种实验日粮，分别含有 0、8、16 或 24%的利库里蛋糕（干物质基础）。羔羊肉的灰分（11.4）、pH（5.82）、亮度（38.1）、蒸煮损失（26.8）或剪切力（2.48）的平均浓度不受利库里蛋糕日粮的影响。然而，肉的红色和色度指数、脂肪和蛋白质含量呈线性下降，而水分含量（P＜0.001）则因利库里蛋糕在羔羊饲料中的添加而呈线性增加。随着利库里蛋糕在羔羊饲料中的添加量呈线性增加（P＜0.05），C12:0、C17:0、C20:0、C20:1、C18:3、C20:3、C20:4 和ΣPUFA/ΣMUFA 比值、Σω-3 和致动脉粥样硬化指数（AI）的脂肪酸浓度增加。然而，羔羊背最长肌中的 C18:1 cis、C20:2、C20:5、ΣMUFA、ΣMUFA/ΣSFA 和 Σω-6:Σω-3 比例因利库里蛋糕的添加而呈线性下降。随着利库里蛋糕浓度的增加，羔羊背最长肌中的 C14:0（最大值 4.94 g/100 g FAME 至 14.5%利库里含量）、C16:1（最大值 8.59 g/100 g FAME 至 10.7%利库里含量）和 Δ9-去饱和酶 C16 的酶活性（最大值 27.5 g/100 g FAME 至 10.6%利库里含量）呈二次增加（P＜0.05）。然而，ΣPUFA/ΣSFA 比值呈二次下降（P=0.04），最低浓度为 0.63 g/100 g FAME 至 11.1%。利库里蛋糕在羔羊饲料中的添加并不改变（P＞0.05）饱和脂肪酸（SFA）C10:0、C15:0、C16:0、C18:0、C14:1、单不饱和脂肪酸（MUFA）C18:1 trans、多不饱和脂肪酸（PUFA）C18:2 cis、CLA、ΣSFA 和 ΣPUFA 的总和、理想脂肪酸（DFA）、低胆固醇：高胆固醇指数以及延伸酶和 Δ9-去饱和酶 C18 的浓度。利库里蛋糕在羔羊饲料中的添加提高了肉的香气、风味和消费者的总体接受度。利库里蛋糕在羔羊饲料中的添加改善了肉的感官特性，并且肉的脂肪酸谱变得更有益于人类饮食的健康，因为它不影响肉中的主要 FA；然而，育肥羔羊的生长性能会降低。
