Nascimento Camila O, Pina Douglas S, Cirne Luís G A, Santos Stefanie A, Araújo Maria L G M L, Rodrigues Thomaz C G C, Silva William P, Souza Mateus N S, Alba Henry D R, de Carvalho Gleidson G P
Department of Animal Science, Federal University of Bahia, Avenue Adhemar de Barros, 500, Ondina, Salvador 40170110, Brazil.
Institute of Biodiversity and Forestry, Federal University of Western, Vera Paz Street, Salé, Santarém 68040255, Brazil.
Animals (Basel). 2021 Jan 21;11(2):267. doi: 10.3390/ani11020267.
The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence ( > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness ( < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; = 0.04), yellowness (b *; < 0.01), shear force ( = 0.04), linoleic fatty acid concentrations ( = 0.03), and total polyunsaturated fatty acids ( = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs' meat is obtained using 76.7 g/kg DM of WCG.
由于其理想的营养特性，全玉米胚芽（WCG）已被研究用作反刍动物的饲料。本研究旨在评估在育肥羔羊日粮中添加WCG作为亚油酸来源对胴体特性、理化成分、感官属性和肉的脂肪酸谱的影响。40只未阉割的多珀×圣伊内斯杂交羔羊采用完全随机设计，以评估日粮中全玉米胚芽（WCG）的添加水平（0、30、60、90和120 g/kg干物质（DM））。日粮中添加WCG对体重增加和胴体特性没有影响（P>0.05），但皮下脂肪厚度除外（P<0.01），在饲喂较高水平WCG日粮的动物中皮下脂肪厚度更高。由于日粮中添加了WCG，亮度（L*；P = 0.04）、黄度（b*；P < 0.01）、剪切力（P = 0.04）、亚油酸浓度（P = 0.03）和总多不饱和脂肪酸（P = 0.04）呈二次增加。在羔羊日粮中使用高达120 g/kg DM的WCG不会影响肉的胴体特性、理化成分和感官属性。尽管如此，使用76.7 g/kg DM的WCG可使羔羊的肉获得最佳的多不饱和脂肪酸谱。
