de Assis Dallyson Yehudi Coura, de Oliveira Fabiano Almeida, Santos Edson Mauro, de Gouvêa Ana Alice Lima, de Carvalho Bruna Maria Aparecida, Nascimento Camila de Oliveira, Cirne Luís Gabriel Alves, Pina Douglas Dos Santos, Pires Aureliano José Vieira, Alba Henry Daniel Ruiz, de Carvalho Gleidson Giordano Pinto
Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, Code 40170-110, Brazil.
Department of Animal Science, Universidade Federal da Paraíba, Areia, Paraíba, Code 58397-000, Brazil.
Arch Anim Breed. 2021 Sep 20;64(2):395-403. doi: 10.5194/aab-64-395-2021. eCollection 2021.
The cottonseed cake has the necessary nutritional characteristics to be able to substitute the traditional ingredients (such as soybean meal) and reduce the costs of the diet. However, it is necessary to determine the best level of inclusion of cottonseed cake in the diets of fattening goats to improve meat production and quality. The objective of this study was to evaluate carcass and meat traits of feedlot goats fed diets containing cottonseed cake replacing soybean meal (33 %, 66 % and 100 %). Thirty-two uncastrated Boer crossbred goats (4 months old, 16 2 kg initial body weight) were used in a completely randomized experimental design. Replacing soybean meal with cottonseed did not compromise ( ) slaughter weight, carcass traits (dressing percentage, loin-eye area and back-fat thickness), primal cuts or carcass morphometric measurements; moisture, protein, or total lipid contents of meat; or the physicochemical traits of color ( , and coordinates), pH, shear force, and cooking loss. However, there was a reduction ( ) in the mineral matter content (from 1.08 % to 0.97 %) and an increase ( ) in the cholesterol content (from 50.85 to 70.55 mg/100 g of meat) of the meat as the dietary levels of cottonseed cake were increased. Based on the results of production and meat quality, we recommend using cottonseed cake as an alternative protein source to replace up to 100 % of soybean meal in feedlot goat diets.
棉籽饼具有必要的营养特性，能够替代传统成分（如豆粕）并降低日粮成本。然而，有必要确定育肥山羊日粮中棉籽饼的最佳添加水平，以提高肉的产量和品质。本研究的目的是评估用棉籽饼替代豆粕（33%、66%和100%）的日粮饲喂的育肥山羊的胴体和肉质性状。采用完全随机试验设计，使用了32只未阉割的波尔杂交山羊（4月龄，初始体重16±2千克）。用棉籽替代豆粕不会影响屠宰体重、胴体性状（屠宰率、眼肌面积和背膘厚度）、主要切块或胴体形态测量；肉的水分、蛋白质或总脂质含量；或颜色（L*、a和b坐标）、pH值、剪切力和烹饪损失等理化特性。然而，随着日粮中棉籽饼水平的增加，肉中的矿物质含量降低（从1.08%降至0.97%），胆固醇含量增加（从50.85毫克/100克肉增至70.55毫克/100克肉）。基于生产和肉质结果，我们建议在育肥山羊日粮中使用棉籽饼作为替代蛋白质来源，以替代高达100%的豆粕。
