Gallo Sarita Bonagurio, Moreira Flávia Mallaco, de Almeira Daniela Lázara, de Carvalho Amanda, da Silva Mônica Márcia
Department of Animal Science, Faculty of Animal Science and Food Engineer, University of Sao Paulo, Av Duque de Caxias Norte, 225, Pirassununga, Sao Paulo, Brazil.
Department of Animal Production and Nutrition, Faculty of Animal Science and Veterinary Medicine, University of Sao Paulo, Av Duque de Caxias Norte, 225, Pirassununga, Sao Paulo, Brazil.
Trop Anim Health Prod. 2025 Apr 1;57(3):150. doi: 10.1007/s11250-025-04409-4.
Forty lambs with 90 ± 5 days of age; 24 ± 3 kg initial BW; were confined in a feedlot for 60 days and assigned two different diets, without or with soy lecithin. The animals were slaughtered, and the carcasses were kept in a cold chamber for 24 h, at 2ºC, and were measured for carcass yield, chemical composition of the meat, lipid oxidation and fatty acid profile. The experimental design was completely randomized, data were analyzed using SAS, and compared with the means by the Student Test at 5% probabilities. The use of soy lecithin improve daily weight gain (kg/d, P < 0.05) and reduced hot and cold carcass yield (P > 0.05), but it did not alter other carcass characteristics with pH, temperature, loin area, subcutaneous fat thickness. The moisture, protein, ethereal extract and mineral of meat has not been altered by the soy lecithin (P > 0.05). The results was same for lipid oxidation (P > 0.05). In the fatty acid profile, only C17:1c9 and C18:2t acids were altered (P < 0.05). The study indicates that soy lecithin can be used safely in animal feed as it does not negatively affect the quality of the meat and carcass of the animal, ensuring the production of food safety for the consumer.
四十只羔羊，年龄90±5天；初始体重24±3千克；被圈养在饲养场60天，并被分配两种不同的日粮，一种不含大豆卵磷脂，另一种含有大豆卵磷脂。动物被屠宰后，胴体在2℃的冷藏室中保存24小时，然后测量胴体产量、肉的化学成分、脂质氧化和脂肪酸谱。实验设计完全随机，数据使用SAS进行分析，并通过学生检验以5%的概率与均值进行比较。使用大豆卵磷脂提高了日增重（千克/天，P<0.05），并降低了热胴体和冷胴体产量（P>0.05），但它没有改变其他胴体特征，如pH值、温度、腰部面积、皮下脂肪厚度。大豆卵磷脂没有改变肉的水分、蛋白质、醚提取物和矿物质含量（P>0.05）。脂质氧化结果也相同（P>0.05）。在脂肪酸谱中，只有C17:1c9和C18:2t酸发生了变化（P<0.05）。该研究表明，大豆卵磷脂可以安全地用于动物饲料，因为它不会对动物的肉和胴体质量产生负面影响，确保为消费者生产食品安全的产品。
