Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

Marcus Andrade  Wanderley Junior; Cristiane Leal dos  Santos; Leandro Pereira  Lima; Thon Jovita  Farias; Rodrigo Soares  Junqueira; Ivon Pinheiro  Lôbo; Jeferson Ladeia dos  Santos; Andrezza Miguel da  Silva

doi:10.4025/actascianimsci.v43i1.53180

Marcus Andrade Wanderley Junior Instituto Federal de Educação, Ciência e Tecnologia da Bahia
Cristiane Leal dos Santos Universidade estadual do Sudoeste da Bahia
Leandro Pereira Lima Instituto Federal de Educação, Ciência e Tecnologia da Bahia
Thon Jovita Farias Universidade Estadual do Sudoeste da Bahia
Rodrigo Soares Junqueira Universidade Estadual do Sudoeste da Bahia
Ivon Pinheiro Lôbo Universidade Estadual de Santa Cruz
Jeferson Ladeia dos Santos Universidade Estadual do Sudoeste da Bahia
Andrezza Miguel da Silva Universidade Estadual do Sudoeste da Bahia

DOI: https://doi.org/10.4025/actascianimsci.v43i1.53180

Keywords: castor cake; cholesterol; cottonseed; fatty acids; principal component analysis; sunflower mea

Abstract

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

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