Effect of high-grain diet and residual frying oil on the quality of lamb meat

Patrícia de Oliveira Lima,Palloma Vitória Carlos de Oliveira,Vitor Lucas de Lima Melo,Nicolas Lima Silva,Jéssica Taiomara Moura Costa Bezerra de Oliveira,Nayane Valente Batista,Márcia Marcila Fernandes Pinto,Nayanne de Oliveira dos Santos

doi:10.33448/rsd-v9i10.8289

Abstract

In addition to influencing performance, the use of new ingredients in the diet of production animals can influence meat quality. Were used 15 lambs, crossbred from Dorper x Santa Inês, divided into three experimental groups. Group 1 (Control) fed with Tifton hay and concentrate, in the proportion of 40:60; Group 2- animals fed a 100% high grain diet; Group 3- lambs fed with Tifton hay and concentrated with the inclusion of 6% residual frying oil. After 40 days of confinement, the animals were slaughtered and the Longissimus dorsi muscle was removed from the carcasses for analysis of meat quality attributes. There was no effect of the test diets (P > 0.05) on the physical parameters of the meat. The protein and lipid values were higher in the meat of the animals on the diet with residual oil. The moisture content of meat from animals on the high-grain diet showed higher values (P < 0.05) than that of other diets. This fact is attributed to the lower muscle development in animals on this diet, which may also have contributed to the levels of meat protein and lipids in this treatment. It was concluded that the diet with the inclusion of frying oil was the best among the test diets because it did not negatively impact the meat quality.

Highlights

The demands of the modern market have brought new concerns to the food production sector
Group 1 (Control) fed with Tifton hay and concentrate, in the proportion of 40:60; Group 2- animals fed a 100% high grain diet; Group 3- lambs fed with Tifton hay and concentrated with the inclusion of 6% residual frying oil
After 40 days of confinement, the animals were slaughtered and the Longissimus dorsi muscle was removed from the carcasses for analysis of meat quality attributes

Summary

Introduction

The demands of the modern market have brought new concerns to the food production sector. Consumers demand products that meet their nutritional needs (Barros et al, 2015) In this new perspective, the production of meat for commercialization with any species requires the knowledge of the implication of management, feeding and genetic improvement in characteristics, aiming to offer consumers a standardized product that meets their expectations (Cruz et al, 2016). The general quality of sheep meat marketed in Brazil falls short of what consumers want, which according to Grandis et al (2016) is because of the late slaughter of the animals, the result of poor planning and precarious production conditions, which can be bypassed with the implementation of the termination in confinement of the sheep, reducing the slaughter age and improving carcass standardization.

Objectives

Methods

Results