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.
Highlights
The quantity and quality of fat in products of animal origin have been widely questioned from the point of view of human health
saturated fatty acids (SFA) are related to an increase in blood cholesterol (Noto et al, 2016), while n-6 polyunsaturated fatty acids (PUFA), which represents about 87% of all PUFA in sheep meat (Paim et al, 2014), have pro-inflammatory action
The first four principal components were maintained in the experiment, as they have eigenvalues greater than 1, according to the criteria established by Kaiser for a correlation matrix (Braeken & van Assen, 2017)
Summary
The quantity and quality of fat in products of animal origin have been widely questioned from the point of view of human health. SFA are related to an increase in blood cholesterol (Noto et al, 2016), while n-6 PUFA, which represents about 87% of all PUFA in sheep meat (Paim et al, 2014), have pro-inflammatory action. Reducing the concentration of these harmful health acids, cholesterol, as well as increasing the participation of n-3 PUFA, with anti-inflammatory effect (Grosso et al, 2014; Patterson, Wall, Fitzgerald, Ross, & Stanton, 2012; Simopulos, 2010), it is important to improve the fatty fraction of the meat. Some strategies have been used seeking to obtain a meat fat with better nutritional quality, such as the manipulation of the animal diet. The study of the relationship between field variables and meat quality data is extremely important to consider the best diet to be used in animal feed
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