Effects of Whole Corn Germ, A Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs.

Camila O Nascimento,Henry D R Alba,Luís G A Cirne,Mateus N S Souza,Gleidson G P De Carvalho,Douglas S Pina,William P Silva,Stefanie A Santos,Thomaz C G C Rodrigues,Maria L G M L Araújo

doi:10.3390/ani11020267

Camila O Nascimento, Henry D R Alba + Show 8 more

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https://doi.org/10.3390/ani11020267

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Abstract

Simple SummaryThe industrialization of corn generates several by-products, including the whole corn germ (WCG). This, in turn, shows promise in diets for ruminants because it contains 85% of the total lipids that can increase the diets’ energy density (lipids naturally protected by the pericarp). Furthermore, WCG has around 56% linoleic acid (of total fatty acids), contributing to increased unsaturated fatty acid concentrations in meat. This research aims to evaluate the quantitative carcass traits and the quality of lambs’ meat supplemented with WCG to determine its optimum inclusion level in feedlot animals’ diet.The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence (p > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness (p < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; p = 0.04), yellowness (b *; p < 0.01), shear force (p = 0.04), linoleic fatty acid concentrations (p = 0.03), and total polyunsaturated fatty acids (p = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs’ meat is obtained using 76.7 g/kg DM of WCG.

Highlights

Licensee MDPI, Basel, Switzerland.Corn is one of the most used cereals in the world
This study aimed to evaluate the effects of whole corn germ inclusion as a linoleic acid source in diets for feedlot lambs on the carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat
Total dry matter intake decreased (p < 0.01), whereas ether extract (EE) intake (p < 0.01) increased as whole corn germ (WCG) was included in the diets (Table 2)

Summary

Introduction

Corn is one of the most used cereals in the world. Its industrialization process in the bioethanol production generates several by-products, among them distillers dried grains, whole corn germ (WCG), the outer seed shell, and oil [1,2,3]. These by-products can be used in animal and human feeding, biofuel and feedstock production, or other systems. The WCG is obtained from the wet degermination of corn grain by a mechanical extraction process [4].

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