Physical-Chemical Composition, Fatty Acid Profile and Sensory Attributes of Meat of Lambs Fed With Saccharine Sorghum Silage

Fernando Miranda De Vargas Junior,Tamires Marques Paes Da Cunha,Marciana Retore,Marco Antonio Previdelli Orrico Junior,Claudia Andréa Lima Cardoso,Ariádne Patrícia Leonardo,Jéssica De Oliveira Monteschio,Luana Liz Medina Ledesma

doi:10.5296/jas.v8i2.16403

Abstract

The objective of this work was to evaluate the qualitative and sensory characteristics and the fatty acid profiles of the meat of lambs fed with silages of two saccharine sorghum varieties and compare them with forage sorghum and maize silages. Twenty non-castrated male Suffolk lambs were arranged in a completely randomised block design, and the treatments consisted of the following silages: forage sorghum (FORSOR), saccharine sorghum (‘BRS506’), saccharine sorghum (‘BRS511’) and maize (MAIZE). The animals were slaughtered after 70 days in the feedlot. The carcasses were cooled at 4 °C for 24 h. The longissimus thoracis et lumborum muscle was removed for analysis. No differences (p > 0.05) between treatments were found for chemical composition and qualitative and sensory characteristics of the evaluated meat. Lambs fed with ‘BRS506’ presented muscles with higher total unsaturated and monounsaturated fatty acids and with higher percentages of oleic acid. The BRS506 saccharin sorghum silage increased the meat total unsaturated and monounsaturated fatty acid contents, which are beneficial to human health; thus, this silage can replace maize silage in the feed for finishing lambs.

Highlights

Saccharine sorghum (Sorghum bicolor (L.) Moench) was improved to be used in ethanol production, mainly during the sugarcane off-season (De Nóbile & Nunes, 2014), because it is a bioenergetic species whose culm is rich in fermentable sugars (Anandan, Zoltan, Khan, Ravi, & Blümmel, 2012; Orrico Junior et al, 2015)
The analyses were performed in the Meat Quality and Carcass Evaluation, Management and Agricultural Waste laboratories of Federal University of Grande Dourados (UFGD) and the physicochemical analyses were performed in the laboratory of Embrapa Agropecuária Oeste
The meat chemical composition of the evaluated lambs was not affected by the treatments; no significant differences (p > 0.05) were found for the chemical composition of the longissimus thoracis et lumborum (Table 3), with means of moisture, ash, protein and ether extracts of 76.19%, 1.45%, 14.09% and 3.23%, respectively

Summary

Introduction

Saccharine sorghum (Sorghum bicolor (L.) Moench) was improved to be used in ethanol production, mainly during the sugarcane off-season (De Nóbile & Nunes, 2014), because it is a bioenergetic species whose culm is rich in fermentable sugars (Anandan, Zoltan, Khan, Ravi, & Blümmel, 2012; Orrico Junior et al, 2015) This species resembles sugarcane plants due to a rapid productive cycle, mechanisable harvest, succulent culms and good bagasse production (Parrella, 2011), which can be used for bioenergy production and as animal feed (De Nóbile & Nunes, 2014). Considering that other studies (Manarelli et al, 2019; Orrico Junior et al, 2015) found variations in the effect of ‘BRS506’ saccharin sorghum silage on animal performance and carcass characteristics, it is important to evaluate the quality parameters of meat of sheep fed with this silage

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