Quality traits and lipid composition of meat from crossbreed Santa Ines ewes fed diets including crushed crambe

Mayara Mitiko Yoshihara Carneiro,Rafael Henrique De Tonissi E Buschinelli De Goes Goes,Adriana Sathie Ozaki Hirata,Alexandre Rodrigo Mendes Fernandes,Luiz Henrique Xavier Da Silva,Claudia Andrea Lima Cardoso,Raquel Tenório De Oliveira

doi:10.1590/s1806-92902016000600006

Abstract

The objective of this study was to evaluate the replacement of soybean meal by crushed crambe on the qualitative characteristics, lipids, and chemical composition of the meat from crossbred Santa Ines ewes. These animals presented an initial body score of 2.5, were finished in confinement for 60 days, fed diets containing crushed crambe replacing 0, 33, 67, and 100% of soybean meal, and slaughtered with a body condition score of 3.5. The statistical design was completely randomized, with slaughter weight used as a covariate in the model. Sensory evaluations were performed in the gluteobiceps muscle by untrained evaluators (n = 100) of different ages. There was no significant effect for color, shear force, or cooking loss of the semimembranosus muscle. The replacement levels of soybean meal influenced only the moisture content, with a linear increase, and the ash content, which decreased linearly. For saturated fatty acids, there was linear effect on capric acid (C10:0), and a linear reduction of myristic (C14:0), pentadecanoic (C15:0), and heptadecanoic (C17:0) fatty acids. There was no influence of the inclusion level of crushed crambe on monounsaturated fatty acids. A linear increase was observed in the polyunsaturated fatty acids linoleic acid (C18:2n-6) and eicosatrienoic acid (C20:3n-3). For the sensory attributes, there were differences only for the variables flavor and tenderness, in which meat was considered more flavorful if it was from animals fed 0% crushed crambe, with an average of 1.6, and considered more tender if it was from animals finished with 15% crushed crambe in the diet, scoring an average of 1.7. Crushed crambe can be considered a promising alternative in the feeding of ewes finished in feedlot, replacing soybean meal in the diet, showing satisfactory results with respect to meat quality.

Highlights

Despite the frequent use of adult sheep for slaughter, there are few studies assessing the qualitative characteristics of meat from these animals (Pinheiro et al, 2009b)
This study evaluated the instrumental analysis, chemical composition, fatty acid profile, and sensory attributes of meat from sheep finished with increasing levels of crushed crambe in their diet to the total replacement of soybean meal
As for myristic (C14:0), pentadecanoic (C15:0) and heptadecanoic (C17:0) acids, there was a decreasing linear effect of inclusion level, which could be related to the fatty acid profile of the diets, as C14:0 acid was identified only in the diet with 0% inclusion, and was not identified in crushed crambe (Table 5)

Summary

Introduction

Despite the frequent use of adult sheep for slaughter, there are few studies assessing the qualitative characteristics of meat from these animals (Pinheiro et al, 2009b). The production cost of these animals should be reduced by using alternative sources of food. The crambe, of the Brassica family, is a subtropical plant that adapts well to hot and cold climates whose main feature is its high oil and protein contents. Crushed grain is the main by-product of the oil extraction process, with a high protein (200-300 g/kg) and energy (around 290 g/kg) content, considered a good alternative in ruminant feeding. The crushed grain consists of the pericarp, rich fibers, and cotyledons, which are rich in proteins and residual oil (Böhme et al, 2005; Mizubuti et al, 2011)

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