Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake
The aim of this study was to evaluate the effect of sunflower cake from high-oleic seeds on performance, carcass characteristics, meat quality, and intramuscular fatty acid composition of finishing lambs. Thirty-six crossbred ewe lambs were assigned to four treatments (nine lambs/treatment) in a com...
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MDPI AG
2025-01-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/15/2/191 |
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| author | Daviane M. Costa Tharcilla I. R. C. Alvarenga Isabela J. dos Santos Paulo C. G. Dias Junior Flavio A. P. Alvarenga Nadja G. Alves Iraides F. Furusho-Garcia |
| author_facet | Daviane M. Costa Tharcilla I. R. C. Alvarenga Isabela J. dos Santos Paulo C. G. Dias Junior Flavio A. P. Alvarenga Nadja G. Alves Iraides F. Furusho-Garcia |
| author_sort | Daviane M. Costa |
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| description | The aim of this study was to evaluate the effect of sunflower cake from high-oleic seeds on performance, carcass characteristics, meat quality, and intramuscular fatty acid composition of finishing lambs. Thirty-six crossbred ewe lambs were assigned to four treatments (nine lambs/treatment) in a completely randomized design: 0 (control), 150, 300 and 450 g/kg DM of high-oleic sunflower cake. The lambs were weighed weekly and slaughtered with 42.3 ± 0.18 kg body weight and 270 ± 10.8 days of old. The inclusion of sunflower cake did not affect weight gain, dry matter intake and metabolizable energy intake (<i>p</i> > 0.05). There was an increase in neutral detergent fiber and EE intake (<i>p</i> < 0.01) with the inclusion of sunflower cake in the diet of the lambs. The inclusion of sunflower cake reduced hot and cold carcass yields (<i>p</i> < 0.01). Intramuscular fat content, <i>L</i>*, oleic acid, rumenic acid and EPA fatty acids linearly increased (<i>p</i> < 0.01) with the inclusion of high-oleic sunflower cake. The inclusion of high-oleic sunflower cake reduced saturated fatty acids (<i>p</i> < 0.01), except stearic acid, which linearly increased (<i>p</i> < 0.01). Up to 450 g/kg DM of high-oleic sunflower cake in the diet of lambs did not affect animal performance while providing a higher deposition of fat with better fatty acid composition for human consumption. |
| format | Article |
| id | doaj-art-e1514a28fde44e1cacc8647f770a6c9a |
| institution | Kabale University |
| issn | 2077-0472 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj-art-e1514a28fde44e1cacc8647f770a6c9a2025-01-24T13:16:04ZengMDPI AGAgriculture2077-04722025-01-0115219110.3390/agriculture15020191Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower CakeDaviane M. Costa0Tharcilla I. R. C. Alvarenga1Isabela J. dos Santos2Paulo C. G. Dias Junior3Flavio A. P. Alvarenga4Nadja G. Alves5Iraides F. Furusho-Garcia6Department of Animal Science, Federal University of Lavras, (DZO/UFLA), P.O. Box 3037, Lavras CEP 37200-000, Minas Gerais, BrazilArmidale Livestock Industries Centre, NSW Department of Primary Industries and Regional Development, Armidale, NSW 2351, AustraliaDepartment of Animal Science, Federal University of Lavras, (DZO/UFLA), P.O. Box 3037, Lavras CEP 37200-000, Minas Gerais, BrazilDepartment of Animal Science, Federal University of Lavras, (DZO/UFLA), P.O. Box 3037, Lavras CEP 37200-000, Minas Gerais, BrazilArmidale Livestock Industries Centre, NSW Department of Primary Industries and Regional Development, Armidale, NSW 2351, AustraliaDepartment of Animal Science, Federal University of Lavras, (DZO/UFLA), P.O. Box 3037, Lavras CEP 37200-000, Minas Gerais, BrazilDepartment of Animal Science, Federal University of Lavras, (DZO/UFLA), P.O. Box 3037, Lavras CEP 37200-000, Minas Gerais, BrazilThe aim of this study was to evaluate the effect of sunflower cake from high-oleic seeds on performance, carcass characteristics, meat quality, and intramuscular fatty acid composition of finishing lambs. Thirty-six crossbred ewe lambs were assigned to four treatments (nine lambs/treatment) in a completely randomized design: 0 (control), 150, 300 and 450 g/kg DM of high-oleic sunflower cake. The lambs were weighed weekly and slaughtered with 42.3 ± 0.18 kg body weight and 270 ± 10.8 days of old. The inclusion of sunflower cake did not affect weight gain, dry matter intake and metabolizable energy intake (<i>p</i> > 0.05). There was an increase in neutral detergent fiber and EE intake (<i>p</i> < 0.01) with the inclusion of sunflower cake in the diet of the lambs. The inclusion of sunflower cake reduced hot and cold carcass yields (<i>p</i> < 0.01). Intramuscular fat content, <i>L</i>*, oleic acid, rumenic acid and EPA fatty acids linearly increased (<i>p</i> < 0.01) with the inclusion of high-oleic sunflower cake. The inclusion of high-oleic sunflower cake reduced saturated fatty acids (<i>p</i> < 0.01), except stearic acid, which linearly increased (<i>p</i> < 0.01). Up to 450 g/kg DM of high-oleic sunflower cake in the diet of lambs did not affect animal performance while providing a higher deposition of fat with better fatty acid composition for human consumption.https://www.mdpi.com/2077-0472/15/2/191ruminant nutritionby-productfatty acidsPUFAsaturated fatty acidsovine |
| spellingShingle | Daviane M. Costa Tharcilla I. R. C. Alvarenga Isabela J. dos Santos Paulo C. G. Dias Junior Flavio A. P. Alvarenga Nadja G. Alves Iraides F. Furusho-Garcia Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake Agriculture ruminant nutrition by-product fatty acids PUFA saturated fatty acids ovine |
| title | Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake |
| title_full | Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake |
| title_fullStr | Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake |
| title_full_unstemmed | Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake |
| title_short | Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake |
| title_sort | performance carcass traits and meat quality of lambs fed with increasing levels of high oleic sunflower cake |
| topic | ruminant nutrition by-product fatty acids PUFA saturated fatty acids ovine |
| url | https://www.mdpi.com/2077-0472/15/2/191 |
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