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Asian-Australas J Anim Sci > Volume 30(6); 2017 > Article
Asian-Australasian Journal of Animal Sciences 2017;30(6): 865-871. doi: https://doi.org/10.5713/ajas.16.0424
Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake
Rozilda da Conceição dos Santos1, Daiany Iris Gomes1,*, Kaliandra Souza Alves1, Rafael Mezzomo1, Luis Rennan Sampaio Oliveira1, Darley Oliveira Cutrim1, Samara Bianca Moraes Sacramento1, Elizanne de Moura Lima1, Francisco Fernando Ramos de Carvalho2
1Department of Animal Science, Federal Rural University of Amazon, Parauapebas, PA 68515-000, Brazil
2Department of Animal Science, Federal Rural University of Pernambuco, Recife, 52171-900, Brazil
* Corresponding Author: Daiany Iris Gomes ,Tel: +55-94-99221-5041, Fax: +55-94-3346-0221, Email: daiany.i.gomes@gmail.com
Received: May 31, 2016;  Revised: September 12, 2016.  Accepted: November 9, 2016.  Published online November 17, 2016.

ABSTRACT
Objective:
The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake.
Method:
Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics.
Results:
The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050).
Conclusion:
The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.
Keywords: Ovine; Meat; Lamb; Palm Kernel Cake
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