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Asian-Australas J Anim Sci > Accepted
doi: https://doi.org/10.5713/ajas.16.0424    [Accepted]
Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake
Rozilda da Conceição dos Santos, Daiany Iris Gomes*, Kaliandra Souza Alves, Rafael Mezzomo, Luis Rennan Sampaio Oliveira, Darley Oliveira Cutrim, Samara Bianca Moraes Sacramento, Elizanne de Moura Lima, Francisco Fernando Ramos de Carvalho1
Federal Rural University of Amazon, Parauapebas/Pará, Brazil
1Universidade Federal Rural de Pernambuco, Recife, Brazil
* Corresponding Author: Daiany Iris Gomes ,Tel: +55 94992215041, Fax: 55 9433468091, Email: daiany.i.gomes@gmail.com
Received: May 31, 2016;  Revised: September 12, 2016.  Accepted: November 9, 2016.  Published online November 17, 2016.

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. 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. 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 not 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). 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; Elaeis guineensi, Jacq,
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