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Acta Scientiarum. Animal Sciences

Print version ISSN 1806-2636On-line version ISSN 1807-8672


SANTANA NETO, José Adelson et al. Effect of cassava wastewater on physicochemical characteristics and fatty acids composition of meat from feedlot-finished lambs. Acta Sci., Anim. Sci. [online]. 2017, vol.39, n.4, pp.377-383. ISSN 1806-2636.

This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Color values were measured on the longissimus dorsi muscle using a portable colorimeter. To determine the cooking losses, samples of meat were cut and weighed. Individual pieces were cooked in an electric oven to a defined internal temperature (72°C). The composition of fatty acids were measured by gas chromatography.Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of saturated fatty acids, polyunsaturated fatty acids, desirable fatty acids, and n-6:n-3ratio. A positive quadratic effect was observed for the following nutritional quality indices: Δ9 desaturase 16, elongase, at herogenicity, and thrombogenicity. Cassava wastewater changesthe physicochemical characteristics and fatty acid composition of lamb meat. Furtherstudies should be carried outto more accurately determine the fatty acid composition of cassava wastewater to better understand its effectson animal nutrition.

Keywords : by-products; cooking losses; fat, meat color; shear force;nutritional quality..

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