Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)
N. J. A. dos Santos A , A. M. Barbosa A , T. V. Voltoloni B , D. R. Menezes C , C. M. Souza A , L. R. Bezerra D , D. P. D. Lanna E , C. V. D. M. Ribeiro A and R. L. Oliveira A F
+ Author Affiliations
- Author Affiliations
A Department of Veterinary Medicine and Animal Science, Federal University of Bahia, 500 Adhemar de Barros Avenue, 40170110, Salvador, Bahia, Brazil.
B Brazilian Agricultural Research Corporation, Embrapa Semiarid, BR-428, Km 152, Rural Zone, 56302970, Petrolina, Pernambuco, Brazil.
C Federal University of São Francisco Valley, Rodovia 407, 12 Lot 543, Irrigation Project Nilo Coelho, s/n C1, 56300000, Petrolina, Pernambuco, Brazil.
D Department of Animal Science, Federal University of Campina Grande, Avenida Universitária, s/n, Jatobá, 58708110, Patos, Paraiba, Brazil.
E University of São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Padua Dias Avenue, 11, Agronomy, 13418900, Piracicaba, São Paulo, Brazil.
F Corresponding author. Email: ronaldooliveira@ufba.br
Animal Production Science 59(7) 1373-1381 https://doi.org/10.1071/AN17855
Submitted: 6 December 2017 Accepted: 24 August 2018 Published: 10 December 2018
Abstract
The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P < 0.001) and loin weight (P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P < 0.001) quadratic reduction in water-holding capacity with an increasing tamarind residue content. The addition of tamarind residue to cassava silage linearly decreased the lauric (C12:0; P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA : ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6 : Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.
Additional keywords: colour parameter, condensed tannins, meat quality.
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