Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat
Rebeca Dantas Xavier Ribeiro A , Ronaldo Lopes Oliveira
A * , Gleidson Giordano Pinto de Carvalho A , Thadeu Marinello Silva A , Jonival Barreto Costa A , Vinicius da Silva Oliveira A , Lisiane Santos Freitas B , Claudio Vaz Di Mambro Ribeiro A and Leilson Rocha Bezerra C
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, Federal University of Bahia, Avenue Adhemar de Barros, 500, Ondina, 40170-110, Salvador, Bahia, Brazil.
B Department of Chemistry, Federal University of Sergipe, Rua Cláudio Batista, s/n, Cidade Nova, 49060-108, Aracaju, Sergipe, Brazil.
C Department of Animal Science, Federal University of Campina Grande, Avenida Universitária, s/n - Jatobá, 58708-110, Patos, Paraíba, Brazil.
Animal Production Science 62(4) 358-367 https://doi.org/10.1071/AN20020
Submitted: 11 January 2020 Accepted: 19 November 2021 Published: 24 December 2021
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Crude glycerin (CG) is an energetic byproduct that generates glycerol, an energy product that is absorbed by the ruminal wall and conducted to the liver, where it is metabolised and it is converted to glucose, by the action of the enzyme glycerol kinase, in a gluconeogenesis process.
Aims: The study objective was to determine the effect of CG inclusion, replacing corn bran, in a total mixed ration to lambs, on carcass traits, physicochemical properties and the fatty acid (FA) profile of lamb meat.
Methods: Forty-four uncastrated crossbred Santa Ines × indigenous lambs were distributed in a completely randomised study, with four CG inclusion levels (0, 70, 140 and 210 g/kg in the lamb diet).
Key results: The addition of CG up to a level of 70 g/kg to the lamb diets promoted greater slaughter bodyweight, hot and cold carcass weight, carcass traits, and meat lipid content, and improved Warner–Bratzler shear force in meat. Inclusion of CG in the diet did not affect (P > 0.05) the pH and colour parameters (lightness, redness, yellowness and chroma) of meat. The FA composition of the longissimus lumborum of lambs C14:0, C15:1, C16:0, C18:1 cis and ΣFA medium-chain were greater, and FA meat concentration of C14:1, C15:0, C17:1, C18:0, C18:2 n−3, C18:2 n−6, ΣPUFA, ΣFA-old-chain and elongase enzymatic activity were lower in lambs fed without CG and with 70 g/kg CG, compared with lambs mainly fed 140 and 210 g/kg CG. The heath indexes, atherogenicity index and desirable FAs improved by dietary CG inclusion of 210 g/kg to the diet of lambs.
Conclusions: CG obtained from biodiesel production can be incorporated in lamb diets up to 70 g/kg total mixed ration, replacing corn bran to improve the weight gain, meat lipid content, Warner–Bratzler shear force and FA profile of lamb meat. Meat fat-related consumers health indices improved from the biggest inclusions of CG to the diet of lambs However, the use of CG at levels 140 and 210 g/kg total mixed ration reduces the performance, carcass weight and morphometric measurements.
Implications: It is recommended the inclusion at a maximum level of 70 g of CG/kg DM as total mixed ration replacing corn bran improves the weight gain, cooking weight loss, Warner–Bratzler shear force, meat lipid content and consequently FA meat composition.
Keywords: byproduct, carcass traits, conjugated linoleic acid, fatty acids, glycerol, hair sheep, sensory attributes, tenderness.
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