Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

• Published in: Animal bioscience 2017, 30(6), , pp.865-871
• Main Authors: da Conceição Dos Santos, Rozilda, Gomes, Daiany Iris, Alves, Kaliandra Souza, Mezzomo, Rafael, Oliveira, Luis Rennan Sampaio, Cutrim, Darley Oliveira, Sacramento, Samara Bianca Moraes, de Moura Lima, Elizanne, de Carvalho, Francisco Fernando Ramos
• Format: Article
• Language: English
• Subjects: Animal feeding and feeds; Lamb; Lamb (Meat); Meat; Meat quality; Nutritional aspects; Ovine; Palm kernel; Palm Kernel Cake; 축산학
• ISSN: 1011-2367; 2765-0189; 1976-5517; 2765-0235
• DOI: 10.5713/ajas.16.0424

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. 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. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (p