Effects of the dietary inclusion of babassu oil or buriti oil on lamb performance, meat quality and fatty acid composition

Modulation of Eimeria spp. parasite load on productivity parameters in lambs fed with babassu byproduct

This study investigated the modulation of Eimeria spp. parasite load and its impact on productivity parameters in lambs fed varying levels of babassu by-product (BBP). Twenty-four Dorper × Santa Inês lambs naturally infected with Eimeria spp. were divided into four groups and assigned to dietary treatments with increasing levels of BBP inclusion: Control group (0% BBP; n = 6), G1 (5% BBP; n = 6), G2 (10% BBP; n = 6), and G3 (15% BBP; n = 6). Fecal oocyst counts, dry matter intake (DMI), average daily gain (ADG), and apparent digestibility coefficients were monitored throughout the experiment. Results revealed that 9.5% BBP inclusion was associated with the lowest mean oocyst count per gram of feces, without compromising ADG. Nine Eimeria species were identified, with E. crandallis, E. parva and E. ovinoidalis being the most prevalent. Principal component analysis revealed a negative correlation between Eimeria spp. infection intensity and lamb performance, with higher BBP inclusion levels being associated with improved DMI, ADG, and digestibility. These findings suggest that dietary BBP at 9.5% inclusion effectively modulates Eimeria spp. parasite load in lambs while maintaining productivity. Although the exact mechanisms require further investigation, these results highlight BBP as a promising natural alternative for coccidiosis management in sheep production. This natural, sustainable approach offers a promising strategy for coccidiosis management in sheep, particularly in tropical and subtropical production systems.

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.

New manufacturing technology for rumen-protected fat using Apis mellifera beeswax: yield, characterization, and ruminant feeding

This study aimed to develop, characterize, and validate an encapsulant based on beeswax (BW) for rumen-protected fat (RPF) using the melting emulsification technique. Buriti oil (BO) was used as the core material, and BW was used as the encapsulating material at three different proportions of BW:BO (9:1, 4:1, and 2:1 g/g ratio respectively). RPF microspheres (BWBO9:1, BWBO4:1, and BWBO2:1) were characterized and tested in six 3-year-old castrated male Santa Ines sheep (average body weight of 56.5 ± 5.23 kg), fistulated and cannulated in the rumen, and randomly distributed in double Latin square design with 3 treatments × 3 periods. The microencapsulation efficiency increased with the addition of BO in the RPF ranging from 73 to 83%. There was a significant linear increase in the dry matter degradability (DMD) of BWBO2:1 (p < 0.05), stabilizing 12 h after the incubation of RPF in the rumen. BWBO4:1 showed a positive quadratic effect (p < 0.05) on DMD, peaking 6 h after incubation. BWBO9:1 showed the lowest DMD rate among RPF, maintaining DMD stable over the incubation time with no statistical difference over the 72 h (p > 0.05). BWBO9:1 promoted the lowest rumen pH compared to BWBO2:1 and BWBO4:1 (p < 0.05). The inclusion of BWBO2:1 in the diet provided the highest number of protozoa (p < 0.001) when compared to the sheep fed BWBO4:1 and BWBO9:1. There was no effect of incubation time on rumen pH and temperature. However, the protozoa count showed a quadratic effect with lower numbers of protozoa at 3 h, and higher amounts at 6 and 48 h. (p < 0.05). The use of RPF significantly altered the serum glucose (p < 0.001) with higher concentrations for BWBO2:1 and BWBO4:1 when compared to BWBO9:1. Lower blood triglyceride concentrations were observed in sheep fed BWBO2:1 (p < 0.001) when compared to BWBO4:1 and BWBO9:1. Beeswax matrix showed to be an efficient microencapsulant for BO using the melt-emulsification technique. The BWBO2:1 rumen-protected fat is best recommended for sheep diets because it increases energy density, rumen microorganisms and degradability without affecting rumen health.

Soybean oil, linoleic acid source, in lamb diets: carcass traits and meat quality

We developed a study to determine the ideal level of inclusion of soybean oil (SBOil) in the diet without affecting the quantitative and qualitative parameters of the carcass and meat of lambs in a feedlot system; therefore, determining the ideal level of inclusion. Forty male lambs (Santa Inês breed) were used. The initial body weight and age averaged 34.88 ± 3.19 kg and 5 months, respectively. Experimental units (lambs) were randomly distributed in 5 different diets: inclusion levels of SBOil: 0, 30, 60, 90, and 120 g/kg of dry matter (DM). The SOil inclusion reduced the DM intake (P < 0.001), Total digestible nutrients (P = 0.004), and crude protein (P < 0.001). Total weight gain (P < 0.001) decreased with the SBOil inclusion and subcutaneous fat thickness (P = 0.017) showed the same behaviour. The final body weight decreased by 42.9 g/kgDM until the inclusion level of 30 g/kgDM; from this level it was reduced by 145 g/kgDM. The hot and cold carcass weights (P = 0.013) decreased by 36.6 g/kgDM after including 30 g/kgDM of SBOil. Meat physicochemical composition was not altered (P > 0.05). Lower meat tenderness values ​​were obtained at the levels of 60 and 90 g/kgDM. The inclusion above 30 g/kgDM decreased meat tenderness. It is concluded that soybean oil should be included up to 30 g/kgDM in diets. It is important to note that with diets with 60% concentrate, SBOil levels greater than 30 g/kgDM promote yield losses.

Feeding Behavior, Water Intake, and Physiological Parameters of Feedlot Lambs Fed with Diets Containing Babassu Oil Associated with Sunflower Oil Blend

This study aimed to investigate the impact of dietary inclusion of babassu oil (BO) associated with sunflower oil (SO) on feeding behavior, water intake, and physiological parameters of feedlot lambs. Thirty-five castrated male lambs (16.6 kg ± 3.9 kg) were distributed in a randomized block design with 5 treatments (diets) and 7 replications. The tested diets were oil-free diet (OF), 45 g/kg BO (BO), 30 g/kg BO with an additional 15 g/kg SO (1.5 SO), 22.5 g/kg BO with an additional 22.5 g/kg SO (2.25 SO), and 30 g/kg SO with an additional 15 g/kg BO (3.0 SO) on dry matter (DM) basis. The experimental period lasted 60 days. Animals that received BO diet and the combination of BO with SO had lower intakes of DM and neutral detergent fiber (NDF) compared to the control diet (P < 0.05). Differences on the respiratory rate (RR) was observed between animals in the control diet and those in the diets containing SO (P=0.001), with a linear increase in RR as the levels of SO in the diets increased (P=0.004). All physiological parameters showed a time effect (P < 0.05). Animals fed with the control diet had higher water intake via drinking fountain (P=0.030) and total water intake (P=0.029) compared to animals fed with diets containing SO. In relation to SO levels, water intake via drinking fountain (P=0.002), total water intake (P=0.002), and total water intake per kg of DM ingested (P=0.001) linearly increased with the levels increase in the composition of the diets. The tested diets did not alter the feeding behavior of the feedlot lambs. However, the combination of BO with different levels of SO reduced DM and water intake via drinking fountain and RR.

Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats

This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).

By-Products of the Babassu Agribusiness for Ruminant Diets

The use of babassu agro-industrial residues in animal feed, in addition to being an economic option of great importance in reducing the environmental impact in regions of the Brazilian Cerrado, provides the production of good quality foods of animal origin due to its nutritional characteristics. However, information related to the nutritional components of babassu by-industrial residues has not yet been sufficiently explored. The aim of this study was to evaluate the nutritional potential of some by-products from the babassu production chain through chemical composition and in situ degradability analyses. The experiment was conducted in a completely randomized experimental design, with 4 by-products from babassu processing (cake, greasy, fine flour, and 95 µm flour) and 5 replications. The by-products differ in terms of chemical composition, except for the hemicellulose content. For the degradability of fraction "a" of dry matter, it presented a higher percentage for 95 µm flour. Fine flour and 95 µm flour presented the highest fractions "b" and "c," potential, and effective degradability of dry matter. For the degradation of crude protein, the highest percentages of potential and effective degradability were observed for greasy and 95 µm flour. The highest standardized potentially degradable fraction and the highest passage rate were obtained by 95 µm flour, which also showed greater degradation for dry matter, crude protein, and neutral detergent fiber. Among the by-products studied, the babassu cake has superior chemical composition; however, the 95 µm flour presented nutritional value and satisfactory rumen degradation to be used as an additive or in partial replacement of traditional concentrates.

Soybean Oil, Linoleic Acid Source, in Lamb Diets: Intake, Digestibility, Performance, Ingestive Behaviour, and Blood Metabolites

The objective of the current study was to evaluate the effects of soybean oil inclusion in diets on feeding behaviour, digestibility, performance, and blood metabolites of feedlot lambs. Forty non-castrated Santa Inês lambs with a mean age of 5 months and initial body weight of 34.88 ± 3.19 kg were used in a 40-day feeding trial. The lambs were distributed in five experimental diets with the inclusion of increasing soybean oil (SO) levels: 0, 30, 60, 90, and 120 g/kg DM. The SO inclusion promoted a linear reduction in DM intake (p < 0.001), crude protein (CP, p < 0.001), non-fibrous carbohydrates (NFC, p < 0.001), and total digestible nutrients (TDN, p = 0.004). There was an increasing quadratic effect on the intake of ether extract (EE; p = 0.002) and decreasing for neutral detergent fiber (p = 0.005). The soybean oil inclusion promoted the greater apparent digestibility of CP (p = 0.016), EE (p = 0.005), NDFom (p < 0.001), and TDN (p < 0.001); on the other hand, the apparent digestibility of NFC (p = 0.005) was decreased. The average daily gain decreased (p < 0.001) with SO inclusion. The SO inclusion increased feeding time (p = 0.004), reduced the efficiency of DM rumination (p = 0.001), and reduced the concentration of blood N-ureic (p < 0.001). Considering the productive parameters, SO can be included in diets and it is recommended that we include SO of up to 41 g/kg DM in diets for fattening lambs as the ideal maximum level. The strategy implemented to adapt lambs to increasing levels of high-fat diet mitigated the detrimental effects of lipids on the rumen, with high-density energy intake being the constraining factor on performance.

Nutritional strategies, performance, digestibility, and carcass traits of Santa Ines and Rabo Largo breeds in a tropical climate

The aim of this study was to compare the performance, intake, digestibility, ruminal parameters, carcass traits, and the yield of commercial cuts of Santa Ines (SI) and Rabo Largo (RL) breeds fed diets with high or low roughage-to-concentrate ratio (R:C) under a tropical climate. Twenty lambs from each breed were individually housed in covered pens and fed the experimental diets for 58 days. The diets were formulated to meet the growth requirements of lambs with a roughage-to-concentrate ratio of 70:30 and 30:70. Significant interactions of breed × diet for nutrient intake were observed (P < 0.05), with SI lambs fed low R:C diet showing higher intake of dry matter, organic matter, crude protein, and total carbohydrates compared to RL lambs fed the same diet. SI lambs fed high R:C diet had higher intake of neutral detergent fiber than RL lambs (P < 0.05). SI lambs displayed better average daily gain and feed efficiency, regardless of diet (P < 0.05). Carcass traits and gastrointestinal components were influenced by breed and diet (P < 0.05). SI lambs fed low R:C diet showed higher subcutaneous fat thickness and better carcass finishing compared to RL lambs (P < 0.05). SI breed lambs exhibited better growth performance, carcass traits, and gastrointestinal characteristics, even when fed diets with a high roughage-to-concentrate ratio.

Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats

BACKGROUND

Clostridium butyricum (CB) is a probiotic that can regulate intestinal microbial composition and improve meat quality. Rumen protected fat (RPF) has been shown to increase the dietary energy density and provide essential fatty acids. However, it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat. This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance, meat quality, oxidative stability, and meat nutritional value of finishing goats. Thirty-two goats (initial body weight, 20.5 ± 0.82 kg) were used in a completely randomized block design with a 2 RPF supplementation (0 vs. 30 g/d) × 2 CB supplementation (0 vs. 1.0 g/d) factorial treatment arrangement. The experiment included a 14-d adaptation and 70-d data and sample collection period. The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate (dry matter basis).

RESULT

Interaction between CB and RPF was rarely observed on the variables measured, except that shear force was reduced (P < 0.05) by adding CB or RPF alone or their combination; the increased intramuscular fat (IMF) content with adding RPF was more pronounced (P < 0.05) with CB than without CB addition. The pH24h (P = 0.009), a* values (P = 0.007), total antioxidant capacity (P = 0.050), glutathione peroxidase activities (P = 0.006), concentrations of 18:3 (P < 0.001), 20:5 (P = 0.003) and total polyunsaturated fatty acids (P = 0.048) were increased, whereas the L* values (P < 0.001), shear force (P = 0.050) and malondialdehyde content (P = 0.044) were decreased by adding CB. Furthermore, CB supplementation increased essential amino acid (P = 0.027), flavor amino acid (P = 0.010) and total amino acid contents (P = 0.024) as well as upregulated the expression of lipoprotein lipase (P = 0.034) and peroxisome proliferator-activated receptor γ (PPARγ) (P = 0.012), and downregulated the expression of stearoyl-CoA desaturase (SCD) (P = 0.034). The RPF supplementation increased dry matter intake (P = 0.005), averaged daily gain (trend, P = 0.058), hot carcass weight (P = 0.046), backfat thickness (P = 0.006), concentrations of 16:0 (P < 0.001) and c9-18:1 (P = 0.002), and decreased the shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (P = 0.022) were upregulated due to RPF supplementation, resulting in higher (P < 0.001) content of IMF.

CONCLUSIONS

CB and RPF could be fed to goats for improving the growth performance, carcass traits and meat quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.

Soybean molasses increases subcutaneous fat deposition while reducing lipid oxidation in the meat of castrated lambs

This study aimed to evaluate the effect of including soybean molasses (SM) on performance, blood parameters, carcass traits, meat quality, fatty acid, and muscle (longissimus thoracis) transcriptomic profiles of castrated lambs. Twenty Dorper × Santa Inês lambs (20.06 ± 0.76 kg body weight [BW]) were assigned to a randomized block design, stratified by BW, with the following treatments: CON: 0 g/kg of SM and SM20: 200 g/kg of SM on dry matter basis, allocated in individual pens. The diet consisted of 840 g/kg concentrate and 160 g/kg corn silage for 76 d, with the first 12 d as an adaptation period and the remaining 64 d on the finishing diet. The SM20 diet increased blood urea concentration (P = 0.03) while reduced glucose concentration (P = 0.04). Lambs fed SM showed higher subcutaneous fat deposition (P = 0.04) and higher subcutaneous adipocyte diameter (P < 0.01), in addition to reduced meat lipid oxidation (P < 0.01). SM reduced the quantity of branched-chain fatty acids in longissimus thoracis (P = 0.05) and increased the quantity of saturated fatty acids (P = 0.01). In the transcriptomic analysis, 294 genes were identified as differentially expressed, which belong to pathways such as oxidative phosphorylation, citric acid cycle, and monosaccharide metabolic process. In conclusion, diet with SM increased carcass fat deposition, reduced lipid oxidation, and changed the energy metabolism, supporting its use in ruminant nutrition.

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile

The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.

Production, characterization, and dietary supplementation effect of rumen-protected fat on ruminal function and blood parameters of sheep

Rumen-protected fat (RPF) was produced in the 1st experimental stage through melt-emulsification technique using buriti oil (BO) as core, at concentrations of 10% (BO10), 20% (BO20), and 30% (BO30) (w/w), and carnauba wax (CW) as encapsulant material. After obtention and characterization, protected fat microspheres were tested in a 2nd experimental stage on the sheep' diet using six castrated 2-year-old male Santa Ines with initial weight 48.9 ± 5.23 kg, fistulated in rumen and distributed in a double Latin square design with 3 treatments × 3 periods, to evaluate rumen pH, temperature, protozoal count, and blood parameters. There was no difference (P > 0.05) among RPF microspheres for microencapsulation yield. However, microencapsulation efficiency increased (P < 0.05) with BO addition ranging from 36 to 61.3% for BO10 and BO30, respectively. The inclusion of BO10 in the sheep's diet did not affect the ruminal dry matter degradability (DMD) of BO over time (P > 0.05); however, BO20 and BO30 had higher (P < 0.05) DMD values than BO10. No significant differences were observed among RPF for rumen pH and temperature (P > 0.05). There was an increase (P < 0.05) in the protozoal population in the rumen environment due to the microencapsulated BO30 inclusion. There was also increase (P < 0.05) in serum albumin, cholesterol, aspartate aminotransferase (ALT), and gamma-glutamyltransferase (GGT), and a reduction (P < 0.05) in serum triglycerides of the sheep when RPF microspheres increased in the diet. Melt-emulsification proved to be a good technique for microencapsulation of buriti oil into the carnauba wax matrix. RPF from buriti oil protected into carnauba wax is recommended for sheep diet because it increases energy density, without adverse effects on the protozoal populations and blood serum metabolites from the bypass effect in the rumen.

Effect of Mulberry Leaf TMR on Growth Performance, Meat Quality and Expression of Meat Quality Master Genes (ADSL, H-FABP) in Crossbred Black Goats

This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black goats (Nubian black goat ♂ × Guizhou black goat ♀), weighing 33.43 ± 0.55 kg, were chosen. The goats were randomly divided into four groups, with 11 test replicates in each group. Group I was the control group and fed with the traditional feeding method of roughage and concentrate supplement without adding mulberry leaf. Group II was fed with a 40% mulberry leaf pellet TMR diet. Group III was fed with a freshly processed 40% mulberry leaf TMR diet. Group IV was fed with a 40% mulberry leaf fermented total mixed rations (FTMR) diet. The results showed that the average daily gain (ADG) of group II was significantly higher than that of group I and III (p < 0.05). The apparent digestibility of group II of ether extract (EE) and neutral detergent fiber (NDF) was significantly higher than that of group I (p < 0.05), and the apparent digestibility of dry matter (DM) and crude protein (CP) was significantly higher than that of group I (p < 0.01). Compared with group I, meat in group II had lower meat color lightness (L*) and yellowness (b*) values (p < 0.01) in the Longissimus thoracis et lumborum. The shear force of group II was significantly lower than that of group I (p < 0.05). The total fatty acids (TFA) of group II was significantly higher than that of groups I and III (p < 0.05), but the total saturated fatty acids (SFA) of group II was significantly lower that than of group I (p < 0.01). Subsequently, the Unsaturated fatty acids (USFA), Monounsaturated fatty acids (MUFA), and Polyunsaturated fatty acids (PUFA) of group II were significantly higher than those in group I (p < 0.01). The contents of total amino acids (TAA), total essential amino acids (EAA), total non-essential amino acids (NEAA) and total of major fresh-tasting amino acids (DAA) of groups II, III and IV were significantly higher than those of group I (p < 0.05), as well as the contents of IMP (p < 0.01). The expression of the H-FABP gene in the arm triceps of group II was significantly higher than that of groups I, III and IV (p < 0.05). The expression of the ADSL gene in the Longissimus thoracis et lumborum and biceps femoris of group II was significantly higher than that of group I (p < 0.05). Collectively, the results of the current study indicated that the mulberry leaf TMR diet improved the growth performance, apparent digestibility and expression of related meat-quality master genes (ADSL, H-FABP) in crossbred black goats, which promoted the deposition of intramuscular fat (IMF) and inosinic acid (IMP) and improved the composition of fatty acids and amino acids in the muscles.

Improving the functional value of meat quality by feeding with protected fat supplementation in Morkaraman lambs

This study investigated the effect of feeding different levels of protected fat (calcium soaps of tallow) on fattening performance, carcass characteristics, meat quality, fatty acid composition of Longissimus Thoracis (LT) muscle and economic evaluation of 45 fat-tailed Morkaraman male lambs. The lambs were randomly divided into three groups including a control diet without protected fat (CON), supplemented with 2% protected fat (group PF2), and supplemented with 4% protected fat (group PF4) during the fattening period. Eight lambs randomly selected from each group were slaughtered to determine carcass characteristics and meat quality. Supplementing protected fat significantly improved the fattening performance and carcass characteristics (p<0.05). The groups were similar in terms of pH, colour, ether extract, dry matter and sensory evaluations, except for the crude protein of group PF2. Myristic acid and stearic acid (p<0.05), which are saturated fatty acids (SFA), were decreased with the supplementation of protected fat, while palmitic acid was increased (p<0.01). The fattening with protected fat had a highly significant positive effect on important unsaturated fatty acids such as oleic acid (p<0.01) and resulted in an increase of approximately 91% in the conjugated linoleic acid (CLA) (p<0.05). SFA was significantly decreased, and health indicators were improved (p<0.01). In conclusion, the supplementation of protected fat had a positive effect on fattening performance, carcass traits, chemical, sensory properties and economic evaluation.

Emerging Lipids from Arecaceae Palm Fruits in Brazil

Arecaceae palm tree fruits (APTFs) with pulp or kernel rich in oil are widely distributed in six Brazilian biomes. APTFs represent a great potential for the sustainable exploitation of products with high added value, but few literature studies have reported their properties and industrial applications. The lack of information leads to underutilization, low consumption, commercialization, and processing of these fruit species. This review presents and discusses the occurrence of 13 APTFs and the composition, physicochemical properties, bioactive compounds, and potential applications of their 25 oils and fats. The reported studies showed that the species present different lipid profiles. Multivariate analysis based on principal component analysis (PCA) and hierarchical cluster analysis (HCA) indicated a correlation between the composition of pulp and kernel oils. Myristic, caprylic, capric, and lauric acids are the main saturated fatty acids, while oleic acid is the main unsaturated. Carotenoids and phenolic compounds are the main bioactive compounds in APTFs, contributing to their high oxidative stability. The APTFs oils have a potential for use as foods and ingredients in the cosmetic, pharmaceutical, and biofuel industries. However, more studies are still necessary to better understand and exploit these species.

Effects of Dietary Babassu Oil or Buriti Oil on Nutrient Intake and Total Tract Digestibility, and Abomasal Digesta Fatty Acid Profile of Lambs

Simple Summary

This research tested the effects of adding babassu oil (450 g/kg C12:0 of total fatty acids—FA) or buriti oil (750 g/kg C18:f total FA) to the diet of lambs on intake, nutrient digestibility, FA profile of abomasal digesta content and biohydrogenation patterns in digestive content. Both are widely available in the Northeast of Brazil and Amazon region. Our results provide evidence that the babassu supplemented diet promotes greater stress to the ruminal bacteria (due to the high concentration of C12:0), changing the normal biohydrogenation of polyunsaturated FA (PUFA) in the rumen, and the FA concentration that flows to the abomasum, compared to the buriti oil supplemented diet, which provided similar results to the non-supplemented diet.

Abstract

Our current understanding of the effect of medium-chain FA (MCFA) rich vegetable oils on ruminant nutrition is limited. We assessed the effects of babassu or buriti oil addition to the diet of lambs on intake, nutrient digestibility, FA profile of abomasal digesta content and biohydrogenation (BH) patterns in digestion. The experimental diets were defined by the addition of babassu oil or buriti oil to the diet, as follows: (1) non-supplemented diet (CON); (2) 40 g/kg of babassu oil (BAO, rich in C12:0); and (3) 40 g/kg of buriti oil (BUO, rich in c9 18:1), on a dry matter (DM) basis. During the last five days of the feedlot, samples of orts and feces were individually collected to determine the nutrient and FA digestibility. At the end of the experiment, animals were slaughtered, and the abomasal digesta was collected, freeze-dried and used for FA determinations conducted by gas chromatography. The BAO diet decreased the DM (p = 0.014) and nutrient intake. The lambs fed BUO had the greatest FA intake, followed by the BAO and CON diets. However, BAO increased total FA digestibility, compared with CON, but did not differ from BUO. The BAO diet extensively changed the FA composition of abomasal digesta when compared with both the CON and BUO diets. The BAO diet also increased C12:0 and C14:0, the sum of PUFA and the BH intermediates FA, including the t-10-18:1 but decreased the C18:0 in abomasal digesta. The BUO addition had the greatest total-FA and C18:0 and the lowest biohydrogenation intermediate content in abomasal digesta. The BH was less complete with the BAO diet and a large increase in t10-18:1 and of t10-/t11-18:1 ratio was observed, which indicates the occurrence of t10 possibly shifted rumen BH pathways, probably as a response to bacterial membrane stress induced by the greater C12:0 concentration in the rumen.

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.

Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meat

Forty crossbred (Santa Ines × Dorper) male lambs were used to investigate the effect of dietary buriti oil (BOIL) intake on meat quality, fatty acid (FA) composition and sensory attributes. A completely randomized design with five BOIL intake levels (0, 12, 24, 36 and 48 g/kg DM) was used. Increasing dietary BOIL intake linearly reduced the DMI, slaughter weight, cooking loss, shear force, yellowness, 16:0, c9-18:1 FA concentrations, and the delta-9-desaturase activity index computed using c9-16:1 and 16:0 as product and substrate pair, cis-MUFA and ƩMUFA/ƩSFA ratio of lamb meat (P ≤ 0.05); however, increasing dietary BOIL intake quadratically increased the energy intake, lipid content and linearly increased the total FA intake, chroma, collagen, total BI, 18:0, 20:3n-6 concentration and sensory attributes of lamb meat (P ≤ 0.05), without affecting health indexes regarding fat consumption. BOIL addition at levels above 24 g/kg DM in lamb diet reduces growth, however, improves tenderness, flavor and "goat" aroma intensity and slightly changes meat FA levels, promoting better acceptance by panelists.

Trans-10 18:1 in ruminant meats: A review

Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant-derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant-sourced foods can have either high levels of t10- or t11-18:1, and when considering enriched sources, t10-18:1 has properties similar to industrial TFA, whereas t11-18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11-conjugated linoleic acid), both of which have potential positive health effects. Increased t10-18:1 in meat-producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10-18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10-18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.

Effects of the Dietary Inclusion of Buriti Oil on Lamb Performance, Carcass Traits, Digestibility, Nitrogen Balance, Ingestive Behavior and Blood Metabolites

Simple Summary

Dietary fat is important for animals, not only because it supplies essential fatty acids and fat-soluble vitamins, but also because of its high energy content, approximately twice as many calories per gram of carbohydrates. Thus, it induces a caloric increase, in addition to modulating the fatty acid (FA) profile of meat. Vegetable oils inclusion in the diet of lambs improves the lipid quality of meat. Among them, buriti oil (Mauritia flexuosa L.F.) is an example that stands out; it can represent an important alternative to meet the energy demands of lambs, particularly because of its easy availability, especially in the northern and northeast states of Brazil. In addition, as a consequence of the high cost of protein supplements in feed concentrates, unconventional alternatives have been exploited in recent years. Thus, this research proposes the use of a byproduct of the biofuel industry. This study was conducted to enhance our knowledge of interesting opportunities for farmers in terms of lamb meat production. Its use could promote activity in the livestock sector by reducing feed costs and becoming an alternative to producers without easy access to more expensive supplements.

Abstract

Buriti (Mauritia flexuosa L.) oil (BO) is a byproduct that can be incorporated into the diet of lambs, thus increasing the energy density. The study aimed to evaluate the optimum BO inclusion level in lamb diets. Sixty-five Santa Ines lambs were distributed in two completely randomized experiments with five treatments each (BO inclusion at 0 (control), 12, 24, 36 and 48 g/kg dry matter (DM) total). The BO supplementation to partially replace ground corn linearly decreased the nutrient intake and digestibility of DM, ether extract and neutral detergent fiber (NDF), N° chews/bolus, DM and NDF rumination or eating efficiencies, the N intake and N balance, carcass weights and yields, and dressing content of lamb carcasses (p < 0.05). The addition of BO responded quadratically to DM eating efficiency and N-fecal and N-urinary excretion (p < 0.05). The linear response plateau (LRP) analysis demonstrated that the levels of 0 and 12 g/kg of BO were similar, and improved intake and digestibility and consequently performance (p < 0.001). There was a linear increase in feed efficiency and shrinkage after chilling with the BO inclusion replacing ground corn. The inclusion of 12 g/kg BO in the total DM of diet is recommended, because it improves feeding intake, digestibility and performance of lambs.

Non-Timber Forest Products in Brazil: A Bibliometric and a State of the Art Review

Non-timber forest products (NTFPs) are a consolidated source of income and acquisition of inputs from forest environments. Therefore, the objective of this work was to carry out a collection of publications on NTFPs in Brazil, until 2019, available in the Scopus database, presenting a bibliometric review and the state of the art of this theme from the evaluation of these publications, discussing the challenges of Brazilian legislation on NTFPs. After screening the articles of interest, 196 documents were evaluated, in which they were observed institutions and authors, analyzing networks of citations and terms used, areas of forest sciences and sciences that encompass the most explored biomes and the most studied species. The results showed that the concern to research on NTFPs in Brazil began in the 1990s, with an increase in the number of publications over the years. Besides that, the research on NTFPs is multidisciplinary, with emphasis on the areas of Agricultural and Biological Sciences and Environmental Science. For better regulation of the process of exploration and management of NTFPs in Brazil, the need to create specific legislation that takes into account factors such as the phytogeographic domain the explored area, producing species, and the products and co-products obtained was observed.