Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.livsci.2020.104387 http://hdl.handle.net/11449/205665 |
Resumo: | Marine microalgae of the genus Schizochytrium can be used in the diet of sheep a source of protein and energy and changing meat composition essentially due to its high content in docosahexaenoic acid (DHA). The objective was to evaluate the best inclusion level of marine microalgae meal in the lamb diet on the performance, carcass traits and meat quality. A total of thirty-two uncastrated Ile de France lambs with an initial average body weight (BW) of 20 ± 0.2 kg were distributed in a completely randomized design with eight replicates and four treatments [marine microalgae meal inclusion at 0 (control), 2; 4 and 6% in dry matte (DM)]. Marine microalgae meal inclusion in the diets of lambs reduced (P ≤0.05) DM intake, average daily gain, ruminal papilla height and width, meat cholesterol, C18:0, C18:1n–9, C18:2n–6, ΣMUFA:ΣSFA ratio, Σn–6 and Δ9–desaturase-C16 activity of longissimus muscle. However, the marine microalgae meal increased (P ≤0.05) the feeding conversion, liver weight, meat lipid oxidation, C16:0, C17:0, C18:1n–7, 18:2 c9-t11 (CLA), C20:5n–3 (EPA) and C20:6n–3 (DHA), ΣPUFA, Σn–3, atherogenicity (AI) and thrombogenicity (TI) index, ΣHypercholesterolemic (H) FA and ΣPUFA:ΣSFA ratio. The carcass weight and yield, most of the variables of physicochemical composition and other FAs were not affected (P >0.05) by marine microalgae meal inclusion in the diet. The marine microalgae meal inclusion up to 6% level in Ille de France lambs’ diet was not efficient because it reduced the DMI, performance and feeding efficiency of the animals and it worsen lipid oxidation and healthy meat compounds AI, TI and h:H indexes. However, regarding meat fat quality, the microalgae inclusion confirmed the hypothesis of improving EPA, DHA, Σn–3 and CLA concentrations and reducing meat total cholesterol. |
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Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.)atherogenicity indexcholesterolfatlipid oxidationlongissimus musclesheepMarine microalgae of the genus Schizochytrium can be used in the diet of sheep a source of protein and energy and changing meat composition essentially due to its high content in docosahexaenoic acid (DHA). The objective was to evaluate the best inclusion level of marine microalgae meal in the lamb diet on the performance, carcass traits and meat quality. A total of thirty-two uncastrated Ile de France lambs with an initial average body weight (BW) of 20 ± 0.2 kg were distributed in a completely randomized design with eight replicates and four treatments [marine microalgae meal inclusion at 0 (control), 2; 4 and 6% in dry matte (DM)]. Marine microalgae meal inclusion in the diets of lambs reduced (P ≤0.05) DM intake, average daily gain, ruminal papilla height and width, meat cholesterol, C18:0, C18:1n–9, C18:2n–6, ΣMUFA:ΣSFA ratio, Σn–6 and Δ9–desaturase-C16 activity of longissimus muscle. However, the marine microalgae meal increased (P ≤0.05) the feeding conversion, liver weight, meat lipid oxidation, C16:0, C17:0, C18:1n–7, 18:2 c9-t11 (CLA), C20:5n–3 (EPA) and C20:6n–3 (DHA), ΣPUFA, Σn–3, atherogenicity (AI) and thrombogenicity (TI) index, ΣHypercholesterolemic (H) FA and ΣPUFA:ΣSFA ratio. The carcass weight and yield, most of the variables of physicochemical composition and other FAs were not affected (P >0.05) by marine microalgae meal inclusion in the diet. The marine microalgae meal inclusion up to 6% level in Ille de France lambs’ diet was not efficient because it reduced the DMI, performance and feeding efficiency of the animals and it worsen lipid oxidation and healthy meat compounds AI, TI and h:H indexes. However, regarding meat fat quality, the microalgae inclusion confirmed the hypothesis of improving EPA, DHA, Σn–3 and CLA concentrations and reducing meat total cholesterol.Federal University of Agreste of Pernambuco, Av. Bom Pastor, s/n – Boa VistaSão Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Department of Animal Science, Via de Acesso Professor Paulo Donato Castelane Castellane S/N - Vila IndustrialFederal University of Campina Grande Department of Animal Science Avenida Universitária, s/n - JatobáSão Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences Department of Animal Science, Via de Acesso Professor Paulo Donato Castelane Castellane S/N - Vila IndustrialFederal University of Agreste of PernambucoUniversidade Estadual Paulista (Unesp)Avenida UniversitáriaValença, Roberta de LimaSilva Sobrinho, Américo Garcia da [UNESP]Borghi, Thiago Henrique [UNESP]Meza, Diego Armando Rojas [UNESP]Andrade, Nomaiací de [UNESP]Silva, Leonardo Guimarães [UNESP]Bezerra, Leilson Rocha2021-06-25T10:19:11Z2021-06-25T10:19:11Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.livsci.2020.104387Livestock Science, v. 243.1871-1413http://hdl.handle.net/11449/20566510.1016/j.livsci.2020.1043872-s2.0-85098596535Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLivestock Scienceinfo:eu-repo/semantics/openAccess2021-10-22T13:12:39Zoai:repositorio.unesp.br:11449/205665Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:06:08.503998Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
title |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
spellingShingle |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) Valença, Roberta de Lima atherogenicity index cholesterol fat lipid oxidation longissimus muscle sheep |
title_short |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
title_full |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
title_fullStr |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
title_full_unstemmed |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
title_sort |
Performance, carcass traits, physicochemical properties and fatty acids composition of lamb's meat fed diets with marine microalgae meal (Schizochytrium sp.) |
author |
Valença, Roberta de Lima |
author_facet |
Valença, Roberta de Lima Silva Sobrinho, Américo Garcia da [UNESP] Borghi, Thiago Henrique [UNESP] Meza, Diego Armando Rojas [UNESP] Andrade, Nomaiací de [UNESP] Silva, Leonardo Guimarães [UNESP] Bezerra, Leilson Rocha |
author_role |
author |
author2 |
Silva Sobrinho, Américo Garcia da [UNESP] Borghi, Thiago Henrique [UNESP] Meza, Diego Armando Rojas [UNESP] Andrade, Nomaiací de [UNESP] Silva, Leonardo Guimarães [UNESP] Bezerra, Leilson Rocha |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Federal University of Agreste of Pernambuco Universidade Estadual Paulista (Unesp) Avenida Universitária |
dc.contributor.author.fl_str_mv |
Valença, Roberta de Lima Silva Sobrinho, Américo Garcia da [UNESP] Borghi, Thiago Henrique [UNESP] Meza, Diego Armando Rojas [UNESP] Andrade, Nomaiací de [UNESP] Silva, Leonardo Guimarães [UNESP] Bezerra, Leilson Rocha |
dc.subject.por.fl_str_mv |
atherogenicity index cholesterol fat lipid oxidation longissimus muscle sheep |
topic |
atherogenicity index cholesterol fat lipid oxidation longissimus muscle sheep |
description |
Marine microalgae of the genus Schizochytrium can be used in the diet of sheep a source of protein and energy and changing meat composition essentially due to its high content in docosahexaenoic acid (DHA). The objective was to evaluate the best inclusion level of marine microalgae meal in the lamb diet on the performance, carcass traits and meat quality. A total of thirty-two uncastrated Ile de France lambs with an initial average body weight (BW) of 20 ± 0.2 kg were distributed in a completely randomized design with eight replicates and four treatments [marine microalgae meal inclusion at 0 (control), 2; 4 and 6% in dry matte (DM)]. Marine microalgae meal inclusion in the diets of lambs reduced (P ≤0.05) DM intake, average daily gain, ruminal papilla height and width, meat cholesterol, C18:0, C18:1n–9, C18:2n–6, ΣMUFA:ΣSFA ratio, Σn–6 and Δ9–desaturase-C16 activity of longissimus muscle. However, the marine microalgae meal increased (P ≤0.05) the feeding conversion, liver weight, meat lipid oxidation, C16:0, C17:0, C18:1n–7, 18:2 c9-t11 (CLA), C20:5n–3 (EPA) and C20:6n–3 (DHA), ΣPUFA, Σn–3, atherogenicity (AI) and thrombogenicity (TI) index, ΣHypercholesterolemic (H) FA and ΣPUFA:ΣSFA ratio. The carcass weight and yield, most of the variables of physicochemical composition and other FAs were not affected (P >0.05) by marine microalgae meal inclusion in the diet. The marine microalgae meal inclusion up to 6% level in Ille de France lambs’ diet was not efficient because it reduced the DMI, performance and feeding efficiency of the animals and it worsen lipid oxidation and healthy meat compounds AI, TI and h:H indexes. However, regarding meat fat quality, the microalgae inclusion confirmed the hypothesis of improving EPA, DHA, Σn–3 and CLA concentrations and reducing meat total cholesterol. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:19:11Z 2021-06-25T10:19:11Z 2021-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.livsci.2020.104387 Livestock Science, v. 243. 1871-1413 http://hdl.handle.net/11449/205665 10.1016/j.livsci.2020.104387 2-s2.0-85098596535 |
url |
http://dx.doi.org/10.1016/j.livsci.2020.104387 http://hdl.handle.net/11449/205665 |
identifier_str_mv |
Livestock Science, v. 243. 1871-1413 10.1016/j.livsci.2020.104387 2-s2.0-85098596535 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Livestock Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128236778946560 |