Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat |
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| Authors: | Thamys P R Oliveira José A A Cutrim Júnior Joaquim B Costa Glayciane C Gois Mário A Á Queiroz Cedenir P Quadros Roger Wagner Raquel G Vendruscolo Acácio Figueirêdo Neto Rafael T S Rodrigues |
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| Affiliation: | 1. Department of Animal Science, Universidade Federal do Vale do São Francisco – UNIVASF, Petrolina, PE, 56300-000 Brazil;2. Department of Animal Science, Ciência e Tecnologia do Maranhão – IFMA, Instituto Federal de Educação, São Luís, MA, 65000-000 Brazil;3. Empresa Brasileira de Pesquisa Agropecuária – Embrapa Cocais, São Luís, MA, 65065-470 Brazil;4. Department of Pharmaceutical Sciences, Universidade Federal do Vale do São Francisco – UNIVASF, Petrolina, PE, 56304-917 Brazil;5. Department of Food Science and Technology, Universidade Federal de Santa Maria – UFSM, Santa Maria, RS, 97105-900 Brazil;6. Department of Agricultural Engineering, Universidade Federal do Vale do São Francisco – UNIVASF, Juazeiro, BA, 48902-300 Brazil |
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| Abstract: | Babassu cake (BC) is a byproduct from oil extraction from babassu palm kernels. The aim of this study is to evaluate the effect of including BC levels (0%, 6%, 12%, and 18% on a dry matter basis) in the diet of 28 kids (n = 7 per treatment) on productive performance, and quality and profile of fatty acids (FA) of meat (loin). The inclusion of BC in the diet increases dry matter intake (P = 0.0005), average daily gain (P = 0.0222), slaughter body weight (P = 0.0424) of goats, and increased fat (P = 0.0424), unsaturated fatty acids (P = 0.0041), monounsaturated fatty acids (P = 0.0163), and isomers of conjugated linoleic acid (rumenic acid; P = 0.0002) content and polyunsaturated fatty acids:saturated fatty acids ratio (P = 0.0430) of meat. However, there are reductions in the levels of stearic acid (P < 0.0001) and saturated fatty acids (P = 0.0041) and in the thrombogenicity index (P = 0.0219) of meat. The inclusion of BC in the goat diet improves its growth performance and the quality and fatty acid profile of meat. |
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| Keywords: | conjugated linoleic acid intramuscular fat goats lauric acid ruminal biohydrogenation |
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