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Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat
Author(s) -
Oliveira Thamys P. R.,
Cutrim Júnior José A. A.,
Costa Joaquim B.,
Gois Glayciane C.,
Queiroz Mário A. Á.,
Quadros Cedenir P.,
Wagner Roger,
Vendruscolo Raquel G.,
Figueirêdo Neto Acácio,
Rodrigues Rafael T. S.
Publication year - 2021
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.202000277
Subject(s) - polyunsaturated fatty acid , food science , conjugated linoleic acid , fatty acid , chemistry , dry matter , loin , stearic acid , vaccenic acid , linoleic acid , saturated fatty acid , zoology , biology , biochemistry , organic chemistry
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.