Orange peel silage in lamb feeding improves meat fatty acid profile
Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2022-12-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829 |
| _version_ | 1797944535802707968 |
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| author | Angela Cristina Dias Ferreira Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto |
| author_facet | Angela Cristina Dias Ferreira Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto |
| author_sort | Angela Cristina Dias Ferreira |
| collection | DOAJ |
| description |
Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat.
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| first_indexed | 2024-04-10T20:41:14Z |
| format | Article |
| id | doaj.art-2115aadeff704a529af69d2333926970 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-04-10T20:41:14Z |
| publishDate | 2022-12-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-2115aadeff704a529af69d23339269702023-01-24T19:11:21ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592022-12-0143610.5433/1679-0359.2022v43n6p2629Orange peel silage in lamb feeding improves meat fatty acid profileAngela Cristina Dias Ferreira0Ana Caroline Pinho Santos1Roberta de Lima Valença2Bárbara Cristina Dantas Silva3Luís Gabriel Alves Cirne4Francisco e Assis Fonseca Macedo5Juliana Caroline Santos Santana6Vinicius Silva Oliveira7Mikaele Alexandre Pereira8José Adelson Santana Neto9Universidade Federal de SergipUniversidade Federal de Sergipeniversidade Federal do Agreste de PernambucoUniversidade Federal de SergipeUniversidade Federal do Oeste do ParáUniversidade Federal de SergipeUniversidade Federal do Mato Grosso do SulUniversidade Federal de SergipeUniversidade Federal de SergipeUniversidade Federal de Sergipe Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat. https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829Σn-3By-productConjugated linoleic acidNutraceutical foodSheep meat. |
| spellingShingle | Angela Cristina Dias Ferreira Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto Orange peel silage in lamb feeding improves meat fatty acid profile Semina: Ciências Agrárias Σn-3 By-product Conjugated linoleic acid Nutraceutical food Sheep meat. |
| title | Orange peel silage in lamb feeding improves meat fatty acid profile |
| title_full | Orange peel silage in lamb feeding improves meat fatty acid profile |
| title_fullStr | Orange peel silage in lamb feeding improves meat fatty acid profile |
| title_full_unstemmed | Orange peel silage in lamb feeding improves meat fatty acid profile |
| title_short | Orange peel silage in lamb feeding improves meat fatty acid profile |
| title_sort | orange peel silage in lamb feeding improves meat fatty acid profile |
| topic | Σn-3 By-product Conjugated linoleic acid Nutraceutical food Sheep meat. |
| url | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829 |
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