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

• Published in: Tropical animal health and production Vol. 56; no. 8; p. 261
• Main Authors: Lima, Victor Guimarães Oliveira, da Silva, Liliane Oliveira, de Freitas Júnior, José Esler, Alba, Henry Daniel Ruiz, Brant, Lara Maria Santos, dos Santos Pina, Douglas, de Carvalho Mesquita, Bruna Mara Aparecida, Azevêdo, José Augusto Gomes, de Lima Júnior, Dorgival Morais, de Araújo, Maria Leonor Garcia Melo Lopes, de Carvalho, Gleidson Giordano Pinto
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.11.2024; Springer Nature B.V
• Subjects: Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Biomedical and Life Sciences; Body weight; Body weight gain; Carcasses; Diet; Diet - veterinary; Dry matter; Lamb; Life Sciences; Linoleic acid; Linoleic Acid - administration & dosage; Linoleic Acid - analysis; Male; Meat; Meat - analysis; Nutrients; Random Allocation; Red Meat - analysis; Regular Articles; Sheep, Domestic - physiology; Soybean oil; Soybean Oil - administration & dosage; Soybean Oil - analysis; Soybeans; Vegetable oils; Veterinary Medicine/Veterinary Science; Zoology; Feedlot lamb; Carcass trait; Lipid; Ruminant nutrition; Linoleic acid; Meat quality
• ISSN: 0049-4747; 1573-7438; 1573-7438
• DOI: 10.1007/s11250-024-04169-7

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.