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Open AccessArticle

Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs

1
Department of Animal Science, Federal University of Bahia, Avenue Adhemar de Barros, 500, Ondina, Salvador 40170110, Brazil
2
Institute of Biodiversity and Forestry, Federal University of Western, Vera Paz Street, Salé, Santarém 68040255, Brazil
*
Authors to whom correspondence should be addressed.
Academic Editors: Virginia Alice Cruz dos Santos, Severiano R. Silva and Cristina Miranda Guedes
Animals 2021, 11(2), 267; https://doi.org/10.3390/ani11020267
Received: 18 December 2020 / Revised: 18 January 2021 / Accepted: 19 January 2021 / Published: 21 January 2021
(This article belongs to the Special Issue Carcass Composition and Meat Quality of Small Ruminants)
The industrialization of corn generates several by-products, including the whole corn germ (WCG). This, in turn, shows promise in diets for ruminants because it contains 85% of the total lipids that can increase the diets’ energy density (lipids naturally protected by the pericarp). Furthermore, WCG has around 56% linoleic acid (of total fatty acids), contributing to increased unsaturated fatty acid concentrations in meat. This research aims to evaluate the quantitative carcass traits and the quality of lambs’ meat supplemented with WCG to determine its optimum inclusion level in feedlot animals’ diet.
The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence (p > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness (p < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; p = 0.04), yellowness (b *; p < 0.01), shear force (p = 0.04), linoleic fatty acid concentrations (p = 0.03), and total polyunsaturated fatty acids (p = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs’ meat is obtained using 76.7 g/kg DM of WCG. View Full-Text
Keywords: by-product; fatty acids; meat; nutrition; sheep by-product; fatty acids; meat; nutrition; sheep
MDPI and ACS Style

Nascimento, C.O.; Pina, D.S.; Cirne, L.G.A.; Santos, S.A.; Araújo, M.L.G.M.L.; Rodrigues, T.C.G.C.; Silva, W.P.; Souza, M.N.S.; Alba, H.D.R.; de Carvalho, G.G.P. Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs. Animals 2021, 11, 267. https://doi.org/10.3390/ani11020267

AMA Style

Nascimento CO, Pina DS, Cirne LGA, Santos SA, Araújo MLGML, Rodrigues TCGC, Silva WP, Souza MNS, Alba HDR, de Carvalho GGP. Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs. Animals. 2021; 11(2):267. https://doi.org/10.3390/ani11020267

Chicago/Turabian Style

Nascimento, Camila O.; Pina, Douglas S.; Cirne, Luís G.A.; Santos, Stefanie A.; Araújo, Maria L.G.M.L.; Rodrigues, Thomaz C.G.C.; Silva, William P.; Souza, Mateus N.S.; Alba, Henry D.R.; de Carvalho, Gleidson G.P. 2021. "Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs" Animals 11, no. 2: 267. https://doi.org/10.3390/ani11020267

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