Effects of dietary partly destoned exhausted olive cake supplementation on performance, carcass characteristics and meat quality of growing lambs

Kotsampasi, Β.; Bampidis, Vasileios; Tsiaousi, Athanasia; Christodoulou, Christos; Petrotos, Konstantinos; Amvrosiadis, I.; Fragioudakis, N.; Christodoulou, V.

doi:10.1016/j.smallrumres.2017.08.013

Cited by 31 publications

(39 citation statements)

References 35 publications

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“…The CC is considered as a forage and Hocquette et al [50] reported that cattle fed on grass had a high lipidic than glucidic blood profile traduced by a low lipogenesis in adipose tissue. By contrast, Kotsampasi et al [12] reported a lack of OC effect on moisture, ash, and fat what is in agreement with the current results.…”

Section: Meat Qualitysupporting

confidence: 93%

“…The present results are thus not unexpectable in young animals at slaughter. Kotsampasi et al [12] reported that partially destoned exhausted OC had no effect on body and carcass weight, yield, and visceral organ that is in agreement with the current results. By contrast, Mioč et al [13] found that 30% of OC decreases final body weight, hot carcass weight, and carcass yield, and increases digestive tract weight of lamb.…”

Section: Carcass Parameterssupporting

confidence: 93%

“…Kotsampasi et al [12] found moisture of 74 -75% in lambs meat receiving partly destoned exhausted OC and Webb et al [3] cited a range of 60 -70% in chevon that is lower than the present results. The effect of muscle type on moisture is in agreement with the found of Badiani et al [48] for Infraspinatus and Semitendinosus in beef.…”

Section: Meat Qualitycontrasting

confidence: 68%

“…The FA profile of meat influences meat quality (flavor, consumer acceptance, hardness, and palatability), shelf life and human health [3,12,23]. Chevon FA profile is healthy because of its high rate of oleic acid (C18:1) and low concentrations of lauric (C12:0) and myristic (C14:0) acids compared to other meats [56].…”

Section: Fatty Acid Profilementioning

confidence: 99%

“…Among ruminants, goat especially is able to valorize by-products and consume such feeds rich in lignin and poor in protein content because of the presence of highly cellulolytic bacterias, and Streptococcus caprinus (a bacteria able to degrade tannin-protein complexes) and a high tanninase activity in the rumen [5,12,21]. Goat is also characterized by high proteolytic activity and a different microbiota in rumen compared to bovine [22].…”

Section: Introductionmentioning

confidence: 99%

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Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

Otmani¹,

Chentouf²,

Hornick³

et al. 2020

Preprint

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Background The current study was carried out to evaluate the effect of olive cake and cactus cladodes incorporation on carcass characteristics and meat quality of goat kids.Methods Forty-eight male goat kids were divided into four groups. The control group received a conventional supplementation and the test groups were supplemented with a concentrate containing, on dry matter basis, 35% of olive cake (OC), 30% of cactus cladodes (CC), or 15% OC and 15% CC (OC+CC) respectively. After 3 months, all animals were slaughtered and the carcass quality was characterized. Samples of Longissimus dorsi and Semimembranosus were collected to determine meat quality.Results The diets did not affect final body weight and carcass characteristics, except for muscle index that decreases with 35% OC, and redness and yellowness at tail outline and belly (P < 0.05). The OC incorporation increased yellowness at tail and decreased redness at belly (P < 0.05), while the CC inclusion decreased redness at tail outline (P < 0.01), and redness (P < 0.05) and yellowness at belly (P < 0.01). Meat ultimate pH, color, moisture and tenderness were not affected by diets. In Longissimus dorsi, higher proteins (P < 0.001) and lower fat and ash (P < 0.05) content were observed with CC, and lower proteins content with OC and OC+CC (P < 0.001). In Semimembranosus, a low initial pH (P < 0.05) was observed with OC and high protein content (P < 0.001) with CC and OC+CC. Generally, groups, ratios, and indexes of fatty acids (FA) were similar between groups, except FA profile that was affected by diet, especially for Semimembranosus. In Longissimus dorsi, the OC and CC introduction decreased C16:1, and C20: 3n3 increased with CC and OC+CC (P < 0.05). While in Semimembranosus, OC increased C6, C8, C18:3n3, C20:2 and C22:2, whereas CC incorporation reduced C8, C10, and C15:1, and OC+CC reduced C10 (P < 0.05).Conclusions This study was shown that OC and CC could be introduced in goat kids’ diet, without a negative effect on carcass characteristics and meat quality.

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Section: Meat Qualitysupporting

confidence: 93%

Section: Carcass Parameterssupporting

confidence: 93%