Effects of Increasing Levels of Palm Kernel Oil in the Feed of Finishing Lambs

Abstract

The aim of this study was to evaluate the effects of the inclusion of palm kernel oil (PKO) in a lamb diet on nutrient intake, digestibility, ingestive behavior, nitrogen balance, blood metabolites, rumen fermentation parameters, and animal performance. Three experimental trials were conducted. The treatments consisted of varying levels of PKO included in the diet, with PKOzero = no PKO inclusion, PKO1.3 = 1.3% addition, PKO2.6 = 2.6% addition, PKO3.9 = 3.9% addition, and PKO5.2 = 5.2% addition, based on the total dry matter (DM) of the diet. With the inclusion of PKO in the diet, linear decreases in DM (p < 0.001), crude ash (p < 0.001), crude protein (CP) (p < 0.001), neutral detergent fiber (NDF) (p < 0.001), nonfibrous carbohydrate (NFC) (p < 0.001), and total digestible nutrient (TDN) (p = 0.021) intake were observed, as was an increase in ether extract (EE) intake (p < 0.001). The digestibility coefficients of NDF and NFC were not affected by PKO addition to the diet. However, the digestibility of DM (p = 0.035), EE (p < 0.001), CP (p < 0.001), and TDNs (p < 0.001) increased when PKO was added to the lambs’ diet. Reductions in N intake (p < 0.001), fecal nitrogen excretion (p < 0.001), and microbial protein production (p < 0.001) were noted with increasing PKO levels. Serum cholesterol increased (p < 0.001) while serum GGT enzyme concentrations in the blood decreased (p = 0.048) with increasing PKO levels. PKO addition had no effect on total weight gain and average daily gain; however, feed conversion improved (p = 0.001) with increasing PKO levels. The intake, digestibility, ingestive behavior, and growth performance of lambs with PKO1.3 added to their diet were similar to animals that did not receive PKO, meaning that PKO could be an alternative energy source for growing lambs because it does not harm animal performance and can lower the cost of feed.

Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality

“…The carcass characteristics (SBW, HCW and CCW) and the weights and yield of commercial cuts were influenced by the linear reduction of intake [ 18 ]. A 39.5% reduction in daily dry matter intake (DMI) is observed in the comparison between PKO zero and PKO 5.2 , from 1.113 to 0.673 kg, respectively [ 18 ]. Consequently, this affected the commercial carcass yield (CCY), which values reduced linearly from the inclusion level of 2.66% PKO.…”

“… 1 Assurance levels (per kilogram of active elements): 120 g of calcium, 87 g of phosphorus, 147 g of sodium, 18 g of sulfur, 590 mg of copper, 40 mg of cobalt, 20 mg of chromium, 1800 mg of iron, 80 mg of iodine, 1300 mg of manganese, 15 mg of selenium, 3800 mg of zinc, 300 mg of molybdenum, maximum 870 mg of fluoride. 2 NFC = 100 − NDFap – CP – EE; 3 Data originally published in Castro et al [ 18 ]. …”

“…The use of palm kernel cake and oil, byproducts of palm fruit production, can have economic benefits in ruminant feed [ 17 , 18 ], maintaining physicochemical, sensory and meat acceptance characteristics [ 17 , 19 ]. However, it is not known whether palm kernel oil in lamb diets can affect meat quality.…”

The Quality of Salted Sun-Dried Meat from Young Nellore Bulls Fed Diets with Lauric Acid

“…The growth in demand for food with sensory characteristics and nutritional quality to the consumer’s health has motivated an increase in developing a nutritional strategy to value ruminant products, such as the use of vegetal oils and plant secondary compounds [ 4 , 5 , 6 , 7 , 8 ]. Fatty acids (FA), the basic units of lipids, participate in enzymatic and regulatory pathways, energy storage and structural functions, and are important factors in the acceptance of meat products, influencing flavor, juiciness, tenderness, and shelf life [ 9 , 10 ].…”

“…In this sense, vegetal oils can be used to increase the energy density of diets, manipulate rumen fermentation, influence the absorption of nutrients and impact the characteristics and quality of the meat [ 7 , 8 ]. Palm kernel oil is a byproduct obtained from the palm fruit ( Elaeis guineenses ), which contains a large amount of lauric acid (C:12), and its effect on animal performance, digestibility, and fermentation parameters has been studied with the inclusion of up to 5.2% of dry matter of dietary total [ 7 , 8 ]. Lauric acid acts by destabilizing the cell membrane and interfering with energy metabolism and nutrient transport, leading to microbial cell death, mainly cellulolytic bacteria and ciliated protozoa [ 14 , 15 , 16 ].…”