Effects of increasing palm kernel cake inclusion in supplements fed to grazing lambs on growth performance, carcass characteristics, and fatty acid profile

Freitas, Tiago Brandão; Felix, T. L.; Pedreira, M. S.; Silva, R.R.; Silva, F.F.; Silva, H.G.O.; Moreira, Beatriz Silva

doi:10.1016/j.anifeedsci.2017.02.009

Cited by 22 publications

(6 citation statements)

References 29 publications

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“…The increase in lauric (12:0) and myristic (14:0) acids is associated with their concentration in PKC, which is rich in these SFA (approximately 37.75% lauric acid and 19.51% myristic acid) [ 9 , 41 ].…”

Section: Discussionmentioning

confidence: 99%

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Ferreira

Leite

Alba

et al. 2021

Animals

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We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg−1 PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg−1.

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Section: Discussionmentioning

confidence: 99%

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Ferreira

Leite

Alba

et al. 2021

Animals

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“…La cantidad de ácidos grasos reportados en este estudio concuerda con los resultados presentados por otros trabajos en este tipo cruce racial (28). Cabe destacar que los resultados reportados por la literatura indican una mínima influencia de la dieta en el perfil de ácidos grasos en la carne de rumiantes, por lo que los cambios en los diferentes ácidos no son mayores al 5% (29,30). Los ácidos grasos saturados son ácidos originados principalmente por el metabolismo de bacterias y levaduras presentes en el ambiente ruminal (31) y se manifiestan en la leche y carne.…”

Section: Discussionunclassified

Desempeño y calidad de carne de bovinos en confinamiento alimentados con diferentes niveles de subproductos agrícolas

et al. 2021

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Objetivo. Evaluar los efectos de diferentes niveles de concentrado fabricado con subproductos agrícolas del departamento del Huila-Colombia sobre el rendimiento y calidad de carne en bovinos confinados. Material y métodos. Se utilizaron 36 toretes F1 Bos taurus x Bos indicus con 347±20 kg de peso corporal y 18 meses de edad confinados bajo condiciones de bosque seco tropical. Los tratamientos experimentales fueron niveles crecientes de concentrado elaborado con subproductos agrícolas en sustitución de pasto Pennisetum spp a razón de 85% forraje:15% concentrado (T1); 75%forraje:25% concentrado (T2); 65% forraje:35% concentrado (T3) y 55%forraje:45% concentrado (T4). Se utilizó un diseño experimental completamente al azar para evaluar las eventuales diferencias entre variables evaluadas: ganancia de peso vivo (GPV), consumo de materia seca (CMS), conversión alimenticia (CA), peso de la canal caliente (PCC), rendimiento en canal (RC), metabolitos sanguíneos y perfil de ácidos grasos en la carne. Resultados. La GPV y el peso final aumentaron con un mayor nivel de concentrado en la dieta (p<0.05). No hubo diferencias en los metabolitos sanguíneos. Los ácidos grasos saturados caproico, caprílico y tridecanoico fueron menores cuando el nivel de concentrado en la dieta aumentó (p<0.05) mientras que, en los ácidos grasos insaturados y poliinsaturados no hubo diferencias entre los tratamientos. Conclusiones. La inclusión de subproductos agrícolas usados en el presente estudio mejora el rendimiento, el consumo de materia seca y reduce el contenido de tres ácidos grasos saturados de la carne en toretes F1 Bos taurus X Bos indicus en confinamiento bajo condiciones de bosque seco tropical.

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“…Palm kernel cake has high content of fatty acids, especially lauric acid, which is 37.75% (Freitas et al, 2017). Lauric acid is a medium chain fatty acid that has C:12 atoms.…”

Section: Introductionmentioning

confidence: 99%

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

Zubaidah,

Hanim,

Ariyadi

et al. 2024

AAVS

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This study aimed to determine the nutritional composition of palm kernel cake (PKC) and its cell-wall structure. PKC with and without shells samples were used to study the chemical composition of PKC, and PKC with and without enzymes were used to investigate cell-wall structure. The enzymes consisted of mannanase (182 g/ tons), nonstarch polysaccharide degrading enzyme (200 g/tons), and protease (130 g/tons). The chemical composition included dry matter (DM), crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), total energy, amino acids (AAs), and fatty acids (FAs). In this study, the chemical composition was analyzed T -test student, while AAs, FAs, and cell-wall structure was analyzed descriptively. The microstructure of PKC cell wall after in vitro digestibility was determined by scanning electron microscopy (SEM). The PKC with shell contained the following: 4,417.81 Kcal/kg gross energy, 95.45% DM, 4.51% ash, 15.95% CP, 8.36% EE, 21.21% CF, 49.78% NFE, 0.55% lysine, 0.09% methionine, and 47% lauric acid (LA). The PKC without shell had the following: gross energy of 4,555.43 Kcal/kg, 97.84% DM, 4.26% ash, 22.33% CP, 9.29% EE, 15.43% CF, 50.29% NFE, 0.62% lysine, 0.14% methionine, and 49% LA. The PKC without enzyme addition showed a whole and smooth cell-wall structure, and that of PKC with enzyme was looser, coarser, and more porous. In conclusion, PKC without shells had higher chemical components, AA, and FA than the PKC with shell. The results on the cell-wall structure of PKC with enzyme showed that enzymes could loosen the cell-wall bonds of PKC.

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Effects of increasing palm kernel cake inclusion in supplements fed to grazing lambs on growth performance, carcass characteristics, and fatty acid profile

Cited by 22 publications

References 29 publications

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Desempeño y calidad de carne de bovinos en confinamiento alimentados con diferentes niveles de subproductos agrícolas

Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes

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