Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat

• DOI: 10.1002/ejlt.202000277
• Publication Date: 2021-01-23T14:09:34Z
• Authors: Thamys P. R. Oliv...; José A. A. Cutrim...; Joaquim B. Costa; Glayciane C. Gois; Mário A. Á. Queiroz; Cedenir P. Quadros; Roger Wagner; Raquel G. Vendrus...; Acácio Figueirêdo...; Rafael T. S. Rodr...
• Keywords: Loin; Stearic acid; Vaccenic acid; Saturated fatty acid

Abstract Babassu cake (BC) is a byproduct from oil extraction babassu palm kernels. The aim of this study to evaluate the effect including BC levels (0%, 6%, 12%, and 18% on dry matter basis) in diet 28 kids ( n = 7 per treatment) productive performance, quality profile fatty acids (FA) meat (loin). inclusion increases intake P 0.0005), average daily gain 0.0222), slaughter body weight 0.0424) goats, increased fat 0.0424), unsaturated 0.0041), monounsaturated (P 0.0163), isomers conjugated linoleic acid (rumenic acid; 0.0002) content polyunsaturated acids:saturated ratio 0.0430) meat. However, there are reductions stearic < 0.0001) saturated 0.0041) thrombogenicity index 0.0219) goat improves its growth performance