CARCASS CHARACTERISTICS AND MEAT QUALITY OF LAMBS FED WITH DIFFERENT LEVELS OF SOYBEAN CAKE IN REPLACEMENT OF SOYBEAN MEAL

Abstract The objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and high levels of soybean cake in the diet can improve the meat sensorial quality of lambs receiving concentrated diets.

摘要 本研究旨在评估以大豆饼（soybean cake）替代豆粕（soybean meal）对圣伊内斯羔羊（Santa Ines lambs）胴体性状与肉品质的影响。试验选取29只80日龄、初始体重为23.63±2.44 kg的完整公羔，随机分为5组，各组饲粮采用不同比例的大豆饼替代豆粕（0、25%、50%、75%和100%）。除25%替代组仅使用5只试验动物外，其余每组各6只羊。随后测定羔羊胴体性状，并采集背最长肌（Longissimus dorsi）进行肉品质分析。结果显示，不同替代水平的大豆饼对羔羊胴体性状无显著影响。在肉品质指标方面，剪切力呈二次效应，风味强度呈负线性效应，其余参数未观察到显著差异。研究表明，用大豆饼替代豆粕不会影响多数胴体与肉品质性状，且饲粮中高比例添加大豆饼可改善精饲型羔羊的肉品感官品质。