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RISS 인기검색어
- 검색키워드
- 저자 : Macome, F.M. (검색결과 3 건)
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Meat Quality of Lambs Fed on Palm Kernel Meal, a By-product of Biodiesel Production
Ribeiro, R.D.X.,Oliveira, Ronaldo Lopes,Macome, F.M.,Bagaldo, A.R.,Silva, M.C.A.,Ribeiro, C.V.D.M.,Carvalho, G.G.P.,Lanna, D.P.D. Asian Australasian Association of Animal Productio 2011 Animal Bioscience Vol.24 No.10
This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of $22{\pm}2.75kg$, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered.
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Cai Yimin,Du Zhumei,Yamasaki Seishi,Nguluve Damiao,Tinga Benedito,Macome Felicidade,Oya Tetsuji 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.7
Objective: To measure whether a microbial additive could effectively improve the fermentation quality of delayed-sealing (DS) silage, we studied the effects of inoculants of lactic acid bacteria (LAB) and cellulase enzyme on microbial populations, ensiling characteristics, and spoilage loss of DS silage of Napier grass in Africa. Methods: Quick-sealing (QS) and DS silages were prepared with and without LAB (Lactobacillus plantarum) inoculant, cellulase enzymes, and their combination. The QS material was directly chopped and packed into a bunker silo. The DS material was packed into the silo with a delay of 24 h from harvest. Results: In the QS silage, LAB was dominant in the microbial population and produced large amounts of lactic acid. When the silage was treated with LAB and cellulase, the fermentation quality was improved. In the DS silage, aerobic bacteria and yeasts were the dominant microbes and all the silages were of poor quality. The yeast and mold counts in the DS silage were high, and they increased rapidly during aerobic exposure. As a result, the DS silages spoiled faster than the QS silages upon aerobic exposure. Conclusion: DS results in poor silage fermentation and aerobic deterioration. The microbial additive improved QS silage fermentation but was not effective for DS silage.
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Cai Yimin,Du Zhumei,Yamasaki Seishi,Nguluve Damiao,Tinga Benedito,Macome Felicidade,Oya Tetsuji 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.8
Objective: To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique. Methods: Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial population were analyzed. Results: Aerobic bacteria were the dominant population with 107 colony-forming unit/g of fresh matter in both crops prior to ensiling, while 104 to 107 LAB became the dominant bacteria during ensiling. Lactobacillus plantarum was more than 76.30% of total isolates which dominated silage fermentation in the LAB-treated sugarcane top silages or all corn stover silages. Fresh corn stover and sugarcane tops contain 65.05% to 76.10% neutral detergent fiber (NDF) and 6.52% to 6.77% crude protein (CP) on a dry matter basis, and these nutrients did not change greatly during ensiling. Corn stover exhibits higher LAB counts and water-soluble carbohydrates content than sugarcane top, which are naturally suited for ensiling. Meanwhile, sugarcane tops require LAB or cellulase additives for high quality of silage making. Conclusion: This study confirms that both crop by-products contain certain nutrients of CP and NDF that could be well-preserved in silage, and that they are potential roughage resources that could cover livestock feed shortages during the dry season in Africa.
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