DOI: 10.17151/bccm.2021.25.1.2
Cómo citar
Díaz Avila, V. ., Peñuela Sierra, L. ., & Castañeda Serrano, R. . (2021). Efectos de la suplementación con follaje de árboles del bosque seco tropical sobre la calidad de la carne y la composición de ácidos grasos en corderos criollos colombianos (ovis aries). Boletín Científico Centro De Museos Museo De Historia Natural, 25(1), 32–39. https://doi.org/10.17151/bccm.2021.25.1.2

Autores/as

Román Castañeda Serrano
Universidad de Tolima
rcastaneda@ut.edu.co
http://orcid.org/0000-0002-6935-3918
Perfil Google Scholar

Resumen

En condiciones de bosque seco tropical, la producción de pequeños rumiantes es una alternativa para los pequeños agricultores. No obstante, la calidad de los forrajes no atiende a los requerimientos nutricionales de los animales. Sin embargo, la alta biodiversidad de árboles que existe en la región ofrece una alternativa de suplementación especialmente en la época seca. El objetivo de este trabajo de investigación fue evaluar la calidad y el perfil de ácidos grasos en carnes de corderos criollos colombianos suplementados con especies arbóreas del bosque seco tropical. Se utilizaron 35 corderos los cuales fueron distribuidos aleatoriamente en 5 tratamientos: T1 (control) = pastoreo en Botriochloa pertusa; T2= pastoreo en Botriochloa pertusa + 300 gr/día de suplemento a base de Leucaena leucocephala; T3= pastoreo en Botriochloa pertusa + 300 gr/día de Gliricidia sepium; T4= pastoreo en Botriochloa pertusa + 300 gr/día de Guazuma ulmifolia y T5= pastoreo en Botriochloa pertusa + 300 gr/día de Senna spectabilis. Las unidades experimentales fueron llevadas a un peso final de sacrificio de ± 32 kg y se evaluó el pH a las 24 horas, el color y el perfil lipídico de las canales. Los parámetros de calidad de la carne no presentaron diferencias estadísticas significativas (P>0.05) en las diferentes suplementaciones y obtuvieron parámetros aceptables para su  consumo. Se evidencio que las proporciones de ácidos grasos saturados (C 16:0, C 18:0, total de SFA) en los corderos suplementados con Senna spectabilis y Gliricidia sepium fueron menores (P<0.05). Se concluye que bajo las condiciones del estudio las suplementaciones con Senna spectabilis y
Gliricidia sepium pueden inducir un cambio favorable en el contenido de ácidos grasos de la carne de corderos. 

Adams, F. & Ohene-Yankyera, K. (2014). Socio-economic characteristics of subsistent small ruminant farmers in three regions of northern Ghana. Asian Journal of Applied Science and Engineering, 3(3), 351-364. https://journals.abc.us.org/index.php/ajase/article/view/351-364

Association of Official Analytical Chemists. (2007). Official methods of analysis. Arlington, United States: Association of Official Analytical Chemists. https://www.cabdirect.org/cabdirect/abstract/19720492404

Bauman, D. E., Baumgard, L., Corl, B. A. & Griinari, D. J. (2000). Biosynthesis of conjugated linoleic acid in ruminants. Journal of Animal Science, 77, 1-15. https://doi.org/10.1016/S1043-4526(05)50006-8

Binnie, M. A., Barlow, K., Johnson, V. & Harrison, C., (2014). Red meats: time for a paradigm shift in dietary advice. Meat Science, 98(3), 445-451. https://doi.org/10.1016/j.meatsci.2014.06.024

Buccioni, A., Decandia, M., Minieri, S., Molle, G. & Cabiddu, A., (2012). Lipid metabolism in the rumen: New insights on lipolysis and biohydrogenation with an emphasis on the role of endogenous plant factors. Animal Feed Science and Technology, 174(1), 1-25. https://doi.org/10.1016/j.anifeedsci.2012.02.009

Cabiddu, A., Decandia, M., Addis, M., Piredda, G., Pirisi, A. & Molle, G. (2005). Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk. Small Ruminant Research, 59(2), 169-180. https://doi.org/10.1016/j.smallrumres.2005.05.005

Caroprese, M., Albenzio, M. & Sevi, A. (2015). Sustainability of Sheep and Goat Production Systems. In A. Vastola. (Ed). The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin (pp. 65-75). Potenza, Italia: Springer International Publishing. DOI 10.1007/978-3-319-16357-4. https://www.springer.com/gp/book/9783319163567

Cividini, A., Levart, A., Žgur, S. & Kompan, D. (2014). Fatty acid composition of lamb meat from the autochthonous Jezersko–Solčava breed reared in different production systems. Meat Sciencie, 97(4), 480-485. https://doi.org/10.1016/j.meatsci.2013.12.012

D’Alessandro, A. G., Maiorano, G., Ragni, M., Casamassima, D., Marisco, G. & Martemucci, G. (2013). Effects of age and season of slaughter on meat production of light lambs: Carcass characteristics and meat quality of Leccese breed. Small Ruminant Research, 114(1), 97-104. https://doi.org/10.1016/j.smallrumres.2013.05.006

Ekiz, B., Yilmaz, A., Ozcan, M., Kaptan, C., Hanoglu, H., Erdogan, I. & Yalcintan, H. (2009). Carcass measurements and meat quality of Turkish Merino. Ramlic. Kivircik. Chios and Imroz lambs raised under an intensive production system. Meat Science, 82(1), 64-70. https://doi.org/10.1016/j.meatsci.2008.12.001

Folch, J., Lees, M. & Sloane-Stanley, G. (1957). A simple method for the isolation and purification of total lipids from animal
tissues. Journal of Biological Chemistry, 226(1), 497-509. https://www.researchgate.net/profile/Alexei_Solovchenko/post/which_is_the_best_method_for_lipid_extraction_from_diatoms/attachment/59d640b079197b807799cd92/AS:431855175507974@1479973705963/download/1957_Folch_Lipids.pdf

Gadeyne, F., Van Ranst, G., Vlaeminck, B., Vossen, E., Van Der Meeren, P. & Fievez, V. (2015). Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover. Food Chemestry, 171, 241-250. https://doi.org/10.1016/j.foodchem.2014.08.109

Glasser. F., Doreau, M., Maxin, G. & Baumont, R. (2013). Fat and fatty acid content and composition of forages: A meta-analysis. Animal Feed Science and Technology, 185(1), 19-34. https://doi.org/10.1016/j.anifeedsci.2013.06.010

Gómez, P., Gallardo, B., Mantecón, A. R., Juárez, M., De La Fuente, M. & Manso, T. (2014). Effects of different sources of fat (calcium soap of palm oil vs. extruded linseed) in lactating ewes’ diet on the fatty acid profile of their suckling lambs. Meat Science, 96(3), 1304-1312. https://doi.org/10.1016/j.meatsci.2013.10.040

Hajji, H., Joy, M., Ripoll, G., Smeti, S., Mekki, I., Gahete, F., Mahouachi, M. & Atti, N. (2016). Meat physicochemical properties. fatty acid profile. Lipid oxidation and sensory characteristics from three North African lamb breeds. As influenced by concentrate or pasture finishing diets. Journal of Food composition and Analysis, 48, 102-110. https://doi.org/10.1016/j.jfca.2016.02.011

Hopkins, D., Toohey, E. S., Lamb, T. A., Kerr, M. J., Van De Ven, R. & Refshauge, G. (2011). Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH. Meat Science, 88(4), 794-796. https://doi.org/10.1016/j.meatsci.2011.03.004

Huff-Lonergan, E. & Lonergan, S. M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, 71(1), 194-204. https://doi.org/10.1016/j.meatsci.2005.04.022

Jiang, H., Wang, Z., Ma, Y., Qu, Y., Lu, X., Guo, H. & Luo, H. (2015). Effect of dietary lycopene supplementation on growth performance. Meat quality. Fatty acid profile and meat lipid oxidation in lambs in summer conditions. Small Ruminant Research, 131, 99-106. https://doi.org/10.1016/j.smallrumres.2015.08.017

Kouba, M. & Mourot, J. (2011). A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie., 93(1), 13-17. https://doi.org/10.1016/j.biochi.2010.02.027

Lippi, G., Cervellin, G. & Mattiuzzi, C. (2015). Red meat. processed meat and the risk of venous thromboembolism: Friend or foe? Thrombosis Research, 136(2), 208-211. https://doi.org/10.1016/j.thromres.2015.04.027

Leygonie, C., Britz, T. J. & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013

Luciano, G., Biondi, L., Pagano, R. I., Scerra, M., Vasta, V., López, P. & Avondo, M. (2012). The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Science, 92(1), 30-35. https://doi.org/10.1016/j.meatsci.2012.03.017

Malik, M. H., Kumar, S., Hussain, K. & Chaturvedani, A. K. (2015). Constraints of small ruminant farmers in Kashmir region of Jammu & Kashmir. The Indian Journal of Veterinary Science and Biotechnology, 11(2), 78-80. https://www.ijvsbt.org/index.php/journal/article/download/750/543

OIE. (2013). OIE Animal welfare standards of the World Organisation for Animal Health. https://www.oie.int/en/animal-welfare/an-international-network-of-expertise/

Ponnampalam, E. N., Butler, K. L., Mcdonagh, M. B., Jacobs, J. L. & Hopkins, D. L. (2012). Relationship between muscle antioxidant status. Forms of iron. Polyunsaturated fatty acids and functionality (retail colour) of meat in lambs. Meat Science, 90(2), 297-303. https://doi.org/10.1016/j.meatsci.2011.07.014

Scerra, M., Caparra, P., Foti, F., Cilione, C., Zappia, G., Motta, C. & Scerra, V. (2011). Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources. Meat Science, 87(3), 229-233. https://doi.org/10.1016/j.meatsci.2010.10.015

Sun, H. X., Zhong, R. Z., Liu, H. W., Wang, M. L., Sun, J. Y. & Zhou, D. W. (2015). Meat quality. fatty acid composition of tissue and gastrointestinal content. and antioxidant status of lamb fed seed of a halophyte (Suaeda glauca). Meat Science, 100, 10-16. https://doi.org/10.1016/j.meatsci.2014.09.005

Teixeira, D. L., Resconi, V. C., Campo, M. M., Miranda-De La Lama, G. C., Olleta, J. L. & María, G. A. (2015). Straw for bedding and forage in fattening lambs: effects on fatty acid composition and sensory characteristics of the longissimus muscle. Small Ruminant Research, 130, 69-74. https://doi.org/10.1016/j.smallrumres.2015.07.030

Turner, K. E., Belesky, D. P., Cassida, K. A. & Zerby, H. N. (2014). Carcass merit and meat quality in Suffolk lambs. Katahdin lambs. and meat-goat kids finished on a grass–legume pasture with and without supplementation. Meat Science, 98(2), 211-219. https://doi.org/10.1016/j.meatsci.2014.06.002

Vasta, V., Pagano, R. I., Luciano, G., Scerra, M., Caparra, P., Foti, F. & Avondo, M. (2012). Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb. Meat Science, 90(1), 93-98. https://doi.org/10.1016/j.meatsci.2011.06.009

Whitney, T. R., y Smith, S. B. (2015). Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics. adipose tissue fatty acid composition. and sensory panel traits. Meat Science, 104, 1-7. https://doi.org/10.1016/j.meatsci.2015.01.010

Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. & Enser, M. (2004). Effects of fatty acids on meat quality: a review. Meat Science, 66(1), 21-32. https://doi.org/10.1016/S0309-1740(03)00022-6

Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I. & Whittington, F. M. (2008). Fat deposition. Fatty acid composition and meat quality: A review. Meat Science, 78(4), 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019
Sistema OJS - Metabiblioteca |