Carcass and meat of small ruminants grazing in caatinga supplemented with multi-nutritional blocks

M A Cordão, M F Cézar, M G G Cunha¹, W H de Sousa¹, J M Pereira Filho, R C R E Queiroga², A S M Batista³, M S Madruga² and R C Ferreira¹

Federal University of Campina Grande, Patos, Paraíba, Brazil
maizacordao@hotmail.com
¹ Agricultural and Cattle Raising Research Corporation of Paraíba (EMEPA-PB), Soledade, Paraíba, Brazil
² Federal University of Paraíba, João Pessoa, Paraíba, Brazil
³ State University of the Vale do Acaraú, Sobral, Ceará, Brazil

Abstract

The objective was to evaluate the tissue composition of the loin, chemical and physical characteristics and fatty acids profile of sheep and goats meat supplemented with multi-nutritional blocks (MBs). The animals were maintained in an extensive rearing system in the caatinga for 108 days, submitted to three different supplementations: mineral salt; MBs; MBs + buffel hay. It was observed an interaction effect between the supplementations and the species in the loin’s tissue composition, for the variables: other muscles, intermuscular fat, total fat, bones and the relations muscles:fat and muscles:bone. The animals supplemented with MBs obtained higher proportion of lipids. As for the fatty acids profile there were differences between the supplementations in the saturated acids: C17 and C18; unsaturated: C17:1; polyunsaturated: C20:2n6C. The use of multi-nutritional blocks obtained a similar effect to the conventional supplement, regarding the majority of the characteristics of the carcass, although in relation to the meat it was superior increasing the lipid content of the meat.

Keywords: fatty acids, goats, native pasture, sheep, supplements

Introduction

Sheep and goat raising is an economic and social development option in the northeastern region of Brazil, because the sheep and goats are rustic animals, which are adaptable to the climate, and play an important role in meat production, constituting an important source of income for the producers.

The rearing of these animals, in semi-arid regions, takes place, generally in extensive conditions and are mainly carried out by low-income livestock farmers with the aim of producing meat (Ozcan et al 2014). In great part of the Brazilian northeast, these animals have as their diet the caatinga’s vegetation, which has a great diversity of forage species, constituting an important roughage for feeding ruminants (Santos et al 2010). However, this biome is characterized by a long period of drought with the reduction in the availability and quality of the forage. In view of this difficulty, the supplementation is a strategy that may improve the productivity, through low-cost feeding resources and which guarantee the production’s sustainability.

Thus, many are the studies to identify alternative of efficient and viable supplements. According to Ben Salem and Smith (2008), these studies present lessons and solutions, helping to guarantee sustainable livelihoods and the improvement of the dry lands productive capacity in all the places in the world. According to Webb and Casey (2010) the inclusion on the livestock raising in these regions is an important developmental factor, which may meet the demand for safe and healthy food.

The producers, with the intention of maintaining the animals’ performance and production of milk and meat, traditionally use the supplementation with mineral salt. As well as the buffel grass (Cenchrus ciliaris L.), an option found very acceptable by the regional producers, as it is the main forage species cultivated in the semi-arid (Dantas Neto et al 2000). However, a technique widely used in other regions of semi-arid climate, similar to the northeast, and which is in expansion, are the multi-nutritional blocks, mainly constituted by protein, energy and minerals, whose basic ingredients are molasses , urea, minerals and vitamins, among others (Ben Salem and Nefzaoui 2003). Already adopted by more than 60 countries, with satisfactory results, the blocks are easy to handle and of low cost, besides allowing a slow liberation of the nutrients, increasing their efficiency (Makkar et al 2007). They are very effective, mainly when offered to ruminants whose available forage is of low nutritional value, or pastures with a predominance of senescent plants, improving the digestion of these fibrous foods (Ben Salem and Smith 2008).

The tissue composition is the most important factor in the determination of the carcass’s quality due to its effects on the economic value of the commercial cuts, in as much that the selection of meat by the consumer depends on its anatomical localization and its edible tissue, muscle and fat proportion (Silva et al 2011). It is important to highlight that the lipids’ physical and chemical properties directly influence the nutritional, sensorial and conservation qualities of the meat. By the nutrition of the animals, it is possible to modify the content of the different fatty acids in the musculature and alter the relations between them, making the meat healthier (Andrae et al 2001).

Within this context, this work aimed to evaluate the effect of the supplementation with multi-nutritional blocks (MBs) ad libitum on the tissue composition of the loin, chemical and physical characteristics and fatty acids profile of sheep and goat meat finished on grazing in the caatinga.

Materials and methods

Experiment location

The experiment was carried out between December 2011 and May 2012, in the Pendência Experimental Station, belonging to the EMEPA-PB (Agricultural and Cattle Raising Research Corporation of Paraíba SA), in the, mesoregion of Agreste from Paraíba, in the microregion of Western Curimataú , in the municipality of Soledade - PB.

The climate, according to the Koppen classification is semi-arid and hot – Bsh, with rainfall concentrated during the months of January to June (EMEPA-PB 2012). The average temperatures in the experimental area reached the maximum of 23.3 °C and the minimum of 22.3 °C, and in the afternoon period, the maximum of 33.5 °C and the minimum of 32.7 °C. The average annual rainfall of region is of 179 mm/year, quantifying 106 mm during the experimental period.

The field study was carried out in a caatinga area coming from a four year rest for four years. The area was divided in three paddocks of 12.5 ha, determining three experimental treatments. The three pickets were previously analyzed for the uniformity and standard of native vegetation, when they were similar. Only after that, was the draw for the arrangement of the treatments with the multi-nutritional blocks for supplementation.

Before the installation of the experiment (December 2011), in the middle (January) and in the end (March 2012), evaluations of the availability of dry matter of the herbaceous and shrubby-arboreal lawyers, were performed using the Araújo Filho et al (1987) methodology. From the results the availability of dry matter (DM) per hectare was estimated, and expressed in kg /ha and by kg of animal live weight (LW) (Table 1). Shortly after the collections, all the material was taken to the food analysis laboratory of the UFCG / Patos-PB, for the determination of the chemical composition (Table 2) by the methodology described by Detmann et al (2012).

Multi-nutritional blocks and vegetation of the Caatinga

The mineral salt used was acquired in the local commerce and was specific for the species. The multi-nutritional blocks were made in the EMEPA-PB, using the following ingredients: 25% of molasses, 5% of stock farming urea, 24% of triturated corn, 24% of soybean meal, 5% of common salt and 10% of hydrated lime. After being weighed in a digital scale, the ingredients of the blocks were mixed in a blender, placed in a 7 tons capacity hydraulic press for 1 to 2 minutes, and then taken out of the press and maintained at room temperature for 48 hours before consumption. The buffel hay was also made at the EMEPA-PB station, ground in a 5mm sieve, in a grinding machine, whose chemical composition is presented in Table 2.

Animals

60 animals were used, being 30 sheep and 30 goats, without a defined breed standard (WDBS), uncastrated males, with an average of 120 days of age and initial live weight of 18.63 ± 1.93 kg. The research project was submitted and approved by the ethics committee 2010/63/EU. The animals, after being identified, were maintained in extensive management in an area of caatinga for 108 days, submitted to three types of supplementation: mineral salt; MBs; MBs + buffel hay. Each paddock contained a shelter with free access to water, to the mineral salt, MBs, and buffel hay, according to the treatments, which were supplied to the animals ad libitum in suspended troughs in pre-fixed places.

Slaughter of animals and dissected of carcass

At the end of the field experimental period, after 18 hours of hydric and food fast, the animals were weighed and immediately after they were slaughtered, being stunned, suspended by their back legs, bled by the jugular vein and carotid artery, skinned and eviscerated. All the carcasses were stored and transported to a freezer room at 4 °C, where they remained hanging by the leg tendons for of 24 hours.

The carcasses were severed in half, using an electric saw .The left half carcass was divided into commercial cuts, among them the loin. The loin was the cut chosen for the tissue evaluation, due to its great value in the carcass’s tissue prediction (Bueno et al 2000). Shortly after the loin was frozen at -20 °C and posteriorly unfrozen and dissected, in bone, muscle, fat and other tissues (tendons, glands, fascia, nerves and blood vessels). After the dissection, all the components were weighed, thus calculating its proportion in relation to the loin’s weight and the muscle: bone and muscle: fat relations. All the dissection process was performed in the evaluation of carcass and meat laboratory of the UFCG, following the methodology described by Cézar and Sousa (2007).

Laboratory Analysis of Meat and Fatty acids

Samples of the Longissimus thoracis et lumborum muscle were collected for the analysis of the percent composition and the water retention capacity, and then were packed, identified and stored at -20 °C. After, they were unfrozen in the refrigerator and approximately a third of the sample was triturated and homogenized. The remaining portion was cut into cubes with about 2cm long for the determination of the weight loss by cooking. The moisture content, ashes and proteins were evaluated according to the methodology described by the AOAC (2016) and the total lipids were dosed according to Folch et al (1957).

The water retention capacity (WRC) was carried out by pressure using a sample of 2.0 g of muscle. On an acrylic plate, a layer of Whatmann n°1 filter paper was placed, with an area of 10 x 10 cm². On the sample was placed another filter paper with the same area and another acrylic plate; over this set was placed a 10kg weight for 5 minutes, and after the end of this time, the sample was weighed again. The water loss by pressure was given as a percentage in relation to the initial weight (Sierra, 1973).

The weight loss due to cooking (WLC) was determined according to the procedure cited by Duckett et al (1998). The samples, composed of three slices of approximately 2.0 cm long and 2.0 cm wide, were weighed, and distributed in a recipient covered with aluminum foil; and after, roasted in a pre-heated oven at 170 °C, until the temperature of the oven’s geometrical center reached 71 °C, and shortly after, the samples were cooled at room temperature and weighed again. The losses during cooking were calculated by the difference in weight in the samples before and after they were submitted to thermal treatment, and expressed in percentages.

The characterization of the fatty acids present in the lipid extract, was obtained by the Folch et al (1957) method, and was carried out following the methodology described by Hartman and Lago (1973). The identification and quantification of the fatty acids esters was performed in gas chromatograph (VARIAN 430-GC, California, USA), coupled with a flame ionization detector (FID), fused-silica capillary column (CP WAX 52 CB, VARIAN). Helium was used as a carrier gas (flow rate of 1ml/min). The oven’s initial temperature was of 100 °C, and programmed to reach 240 °C, rising 2.5 °C per minute, remaining for 20 minutes. The injector and detector’s temperatures were maintained at 250 °C and 260 °C, respectively. The chromatograms were registered in a Galaxie Chromatography Data System type software. The fatty acids were identified by the comparison of the retention times of the methyl esters of the samples with Supelco ME19-Kit (Fatty Acid Methyl Esters C6-C22) standards. The results of the fatty acids were quantified by normalization of the areas of the methyl esters and expressed in area percentage.

Statistical Analysis

The experimental delineation used was the completely randomized (CRD), in a factorial scheme 3 x 2 (three types of supplementation: mineral salt, MBs and MBs + buffel hay and two animal species: sheep and goats) and 10 repetitions. The data was submitted to analysis of variance and the means compared by Tukey’s test at 5% probability, using the SAS (2003) program.

Results and discussion

As for the loin’s tissue composition, there was no interaction between supplementation and animal species, however an significant effect (P<0.05) was observed between the supplementations and the species for other muscles (%), intermuscular fat (g and %), total fat (g and %), bones (%) and other relations M:F and M:B. As for the Longissimus thoracis et lumborum weight, subcutaneous fat (g and %) and other tissues (%), there were differences between the supplementations (P<0.05). While between the species differences regarding total muscles (%) and subcutaneous fat (g and %) (Table 3).

The weight of the Longissimus thoracis et lumborum was superior for the animals supplemented with mineral salt, with similarity with those supplemented with the MBs, as well as, the weight and proportion of the subcutaneous fat. It is presumed that this superiority is related to the dietary behavior, in which the animals submitted to MBs + Buffel hay used to consume more hay as a bulky feed, which on average presented an inferior nutritional quality (Table 2), thus grazing less the forages of the caatinga. Associated to this aspect, the availability of MS in all the paddocks was superior to 1.8 kg of MS per live weight kg (Table 1), a value very superior to the animals’ necessities, which led to a greater selectivity and pasture time for those animals that lacked bulky feeds as a supplement.

In relation to the species, the sheep surpassed the goats regarding the subcutaneous fat (g and %). An expected fact, as according with the preconized by Cézar and Sousa (2007), one of the most remarkable differences between these species is that the subcutaneous adipose tissue in goats is underdeveloped and scarce. In this context, Sousa et al (2009), studying the carcass’s qualitative differences of goat kids and lambs, observed that the goat kids obtained inferior values for the thickness of the fat cover in relation to the lambs. In the same way, Sousa et al (2011), studying the characteristics of the carcasses of sheep and goats, observed that the sheep obtained superior values for the thickness of subcutaneous fat (P<0.05) than the goats, and reported that this confers the sheep a greater protection of the carcasses during cooling. In these terms, Goetsch et al (2011) reported that the smaller deposition of subcutaneous fat in goats might negatively affect the storing properties of the carcass.

The unfolding of the interaction for the variables, other muscles (%), intramuscular fat (g and %), total fat (g and %), bones (%) and the relations M:F and M:B  is in Table 4.

As for the other muscles (%) it was observed that there were no differences between the supplementations both for the sheep and the goats. The results about the MBs efficiency are still incipient, although they are considered inefficient when offered in pasture with high availability of MS, observed by Atti and Ben Salem (2008), who verified more muscle mass production in lambs , being however considered adequate and viable for the maintaining of the animals in grazing during the drought (Gasmi-Boubaker et al 2006).

Still considering the percentage of other muscles, when verified the effect for the species, it is observed that in those supplemented with MBs and MBs + buffel hay, the goats surpass the sheep. It is probable that this difference is due to the greater efficiency of the goats if relation to the sheep in face of the large variety of plants in the caatinga (Table 2), as the goats select better the botanical selection available, which reflects more positively, when compared with cattle and sheep (Animut and Goetsch 2008).

In relation, to the intermuscular weight (g) there were no differences between the supplementations for sheep, however for the goats, those, which were supplemented with mineral salt, obtained weight inferior to the others. This demonstrates that the supplementation with the MBs allowed the goats a better nutritional efficiency and in this way, a greater deposit of fat, for according the study by Leão et al (2011) once that the diet is rich in concentrate it results in meat with a higher fat content . Among the species, it can be observed that the sheep obtained greater weight and proportion of intermuscular fat when submitted to the mineral salt.

For the total fat (g and %) there was a difference between the supplementations for the sheep, and those supplemented with MBs + buffel hay obtained inferior values. As previously cited, in is assumed that these were restrained to the consumption of hay, which is of low nutritional quality (Table 2), thus acquiring less fat deposit. Differently, this effect was not observed in goats, as these are browsing animals and, therefore, are more capable of selecting bulky diets of a greater nutritional value than sheep (El Hag et al 1985). For the species it is observed that the sheep surpass the goats when supplemented with mineral salt, however those supplemented with MBs and MBs + buffel hay showed themselves similar regarding the total fat (g and %).

For the bones, is observed that the sheep supplemented with mineral salt obtained a lesser bone proportion, whilst in the goats the supplementations obtained a similar effect. It is assumed that this difference is due to the individual development of the animals, as the bone tissue matures early, and its development depends more on the age than nutrition (Atti et al 2003). In general, the loin is the cut with the smaller bone proportion among the cuts, evidenced in Abdullah and Qudsieh (2008) study in sheep of different body weights.

As for the relations M:F and M:B there were no differences between the supplementations, when observed between the species, within each supplementation, is observed that the relation M:F in goats was superior to the sheep, when supplemented with mineral salt, as similar in the others. A different behavior from this was found by Monte et al (2007) that verified a lower M:F relation for goats in relation to sheep. This data contradicts the fact that the goats have less fat than sheep. These same authors cite that from the meat’s quality point of view, the M:F relation may be considered the most important, as the presence of fat has great importance in the acceptance of the meat, as it influences the characteristics such as texture, succulence and flavor.

As for the M:B relation it is observed that in animals supplemented with MBs and buffel hay, the goats surpass the sheep, this is due to the goats better performance in grazing in the caatinga. The relations suggest that the goats obtained a better lean meat yield, according to Cézar and Sousa (2010), the greater the muscle:bone and muscle:fat relation, greater the muscularity and lesser the adiposity of the carcass respectively, thereby , greater will be the edible portion yield.

As for the chemical composition of the meat, it is observed that there were differences between the supplementations only for the lipids (P<0.05). However for the physical composition, were observed differences between the supplementations for the water retention capacity (WRC) and weight loss through cooking (WLC). In relation to the animal species, differences for the ashes, lipids and WLC were observed (Table 5).

The animals supplemented with the MBs obtained a greater (P<0.05) lipid proportion. Animals supplemented with blocks tend to obtain a greater quality of the final products, by the presence of better energetic and protein sources available. Vu et al (1999) observed this fact with a study on dairy cows, where satisfactory milk quality was observed with the usage of the blocks as a supplement, possibly because, they provide reasonable energy levels and available nitrogen and therefore can be used as an exploitation package to raise the growth rates (Aye and Adegun, 2010).

The WRC was superior for the animals supplemented with MBs and MBs + buffel hay and inferior for those supplemented with mineral salt, accompanying the greater levels of fat of animals receiving this same supplementation. This indicates a better meat quality for those that were supplemented with MBs, as this characteristic refers to the capacity that the meat has to retain water during the application of external forces (Zeola 2002). Therefore, when the muscular tissue presents low water retention, there is a humidity loss and, consequently, greater weight loss during storage (Dabés 2003). According to Costa et al (2008), a small WRC may promote considerable humidity losses, and consequently, of carcass weight, however, and adequate WRC, together with a good level of intramuscular fat, may favor a greater succulence to meat.

The WLC was superior for those supplemented with mineral salt and inferior for those fed with MBs and MBs + buffel hay, confirming the result of the WRC, as this directly influences the WLC. It is an important measure as it influences the characteristics of quality, color, shearlobal force and succulence of the meat (Bonagurio 2003).

In the comparison between species, the sheep obtained superior values for ashes, lipids, as well as WLC when compared to the goats. In general, the sheep’s meat may present more appreciable sensorial attributes than the goat’s meat, as was observed in the work by Costa et al (2008). They noticed that the global acceptability of sheep’s meat was superior the goat’s meat, and that this may be attributed to the higher fat percentage in sheep’s meat, however, goat’s meat, with its dietary properties, stands out in certain niche markets, as it is considered to be healthier. This effect was observed in the research carried out by Goetsch et al (2011) that observed the deposition of internal fat by goats has raised interest in the feeding to maintain the tissue lean and the quality of the mean with little fat accumulation.

As for the fatty acids profile it is observed that there were differences between the supplementations in the saturated acids: C17 and C18. Unsaturated: C17:1, poli-unsaturated: C20:2n6C (P<0.05). However, among the species the saturated acids: C19; unsaturated:C16:1 and poli-unsaturated : C20:5n3C were different (Table 6).

It is observed that the saturated acids C 17:0 and C18:0 presented lower percentage in the animals supplemented with MBs + buffel hay. A smaller proportion of saturated acids is a positive factor for the consumption of these meats, as according to Bello (2007), the saturated fat is associated to diabetes mellitus and various types of cancer. For the unsaturated and poli-unsaturated acids a smaller percentage for C17:1 and C20:2n6C is observed in the animals supplemented with MBs + buffel hay.

The similarity among the majority of the fatty acids indicates that the supplementations did not interfere in their constitution. According to Pelegrini et al (2007) the linoleic acids (C18:2n6c) and those with unsaturation on carbon n3 (such as C20:3n6C) are considered to be fatty acids of particular interest, due to the positive effects on human health. As already demonstrated in clinical studies, these fatty acids of the n-3 family protect the heart and the arteries, help in the reduction of the cholesterol and serum triglycerides, maintain a stable arterial pressure, strengthens the immune system and helps in treatments for depression, among others (Su et al 2003; Kalmijn et al 2004).

Between the species, it is observed that the calcium C19:0 was found in a higher proportion in goats. As for the unsaturated, a higher proportion of C16:1 occurred in sheep’s meat and a higher proportion of C20:5n3C for the goats. Differently, Madruga et al (2013) in a study of sheep and goat’s meat, found higher levels of concentration of all these fatty acids in sheep’s meat than in the goat’s meat.

On the sum of the fatty acids with their bonds, and in the studied relations, differences are observed only in the relation omega 6:omega 3 (P<0.05) (Table 7).

The UFAR:SFA relation was similar between the supplementations and species. Wood et al (2004) recommend that the PSFA:SFA relation of the lipid profile of a food must be above 0.4, to avoid illnesses associated to the consumption of saturated fats. The results found in this work are within the cited standard.

The polyunsaturated: saturated fatty acids relation (PSFA:SFA), did not differ between the types of supplementations and studied species. It obtained an overall average of 0.16, an inferior value to 0.45, the recommended as being the ideal minimum in the human diet (Wood and Enser, 1997) and compromise the quality of this meat, as according to Madruga et al (2013), a PFA:SFA relation close to the recommended value of 1 is the ideal.

As for the relation ROM:OM3 is observed a higher average for the animals supplemented with MBs + buffel hay (34.11). These relations still are not well defined among the health professionals, however it has been defined, in various countries, that the average ingestion of fatty acids results in n-6/n-3 relations, which are between 10:1 to 20:1, and there are records of up to 50:1 (Simopoulos, 2006). The need to reduce the ratio n-6/n-3 in the modern diets has also been suggested as it has been related to the reduction in the mortality rate in patients with cardiovascular disease, when the ratio n-6/n-3 was between 3 to 4:1. A decrease in the symptoms resulting from asthma, when the ratio n-6/n-3 of the diet was around 5:1, however in 10:1 the symptoms were intensified (Broughton et al 1997; Simopoulos, 2006).

In general, the interest in goat and sheep meat has intensified, mainly because of its nutritional characteristics, that according to Madruga and Bressan (2011) may positively influence human health, contributing to the emergence of new markets. Despite these products being originated from producers whose chain may be considered disorganized, it is believed that the application of technological knowledge will be essential to increase the zootechnical indexes, offering better quality meat.

Conclusions

• The supplementations were important in the quality of the carcass and meat of sheep and goats grazing in the caatinga.
  
  
• The use of multi-nutritional blocks obtained a similar effect to the conventional supplement regarding the majority of the carcasses’ characteristics, although in relation to the meat it was superior and very effective, elevating the lipid content of the meat and, when supplied together with the buffel hay, improves the omega 6:omega 3 relation.

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Received 15 February 2018; Accepted 23 April 2018; Published 1 May 2018

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