Affiliations 

  • 1 Department of Animal Science, University Putra Malaysia, Serdang, Selangor, Malaysia; Department of Animal Nutrition, University of Bahri,Khartoum, Sudan
  • 2 Department of Animal Science, University Putra Malaysia, Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
  • 3 Department of Animal Science, University Putra Malaysia, Serdang, Selangor, Malaysia
  • 4 Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia; Department of Biochemistry, University Putra Malaysia, Serdang, Selangor, Malaysia
  • 5 Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
PLoS One, 2015;10(3):e0119756.
PMID: 25789610 DOI: 10.1371/journal.pone.0119756

Abstract

The present study aims to evaluate the effects of feeding palm oil by-products based diets on different muscle fatty acid profiles in goats. Thirty-two Cacang × Boer goats were randomly assigned to four dietary treatments: (1) control diet (CD), (2) 80% decanter cake diet (DCD), (3) 80% palm kernel cake diet (PKCD) and (4) CD plus 5% palm oil (PO) supplemented diet (CPOD). After 100 days of feeding, four goats from each group were slaughtered and longissimus dorsi (LD), infraspinatus (IS) and biceps femoris (BF) were sampled for analysis of fatty acids. Goats fed the PKCD had higher (P<0.05) concentration of lauric acid (C12:0) than those fed the other diets in all the muscles tested. Compared to the other diets, the concentrations of palmitic acid (C16:0) and stearic acid (C18:0) were lower (P<0.05) and that of linoleic acid (C18:2 n-6) was higher (P<0.05) in the muscles from goats fed the CD. It was concluded that palm kernel cake and decanter cake can be included in the diet of goats up to 80% with more beneficial than detrimental effects on the fatty acid profile of their meat.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.