R. Bras. Zootec.25/Jun/2025;54:e20240115.
Purified lignin in the diet of feedlot lambs and the effects on performance, carcass and meat quality
Amanda de Carvalho
, Daniela Lázara de Almeida
, Mônica Márcia da Silva
, Amanda Vaz Vedovate
, Gabrielle Gonçalves de Oliveira
, Leticia Aline Gonçalves
, Ricardo Luiz Moro de Sousa
, Danielle Passarelli
, Iraides Ferreira Furusho-Garcia
, César Gonçalves de Lima
, Sarita Bonagurio Gallo
ABSTRACT
This study aimed to establish the optimal concentration of purified Kraft lignin (PKL) in the diet of finishing lambs. The experiment was arranged in a randomized block design, with four diets and LKR concentrations of 0, 6, 12, and 18 g/kg DM, with eight Poll Dorset × Texel crossbred lambs per treatment. The experiment was conducted with newly weaned lambs, aged 60 ± 10 days, with an average initial body weight of 23 ± 5 kg. The animals were housed in individual stalls for 69 days. Their performance was measured during the experiment, and the carcass, meat quality, and viscera were evaluated after slaughter. An orthogonal polynomial regression study was performed with a 5% significance level. Including PKL did not alter the performance parameters body weight, average daily weight gain, feed efficiency, and dry matter intake. The inclusion of lignin increased the amount of superoxide dismutase and glutathione peroxidase in the blood (P<0.05). In addition, there were no changes in carcass quality parameters hot and cold carcass weight, hot and cold carcass yield, rib eye area, pH, and temperature. The L* content was lower in the treatment with 18 g of lignin (P = 0.0135). Fecal microbiology had a cubic effect (P = 0.0509) with lower values (154.81 CFU/mL) at 18 g/kg DM. The treatment with 12 g of lignin had zero rumenitis index, and the highest occurrence was with 6 g (P<0.0001). There was no difference among treatments for commercial meat cuts and viscera. At the concentrations used, PKL does not alter performance characteristics, carcass and meat quality parameters, but it has an antimicrobial and antioxidant effect.
Keywords: antimicrobial; antioxidant; GPX; Kraft; sheep