Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat

Forty crossbred (Santa Ines x Dorper) male lambs with initial body weight of 27.8 +/- 2.37 kg were used to investigate the effect of dietary mushroom cultivation residue (0, 25, 50, 75, and 100% as DM) replacing Tifton85 hay on growth, meat quality, fatty acid composition and sensory attributes. Mushroom cultivation diet replacing Tifton-85 hay did not change the slaughter weight, pH, color, water holding capacity, shear force, centesimal composition of the longissimus lumborum muscle. Cooking loss of content, C18:2n-6 and C20:4n-6, n-ary sumation PUFA, n-ary sumation n-6 and the sigma PUFA: n-ary sumation AGS and sigma PUFA:sigma MUFA ratios decreased quadratically. There was a linear increase in t-11-C18:1 and CLA and a quadratic increase in DMI, elongase activity and sensory attributes (tenderness, juiciness and overall acceptance) of meat. Thus, it is recommended to replace Tifton-85 hay with mushroom residue in the diet of lambs to provide greater PUFA concentrations, especially CLA, which has numerous benefits for human health, without compromising the meat physicochemical attributes.

Automated summary

The study showed that replacing Tifton85 hay with mushroom cultivation residue in the diet of lambs has certain effects on growth, meat quality, fatty acid composition, and sensory attributes, with a significant impact on fatty acid composition.