Carcass Trait, Physicochemical, Microstructure, and Fatty Acid Profile of Lamb Meat Fed Different Levels of Tamanu (Calophyllum inophyllum) Kernel Cake.

Abstract

A potential alternative protein source for ruminants, tamanu (Calophyllum inophyllum) kernel cake (TKC), a by-product of tamanu oil extraction, is rich in protein and bioactive compounds. This study evaluated carcass characteristics, microstructure, physicochemical quality, and fatty acid (FA) profile of lamb meat fed diets containing TKC. Dietary treatments consisted of forage and concentrate with TKC at 0% (T0, control), 15% (T15), 30% (T30), and 30% with mineral premix supplementation (T30m). Twenty male thin-tailed lambs were assigned to four treatments with five replicates and fed for 3 months. Results showed that T30 produced the highest carcass percentage, whereas all TKC treatments significantly increased the percentage of Boneless Closely Trimmed Retail Cuts (%BTCRC) compared to the control. However, TKC inclusion had no significant effect on overall yield grade. Physicochemical analysis revealed lower cooking loss in T30 and T30m compared to T15 and the control, whereas T30 significantly increased intramuscular fat content. Microstructural analysis indicated greater perimysium, endomysium, and muscle fiber area in T30 and T30m. Additionally, all TKC treatments increased unsaturated fatty acids and reduced saturated fatty acids. In conclusion, a 30% TKC inclusion is recommended to enhance carcass percentage, muscle microstructure, and FA profile of lamb meat.