This study evaluated the optimum inclusion of a feed oil additive chemically extracted from cashew nuts in lamb diets on the physicochemical and sensory attributes of burgers produced from their meat. Forty lambs (26 ± 2.4 kg of initial BW and 5 months of age) were used in a block randomized design with ten experimental units per treatment. Lambs were fed a total mixed ration containing cashew nut shell liquid (tCNSL) at levels of 0, 7.5, 15 and 22.5 g/kg g/kg of dietary dry matter. Lambs were slaughtered, and the meat was processed for burger production. The addition of tCNSL to the diets promoted a quadratic increase in DMI (P = 0.034), ADG (P = 0.016) and slaughter BW (P = 0.002). However, the addition of tCNSL to the lamb diet did not change (P >0.05) the concentrations of moisture, protein, lipids, crude ash and cooking losses; water holding capacity or hardness and color index a* of the lamb meat burgers. There was a linear decrease (P <0.001) with lower formations of peroxides and metomyoglobins in lamb meat burger when dietary levels 15 and 22.5 g/kg of tCNSL were added in diets. The pH of the lamb meat burgers increased linearly (P = 0.0196), due to the inclusion of tCNSL in the lamb diets. The L* color index reduced linearly (P = 0.0179) while b* and C* color increased linearly (P ≤ 0.05) with the addition of tCNSL in the diet. The inclusion of tCNSL did not change (P > 0.05) in the sensory attributes of the lamb meat burgers. All variables scored between 7 and 8, being considered by the tasters as moderately liked and very liked, obtaining a good overall acceptance. However, the preference (P = 0.042) ranking of the panellists was for burgers from the meat of lambs fed with tCNSL, regardless of the level of inclusion, compared to treatment without tCNSL. It is recommended to include up to 15 g tCNSL/kg DM as antioxidant in the lamb’s diet because it improves growth performance, color index and physical quality, and reduces the elasticity, chewability, lipid peroxidation and metmyoglobins, and increasing the preference of lamb meat burgers.

本研究评估了羊肉日粮中从腰果中化学提取的饲料油添加剂的最佳添加量，对由其肉制成的汉堡的理化和感官特性的影响。40 只羔羊（26 ± 2.4 kg 的初始体重和 5 个月大）被用于块随机设计，每次处理 10 个实验单位。给羔羊喂食含有腰果壳油 (tCNSL) 的总混合日粮，其水平为 0、7.5、15 和 22.5 g/kg g/kg 日粮干物质。羔羊被屠宰，肉被加工用于汉堡生产。在日粮中添加 tCNSL 促进了 DMI ( P  = 0.034)、ADG ( P  = 0.016) 和屠宰 BW ( P  = 0.002)的二次增加。然而，在羊肉饮食中添加 tCNSL 并没有改变（P >0.05) 水分、蛋白质、脂质、粗灰分和蒸煮损失的浓度；羊肉汉堡的保水性或硬度和颜色指数a*。当日粮中添加 15 和 22.5 g/kg 的 tCNSL 时，羊肉汉堡中过氧化物和肌红蛋白的形成较低，呈线性下降（P <0.001）。 由于在羊肉日粮中加入了 tCNSL，羊肉汉堡的 pH 值呈线性增加（P = 0.0196）。随着 日粮中添加 tCNSL ，L* 颜色指数线性降低（P = 0.0179），而 b* 和 C* 颜色线性增加（P  ≤ 0.05）。tCNSL 的包含没有改变（P > 0.05) 在羊肉汉堡的感官属性中。所有变量的得分都在 7 到 8 之间，被品尝者认为是中等喜欢和非常喜欢，获得了良好的整体接受度。然而， 与没有 tCNSL 的治疗相比，小组成员的偏好 ( P = 0.042) 排名是从用 tCNSL 喂养的羔羊肉制成的汉堡，无论包含水平如何。建议在羊肉的饮食中加入高达 15 g tCNSL/kg DM 作为抗氧化剂，因为它可以提高生长性能、颜色指数和物理质量，并降低弹性、咀嚼性、脂质过氧化和高铁肌红蛋白，增加羊肉的偏好汉堡。