
%0 Journal Article
%A dos Santos, N. J. A. 
%A Barbosa, A. M. 
%A Voltolini, T. V. 
%A Menezes, D. R. 
%A Souza, C. M. 
%A Bezerra, L. R. 
%A Lanna, D. P. D. 
%A Ribeiro, C. V. D. M. 
%A Oliveira, R. L. 
%T <i>Corrigendum to</i>: Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (<i>Tamarindus indica</i>)
%J Animal Production Science
%D 2019/06/03
%V 59
%N 7
%P 1400-1400
%K 
%R https://doi.org/10.1071/AN17855_CO
%U https://www.publish.csiro.au/paper/AN17855_CO 
%X The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (&#xb1;2 days) castrated lambs (crossbred Santa Ines &#xd7; mixed breed) with initial bodyweights of 22.1 &#xb1; 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, &#x3a3;SFA) (P = 0.03) and the ratio of &#x3a3;SFA to unsaturated fatty acids (&#x3a3;SFA:&#x3a3;UFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), &#x3a3;UFA (P = 0.03) and the &#x3a3;n-6:&#x3a3;n-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n&#x2013;6 and &#x3a3;UFA, which makes the lamb meat healthier. 
