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Volume 12, Issue 25, January - June 2026

Bioconversion of Sugarcane Scrapings Using Pleurotus ostreatus: Implications for Fatty Acid Profile, Carcass Performance, and Meat Quality in Yankasa Rams

Emmanuel U Anaso1♦

1Department of Animal Science, Federal University of Agriculture Mubi, Adamawa, Nigeria

♦Corresponding author
Dr. Emmanuel Ugochukwu ANASO, Department of Animal Science, Federal University of Agriculture Mubi, Adamawa, Nigeria

ABSTRACT

This study looked at how replacing corn bran with Pleurotus ostreatus-biodegraded sugarcane scrapings (BSS) affected carcass parameters, meat quality, and fatty acid composition in Yankassa rams. Twenty-one lambs (6-7 months old; 11.21 ± 0.97 kg) were assigned in a random manner to each of the three groups (dietary treatments): 0% BSS (control), 15% BSS (50% replacement), or 30% BSS (100% replacement) over a 12-week period. Rams given 15% BSS had considerably higher (P < 0.05) slaughter weight, hot carcass weight, and dressing percentages than other groups. However, non-carcass components (head, feet, heart, kidneys, lungs, trachea, and ribeye region) were unaffected (P > 0.05), showing no negative impacts on organ development. Retail cuts including as neck, brisket, rack, foreleg, and hindleg improved in the 15% BSS group, whereas loin and flank did not alter. The testing for carcass (meat) quality in T2, had higher cooking loss as well as better water holding capacity (WHC). The values for meat Shear force, pH values and sensory qualities were significantly the same amongst treatment groups. The values for oleic, linoleic, α-linolenic acids, CLA, and omega-3 fatty acids (EPA, DHA). Total PUFA, MUFA, and the PUFA:SFA ratio showed significant increase especially in T2 proving BSS potential as a sustainable alternative feed supply.

Keywords: small ruminants, agro-industrial byproducts, fungal biodegradation, sugarcane scrapings, carcass and meat quality, fatty acid composition, sensory characteristics.

Discovery Agriculture, 2026, 12, e15da3199
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Published: 01 June 2026

Creative Commons License

© The Author(s) 2026. Open Access. This article is licensed under a Creative Commons Attribution License 4.0 (CC BY 4.0).