Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics.

BACKGROUND: Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTS: Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05). CONCLUSION: Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.

Physicochemical and sensory characteristics of meat from young Nellore bulls fed different levels of palm kernel cake.

BACKGROUND: Palm kernel cake is a biodiesel byproduct and an alternative feed additive in cattle production. This study evaluated the effects of palm kernel cake added to bulls' diets on the physicochemical and sensory characteristics of their meat. Thirty-two young Nellore bulls were used, distributed in a randomized experimental design with four treatments: 0, 7, 14 or 21% (w/w) palm kernel cake in the dry matter of the diet. Hay was used at 35% (w/w) in the diets, which were balanced to provide 150 g kg(-1) crude protein and 33 Mcal kg(-1) metabolizable energy. RESULTS: The moisture (P = 0.40), ash (P = 0.70), protein (P = 0.10) and ether extract (P = 0.31) contents of the meat samples were not affected by the inclusion of palm kernel cake. The qualitative characteristics of the meat, including pH (P = 0.69), water-holding capacity (P = 0.22), cooking loss (P = 0.14), shear force (P = 0.32) and instrumental color indices L* (P = 0.75), a* (P = 0.44) and b* (P = 0.41), were not affected by the substitution of palm kernel cake for soybean meal. CONCLUSION: Palm kernel cake may be included at up to 21% (w/w) in cattle feed without compromising the physicochemical, sensory and acceptance characteristics of the meat. © 2015 Society of Chemical Industry.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

BACKGROUND: Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. RESULTS: Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. CONCLUSION: Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry.

Biodiesel industry by-products used for ruminant feed / Co-productos de biodiésel utilizados en la alimentación de rumiantes / Coprodutos do biodiesel utilizados na alimentação de ruminantes Biodiesel by-products used as ruminant feed

Biodiesel industry by-products appear to be an excellent alternative source for ruminant feed and may contribute to increased agricultural activity in terms of productivity and profitability. Among the various by-products, oilseed cakes have great potential for use due to their high protein and lipid contents, which make them an energetic feed source that would fulfill the nutritional requirements of animals. Thus, studies that aim to determine the optimum levels of oilseed cake in ruminant feed are important for maximizing the potential use of these by-products.

El uso de los subproductos de la industria de biodiesel para alimentar a los rumiantes parece ser una excelente alternativa, que puede contribuir al aumento de las actividades agrícolas en términos de productividad y rentabilidad. Entre los sub-productos, las tortas de semillas oleaginosas tienen un gran potencial debido a los importantes niveles de proteínas y lípidos que las caracterizan como alimentos proteicos o energéticos capaces de satisfacer las necesidades nutricionales de los animales. Así, los estudios que tienen como objetivo determinar los niveles óptimos de tortas de semillas oleaginosas en los piensos para rumiantes son importantes para maximizar el uso potencial de estos subproductos.

A utilização de coprodutos oriundos da produção do biodiesel na alimentação de ruminantes surge como alternativa, que pode contribuir para o crescimento das atividades agropecuárias, em termos de produtividade e rentabilidade. Dentre os coprodutos, as tortas apresentam grande potencial, haja vista as consideráveis concentrações de proteína e extrato etéreo, que as caracterizam como alimentos protéicos e/ou energéticos, capazes de permitir o atendimento das exigências nutricionais destas frações pelos animais. Desta forma, é importante a realização de estudos que determinem os níveis ótimos de aplicação das diversas tortas oleaginosas, visando à busca de melhores resultados.