Nivaldo B Santana Filho1, Ronaldo L Oliveira1, Cláudia H Cruz1, André G Leão2, Ossival L Ribeiro3, Máikal S Borja1, Thadeu M Silva1, Claudilene L Abreu4. 1. Department of Animal Science, Federal University of Bahia, 40170-110, Salvador, Bahia, Brazil. 2. Department of Animal Science, Federal University of Mato Grosso, Rondonópolis, Mato Grosso, Brazil. 3. Federal University of Reconcavo da Bahia, 44380-000, Cruz das Almas, Bahia, Brazil. 4. Department of Animal Science, Federal University of Mato Grosso do Sul, 79080-190 Campo Grande, Mato Grosso do Sul, Brazil.
Abstract
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.
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.
Authors: Mateus de M Lisboa; Robério R Silva; Fabiano F da Silva; Maria M S Pereira; Gabriel D Costa; Fabrício B L Mendes; Sinvaldo O de Souza; Marceliana da C Santos; Laoan B O Rodrigues; Henry D R Alba; Gleidson G P de Carvalho Journal: Trop Anim Health Prod Date: 2021-03-01 Impact factor: 1.559
Authors: Neiri J A Dos Santos; Leilson R Bezerra; Daniela P V Castro; Polyana D R Marcelino; Gercino F Virgínio Júnior; Jarbas M da Silva Júnior; Elzânia S Pereira; Ederson A de Andrade; Thadeu M Silva; Analívia M Barbosa; Ronaldo L Oliveira Journal: Foods Date: 2022-02-21
Authors: Jeong Yeon An; Hae In Yong; So Yeon Kim; Han Bit Yoo; Yoo Yong Kim; Cheorun Jo Journal: Korean J Food Sci Anim Resour Date: 2017-04-30 Impact factor: 2.622