Production and quality of beef from young bulls fed diets supplemented with peanut cake

被引：12
|
作者：
Correia, B. R. [1 ]
Carvalho, G. G. P. [2 ]
Oliveira, R. L. [2 ]
Pires, A. J. V. [3 ]
Ribeiro, O. L. [2 ]
Silva, R. R. [3 ]
Leao, A. G. [4 ]
Simionato, J. I. [5 ]
Carvalho, B. M. A. [6 ]
机构：
[1] State Univ Southwest Bahia, Postgrad Studies Anim Sci, Itapetinga, BA, Brazil
[2] Univ Fed Bahia, BR-41170290 Salvador, BA, Brazil
[3] State Univ Southeast Bahia, Itapetinga, BA, Brazil
[4] Univ Fed Mato Grosso, Campo Grande, MS, Brazil
[5] Fed Technol Univ Parana, Curitiba, Parana, Brazil
[6] Univ Fed Minas Gerais, Belo Horizonte, MG, Brazil
来源：
MEAT SCIENCE | 2016年 / 118卷
关键词：
Arachis hypogaea; Beef cattle; CLA; Omega; 3; 6; FATTY-ACID-COMPOSITION; CONJUGATED LINOLEIC-ACID; NEUTRAL DETERGENT FIBER; MEAT QUALITY; DAIRY-COWS; PROFILE; ATTRIBUTES; MUSCLE; CATTLE; GOATS;
D O I：
10.1016/j.meatsci.2016.03.017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390 +/- 43.5 kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (P < 0.05) in the slaughter weight and hot carcass weight and a quadratic effect (P < 0.05) on the beef texture. No alterations occurred in the physicochemical characteristics of the longissimus thoracis; however, changes were observed (P < 0.05) in the longissimus thoracis fatty acid profile. The replacement of soybean meal with peanut cake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Omega 3 and Omega 6 fatty acids. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：157 / 163
页数：7
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