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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.

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The aim of this study was to evaluate the intake, apparent nutrient digestibility, nitrogen balance, and intake behaviour of crossbred Boer goat kids fed with diets contain cottonseed cake. It was utilised 32 crossbred Boer goat kids, with average body weight of 16 ± 2 kg, distributed in a completely randomised experimental design, in four experimental diets, with levels of substitution of soybean meal by cottonseed cake, in 0%, 33%, 66% and 100%, respectively. There was no significant effect (p > .05) of cottonseed cake levels on the intake of nutritional components, except for ether extract that behaved in a quadratic manner (p < .05). The digestibility of the nutritional components and the nitrogen balance were not altered as a function of the levels of cottonseed cake in the diet (p > .05). The average daily weight gain and feed conversion were not altered (p > .05) by the amounts of cottonseed cake. Rumination efficiency (minutes/kg of NDF) and feeding frequency (number of visits to the trough/24 h) were not altered (p < .05) as function of the cottonseed cake levels, however, feeding, rumination, and idleness times, as well as the other feeding efficiency and activities frequency were not influenced. Hence, cottonseed cake can be totally substituted soybean meal in diets for crossbred Boer goat kids in feedlot, once it does not alter the productive performance, intake and digestibility of nutritional components and nitrogen balance of the animals.

Abstract. The cottonseed cake has the necessary nutritional characteristics to be able to substitute the traditional ingredients (such as soybean meal) and reduce the costs of the diet. However, it is necessary to determine the best level of inclusion of cottonseed cake in the diets of fattening goats to improve meat production and quality. The objective of this study was to evaluate carcass and meat traits of feedlot goats fed diets containing cottonseed cake replacing soybean meal (33 %, 66 % and 100 %). Thirty-two uncastrated Boer crossbred goats (4 months old, 16 ± 2 kg initial body weight) were used in a completely randomized experimental design. Replacing soybean meal with cottonseed did not compromise (P> 0.05) slaughter weight, carcass traits (dressing percentage, loin-eye area and back-fat thickness), primal cuts or carcass morphometric measurements; moisture, protein, or total lipid contents of meat; or the physicochemical traits of color (L*, a* and b* coordinates), pH, shear force, and cooking loss. However, there was a reduction (P=0.001) in the mineral matter content (from 1.08 % to 0.97 %) and an increase (P=0.006) in the cholesterol content (from 50.85 to 70.55 mg/100 g of meat) of the meat as the dietary levels of cottonseed cake were increased. Based on the results of production and meat quality, we recommend using cottonseed cake as an alternative protein source to replace up to 100 % of soybean meal in feedlot goat diets.

The study evaluated the quality of 'frescal' sausage obtained from bulls fed diets containing various amounts of licuri cake. Thirty-two young Nellore bulls averaging 24 months in age and with an initial body weight of 368 ± 32 kg were housed in individual pens and distributed in a randomised experimental design with four treatments: 0, 7, 14 or 21% licuri cake inclusion in dry matter content of the diet. The inclusion of licuri cake in the diets of the bulls did not affect the chemical composition (p > .05). However, there was a linear increase (p ¼ .033) in the cooking weight loss of the sausage. There were no effect of licuri cake inclusion in young bulls diet on pH (p ¼ .097), lightness L à (p ¼ .602) and yellowness b à (p ¼ .692) of the 'frescal' sausage manufactured; however, there was a quadratic effect on the redness a à (p ¼ .035) and chrome C à (p ¼ .033). The panellists preferred the appearance of the sausage without licuri cake inclusion. There was no difference between 0% and 14% levels (DM basis) of licuri cake inclusion (p > .05) on aroma, tenderness, juiciness or overall acceptance in 'frescal' sausage. However, all characteristics were best evaluated in diets without including licuri (0%). It is not recommended licuri cake inclusion as an alternative feed source in the diets of young Nellore bulls because of decrease in redness and saturation (chrome) colour indexes and increase in cooking loss resulting in the reduction of appearance, juiciness and overall acceptance for consumption of 'frescal' sausage despite without affecting its chemical composition.ARTICLE HISTORY

This study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4-5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadienoic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in the material is attributed to the ammonization process. Thus, in spite of the benefits on lamb meat quality, it is suggested that the use of this additive in the ammonization of tropical forages be carried out with care, in limits of up to 6%.

Objetivou-se avaliar as características quantitativas e qualitativas da carcaça em caprinos de diferentes genótipos terminados em confinamento. Foram utilizados 30 cabritos, sendo 10 Anglo Nubiana Sem Raça Definida (SRD), 10 Boer SRD e 10 SRD, com peso médio de 19,05kg no início do experimento, distribuídos no delineamento inteiramente casualizado. A dieta utilizada foi única e completa, contendo 15,5% de proteína bruta e 2,58 Mcal de energia metabolizável por quilograma de matéria seca. Os Anglo Nubiana × SRD apresentaram maiores rendimentos de carcaça, espessura de gordura subcutânea e medida GR quando comparados com os Boer SRD. Entretanto, os cabritos Boer SRD obtiveram maior índice de musculosidade em comparação com os demais genótipos avaliados. Os cabritos SRD apresentaram menor percentual de gordura e maior relação músculo:gordura, quando comparados com os Boer × SRD. Não houve diferença entre os genótipos para os cortes comerciais, exceto o peso e rendimento do pescoço. Os cabritos Boer × SRD apresentaram melhor conformação e acabamento de carcaça. Houve correlação significativa entre a conformação e o acabamento de carcaça e entre o marmoreio, a espessura de gordura subcutânea e a medida GR. A área de olho de lombo foi correlacionada com o rendimento de carcaça quente. A espessura de gordura subcutânea e a medida GR apresentaram correlação significativa, indicando que estas avaliações representam à cobertura de gordura na carcaça de cabritos. O genótipo influencia a espessura de gordura subcutânea, os rendimentos de carcaça, a conformação e acabamento de carcaça de cabritos.