Licuri oil supplements for lactating cows on pasture

LimaLuciano, S; OliveiraRonaldo, L; Garcez, NetoAmérico F.; Bagaldo, Adriana Regina; AbreuClaudilene, L; SilvaThadeu, M; CarvalhoSilvana, T; Bezerra, Leílson Rocha

doi:10.4141/cjas-2014-165

Cited by 20 publications

(8 citation statements)

References 20 publications

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“…The results obtained for LEA and BFT can be attributed to the fact that the goats were slaughtered at similar body weights, which corroborates the following inference drawn by Osório (2002): in carcasses of similar weights and fatness degrees, practically all body regions will have similar proportions, irrespective of the breed. In this study, this assertion was confirmed by the yield of primal cuts and the carcass morphometric measurements (Tables 3 and 4).…”

Section: Discussionsupporting

confidence: 84%

“…D. Y. C. de Assis et al: Carcass and meat traits of goats fed diets Therefore, producers seek alternative feed sources that allow a reduction in production costs and minimize nutritional deficiency for the development of meat goat farming. In this context, the use of biodiesel by-products in the diet of these animals may be a viable alternative, given their positive effects on meat and milk quality, as observed in other animal species (Gonzaga Neto et al, 2015;Oliveira et al, 2015). Cotton by-products have nutritional characteristics that render them good sources of nutrients for animal feeding.…”

Section: Introductionmentioning

confidence: 99%

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Carcass and meat traits of goats fed diets containing cottonseed cake

et al. 2021

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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.

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Section: Discussionsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Carcass and meat traits of goats fed diets containing cottonseed cake

et al. 2021

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“…Licuri ( Syagrus coronata ) cake, a biodiesel byproduct of licuri oil generated from mechanical pressing during licuri fruit processing, contains approximately 24% crude protein (CP), 10% ether extract (EE), 52% neutral detergent fiber (NDF) and 35% g/kg acid detergent fiber (ADF) on a dry matter (DM) basis [ 7 , 10 , 11 ]. It can be used as an ingredient in the feed given to confined lambs and can increase the CP content of the meat without affecting carcass and non-carcass components [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

et al. 2018

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The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.

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“…Palm kernel cake is a product of the extraction of oil from Elaeis guineensis, which is a perennial palm tree. The diversity of favourable soils and a suitable climate for the cultivation of oil palm increases the availability of its residues throughout the year mainly in arid regions (Gonzaga et al, 2015;Lima et al, 2015;Oliveira et al, 2015aOliveira et al, , 2015b. These residues can potentially be used in animal feed because of the chemical composition of the cakes (Ferreira et al, 2012;Silva et al, 2013;Abubakr et al, 2015;Pimentel et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of palm kernel cake (Elaeis guineensis) on intake, digestibility, performance, ingestive behaviour and carcass traits in Nellore bulls

et al. 2018

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The objective of the current experiment was to determine the effects of increasing levels of palm kernel cake in a finishing diet on feed intake, digestibility, performance, ingestive behaviour and carcass traits in zebu bulls. Thirty-two Nellore bulls (420 ± 25.0 kg initial body weight [BW] and 24-months-old), were assigned randomly to individual pens with four treatments (0, 70, 140 and 210 g/kg of palm kernel cake by total dry matter [DM]) and eight replicates per treatment. The inclusion of palm kernel cake linearly decreased DM, crude protein and non-fibrous carbohydrate intake and increased ether extraction intake and digestibility. There was a linear decrease in final BW and hot carcass weight (HCW) associated with palm kernel cake inclusion in the bull diet. However, the gain : feed ratio was similar among the diets. Eating and rumination rates (g DM or neutral detergent fibre/h) were reduced, whereas the total chewing time and idling (min/day) were not affected by palm kernel cake inclusion. There were no effects of palm kernel cake inclusion on most quantitative carcass characteristics and qualitative carcass attributes (subcutaneous fat thickness, longissimus muscle area, colour, texture and marbling). The inclusion of palm kernel cake (up to 210 g/kg total DM) in beef cattle finishing diets decreased eating and rumination rates, thereby decreasing average daily gain and, consequently, final BW and HCW. However, qualitative carcass attributes were not affected by the use of palm kernel cake.

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Licuri oil supplements for lactating cows on pasture

Cited by 20 publications

References 20 publications

Carcass and meat traits of goats fed diets containing cottonseed cake

Carcass and meat traits of goats fed diets containing cottonseed cake

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

Effects of palm kernel cake (Elaeis guineensis) on intake, digestibility, performance, ingestive behaviour and carcass traits in Nellore bulls

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