Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract.

Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16-18:1, c9t11-18:2, C18:2n-6, C20:4n-6, 20:5n-3, 22:5n-3, and 22:6n-3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9-18:1 and t16-18:1 reduced linearly. Æ©SFA, Æ©BI, Æ©cis- and Æ©MUFA, Æ©n-3, Æ©n-6, and Æ©PUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.

Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat.

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11-C18:1) and conjugated linoleic acid (CLA), ∑n - 6, ∑n - 3, ∑n - 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet.

This study was conducted to test the effect of dietary tannin on the fatty acid profile and sensory attributes of meat from Nellore steers. Thirty-two Nellore bull male were distributed in a completely randomized design and fed diets with condensed tannin extract as follows: 0, 10, 30, and 50 g/kg total DM basis. The physicochemical composition of the meat, lipid oxidation, fatty acid profile, flavor, tenderness, and overall acceptance were evaluated. There was a linear decrease (P ≤ 0.05) on lipid content, tenderness, cooking weight loss, myristic, palmitic, and oleic acids in meat as tannin increased in the diets. The total saturated and monounsaturated fatty acids, the atherogenicity index decreased. However, a linear increase (P ≤ 0.05) was observed for linoleic, linolenic, arachidonic, eicosapentaenoic, and docosapentaenoic acids. The physicochemical characteristic of the meat, such as moisture, ash, and protein contents, water retention capacity, final pH, Warner-Bratzler shear force, collagen, and color indexes (lightness, redness, yellowness, and chrome) did not change with dietary tannin. Also, CLA, n-6:n-3 ratio, Δ9 -desaturase, and elongase activity were not different among diets. In conclusion, condensed tannin linearly increases unsaturated fatty acids and decreases the atherogenicity index of meat; thus, it can be recommended at the highest level (50 g/kg DM) in the diet of Nellore steers. PRACTICAL APPLICATION: Agriculture byproducts plays an important part in the diet of ruminant animals and consequently on food chain and has implications for the composition and quality of the livestock products (milk, meat, and eggs) that people consume. Feeding tannin to steers increases the amount of unsaturated fatty acids and meat tenderness, with a concomitant reduction on saturated fatty acids and the atherogenicity index in meat. Thus, we recommend adding tannin to steer diets to reduce the risk factors for cardiovascular diseases in red meat for human consumption.

Effects of crude glycerin from biodiesel on the diets of lambs: intake, digestibility, performance, feeding behavior, and serum metabolites.

This study was conducted to test the hypothesis that the inclusion of crude glycerin of up to 21% of DM in the diets of lambs will not compromise variables related to animal production or health. Forty-four uncastrated Santa Inês crossbreed lambs with an average age of 5 mo and a BW average of 23.9 ± 0.34 kg (mean ± SD) were distributed into four treatment groups (11 replicates per group) including 0%, 7%, 14%, or 21% crude glycerin on a DM basis. The inclusion of crude glycerin in the diets promoted a quadratic increase in DM (P = 0.018), CP (P = 0.004), and TDN (P = 0.017). There was a linear decrease (P < 0.001) in NDF and nonfibrous carbohydrate (NFC) intake caused by glycerin in the diets. There was a linear increase (P < 0.001) in ether extract (EE) intake. There was a linear reduction in NDF (P = 0.011) and NFC (P < 0.001) for effective consumption of the diets. There was a linear increase (P < 0.001) in EE effectively consumed by the lambs, and there were no differences in the CP that was effectively consumed (P = 0.267) by glycerin. Digestibility coefficients of DM, CP, NDF, NFC, and TDN presented a linear decrease in crude glycerin inclusion. The EE digestibility presented a linear increase. The inclusion of crude glycerin in the diets promoted a quadratic increase in final BW (P = 0.015), ADG (P < 0.001), and G:F ratio (P < 0.001). There was no effect (P > 0.05) of crude glycerin inclusion in the diets on time spent (%); number of events per day; duration of events (minutes) for feeding, rumination, and idling; number of chews per bolus; or total chewing time for the lambs. The inclusion of crude glycerin in the diets improved feeding efficiency of DM (P = 0.005) and NDF (P = 0.004). The rumination efficiency of DM (P < 0.001) and NDF (P < 0.001) presented a linear decrease. The total protein, albumin, globulin, albumin:globulin ratio, triglycerides, alanine aminotransferase levels, aspartate aminotransferase, and gamma glutamyl transferase serum concentrations did not differ (P > 0.05) through the addition of crude glycerin to the diets of the lambs. However, the crude glycerin in the diets led to a linear decrease in urea-N (P = 0.004) and glucose (P <0.001), as well as a linear increase in the cholesterol (P = 0.043) serum concentrations of the lambs. The recommended inclusion of crude glycerin is up to a 4.7% DM level because of improved performance growth without compromising feeding behavior and blood metabolites.

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.

Peanut cake concentrations in massai grass silage / La harina de cacahuete en el ensilaje de hierba Massai

Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter) that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage’s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics.

Objetivo. Este experimento se realizó para evaluar el mejor nivel de inclusión de harina de cacahuete en el ensilado de hierba massai a través de la composición química-bromatológica, las características fermentativas, la tasa de valor forrajero, las estimaciones de la ingestión y la digestibilidad de la materia seca. Materiales y métodos. El experimento se llevó a cabo en la Granja Experimental de São Gonçalo dos Campos, en la Universidad Federal de Bahía. Los tratamientos fueron hierba massai cortada a 40 días, deshidratada, además de un 8%, 16% y 24% de harina de maní en la materia fresca, además de tratamiento sin harina de cacahuete. El material se comprimió en silos experimentales que se abrieron después de 76 días. Resultados. La adición de harina de cacahuete 24% mejor que el ensilaje de productos químicos bromatológicos parámetros, el aumento de la materia seca y carbohidratos sin fibra, y la reducción de los componentes fibrosos. Hubo un aumento lineal de los valores estimados de la digestibilidad y la ingestión de materia seca en función de los niveles de harina de cacahuete en el ensilaje. Se observó una mejoría en las características fermentativas, con un efecto de segundo grado para los niveles de nitrógeno amoniacal. La tasa de valor forrajero aumentó linealmente con la inclusión de harina de cacahuete. Conclusiones. La inclusión de hasta un 24% de harina de cacahuete durante el ensilaje de pasto massai aumenta el valor nutritivo del ensilaje y mejora las características de la fermentación.