Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics.

Autor: Gouvêa AA; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil., Oliveira RL; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil., Leão AG; Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, Rondonópolis City, Mato Grosso State, 78735901, Rondonópolis, Brazil., Bezerra LR; Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, Bom Jesus City, Piauí State, 64 900-000, Brazil., Assis DY; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil., Albuquerque IR; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil., Pellegrini CB; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil., Rocha TC; Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2017 May; Vol. 97 (7), pp. 2147-2153. Date of Electronic Publication: 2016 Oct 13.
DOI: 10.1002/jsfa.8022
Abstrakt: Background: Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot.
Results: Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L * (P = 0.0032), a * (P < 0.0001) and c * (P < 0.0001) values but a lower index color b * (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05).
Conclusion: Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.
(© 2016 Society of Chemical Industry.)
Databáze: MEDLINE
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