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Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese. Animals (Basel) 2022; 13:ani13010035. [PMID: 36611645 PMCID: PMC9817975 DOI: 10.3390/ani13010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/18/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese. Twelve lactating goats were used (eight Saanen and four Anglo Nubian goats, with 35 ± 5 days in lactation and average body weight of 37.93 ± 9.22 kg), distributed in a triplicate 4 × 4 Latin Square design. The increasing levels of LC studied were: 0, 67, 133 and 200 g/kg of dry matter (DM). The analyses were adjusted using orthogonal polynomial contrasts, in which the probability level of 5% was considered. For sensory attributes, principal component analysis was performed. The LC inclusion promoted the reduction in moisture (p = 0.013) and mineral matter (p < 0.001) content in cheese. The ether extract content in cheese showed a quadratic effect (p = 0.021). Lauric acid showed a linear (p = 0.002) increasing effect, and myristic (p < 0.001) and rumenic (p = 0.018) acids showed quadratic effects. The sensory attributes analysis in cheese indicated that the inclusion of 133 and 200 g/kg of LC improve its texture. Flavor was improved with the inclusion of 67 and 133 g/kg. The inclusion of up to 133 g/kg of LC in the diet of lactating goats is recommended because it promotes improvements in flavor and texture of Minas Frescal cheese.
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Growth, physicochemical properties, fatty acid composition and sensorial attributes from longissumus lumborum of young bulls fed diets with containing licuri cake. Livest Sci 2022. [DOI: 10.1016/j.livsci.2021.104775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Araújo SA, Ribeiro RDX, Lima AGVO, Nascimento TC, Silva Júnior JM, Silva TM, Pimentel PS, Santos NJA, Lanna DPD, Bezerra L, Oliveira RL. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sergiane A. Araújo
- Department of Animal Science Federal University of Bahia Salvador Brazil
| | | | | | | | | | - Thadeu M. Silva
- Department of Animal Science Federal University of Bahia Salvador Brazil
| | | | | | - Dante P. D. Lanna
- State University of São Paulo – Escola Superior de Agricultura Luiz de Queiroz São Paulo Brazil
| | - Leilson R. Bezerra
- Department of Animal Science Federal University of Campina Grande Campina Grande Brazil
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Soares KS, Souza MP, Silva-Filho EC, Barud HS, Ribeiro CA, Santos DD, Rocha KNS, de Moura JFP, Oliveira RL, Bezerra LR. Effect of Edible Onion ( Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties. Molecules 2021; 26:molecules26237202. [PMID: 34885783 PMCID: PMC8659084 DOI: 10.3390/molecules26237202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/14/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.
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Affiliation(s)
- Kallyne Sousa Soares
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Marthyna Pessoa Souza
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Edson C Silva-Filho
- Chemistry Department, Laboratory of Advanced Materials, Federal University of Piauí (UFPI), Teresina 64049550, Piauí, Brazil
| | - Hernane Silva Barud
- Department of Biotechnology, University Center of Araraquara (UNIARA), Araraquara 14801320, São Paulo, Brazil
| | - Clóvis Augusto Ribeiro
- Chemical Institute, São Paulo State University (UNESP), Araraquara 14800900, São Paulo, Brazil
| | | | - Karla Nayalle Souza Rocha
- Health Department, Federal Institute of Education, Science and Technology of Paraiba/Campus Patos, Patos 58700000, Paraiba, Brazil
| | - José Fabio Paulino de Moura
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Ronaldo Lopes Oliveira
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil
| | - Leilson Rocha Bezerra
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
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Ramos L, Bezerra L, de Oliveira J, de Souza M, da Silva A, Pereira E, Mazzetto S, Pereira Filho J, Oliveira R. Effects of feeding growing-finishing lambs with cashew nut shell liquid on the growth performance, physicochemical attributes, lipid peroxidation and sensorial parameters of burger. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106468] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Batista JN, Pereira FB, Pereira Filho JM, de Lima Junior V, dos Santos VLF, Araújo MJ, Moura JFP, Pereira ES, Oliveira RL, Bezerra LR. Replacing corn bran and soybean meal in the diet with spineless cactus and cottonseed affects ingestive behaviour, performance, carcass characteristics and meat quality of Murrah water buffalo. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19260] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
The water buffalo (Bubalus bubalis) is a valuable species in part because it is a multipurpose animal; its milk, horns and skin are all useful, and its meat is rich and nutritious. However, water buffalo meat still suffers many marketing restrictions.
Aims
The present study evaluated performance, ingestive behaviour, carcass characteristics and meat quality.
Methods
We examined the meat of 24 Murrah water buffaloes that weighed 287.8±1.8 kg and were divided into four groups that received 0, 250, 500 or 750 g/kg dry matter (DM) of a 3:2 blend of spineless cactus–cottonseed (henceforth, referred to as the blend) for 125 days in a completely randomised design.
Key results
The inclusion of the blend resulted in diets with increased moisture and crude protein intake at 250 g/kg inclusion and reduced intakes of non-fibrous carbohydrates and total digestible nutrients per kilogram DM, which led to an increased DM intake, but significantly lower (P<0.001) final bodyweight, average daily gain, and hot carcass weight, thus resulting in a significantly lower (P< 0.001) growth efficiency. Moreover, there was a reduction in the ammonia-nitrogen concentration and time spent drinking (P≤0.05). The ruminal pH and time spent feeding, chewing and defecating increased (P≤0.05), the fat content and colour parameters of the water buffalo meat increased, and the shear force decreased (P≤0.05) in response to the inclusion of the 3:2 blend of spineless cactus–cottonseed in the diet. The time spent on both rumination and urination, most of the physicochemical properties, and the consumer appeal of the meat, were not affected by the inclusion of the blend (P>0.05).
Conclusion
The 3:2 blend of spineless cactus–cottonseed is not an effective replacement for corn bran and soybean meal in buffalo diets because, despite improving the rumen pH, the blend reduces the performance and carcass characteristics of the water buffalo. However, the fat content, coloration and softness of the meat improved, which is of commercial importance.
Implications
The inclusion of the spineless cactus–cottonseed blend in place of the high-concentrate diet did not affect the consumer appeal of the meat. The meat characteristics were scored as ‘like moderately’ (6–7 on a 9-point hedonic scale). On the basis of the scores of the panellists, all of the meats were well accepted.
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Physicochemical composition, fatty acid profile and sensory attributes of the meat of young Nellore bulls fed sunflower cake from the biodiesel industry. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bagaldo A, Miranda G, Soares Júnior M, de Araújo F, Matoso R, Chizzotti M, Bezerra L, Oliveira R. Effect of Licuri cake supplementation on performance, digestibility, ingestive behavior, carcass traits and meat quality of grazing lambs. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.05.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ribeiro R, Medeiros A, Oliveira RL, de Araújo G, Queiroga RDCDE, Ribeiro M, Silva T, Bezerra L, Oliveira RL. Palm kernel cake from the biodiesel industry in goat kid diets. Part 2: Physicochemical composition, fatty acid profile and sensory attributes of meat. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.05.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ribeiro R, Oliveira RL, Oliveira RL, de Carvalho G, Medeiros A, Correia B, Silva T, Bezerra L. Palm kernel cake from the biodiesel industry in diets for goat kids. Part 1: nutrient intake and utilization, growth performance and carcass traits. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.05.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Gouvêa AALD, Oliveira RL, Assis DYCD, Borja MS, Ribeiro RDX, Leão AG, Oliveira PA, Bezerra LR. Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2017.1345661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | - Máikal Souza Borja
- Department of Animal Science, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - André Gustavo Leão
- Department of Animal Science, Federal University of Mato Grosso, Cuiabá, Mato Grosso, Brazil
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Ferreira AC, Vieira JF, Barbosa AM, Silva TM, Bezerra LR, Nascimento NG, de Freitas JE, Jaeger SMPL, Oliveira PDA, Oliveira RL. Effect of replacing ground corn and soybean meal with licuri cake on the performance, digestibility, nitrogen metabolism and ingestive behavior in lactating dairy cows. Animal 2017; 11:1957-1965. [PMID: 28462743 DOI: 10.1017/s175173111700074x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Licuri (Syagrus coronate) cake is a biodiesel by-product used in ruminant feed as a beneficial energy source for supplementation in managed pastures. The objective was to evaluate the performance, digestibility, nitrogen balance, blood metabolites, ingestive behavior and diet profitability of eight crossbred Holstein (3/4)×Gyr (5/8) multiparous cows (480±25 kg BW and 100 days milking) grazing and supplemented with licuri cake partially replacing ground corn and soybean meal in concentrate (0, 200, 400 and 600 g/kg in dry matter (DM)), distributed in an experimental duplicated 4×4 Latin square design. Licuri cake partially replacing ground corn and soybean meal increased (P<0.01) the intake and digestibility of ether extract and decreased the non-fiber carbohydrates; however, there were no influences on the intakes of DM, CP, NDF and total digestible nutrients (TDN). The digestibilities of DM, CP and NDF were not influenced by licuri cake addition. There was a decrease trend on TDN digestibility (P=0.08). Licuri cake replacing ground corn and soybean meal in concentrate did not affect the intake; fecal, urinary and mammary excretions; N balance; and triglycerides concentrations. However, the blood urea nitrogen (P=0.04) concentration decreased with the licuri cakes inclusion in cow supplementation. There was an increasing trend for serum creatinine (P=0.07). Licuri cake inclusion did not affect body condition score, production, yield, protein, lactose, total solids and solid non-fat contents of milk and Minas frescal cheese. There was a linear decrease in average daily weight gain (g/day). The milk fat concentration and cheese fat production (P<0.1) presented a linear increase with partial replacement of ground corn and soybean meal with licuri cakes. The addition of licuri cake did not alter the time spent feeding, ruminating or idling. There was an increasing trend in NDF feeding efficiency (P=0.09). The replacing of ground corn and soybean meal with licuri cake up to 600 g/kg decreased the concentrate cost by US$0.45/cow per day. Licuri cake replacing corn and soybeans (400 g/kg) in concentrate promoted a profit of US$0.07/animal per day. Licuri cake is indicated to concentrate the supplementation of dairy cows with average productions of 10 kg/day at levels up to 400 g/kg in the concentrate supplement because it provides an additional profit of US$0.07/animal per day and increased milk and Minas frescal cheese fat without negative effects on productive parameters.
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Affiliation(s)
- A C Ferreira
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - J F Vieira
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - A M Barbosa
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - T M Silva
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - L R Bezerra
- 2Department of Animal Science,Federal University of Piaui,Rodovia Bom Jesus-Viana,km 135,Bom Jesus,Piaui 64900000,Brazil
| | - N G Nascimento
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - J E de Freitas
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - S M P L Jaeger
- 3Department of Animal Science,Federal University of Bahia Reconcavo,Cruz das Almas,Bahia 44380000,Brazil
| | - P de A Oliveira
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
| | - R L Oliveira
- 1Department of Veterinary Medicine and Animal Science,Federal University of Bahia,500 Adhemar de Barros Avenue,Salvador,Bahia 40170110,Brazil
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