Growth, physicochemical properties, fatty acid composition and sensorial attributes from longissumus lumborum of young bulls fed diets with containing licuri cake

Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

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.

Effect of dietary inclusion of licuri cake on intake, feeding behavior, and performance of feedlot cull cows

Licuri cake (LC) is an interesting alternative nutritional component for high-grain diets for ruminants due to its high protein (21.6% CP), fat (12.0% EE), and fiber (62.8% NDF) contents. We investigated the effect of increasing levels of LC inclusion on the intake, digestibility, feeding behavior, performance, and carcass traits of cull cows fed high-grain diets. Forty Zebu cows with an initial weight of 318 ± 38.1 kg, at 105 months of age, were confined in collective stalls and fed (ad libitum) a diet containing 0, 50, 100, or 150 g/kg LC on a diet dry matter (DM) basis. Licuri cake inclusion induced quadratic responses (P < 0.05) in the intakes of DM (9.57 kg/day at 97.8 g/kg LC), crude protein (CP; 1.02 kg/day at 91.7 g/kg LC), and total digestible nutrients (6.68 kg/day at 75.2 g/kg LC). The digestibility of DM, CP, and non-fibrous carbohydrates decreased linearly (P < 0.05). Neutral detergent fiber (NDF) intake and rumination efficiencies increased linearly (P < 0.05) with the inclusion of LC in the diet. The inclusion of LC did not influence (P > 0.05) on daily weight gain, hot carcass weight, or back fat thickness in the carcass. Therefore, we recommend the inclusion of up to 150 g/kg LC in high-grain diets for feedlot cull cows.

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.