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.
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).


CONCLUSIONS
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.
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Ana Al
AA
Gouvêa
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Ronaldo L
RL
Oliveira
Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, Rondonópolis City, Mato Grosso State, 78735901, Rondonópolis, Brazil.
André G
AG
Leão
Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, Bom Jesus City, Piauí State, 64 900-000, Brazil.
Leilson R
LR
Bezerra
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Dallyson Yc
DY
Assis
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Italo Rr
IR
Albuquerque
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Caius B
CB
Pellegrini
Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State, 40.170-110, Brazil.
Tiago C
TC
Rocha
D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D001696:Biomechanical Phenomena; D002417:Cattle / Q000254:growth & development / Q000378:metabolism*; D005511:Food Handling; D005518:Food Preferences; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012965:Sodium Chloride; D013649:Taste
D012965:Sodium Chloride
Syagrus coronata; color index; overall acceptance; protein; salt