Carcass traits and meat lipid profile of cull cows fed palm kernel cake
Camila Soares A , Laize V. Santos A , Fabiano F. Silva A , Daniele S. Barroso A , Wéder J. B. Rocha B , Marceliana C. Santos A , João W. D. Silva A , Tarcísio R. Paixão A , Ana P. G. Silva A , Gleidson G. P. Carvalho
C , Dorgival M. Lima Júnior D * and Robério R. Silva A
+ Author Affiliations
- Author Affiliations
A Universidade Estadual do Sudoeste da Bahia, Primavera Square, Primavera, Itapetinga, Bahia 45700-000, Brazil.
B Instituto Federal de Educação, Ciência e Tecnologia do Piauí, Projetada Street, Uberaba II, Oeiras, Piaui 64.500-000, Brazil.
C Universidade Federal da Bahia, Augusto Viana Street, Canela, Salvador, Bahia 40110-909, Brazil.
D Universidade Federal Rural do Semi-Árido, Francisco Mota Street, Costa e Silva, Mossoró, Rio Grande do Norte 59625-900, Brazil.
Animal Production Science 63(14) 1425-1434 https://doi.org/10.1071/AN22321
Submitted: 29 July 2022 Accepted: 22 June 2023 Published: 11 July 2023
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Among the by-products derived from oilseeds, palm kernel cake (PKC) contains high concentrations of protein, fat, and fibre, which allows some flexibility in the use of this ingredient in ruminant diets.
Aim: This study examined the effects of including palm kernel cake (PKC) in high-grain diets for cull cows on production performance, carcass traits, and meat fatty acid profile.
Methods: Thirty-six ½ Girolando cows at 83 ± 5 months of age, with an average liveweight of 384.88 kg ± 59.18, were confined in collective stalls for 90 days. The animals were distributed into the following four diet groups: 0% (control), 8%, 16%, or 24% inclusion of PKC in the diet dry matter (DM).
Key results: On the basis of regression analysis, the highest slaughter weight and carcass weight were at PKC inclusion levels of 11.5% and 10.3% respectively. Backfat thickness was greatest (8.8 mm, P < 0.01) in the carcasses of cows fed the diet with 15.1% PKC (on the basis of regression analysis), whereas the total lipid content in the meat decreased linearly (P < 0.05) with PKC inclusion. The C10:0, C12:0, C14:0, C14:1, C16:0, C16:1, C17:1, C18:0, C18:2n6t, and C20:5n3 fatty acids in the longissimus thoracis muscle responded quadratically (P < 0.05) to the inclusion of PKC. The highest concentration of desirable fatty acids was obtained with the inclusion of 11% PKC in the diet (on the basis of regression analysis). There was a linear increase in C14:1, C20:2, and C22:2 fatty acids and Δ9 desaturase 14 and 16 activity indices in the muscle of cows fed PKC.
Conclusion: We recommend the inclusion of 10% PKC in the diet of cull cows fed high-grain diets. Intramuscular fatty-acid proportions were appreciably different from those reported for young B. taurus steers and heifers finished on high-concentrate diets.
Implications: Therefore, inclusion of PKC is an excellent alternative to reduce production costs, having the availability and quality of the product as a limiting factor, since PKC is an industrial by-product.
Keywords: beef cattle, biodiesel byproducts, Elaeis guineenses, fatty acid profile, lipids in meat, meat quality, ruminants, supplementation.
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