Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Replacement of soybean meal by sunflower cake in heifers finished on pasture: meat quality

Rafael Henrique de Tonissi Buschinelli de Goes A , Kennyson Alves de Souza B C , Ana Guerrero B , Sara Letícia Nochi Cerilo A , Alexandre Rodrigo Mendes Fernandes A , Diego dos Santos Penha A and Ivanor Nunes do Prado B
+ Author Affiliations
- Author Affiliations

A Department of Animal Science, Universidade Federal da Grande Dourados, Rodovia Dourados – Itahum, Km 12, 79804–970, Dourados, MS, Brazil.

B Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020–900, Maringá, Paraná, Brazil.

C Corresponding author. Email: kennysonalves@hotmail.com

Animal Production Science - https://doi.org/10.1071/AN16791
Submitted: 21 October 2015  Accepted: 26 May 2017   Published online: 21 July 2017

Abstract

Twenty heifers aged 24 months from the Nellore breed were finished on pasture and supplemented during 120 days at 0.8% bodyweight with sunflower cake, which replaced bran soybeans, at proportions of 0%, 20%, 40% and 60%. Concentrated diets for supplementation were isoproteic (28% crude protein), with ether extract levels of 3.68%, 5.65%, 8.82% and 11.00%, respectively. Longissimus muscle, between the 12th and 13th rib, from the left half carcass were removed and used for the analysis of meat quality. The pH, water-holding capacity, cooking loss, shear force, meat colour, chemical composition, sensory characteristics and fatty acids profile were assessed. There were no significant differences in the studied attributes by the replacement of soybean meal by sunflower cake. Only the fatty acid profile presented slight differences between diets (P ≤ 0.05) containing C15:0, C20:0 and C20:3n-6 fatty acids. In conclusion, the replacement of soybean meal by sunflower cake does not alter the qualitative and sensory characteristics of meat from Nellore heifers finished on pasture.

Additional keywords: chemical composition, colour, pH, sensory analysis, tenderness.


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