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Sun dried meat quality derived from young bulls fed licuri cake derived from biodiesel production
This study was conducted to determine the best level of licuri cake in the diets of young bulls based on physical-chemical evaluation and sensory sun dried meat. The experiment was conducted at the School of Veterinary Medicine and Animal Science of the Federal University of Bahia, located in São Gonçalo do Campos, Bahia, Brazil, for 99 days with 15 days for the adaptation of animals, management and diets. Thirty two Nellore bulls non castrated average age of 24 months and initial body weight of 368 ± 32 kg. Prior to beginning, the animals were vaccinated against clostridia, and wormed against endo and ectoparasites. Later, they were housed in individual 8m2 pens, with slatted floors, and provided with food and water in a covered area. The animals were distributed into four treatment groups, constituting diets with 0, 7, 14 and 21% of licuri cake in the dry matter. The forage used was hay of Tifton with particle size of approximately 5cm and forage:concentrate ratio of 40:60. Treatments consisted of isonitrogen diets and formulated for 1.2 kg/day for gain according to NRC (1996). For the preparation of sun dried meat, a sample of the soft round (Semimenbranosus) was then divided into sections five inches thick each. We used salt in a proportion of 5% (± 150g) in relation to the weight of natural matter (3kg), which was manually rubbed surfaces of the pieces evenly. After this process, the pieces were kept in an ambient temperature of 25°C for better penetration of salt. At the end of 16 hours curing was taken drainage of exudate and washing the pieces in water to remove excess salt. The licuri cake added to the diet quadratic effect on the shear force (P<0.05). For sensory parameters was no effect on aroma where the inclusion of 7% to 14% of the licuri cake reduced of sun meat appreciation (P<0.05). There was no effect for the other characteristics evaluated. Licuri cake can be added to the diet of crossbred cattle to the level of 7% without causing changes in the quality of sun dried meat.
Keywords: flavor, semimembranosus, shear force