Processed burguer quality derived from young bulls fed licuri cake from biodiesel production
This study was conducted to determine the physico-chemical and sensory parameters of burgers from young bulls fed diets containing licuri cake. The experiment was conducted at the School of Veterinary Medicine and Animal Science of the Federal University of Bahia, located in São Gonçalo dos Campos, Brazil, over a period from July to October 2012. Thirty two Nellore bulls were used, with initial weight of 368 ± 32 kg. Prior to the beginning of the experiment, the animals were vaccinated against clostridia, wormed against endo and ectoparasites and then assigned to individual 8 m2 pens with food and water in a covered area. The experimental period was 84 days, with 15 days added for animal adaptation, totaling 99 days. The experimental design was completely randomized. The animals were divided into four treatments consisting of diets with 0, 7, 14 and 21% of licuri cake inclusion, based on 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). At the end of the experiment, the animals were submitted to feed fasting and slaughtered. The portion of beef burger used in processing was Semimenbranosus muscle (81.3%) and pig fat (15%). Other ingredients added to the burger were salt (3%), black pepper (0.2%), garlic paste (0.3%) and sugar (0.2%). The centesimal composition of the burgers was not altered by levels of licuri cake (P>0.05). However, the inclusion of licuri cake promoted increased linearly between physico-chemical characteristics of brightness (P<0.05) and color of meat hamburger, increasing consumer acceptability and appearance of the product. The licuri cake can be added in the diet of beef cattle to the level up to 21% without causing significant changes in the qualitative parameters of the burger.
Keywords: color, confinement, semimenbranosus