Physicochemical and sensory characteristics of meat from young Nellore bulls fed different levels of palm kernel cake

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• 作者：Nivaldo B Santana Filho ; Ronaldo L Oliveira ; Clá ; udia H Cruz ; André ; G Leã ; o ; Ossival L Ribeiro ; Má ; ikal S Borja ; Thadeu M Silva and Claudilene L Abreu
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2016
• 出版时间：15 August 2016
• 年：2016
• 卷：96
• 期：10
• 页码：3590-3595
• 全文大小：107K
• ISSN：1097-0010

文摘

Palm kernel cake is a biodiesel byproduct and an alternative feed additive in cattle production. This study evaluated the effects of palm kernel cake added to bulls' diets on the physicochemical and sensory characteristics of their meat. Thirty-two young Nellore bulls were used, distributed in a randomized experimental design with four treatments: 0, 7, 14 or 21% (w/w) palm kernel cake in the dry matter of the diet. Hay was used at 35% (w/w) in the diets, which were balanced to provide 150 g kg⁻¹ crude protein and 33 Mcal kg⁻¹ metabolizable energy.