Replacement of soybean meal by sunflower cake ... - CSIRO Publishing

CSIRO PUBLISHING

Animal Production Science http://dx.doi.org/10.1071/AN16791

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 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: [email protected]

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.

Received 21 October 2015, accepted 26 May 2017, published online 21 July 2017

Introduction Sunflower grain oil is a major oilseed, with a desirable fatty acid profile for biodiesel production. Thus, it is important to note that according to the Food and Agricultural Policy Research Institute (FAPRI 2013), the inclusion of 3% biodiesel in Brazilian diesel is required, representing approximately one billion litres of biodiesel per year, requiring the expansion of cultures producing oil having desirable characteristics for this purpose. This interest of the industries in the production of biodiesel from oilseeds is reflected in the growth of the availability of sunflower cake and that is still being explored and studied as an alternative source of food for animals, showing 24–33.3% of crude protein, total digestible nutrients ~79% and the lipid content of 16.5% (Goes et al. 2012). The sunflower cake is obtained only by pressing the grains; resulting in ~42% oil and 58% sunflower cake (Abdalla et al. 2008). The yield of the sunflower cake varies with the variety, cultivar and extraction process, and usually with the pressing process; ~1/3 of oil relative to the total weight of the grain can be extracted. In recent years, there is an increase in consumer concern in the nutritional composition of foods; they are becoming more conscious of the link between diet, disease and food components Journal compilation CSIRO 2017

and how they can have a positive or negative impact on health. Therefore, the use of oilseeds in animal feed aims to increase the content of beneficial fatty acids present in animal fat, such as monounsaturated, polyunsaturated and conjugated linoleic acid (Wood et al. 2003). The fatty acid profile of intramuscular fat compared with the other fat of carcass can be considered the most important because it can hardly be removed by the consumer during the process of cooking, impacting their health (Raes et al. 2004). The aim of this work was to study meat quality characteristics and fatty acid profile from Nellore heifers finished on pasture and supplemented with different levels of sunflower cake in the partial replacement of soybean meal. Materials and methods Twenty samples of Longissimus muscle, from Nellore heifers at 24 months of age were used. The animals were terminated on Brachiaria humidicola during the dry season, and Table 1 provides the proportion of ingredients; the chemical composition of concentrate food, which were available to animals for 120 days on 0.8% bodyweight. The profile of the fatty acids of the concentrates with and without the inclusion of sunflower cake is compiled in Table 2. www.publish.csiro.au/journals/an

B

Animal Production Science

R. H. T. B. Goes et al.

Table 1. Proportion of ingredients (% dry matter – DM), DM content (% natural matter – MN) and chemical composition (% DM) of concentrate supplement with and without the inclusion of sunflower cake replacing soybean meal Ingredients

Inclusion of sunflower cake (% DM) 0 20 40 60

Corn Soybean meal Sunflower cake MineralA Dry matter Crude protein Ether extract Neutral detergent fibre Acid detergent fibre Mineral matter Total digestible nitrogenB

42.6 52.4 – 5.0

35.7 41.9 17.4 5.0

Chemical composition 91.5 87.4 29.3 27.9 3.68 5.65 27.0 29.3 5.51 13.8 3.25 3.19 85.1 82.0

28.7 31.5 34.8 5.0

21.8 21.0 52.2 5.0

88.0 27.9 8.82 30.4 17.2 4.30 78.4

91.0 27.5 11.0 32.5 18.7 5.28 76.0

A

Guaranteed levels (kg/product): calcium: 120.00 g; phosphorus: 88.00 g; iodine: 75.00 mg; manganese: 1300.00 mg; sodium: 126.00 g; selenium: 15.00 mg; sulfur: 12.00 mg; zinc: 3630.00 mg; cobalt: 55.50 mg; copper: 1530.00 mg; iron: 1800.00 mg. B % Total digestible nutrients = 9.6134 + 0.829 * DMS (Cappelle et al. 2001).

Table 2. Profile and the sum of the fatty acids of diets with and without the inclusion of sunflower cake replacing soybean meal SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; n-3, omega-three fatty acids; n-6, omega-six fatty acids; n-9, omega-nine fatty acids; PUFA : SFA = ratio of polyunsaturated and saturated fatty acid

Fatty acids C14:0 C16:0 C18:0 C18:1n9t C18:2n6c C18:3n3 C20:0 C22:0 Sum of fatty acids SFA MUFA PUFA n-3 n-6 n-9 PUFA : SFA

0 0.02 3.65 22.7 2.22 0.04 24.1 29.2 6.93 0 0.01 – 0.39 0.01 0.01 113 0.44

Diets (% DM) 20 40 4.04 – 35.5 40.9 7.38 0.20 0.22 0.01 20 43.6 45.1 11.4 0.21 11.2 35.5 0.26

1.77 21.3 22.9 23.8 5.36 0.18 0.49 0.22 40 49.2 43.2 7.56 0.10 7.23 39.6 0.15

60 6.79 – – – 15.5 0.34 1.28 0.58 60 15.7 63.1 21.1 0.34 20.7 55.7 1.33

The experiment was constructed in a completely randomised design consisting of four treatments and five replicates, using the model: Yij = m + ai + e(i)j; where m = constant general; ai = effect related to the inclusion level i, where i = 1, 2, 3 and 4 and e(i)j = random error. After carcass cooling at 2C for 24 h, the left half carcass were cut between the 12th and 13th rib to expose the cross-section of Longissimus muscle. Samples were collected from the muscle

of ~0.8 kg, which was divided into three steaks and frozen at 18C for subsequent evaluation of the qualitative characteristics of meat. The final pH was measured 24 h post mortem, using a pH-meter (model – Tradelab, Contagem, MG, Brazil) and a penetration pH-electrode at the point of the third lumbar vertebra. The water-holding capacity (WHC) was obtained by the difference between the weight of a meat sample, ~2 g before and after being subjected to the pressure of 10 kg for 5 min (Hamm 1986). The samples were defrosted for 24 h under refrigeration (4C) and cut into 2.5-cm steaks and baked in a preheated electric oven at a temperature of 170C up to 70C in the geometric centre. Losses during cooking were calculated from the difference in weight of the samples before and after cooking, expressed as a percentage (Abularach et al. 1998). After being baked, the steaks were left at room temperature for at least 2 h; six samples (cylinders) were removed, using a punch of 1.27 cm in diameter, in order to determine tenderness by shear force. Texture Stable Micro Systems Analyser TA XT Plus (Texture Technologies Corp., Godalming, Surrey, UK) was used with a standard Warner– Bratzler blade. The average cutting force of the cylinders to represent the shear strength of each sample was calculated (Vaz and Restle 2005). Meat colour was evaluated at three different points of the meat, after 30 min of blooming (doing a cross-sectional cut on the sample to expose the myoglobin to oxygen). The development of meat colour in the CIE Laboratory space was assessed using a Minolta CM-2600d spectrophotometer with a 10 view angle and a D65 illuminant. Lightness (L*), redness (a*) and yellowness (b*) was obtained. To determine chemical composition, the samples were homogenised in a multiprocessor until a homogeneous mass was obtained. Crude protein was measured using the Kjeldahl method (#990.03), total lipids were extracted by the Soxhlet method (#945.16), moisture (#935.29) content was determined by drying in an oven at 105C until a constant weight was obtained, and total ash (#942.05) was obtained in the oven at 550C (AOAC 2000). For evaluation of the sensory characteristics of the meat, the remaining steaks from each sample were baked as described above and after being cooled, cut into cubes of 2 · 2 cm and served as a trained nine-member panel with similar characteristics to those described previously by Monsón et al. (2005). Sensory characteristics were evaluated based on a semi-structured line scale with 10 points (1: low intensity – 10: high intensity). Flavour, tenderness and juiciness attributes were assessed by the trained panel. In the Laboratory of Animal Nutrition, Department of Animal Science, State University of Maringá-UEM, the fatty acid methyl esters by transesterification of triglycerides acids were obtained in a solution of n-heptane and KOH/methanol (ISO 1978). Here, 200 mg of the grease material was transferred to a test tube with a screw lid and 10-mL capacity, to which 2.0 mL of n-heptane was added. The material was agitated until complete solubilisation of the fatty matter was achieved; then, 2.0 mL of 2 mol/L KOH in methanol was added and the solution was agitated vigorously for 5 min. After separation, the supernatant containing the methyl esters of fatty acids was

Replacement of soybean meal by sunflower cake

carefully pipetted, transferred to Eppendorf tubes and stored frozen ( 18C) until the analyses were performed. The analysis of the methyl esters of the fatty acid were carried out in the gas chromatograph 14-A (Shimadzu Corp., Nakagyoku, Kyoto, Japan) equipped with a flame ionisation detector and fused silica capillary column with 100-m length, 0.25-mm inner diameter and 0.20 mm in polisiloquixanocyanoalkyl, CP-Sil 88 (Chrompack, Santa Clara, CA, USA). To record the concentrations of fatty acids, the device was coupled to a GC-300 Processor Integrator (CG Scientific Instruments, Woburn, MA, USA). The conditions adopted in chromatographic separation process were: injector temperature: 250C; column temperature: 165C held for 8 min, an increase of 4 to reach 185C and held for 4 min, and an increase of 185C 220C, at a rate of 5C/min, which was held for 17 min; detector temperature: 235C; gas flow rate: 30 mL/min (N2); hydrogen: 35 mL/min; synthetic air: 350 mL/min; and volume injected: 1.0 mL of sample in duplicate peaks of fatty acids were identified by comparison to retention time, using a mixture of Sigma (St Louis, MO, USA) standards. Quantification of fatty acids was performed using correction factors for peak area. Statistical analyses were performed using the statistical package Statistical Analysis System, version 9.1 (SAS Institute Inc., Cary, NC, USA), ANOVA and regression, adopting a = 0.05. The sensory characteristics of the meat (taste, tenderness and juiciness) were assessed using the nonparametric Kruskal– Wallis test (Sampaio 2002).


C

may be related to the freezing of steaks, differing from the usual method of freezing the entire section of the Longissimus muscle. The freezing of parts of the muscle (steaks) enhances the rate of freezing, causing a reduced loss of intracellular fluids (Kazama et al. 2008). The cooking losses had quadratic behaviour with a maximum point to 30.86%; these results are similar to those found by Fernandes et al. (2008). The characteristics that measure fluid loss of the meat are evaluated by the consumer, especially during cooking, the influences of which are seen during tasting by consumers (Costa et al. 2002). During cooking, the loss of water and also fat, nitrogen and mineral components occurs (Lawrie 2004). The shear force was 7.70 kg, equivalent to a rigid meat; to be considered soft, the maximum value would be 5.0 kg (Kazama et al. 2008). The values presented are lower than those reported by Heinemann et al. (2003), who found values of 11.85 kg for Nellore. These values of shear force are considered normal for consumers of beef in the domestic Brazilian market, considering that most Brazilian herds are zebu cattle, which is a tougher meat than that of taurine animals. The higher enzyme activity of calpastatin, which has an inhibitory effect on calpain, is responsible for post-mortem proteolysis and thus the softening of meat (Geesink et al. 2005). This factor is directly associated with the absence of meat tenderness. There was no observed difference (P > 0.05) in meat colour, L*, a* and b*, with average values of 37.48, 18.42 and 10.01, respectively (Table 4). The average yellowness value with

Results and discussion The average daily gain (ADG) was affected (P < 0.05) by the inclusion of sunflower cake, the best treatments being 20% and 40% of inclusion (0.411 and 0.440 g/animal.day, respectively), when compared with the control treatment (without addition of sunflower cake) that presented a value of 0.242 g/animal.day. The inclusion of 60% of the sunflower cake worsened the ADG, a result that is related to the high percentage ether extract of this treatment diet (11% of DM; Table 1). Foods rich in lipids lead to a reduction in dry matter intake, dry matter digestibility and consequently lower ADG due to the greater energy supply to the animal (Van Soest 1994; Goes et al. 2012). No differences were observed (P > 0.05) on carcass characteristics, or on slaughter weight and fat cover of heifers; the animals present dry matter intake 25.7% lower for 60% of sunflower cake when compared with 40% of replacement (Goes et al. 2012), which influenced this characteristics. The inclusion of sunflower cake in the diet of heifers replacing soybean meal did not affect the pH, WHC, cooking loss and shear force of Longissimus muscle (Table 3). The average values for pH were 5.59 and considered adequate, indicating that the animals were not stressed before slaughter (Christensen et al. 2011). The absence of effect in this variable is in agreement with other studies, where the effect of the sunflower cake in the diet also did not alter the pH in Marchigiana animals (Mattii et al. 2009). In this work the WHC was not significantly modified with the inclusion of up to 60% of sunflower cake in a concentrated supplement, with a mean of 65.86%, which is in agreement with the pH values presented. The observed values of water retention

Table 3. Average values for the instrumental characteristics of Longissimus muscle of Nellore heifers grazing supplemented with concentrated with and without the inclusion of sunflower cake replacing soybean meal WHC, water-holding capacity; CL, cooking loss; SF, shear force; s.e.m., standard error of the mean. Significance: *, P < 0.05; n.s., not significant

Characteristics pH WHC (%) CLA (%) SF (kg)

Inclusion of sunflower cake (% DM) 0 20 40 60 5.66 66.5 27.4 7.90

5.58 66.0 36.3 7.73

5.62 64.7 34.0 7.12

5.51 66.1 30.0 8.04

s.e.m.

Significance

0.02 0.70 1.39 0.38

n.s. n.s. * n.s.

CL = 27.18 + 0.535x – 0.0087x2 (r2 = 0.90).

A

Table 4. Values for staining of Longissimus muscle of Nellore heifers grazing supplemented with concentrated with and without the inclusion of sunflower cake replacing soybean meal L*, lightness; a*, redness; b*, yellowness; s.e.m., standard error of the mean; n.s., not significant

Characteristics L* a* b*

Inclusion of sunflower cake (% DM) 0 20 40 60 37.6 18.6 10.2

38.5 18.7 10.5

37.3 18.7 10.1

36.4 17.6 9.18

s.e.m.

Significance

0.36 0.30 0.26

n.s. n.s. n.s.

D



inclusion of sunflower cake was similar to that reported by Liotta et al. (2007) for beef cattle with long lairage in this feeding system. The meat colour is the main characteristic for purchase by the consumer, as the main attraction in fresh meat. The colour change occurs by factors such as stress to which the animal is submitted before slaughter, meat pH drop and too rapid cooling (BIF 2002). Darker meats interfere in the acceptability and market value, being rejected with possible deterioration. Changing the colour from red meat to dark red is due to the conversion of oxymyoglobin and metoxymyoglobin, which occurs in parallel with the process of rancidity, and interferes with the flavour (Wood et al. 2003). The preference is for meat with a bright red colour, which is considered characteristic of fresh and healthy meat, and this aspect was observed in this study. Knowledge of the chemical components of meat allows guidance for consumers regarding nutritional intake (Cuvelier et al. 2006), making it an important tool for the issue of health food. The inclusion levels studied have no effect on the chemical composition of Longissimus muscle, with mean values of 69.1%, 30.8%, 26.9%, 2.7% and 1.17% to moisture, DM, crude protein, and ash, respectively (Table 5), similar to meat composition described by Guimarães et al. (2010). The content of fat varies more in flesh and as its concentration increased, a decrease occurs in the proportions of moisture, protein and minerals (Lawrie 2004). As reported by the same author, beef contains almost every important mineral for human nutrition as phosphorus, potassium, sodium, magnesium or iron, which in beef is taken up 3–5 times faster than the same substance from plant origin. Padre et al. (2007), working with Nellore animals, obtained a fat cover of 5.04 mm and carcass weight of 255.3 kg; this work showed animals with 4.52 mm of fat cover and a carcass weight of 193.36 kg. These values observed were in accordance with those of standard Nellore heifers, as well as with the requirements of Brazilian slaughterhouses, which advocate a minimum fat cover of 3.00 mm and final bodyweight for heifers from 180 to 200 kg (Prado et al. 2003; Ferraz and Felício 2010). The inclusion had no effect (P > 0.05) on sensory analysis of meat on the variables, flavour, tenderness and juiciness (Table 6). The values obtained in the sensory analysis are consistent with the results of shear force which were previously mentioned, showing that meat from culled heifers supplemented with sunflower cake in place of soybean meal behave similarly in both analyses. Table 5. Centesimal composition of Longissimus muscle of Nellore heifers grazing supplemented with concentrated with and without the inclusion of sunflower cake replacing soybean meal s.e.m., standard error of the mean; n.s., not significant Characteristics

Moisture Dry matter Crude protein Ether extract Ash

Inclusion of sunflower cake (% DM) 0 20 40 60 70.1 29.8 26.4 2.86 1.21

68.7 31.3 28.0 2.60 1.10

68.5 31.5 27.1 2.63 1.22

69.2 30.7 26.4 2.71 1.18

s.e.m.

Significance

In sensory analysis, the characteristic of tenderness would be the most important because it is a determinant factor of the quality of meat and contributes to eating satisfaction (Font-i-Furnols and Guerrero 2014). Adipose tissue is used as an energy reservoir, filling spaces between tissues and in beef, the amount of intramuscular fat also determining its taste, flavour, tenderness and juiciness of cooked meat (Costa et al. 2002; Realini et al. 2009) decreasing density, and tension between connective tissue fibres, which are located between the bundles of muscle perimysium, providing better lubrication of the protein by lipids (Wood et al. 2008). The juiciness of the meat did not significantly differed by supplement level, and there were not rejection of the meat by the tasters. Factors such as the breed, sex, age, and diet of the animal directly affect the aroma and flavour of the meat (Webb et al. 2005); however, sunflower cake has no properties that could alter the aroma or the flavour of the meat (Oliveira et al. 2015). Some fatty acids (C15:0; C20:0 and C20:3n-6) were influenced by the addition of sunflower cake (Table 7). The pentadecanoic acid (C15:0) showed a quadratic effect, with a maximum point for the replacement level of 28%, which is consistent with Goes et al. (2012). They evaluated the same levels of replacement and found that 30% inclusion presented the best performance. The content of odd-chain fatty acids, such as fatty acid (C15:0), are unusual lipids in most mammals, but in ruminants they are formed by synthesis from propionic acid, in the process of producing fermentation. Arachidic acid, also called eicosanoicacid, is a saturated fatty acid with a 20 carbon chain, which may be synthesised through elongation of the chain, derived from stearic acid and eicosatrienoic acid that is already formed though the addition of double bonds of linoleic acid as the sunflower cake has a high oleic and linoleic acid content in its composition. The fatty acids C14:0 and C16:0 had high levels of cholesterol and show less action on the activity of hepatic receptors for low-density lipoprotein, increasing the movement of circulating low-density lipoprotein in blood plasma. Among these acids, C14:0 have the potential to increase from 4 to 6 times the plasma concentration of cholesterol (Scollan et al. 2006). In this study, the mean concentration for C14:0 was 0.41%. In this context the oleic acid is important for reducing the concentration of lowdensity lipoprotein cholesterol and raise high-density lipoprotein cholesterol concentration in the blood. Among the unsaturated fatty acids, linoleic acid (18:2 n-6) and linolenic (18:3 n-3) are classified as essential fatty acids (Wood et al. 2003). One of the fatty acids with great participation on the beef is the fatty stearic acid (C18:0). It showed no major changes with the Table 6. Parameters of sensory analysis of Longissimus muscle of Nellore heifers grazing supplemented with concentrated with and without the inclusion of sunflower cake replacing soybean meal Characteristics

0.32 0.32 0.36 0.49 0.02

n.s. n.s. n.s. n.s. n.s.

0 A

Flavour TendernessA JuicinessA A

6.38 5.63 5.88

Inclusion of sunflower cake (% DM) 20 40 6.13 5.75 5.63

n.s. = not significant on Kruskal–Wallis at 5%.

6.00 5.88 5.63

60 6.38 5.63 5.50

Replacement of soybean meal by sunflower cake


Table 7. Profile and the sum of the fatty acids of Longissimus muscle of Nellore heifers grazing supplemented with concentrated with and without the inclusion of sunflower cake replacing soybean meal SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; n-3, omega-three fatty acids; n-6, omega-six fatty acids; n-9, omega-nine fatty acids; n-6 : n-3 = ratio of omega-three and omega-six; PUFA : SFA = ratio of polyunsaturated and saturated fatty acid; s.e.m., standard error of the mean. Significance: *, P < 0.05; n.s., not significant. C15:0: Y = 3.67 + 0.14x – 0.0025x2 (r2 = 0.95); C20:0: Y = 16.167 + 0.2786x (r2 = 0.69) C20:3n6: Y = 0.0077x + 0.329 (r2 = 0.95) Fatty acids

C14:0 C14:1 C15:0 C15:1 C16:0 C16:1 C17:0 C17:1 C18:0 C18:1n9t C18:1n9c C18:2n6t C18:2n6c C18:3n3 C18:3n6 C20:0 C20:1 C20:2 C20:3n3 C20:3n6 C20:4n6 C20:5n3 C21:0 C22:0 Sum of fatty acids SFA MUFA PUFA n-3 n-6 n-9 n-6 : n-3 PUFA : SFA

Inclusion of sunflower cake (% DM) 0 20 40 60

s.e.m.

Significance

0.30 3.28 3.50 6.24 26.3 0.12 2.77 1.39 3.51 25.0 1.72 22.6 0.05 0.25 0.23 1.38 0.03 0.07 0.07 0.04 0.19 0.15 0.23 0.03 0

0.44 4.20 5.78 7.31 31.7 0.27 3.50 1.59 4.76 21.5 2.21 15.7 0.04 0.11 0.28 2.77 0.02 0.06 0.04 0.05 0.47 1.00 0.59 0.05 20

0.46 4.08 4.97 6.34 28.4 0.17 2.72 1.37 3.94 16.7 3.07 22.5 0.04 0.16 0.25 2.22 0.02 0.03 0.07 0.04 0.49 1.00 0.45 0.04 40

0.43 3.70 3.18 5.01 30.7 0.10 2.77 2.02 3.60 22.9 3.53 22.1 0.05 0.23 0.40 3.42 0.03 0.09 0.05 0.09 0.53 1.06 0.57 0.06 60

0.005 0.26 0.041 0.077 2.583 0.003 0.278 0.191 0.079 2.019 0.450 1.94 0.005 0.029 0.036 0.309 0.003 0.011 0.014 0.008 0.073 0.340 0.086 0.006 s.e.m.

n.s. n.s. * n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s. * n.s. n.s. n.s. * n.s. n.s. n.s. n.s. *

45.2 32.4 23.9 0.59 2.31 2.14 3.91 0.57

49.6 31.4 18.4 1.63 1.66 2.83 1.02 0.43

46.6 27.8 25.7 1.74 2.34 3.59 1.34 0.61

41.2 33.7 25.1 1.69 2.32 3.39 1.37 0.70

2.77 1.74 1.96 0.37 1.89 0.37 4.52 0.07

n.s. n.s. n.s. n.s. n.s. n.s. n.s. n.s.

inclusion of sunflower cake in the diet. Although saturated fat beef can contribute to elevated levels of circulating cholesterol in humans, fats rich in stearic acid did not show this effect because they are classified as a neutral fatty acid and do not have the same harmful effects on the heart as other saturated fatty acids (Scollan et al. 2006). The amounts of saturated fatty acids, monounsaturated, polyunsaturated, omega-three fatty acids (n-3), omega-six fatty acids (n-6), and omega-nine fatty acids (n-9) are the reason why n-6/n-3 and polyunsaturated fatty acids/saturated fatty acids of Longissimus muscle of Nellore heifers finished on pasture were not affected by supplementation containing sunflower cake

E

(Table 7). The recommended consumption of n-6 : n-3 ratio is equal to or less than 4 : 1 (HMSO 1994); in this work, mean values of 1.91 were observed, which helps to prevent the development of serious diseases such as cancer and coronary heart disease due to actions by the omega-three fatty acid family (Calder 2004). Conclusion The replacement of soybean meal by sunflower cake up to 60% did not significantly alter chemical, instrumental or sensorial characteristics of meat quality from Nellore heifers finished on pasture and supplemented during the dry season. Although slight modifications of some fatty acids can be observed between different levels of replacement, those variations did not alter the main characteristics of fatty acid profile. Conflicts of interest The authors declare no conflicts of interest. Acknowledgements The authors thank the National Council for Scientific and Technological Development and the Foundation for Support of Education, Science and Technology of the State of Mato Grosso Do Sul Development – Fundect/MS for financially supporting this work and for scholarships.

References Abdalla AL, Silva Filho JC, Godoi AR, Carmo CA, Eduardo JLP (2008) Utiliza¸c ão de subprodutos da indústria de biodiesel na alimenta¸c ão de ruminantes. Revista Brasileira de Zootecnia 37, 260–268. doi:10.1590/ S1516-35982008001300030 Abularach ML, Rocha CE, Felício PE (1998) Características de qualidade do contra filé (m. L. dorsi) de touros jovens da ra¸c a Nelore. Food Science and Technology (Campinas) 18, 205–210. doi:10.1590/S0101-2061199 8000200012 Association of Official Analytical Chemistry (AOAC) (2000) ‘Official methods of analysis.’ 19th edn. (AOAC International: Washington, DC) BIF (2002) ‘Guidelines for uniform beef improvement programs.’ 8th edn. (Beef Improvement Federation: Athens, GA) Calder PC (2004) n-3 Fatty acids and cardiovascular disease: evidence explained and mechanisms explored. Clinical Science 107, 1–11. doi:10.1042/CS20040119 Cappelle ER, Valadares Filho SC, Silva JFC, Cecon PR (2001) Estimativas de valor energético a partir de características químicas e bromatológicas dos alimentos. Revista Brasileira de Zootecnia 30, 1837–1856. doi:10.1590/ S1516-35982001000700022 Christensen M, Ertbjerg P, Failla S, Sañudo C, Richardson RI, Nute GR, Olleta JL, Panea B, Albertí P, Juárez M, Hocquette JF, Williams JL (2011) Relationship between collagen characteristics, lipid content and rawand cooked texture of meat from young bulls of fifteen European breeds. Meat Science 87, 61–65. doi:10.1016/j.meatsci.2010.09.003 Costa EC, Restle J, Brondani IL, Perottoni J, Faturi C, Menezes LFG (2002) Composi¸c ão física da carca¸c a, qualidade da carne e conteúdo de colesterol no músculo Longissimus dorsi de novilhos Red Angus super precoce. Revista Brasileira de Zootecnia 31, 417–428. doi:10.1590/ S1516-35982002000200017 Cuvelier C, Clinquart A, Hocquette JF, Cabaraux JF, Dufrasne I, Istasse L, Hornick JL (2006) Comparison of composition and traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds. Meat Science 74, 522–531. doi:10.1016/j.meatsci.2006.04.032

F



FAPRI (2013) Food and Agricultural Policy Research Institute. In Database WAO (Ed) Food and Agricultural Policy Research Institute. pp. 3–16. (Iowa State University and University of Missouri-Columbia: Ames, IA) Fernandes ARM, Sampaio AAM, Henrique W, Oliveira EA, Tullio RR, Perecin D (2008) Características da carca¸c a e da carne de bovinos sob diferentes dietas, em confinamento. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 60, 139–147. doi:10.1590/S0102-09352008 000100020 Ferraz JBS, Felício PE (2010) Production systems – An example from Brazil. Meat Science 84, 238–243. doi:10.1016/j.meatsci.2009.06.006 Font-i-Furnols M, Guerrero L (2014) Consumer preference, behaviour and perception about meat and meat products: an overview. Meat Science 98, 361–371. doi:10.1016/j.meatsci.2014.06.025 Geesink GH, van der Palen JGP, Kent MP, Veiseth E, Hemke G, Koohmaraie M (2005) Quantification of calpastatin using an optical surface plasmon resonance biosensor. Meat Science 71, 537–541. doi:10.1016/j.meatsci. 2005.04.037 Goes RHTB, Cerilo SLN, Lima HL, Fernandes ARM, Oliveira ER, Souza KA, Patussi RA, Brabes KCS, Gressler MGM (2012) Torta de girassol em substitui¸c ão ao farelo de soja nos suplementos de novilhas: desempenho e características de carca¸c a. Revista Brasileira de Saúde e Produ¸c ão Animal 13, 396–409. doi:10.1590/S1519-99402012000 200009 Guimarães JL, de Andrade Adell E, de Felício PE (2010) Estrutura e composi¸c ão do músculo e tecidos associados. Available at www.fea. unicamp.br/arquivos/estrut.pdf [Verified 3 June 2017] Hamm R (1986) Functional properties of the myofibrillar system and their measurement. In ‘Muscle as food’. (Ed. PJ Bechtel) pp. 135–199. (Academic Press: Orlando) Heinemann RJB, Pinto MF, Romanelli PF (2003) Fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore. Pesquisa Agropecuária Brasileira 38, 963–971. doi:10.1590/S0100204X2003000800009 HMSO (1994) England Department of Health Nutritional. Aspects of cardiovascular disease. Report on Health and Social Subjects, pp. 37–46. ISO (1978) ‘Animal and vegetable fats and oils – preparation of methyl esters of fatty acids. Method ISO 5509.’ (International Organization for Standardization: Geneva, Switzerland) Kazama R, Zeoula LM, Prado IN, Silva DC, Ducatti T, Matsushita M (2008) Características quantitativas e qualitativas da carca¸c a de novilhas alimentadas com diferentes fontes energéticas em dietas à base de casca de algodão e da soja. Revista Brasileira de Zootecnia 37, 350–357. doi:10.1590/S1516-35982008000200023 Lawrie RA (2004) ‘Ciência da carne.’ 6th edn. (Artmed: Porto Alegre) Liotta L, Nanni Costa L, Chiofalo B, Rovarotto L, Chiofalo V (2007) Effect of lairage duration on some blood constituents and beef quality in bulls after long journey. Italian Journal of Animal Science 6, 375–384. doi:10.4081/ijas.2007.375 Mattii S, Priori S, Trombetta MF (2009) Influence of sunflower cake supplementation on Marchigiana carcass and meat quality. Italian Journal of Animal Science 8, 513–515. doi:10.4081/ijas.2009.s2.513

Monsón F, Sañudo C, Sierra I (2005) Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71, 471–479. doi:10.1016/j.meatsci.2005. 04.026 Oliveira RL, Palmieri AD, Carvalho ST, Leao AG, de Abreu CL, Di MambroRibeiro CV, Pereira ES, Pinto de Carvalho GG, Bezerra LR (2015) Commercial cuts and chemical and sensory attributes of meat from Crossbred Boer goats fed sunflower cake-based diets. Animal Science Journal 86, 557–562. doi:10.1111/asj.12325 Padre RG, Aricetti JA, Gomes STM, Goes RHTB, Moreira FB, Prado IN, Visentainer JV, Souza NE, Matsushita M (2007) Analysis of fatty acids in Longissimus muscle of steers of different genetic breeds finished in pasture systems. Livestock Science 110, 57–63. doi:10.1016/j.livsci.2006. 10.004 Prado IN, Nascimento WG, Negrão JA, Rigolon LP, Schiller SDS, Doi Sakuno ML, Pessini GL (2003) Recombinant bovine somatotropin (rBST) on hematologic aspects and metabolites of heifers (1/2 Nellore x 1/2 Red Angus) blood, in feedlot. Revista Brasileira de Zootecnia 32, 465–472. doi:10.1590/S1516-35982003000200027 Raes K, De Smet S, Demeyer D (2004) Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugate linoleic acids in lamb, beef and pork meat: a review. Animal Feed Science and Technology 113, 199–221. doi:10.1016/j.anifeedsci.2003. 09.001 Realini CE, Font i Furnols M, Guerrero L, Montossi F, Campo MM, Sañudo C, Nute GR, Alvarez I, Cañeque V, Brito G, Oliver MA (2009) Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science 81, 499–506. doi:10.1016/j.meatsci. 2008.10.005 Sampaio IBM (2002) ‘Estatística aplicada à experimenta¸c ão animal.’ 2nd edn. (FEPMVZ: Belo Horizonte) p 265. Scollan N, Hocqette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74, 17–33. doi:10.1016/ j.meatsci.2006.05.002 Van Soest PJ (1994) ‘Nutritional ecology of the ruminant.’ 2nd edn. (Cornel University Press: Ithaca, NY) Vaz FN, Restle J (2005) Características de carca¸c a e da carne de novilhos Hereford terminados em confinamento com diferentes fontes de volumoso. Revista Brasileira de Zootecnia 34, 230–238. doi:10.1590/S1516-3598 2005000100027 Webb EC, Casey NH, Simela L (2005) Goat meat quality. Small Ruminant Research 60, 153–166. doi:10.1016/j.smallrumres.2005.06.009 Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M (2003) Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32. doi:10.1016/S0309-1740(03)00022-6 Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Science 78, 343–358. doi:10.1016/j.meatsci. 2007.07.019

www.publish.csiro.au/journals/an