Abstract

DA CONCEICAO SANTOS, M. et al. Moderate inclusion of licuri cake (Syagrus coronate) in the diet improves the quality of meat from cull cows finished in the feedlot. S. Afr. j. anim. sci. [online]. 2024, vol.54, n.2, pp.219-225. ISSN 2221-4062.  https://doi.org/10.4314/sajas.v54i2.08.

This study aimed to evaluate the effect of licuri (Syagrus coronate) cake (LC) on the chemical composition, cholesterol content, and fatty acid profile of meat from cull cows finished in a high-grain feedlot. We used 40 Zebu cull cows of 108 months of age and with an initial weight of 318 ± 38.17 kg. The animals were distributed into four treatments in a completely randomized design: control (0 g/kg LC), 50, 100, and 150 g/kg LC in the total dry matter of the total diet, and were confined for 105 d. The inclusion of LC influenced the content of total lipids and total cholesterol of the beef. The inclusion of LC influenced the concentrations of fatty acids (C12:0, C14:0, C14:1, C16:0, and C17:1) in the meat of cull cows. There was an effect of the inclusion of LC on the fatty acids C18:2n6t, C18:2n6, and C18:3n3 of the meat of cull cows finished in the feedlot. The inclusion of up to 50 g/kg LC in the diet of cows provided lower values for the sum (Σ) of saturated fatty acids and higher values for Σ monounsaturated fatty acids in the meat. The Σ polyunsaturated fatty acids decreased with the inclusion of LC in the diet. We recommend using up to 50 g/kg of licuri cake inclusion in the diet of cull cows finished in the feedlot.

Keywords : meat fatty acids; meat cholesterol; meat fat; Syagrus coronate.

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