Abstract
This experiment evaluated the effects of four experimental diets on muscle composition and fatty acid profiles, using muscle samples of 28 Longissimus dorsi heifers. The diets evaluated were: i) corn and soybean meal (Corn); ii) cassava hulls and soybean meal (Chu); iii) cassava meal and soybean meal (Cme); iv) cassava root and soybean meal (Cro). The moisture, ash, proteins and fat muscle contents ranged from 73.95% to 76.26%, 0.97% to 1.10%, 21.37% to 23.90% and 0.75% to 1.28%, respectively. Most of the fatty acids were monounsaturated and ranged from 49.02% to 53.59%. The saturated fatty acids ranged from 42.42% to 45.34%. The polyunsaturated fatty acids were the smallest amounts, with levels between 3.18% and 4.02%. The n6/n3 ratio ranged from 7.18 to 10.17. Cassava has low price in Brazil, when compared to corn; therefore, we suggest to the producers that the use of cassava and its industrial residues in bovine's diet may represent significant savings.
Highlights
The consumption of bovine meat provides highquality protein, related to essential amino acids and minerals
Its saturated fatty acids and cholesterol contents have led to a negative image of bovine meat. (Rule et al, 1997)
Despite the fact that bovine meat shows cholesterol levels lower or similar to other meat sources (Feeley et al, 1972), the damaging effect on total plasmatic cholesterol levels and LDL are related to the fat fraction of the meat and not to the thin meat (O’dea et al, 1990)
Summary
The consumption of bovine meat provides highquality protein, related to essential amino acids and minerals. Its saturated fatty acids and cholesterol contents have led to a negative image of bovine meat. The fat in bovine meat is a significant source of fatty acids in a diet (Mills et al, 1992). One of the main saturated fatty acids in bovine meat, the stearic acid, has not shown increasing plasmatic cholesterol as the other acids have done (Bonanome and Grundy, 1998). Because of this varied effect of saturated fatty acids on plasmatic cholesterol, it is important to include fatty acids analysis in evaluations of meat composition (Mills et al, 1992). Bovine fat is typically rich in saturated fatty acids, palmitic acid, which is considered a
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