Abstract
Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.
Highlights
Worldwide, beef ranks third in consumption (6.4 kg per capita) after poultry (14.0 kg per capita) and pork (12.2 kg per capita) [1]
The acceptance index of meat is measured in relation to color, intramuscular fat content, healthy fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics influence the consumer and the market demand [3] whose objective is to provide safe beef with high food characteristics
The World Health Organization [4] recommends a reduction in the intake of saturated fatty acids (SFA) in favor of the n-3 polyunsaturated fatty acids (n-3PUFA), for their beneficial effects on human health
Summary
Beef ranks third in consumption (6.4 kg per capita) after poultry (14.0 kg per capita) and pork (12.2 kg per capita) [1]. It is well known that beef is a food rich in nutrients beneficial for human health. The acceptance index of meat is measured in relation to color, intramuscular fat content, healthy fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics influence the consumer and the market demand [3] whose objective is to provide safe beef with high food characteristics. Both the carcass fat deposition and the meat fatty acid composition play an important role in eating characteristics variation [3]. The consumer is often led to reduce the presence of meat in the daily diet, forgetting the nutritional value of meat as a source of protein, vitamins, minerals and for its content of bioactive substances such as conjugated linoleic acid isomers (CLA) and branched chain fatty acids [5]
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