肉牛のパフォーマンス、枝肉特性、肉質に及ぼす食事性オリーブケーキサプリメントの効果

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle.

• Vincenzo Chiofalo
• Luigi Liotta
• Vittorio Lo Presti
• Fabio Gresta
• Ambra Rita Di Rosa
• Biagina Chiofalo

抄録

集中的に仕上げられた雄牛の成績、枝肉形質、肉質に及ぼす部分的にデストン化されたオ リーブケーキの食事の影響を評価した。リムーザン種の雄牛４５頭を３つの均質なグループに分け、無添加（Control-CTR）、7.5％（Low Olive Cake-LOC）、15.0％（High Olive Cake-HOC）のオリーブケーキを摂取させた。試験は 150 日間実施されました。試験の開始時、中間時、終了時に、すべての雄牛の体重を個別に測定し、個々の平均日増量（ADG）を計算しました。屠殺時に、各枝肉の熱重量を記録し、7 日後に pH と温度を測定した。筋、色、調理ロス、調理試料の剪断力を測定した。筋の化学組成と脂肪酸含量を測定した。オリーブケーキ包接体（7.5%および15.0%）は、体重、ADG、屠殺形質および筋肉内脂肪含量を増加させ（<0.05）、品質指標に影響を与えた（<0.05）。15.0％の含有物は、調理損失と剪断力を減少させ（＜0.05）、不飽和脂肪酸含量を増加させた。オリーブケーキは、牛肉生産における機能的なコンポーネントとして考えられ、雄牛の食事に穀物の引用の代わりに、農業の持続可能性を向上させる機会となる可能性があります。

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 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 ( < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced ( < 0.05) the quality indices. The 15.0% of the inclusion reduced ( < 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.