Effect of palm kernel cake inclusion in the supplement of pasture-finished heifers on performance, carcass traits, and meat quality

ABSTRACT

This study proposes to examine the effect of adding increasing levels of palm kernel cake (PKC) to the supplement fed to pasture-finished heifers on their performance, carcass traits, and meat quality. The study involved 32 heifers (½ Holstein × Zebu) aged 20 months which were supplemented at 0.4% of their body weight and finished on a Urochloa brizantha pasture in a rotational grazing system. The heifers were distributed into four treatment groups in a completely randomised design, which consisted of 0%, 15%, 30%, and 45% PKC added in the total dry matter (DM) of the supplement. All animals were followed for 140 days and subsequently slaughtered. The inclusion of PKC did not influence the intakes of DM from forage (5.58 kg day-1) or supplement (1.44 kg day-1). Rumination time increased, whereas the average daily gain of the heifers decreased by 12% with the inclusion of PKC. The inclusion of PKC did not influence carcass weight (187 kg) or subcutaneous fat thickness (4.8 mm), but increased muscle lipids levels as well as the C13:0 and C22:6n-3 contents in the meat fat. Up to 45% palm kernel cake can be included in the supplement of heifers finished on tropical pasture.

KEYWORDS:

• Agro-industrial by-product
• Elaeis guineensis
• meat fatty acids
• pasture supplementation
• pasture finishing

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was funded by the Coordination for the Improvement of Higher Education Personnel (CAPES); and the ‘Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB)’.