Semina: Ciências Agrárias (Jun 2015)

Rumen papillae keratinization, cell glycogen and chemical composition of the meat from young bulls fed different levels of concentrate and babassu mesocarp bran

  • Simone Santos Barros,
  • Rossini Sôffa da Cruz ,
  • Lázaro Moreira de Melo Junior ,
  • Domenica Palomaris Mariano de Souza ,
  • Sandro Estevan Moron ,
  • Emerson Alexandrino,
  • Regis Luis Missio ,
  • José Neuman Miranda Neiva ,
  • João Restle,
  • Viviane Mayumi Maruo,
  • Luciano Fernandes Sousa,
  • Adriano Tony Ramos

DOI
https://doi.org/10.5433/1679-0359.2015v36n3p1671
Journal volume & issue
Vol. 36, no. 3
pp. 1671 – 1684

Abstract

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This study aimed to assess the rumen papillae keratinization, cellular levels of liver and muscle glycogen, and the chemical composition of meat from feedlot-finished Nellore young bulls fed with levels of concentrate and babassu mesocarp bran. Twenty-eight animals with initial age of 21 months and initial body weight of 356.7 ± 19 kg were randomized to the following treatments: two levels of concentrate in the diet (65% and 71%), with or without inclusion of 35% of babassu mesocarp bran. Fragments of liver, muscle and rumen were obtained after slaughter of the animals. Levels of concentrate and babassu mesocarp bran in the diet did not affect the quantities of liver and muscle glycogen, and did not induce hyperkeratinization of rumen papillae. The chemical composition of the meat was not affected by the studied factors. The inclusion of 35% babassu mesocarp bran in high concentrate diets does not induce hyperkeratinization of rumen papillae, and does not change the amount of muscle and liver glycogen or the chemical characteristics of meat of Nellore young bulls.

Keywords