| Autor: |
Dos Santos NJA; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Bezerra LR; Department of Animal Science, Federal University of Campina Grande, Patos 58708110, Paraiba, Brazil., Castro DPV; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Marcelino PDR; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Virgínio Júnior GF; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., da Silva Júnior JM; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Pereira ES; Department of Animal Science, Federal University of Ceará, Fortaleza 60021970, Ceará, Brazil., de Andrade EA; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Silva TM; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Barbosa AM; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil., Oliveira RL; Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil. |
| Abstrakt: |
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid ( t -11-C18:1) and conjugated linoleic acid (CLA), ∑ n - 6, ∑ n - 3, ∑ n - 6/∑ n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration ( c -9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics. |
