Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life
| Autor: | E. A. Peña-Ramos, J. L. Dávila-Ramírez, Humberto González-Ríos, Nidia Vanessa Valenzuela-Grijalva, T. Y. Islava-Lagarda, Martin Valenzuela-Melendres, Libertad Zamorano-García |
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| Rok vydání: | 2016 |
| Předmět: |
Animal breeding
0402 animal and dairy science 04 agricultural and veterinary sciences Shelf life 040401 food science 040201 dairy & animal science Sensory analysis Ferulic acid Tenderness chemistry.chemical_compound 0404 agricultural biotechnology chemistry Feedlot medicine TBARS Animal Science and Zoology Food science Animal nutrition medicine.symptom |
| Zdroj: | Animal Feed Science and Technology. 222:111-121 |
| ISSN: | 0377-8401 |
| DOI: | 10.1016/j.anifeedsci.2016.10.011 |
| Popis: | The effect of dietary supplementation of ferulic acid on meat quality from commercial crossbred steer (3/4 Bos taurus) was evaluated under intensive commercial feedlot conditions. One hundred animals (ageing under 24 months old and weighing initially 449 ± 14 kg BW) were randomly assigned to one of four different groups (n = 25): Group 1, control group fed only with the basal diet. Group 2 (FA-30), supplemented with 6 mg/kg BW of ferulic acid (FA) for the last 30 days of the finishing phase; Group 3 (FA-60), supplemented with 6 mg/kg BW of FA for last 60 d of the finishing and Group 4 (ZH-30), supplemented with 6 mg/kg BW of Zilpaterol Hydrochloride (ZH) for last 30 days of the finishing phase. Animals were slaughtered at end of finishing period (558 ± 16 kg BW) and the Longissimus thoracis muscle was collected for analyses. Meat quality (Warner Bratzler shear force, pH, objective color, cooking loss, sensory analysis, fatty acid profile, and chemical composition) was evaluated at the time of thawing of samples after transporting the cuts. Additionaly, meat color (objective color L*, a* and b*) and oxidative stability were assesed during 9 days of storage at 4 °C. FA-30 supplementation decreased Warner Bratzler shear force (WBSF) by 30.33% (7.94 vs 10.34 kg) as compared to the ZH-30 supplemented group (P 0.05) by FA or ZH supplementation. Meat from FA-30 treatment had better tenderness, juiciness and flavor sensory, compared to meat from the ZH-30 group (P 0.05). In the shelf life study of meat, it was observed that FA-30 showed low L* values, while FA-60 treatment caused lower a* values and higher TBARS values at end of storage period, compared to other treatments (P |
| Databáze: | OpenAIRE |
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