Meat characteristics of cattle fed diets containing whole cottonseed
| Autor: | Sérgio Borges Mano, Mônica Q. Freitas, Viviane da Silva Gomes, Mateus Santos, J. M Silva, C. A. Conte Junior, Érica Barbosa Santos |
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| Rok vydání: | 2016 |
| Předmět: |
Meat packing industry
040301 veterinary sciences Soybean meal caroço de algodão Biology Beef cattle whole cottonseed Cattle feeding 0403 veterinary science Cottonseed meat Food science Raw meat lcsh:SF1-1100 textura General Veterinary business.industry 0402 animal and dairy science 04 agricultural and veterinary sciences gossypol carne 040201 dairy & animal science gossipol Feedlot Red meat lcsh:Animal culture business texture |
| Zdroj: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 68, Iss 4, Pp 1069-1076 (2016) Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.68 n.4 2016 Arquivo brasileiro de medicina veterinária e zootecnia Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
| ISSN: | 0102-0935 |
| DOI: | 10.1590/1678-4162-8636 |
| Popis: | Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to 6.54kg. According to texture profile analysis (TPA), the hardness, springiness, and chewiness of roast meat ranged from 24.15 to 28.01 N, 0.52 to 0.56, 8.42 to 11.01 N, respectively; of raw meat, 9.51 to 13.86 N, 0.26 to 0.29, and 1.38 to 1.81 N, respectively. The different treatments did not affect meat texture, meat color, or fat color (P>0.05). Meat color, luminosity, and red intensity ranged from 37.71 to 42.85, 20.68 to 25.25, and 6.74 to 8.61, respectively; fat color, luminosity, and yellow intensity ranged from 62.26 to 63.78, 11.13 to 11.62, and 10.53 to 10.86, respectively. Cottonseed intake of up to 1.13kg/animal/day, equivalent to a free gossypol intake of 5.05g/animal/day, in place of soybean meal and ground corn, did not significantly change the global sensory impression, texture, and color of the meat and fat. |
| Databáze: | OpenAIRE |
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