Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle
| Autor: | R. G. Rezende, Bruno Lapo Utembergue, Beatriz M. Toda, Joyce de Jesus Mangini Furlan, Fernando Baldi, M. L. N. Furlan, Renata Tieko Nassu, Mariana Zanata, Angélica Simone Cravo Pereira, Noelia Aldai, Adrielle Matias Ferrinho, Lenise Freitas Mueller, Leire Bravo-Lamas |
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| Přispěvatelé: | Universidade de São Paulo (USP), Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Univ Basque Country, Universidade Estadual Paulista (Unesp) |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Male Descriptive test medicine.medical_treatment Nellore cattle Oilseed BOVINOS DE CORTE Biology Affect (psychology) Cottonseed 03 medical and health sciences Animal science medicine Animals Humans Vitamin E Flavor chemistry.chemical_classification Gossypium 030109 nutrition & dietetics Lipid composition Fatty Acids 0402 animal and dairy science food and beverages Fatty acid 04 agricultural and veterinary sciences Hamburger 040201 dairy & animal science Off-flavor Animal Feed Diet Red Meat chemistry Taste Saturated fatty acid Dietary Supplements Seeds Animal Nutritional Physiological Phenomena Cattle Antioxidant Food Science Polyunsaturated fatty acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Web of Science Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2018-11-26T15:47:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-04-01 Brazilian Agricultural Research Corporation Lactiker Research Group from UPV/EHU (Spain) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111 days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P < 0.05); however, an off-flavor was detected by the panelists (P < 0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist. Univ Sao Paulo, BR-13635900 Pirassununga, SP, Brazil Embrapa Pecuaria Sudeste, Sao Carlos, SP, Brazil Univ Basque Country, UPV EHU, Dept Pharm & Food Sci, Vitoria, Spain Sao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil Sao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil |
| Databáze: | OpenAIRE |
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