Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls
| Autor: | Otávio Rodrigues Machado Neto, Flavia de Oliveira Scarpino van Cleef, M.T.C. Almeida, Jane Maria Bertocco Ezequiel, A.P. D'Aurea, R. S. Barducci, Vanessa Ruiz Fávaro, Eric Haydt Castello Branco van Cleef |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Federal University of Triângulo Mineiro |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Glycerol
Male 0301 basic medicine lcsh:Medicine Biochemistry Fats chemistry.chemical_compound Animal Products Medicine and Health Sciences Cooking lcsh:Science Flavor Mammals chemistry.chemical_classification Multidisciplinary Fatty Acids food and beverages Agriculture Ruminants 04 agricultural and veterinary sciences Hydrogen-Ion Concentration Lipids Physical sciences Chemistry Cholesterol Vertebrates Feedlot Composition (visual arts) Energy source Research Article Veterinary Medicine Meat Subcutaneous Fat Color Monomers (Chemistry) 03 medical and health sciences Animal science Bovines Food Quality Animals Dry matter Polymer chemistry Muscle Skeletal Nutrition 030109 nutrition & dietetics lcsh:R Organisms 0402 animal and dairy science Water Biology and Life Sciences Fatty acid Animal Feed 040201 dairy & animal science Diet chemistry Food Amniotes Cattle Veterinary Science Livestock Care lcsh:Q |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP PLoS ONE, Vol 12, Iss 6, p e0179830 (2017) PLoS ONE |
| Popis: | Made available in DSpace on 2018-12-11T17:32:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-06-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Crude glycerin, the main by-product of biodiesel production, can replace dietary energy sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30% of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old) were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or 30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and the Longissimus muscle was collected. The characteristics assessed were chemical composition, fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking loss and sensory properties. The increasing inclusion of crude glycerin in the diets did not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic, palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and greasy intensity perception of the meat (P < 0.01). The inclusion of up to 30% crude glycerin in Nellore cattle bulls'diets (DM basis) improves meat cholesterol and sensory attributes, such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations and the chemical composition. São Paulo State University (Unesp) School of Agrarian and Veterinarian Sciences São Paulo State University (Unesp) School of Veterinary Medicine and Animal Science Federal University of Triângulo Mineiro São Paulo State University (Unesp) School of Agrarian and Veterinarian Sciences São Paulo State University (Unesp) School of Veterinary Medicine and Animal Science FAPESP: 08/53712-0 FAPESP: 09/51857-3 |
| Databáze: | OpenAIRE |
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