Qualitative characteristics of meat from confined crossbred heifers fed with lipid sources

Abstract

Lipids have been used in ruminant feed to replace high amounts of grain for increasing the diet energy density, performance and meat quality. This study evaluated the qualitative characteristics of meat from feedlot heifers fed with sources of lipid supplements. Twenty-one crossbred heifers (¼Nelore × ¼Santa Gertrudis × ½Braunvieh) were used. Each heifer received 60 % forage with a base of corn silage and 40 % concentrate, resulting in 5.8 % lipid content in the total diet. The following sources of lipids were used: soybeans, protected fat and soybean oil. There were no differences on physical characteristics of meat samples from heifers fed with the lipid sources. Soybeans increased the concentration of linoleic acid, content of polyunsaturated fatty acid and activity of the Δ 9 -desaturase C16 enzyme in the Longissimus muscle. The use of soybean oil in the diet increased the oleic acid, monounsaturated fatty acid, total cis-and trans-fatty acids (C18:0) and the activity of the Δ 9 -desaturase C16 enzyme in the subcutaneous fat. Diets with soybean grain had greater deposition of linoleic and linolenic acids than diets with fat protected and greater presence of these essential fatty acids are associated to a better composition and meat quality.

Characteristics of carcass and meat of heifers finished on pasture amended with different supplement frequency and soybean oil source

“…the rumen was not sufficient to increase UFA in beef. The slow release rate of fatty acids in oilseed is probably within the biohydrogenation capabilities of ruminal microbes (Coppock and Wilks 1991), resulting in lower MUFA and higher stearic acid (C18:0) content compared with those originating from soybean oil; similar results were reported by Fiorentini et al (2012a). The protected soybean oil did not increase the concentration of MUFA compared with the soybean oil supplements.…”

“…However, the mean value of the observed shear force (8.25 kg cm −2 ) is not considered an acceptable level of tenderness according to Belew et al (2003), because its values exceeded 6.00 kg cm −2 , signifying hard meat texture. In our experiment, the shear force value was greater than the average value of 7.6 kg cm −2 obtained by Fiorentini et al (2012a). In other studies, the shear force of heifer meat varied between 3.0 and 6.2 kg cm −2 Longissimus muscle area in relation to cold carcass weight (LMA cm 2 /100 kg).…”

“…All the carcasses from animals evaluated in this study had similar BFT (P > 0.05; Table 3), with a mean value of 4.32 mm, which is classified as uniform and within the standards required by the Brazilian beef industry (Kuss et al 2008). The fat layer is an important thermal insulator because it minimizes the shortening of muscle fibers caused by abrupt fall in temperature on the surface of the muscle (Fiorentini et al 2012a). Zinn et al (2000), in their study on Holstein steers, did not observe a correlation between the BFT and the diet containing protected fat or animal fat as a lipid source at up to 60.0 g kg −1 of feed.…”

Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

“…According to FIORENTINI et al (2012), consumers generally use visual cues when initially evaluating meat quality, particularly with regards to muscle color and fat content, followed by the degree of fluid loss during preparation, and finally, texture characteristics such as palatability, juiciness, and tenderness.…”

Meat Characteristics of Nellore Cattle Fed Different Levels of Lipid-Based Diets

“…Several authors (Andrade, 2014;Fiorentini et al 2012;Souza et al 2007) observed that the lipid sources in the diet did not change most of the FA in cattle meat. According to Patil et al (1993), when ruminants are fed high concentrations of fat, either partially or completely protected from the microbial action of the rumen, there may be an increase in percent intramuscular fat and changes in the fatty acid profile.…”