Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

Ito, Roberto Haruyoshi; Prado, Ivanor Nunes do; Rotta, Polyana Pizzi; Oliveira, Marival Gustavo de; Prado, Rodolpho Martin do; Moletta, José Luiz

doi:10.1590/s1516-35982012000200022

Cited by 21 publications

(16 citation statements)

References 19 publications

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“…In general, crossbred young bulls (Bos taurus vs. Bos indicus) finished in feedlot are slaughtered with 470 to 500 kg of body weight in Brazil (Ito et al, 2012) and with an ADG between 1.4 and 1.8 kg . The high ADG observed in this study (average of 1.64 kg) might be explained due to the use of young bulls slaughtered at 16 months-old.…”

Section: Animal Performance and Feed Efficiencymentioning

confidence: 99%

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Essential Oils in the Diet of Crossbred (½ Angus vs. ½ Nellore) Bulls Finished in Feedlot on Animal Performance, Feed Efficiency and Carcass Characteristics

Rivaroli¹,

Prado²,

Ornaghi³

et al. 2017

JAS

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This experiment was carried out to evaluate the animal performance, feed efficiency and carcass characteristics of 27 crossbred bulls (½ Angus vs. ½ Nellore), finished in feedlot for 120 days, with the addition of distinct levels of essential oils in the diets. The experiment was conducted in a completely randomized trial and animals were distributed into three treatments: control (CON), addition of 500 mg/kg of DM/animal/day of a mix of essential oils (E500), and addition of 1000 mg/kg of DM/animal/day of a mix of essential oils (E1000). The essential oils supplemented to the diets were based on a combination of vegetal extracts from: oregano, garlic, lemon, rosemary, thymus, eucalyptus and sweet orange. The bulls had an average age of 12±2 months and weight of 243.4±6.8 kg when the trial started. The roughage and concentrate ratio was 10% and 90%, respectively. The inclusion of essentials oils in the diets did not affect final body weight, average daily gain, and feed intake, but there was a tendency for improved feed efficiency for the E500 treatment. The ADG ranged from 1.55 to 1.70. Average DMI and feed conversion were 7.07 kg/day and 4.31, respectively. Essentials oil levels did not affect the carcass characteristics. More studies are needed to elucidate the synergism of combinations of essential oils in the rumen.

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Section: Animal Performance and Feed Efficiencymentioning

confidence: 99%

“…have high ADG due to heterosis expression in the first generation (Ito et al, 2012;Prado et al, 2009;Rotta et al, 2009). …”

Section: Bos Taurus Vs Bos Indicus)mentioning

confidence: 99%

Essential Oils in the Diet of Crossbred (½ Angus vs. ½ Nellore) Bulls Finished in Feedlot on Animal Performance, Feed Efficiency and Carcass Characteristics

Rivaroli¹,

Prado²,

Ornaghi³

et al. 2017

JAS

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“…The grain finishing diet of HCF may have been responsible for similar scores between HCF and U.S. treatments. Although biological type can certainly influence carcass fat deposition (Ito et al, 2012), the grainbased diet of HCF had a positive effect on flavor liking despite the Bos indicus influence of those cattle. Grass fed beef has been reported by U.S. consumers to have less acceptance for beef flavor due to off-flavors (Duckett et al, 2013).…”

Section: Consumer Flavor Likingmentioning

confidence: 96%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

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“…In recent years, several studies aiming to evaluate the effects of feed (Fugita et al, 2012;Zawadzki et al, 2011;Valero et al, 2011;Sun et al, 2009;Fernandes et al, 2009;Jorge et al, 2009;Kazama et al, 2008;Silva et al, 2002;Prado et al, 2008b), genetic groups (Ito et al, 2012;Maggione et al, 2009;Rossato et al, 2009;Ducatti et al, 2009;Oliveira et al, 2009;Orellana et al, 2009;Abrahão et al, 2008;Prado et al, 2008a;2008c;2008d), sex (Prado et al, 2009a;2009b;Aricetti et al, 2008, Kuss et al, 2006, slaughter age (Ito et al, 2010), effect of a Luteinizing Hormone-Releasing Hormone (LHRH) fusion protein vaccine vs. surgical castration (Ruiz et al, 2005) and the anatomical location of muscles on meat quality in cattle, quantified the total fat, using gravimetric methods. It has been observed that, in general, if the objective is, beyond the quantification of total lipids, the quantification of fatty acids of meat lipids, mainly of polyunsaturated lipids, the methods used by researchers involve extracting lipids and sampling the "fresh" ones with solvents at room temperature.…”

Section: Ajabsmentioning

confidence: 99%

“…Many studies aimed at evaluating the quality of meat from ruminants have used the method described by ISO (1978) for the transesterification of fatty acids from lipids extracted by cold methods (Fugita et al, 2012;Ito et al, 2012;Zawadzki et al, 2011, Valero et al, 2011, Ito et al, 2010, Sun et al, 2009Ducatti et al, 2009Orellana et al, 2009;Polyana et al, 2009;Maggione et al, 2009, Prado et al, 2009a2009b, Abrahão et al, 2008, Kazama et al, 2008, Prado et al, 2008a2008b;2008c;2008d;Macedo et al, 2008;Aricetti et al, 2008), among them, few have worked with the identification of different isomers of CLA Prado et al, 2009a;2009b;Aricetti et al, 2008;Prado et al, 2008a). Moreover, Sun et al (2009), did methylation lipids extracted with sodium methoxide in methanol and HCl in methanol at 80°C for 10 minutes, according to the procedure described by Sukhija and Palmiquist (1988) and Kramer et al (1967) modified to quantify the isomers of CLA in samples of muscle and liver of cattle.…”

Section: Ajabsmentioning

confidence: 99%

Implications of Method Chosen for Analysis of Fatty Acids in Meat: A Review

Macedo¹,

Lacerda²,

Silva³

et al. 2012

American Journal of Agricultural and Biological Sciences

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The influence of the beef Fatty Acid (FA) profile on human health, has become a recurring concern. For an analysis of the lipid composition of food, it is necessary that the complex lipids be quantified in a suitable form for subsequent analysis of their composition by gas chromatography. The choice of appropriate methods of lipid extraction and esterification of fatty acids, is important in preventing chemical changes from within occurring in these molecules and the forming of artifacts. Among the methods used for quantification of lipids, those that use a mixture of polar and nonpolar solvents separate the lipids in the sample of the non-lipid components. As these methods were carried at ambient temperature, they most suitable for further analysis of the FA profile. These methods were extracted lipids efficiently and did not alter their chemical constitution. The methods of derivation of fatty acids for esterification could be catalyzed by acids or bases. The method was chosen to convert the lipids in Fatty Acid Methyl Esters (FAME) and allow their analysis by gas chromatography, should not lead to incomplete conversion of lipids into their FAME or form artifacts. The reagents commonly used in the transesterification of triacylglycerols in meat samples were the hydroxides of sodium or potassium hydroxide in methanol. Transesterification with these reagents could be developed at room temperature in a short period of time. It becomes a reliable technique for the identification of isomers of fatty acids such as conjugated linoleic acid. No single method performs optimally in all situations. The researcher must know the nature of the sample and select the appropriate method.

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Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

Cited by 21 publications

References 19 publications

Essential Oils in the Diet of Crossbred (½ Angus vs. ½ Nellore) Bulls Finished in Feedlot on Animal Performance, Feed Efficiency and Carcass Characteristics

Essential Oils in the Diet of Crossbred (½ Angus vs. ½ Nellore) Bulls Finished in Feedlot on Animal Performance, Feed Efficiency and Carcass Characteristics

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Implications of Method Chosen for Analysis of Fatty Acids in Meat: A Review

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