Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Françozo, Mônica Chaves; Prado, Ivanor Nunes do; Cecato, Ulysses; Valero, Maribel Velandia; Zawadzki, Fernando; Ribeiro, Ossival Lolato; Prado, Rodolpho Martin do; Visentainer, Jesuí Vergílio

doi:10.1590/s1516-89132013000200019

Cited by 48 publications

(66 citation statements)

References 28 publications

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“…Despite the pH decline with advance in rigor mortis, the values obtained after 24 h of chilling can be considered adequate, since they were lower than the value considered the limit (6.0) for obtaining DFD (dark, firm, dry) meat (ALVES et al, 2005). Besides, it should be noted that the results obtained for the pH of the carcasses were consistent with those reported by Françozo et al (2013) and Egea et al (2014). These authors observed that crude glycerin levels in cattle diets did not change the pH of the carcasses after 24 h of chilling.…”

Section: Resultssupporting

confidence: 90%

“…However, the results obtained are controversial (LAGE et al, 2010;FRANÇOZO et al, 2013). In general, animal performance is expected to improve since crude glycerin enhances the efficiency of energy utilization by the animal, as reported by Françozo et al (2013). With respect to the carcass, the inclusion of crude glycerin tends to increase the proportion of fat ( VAN CLEEF et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

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Miotto

Restle

et al. 2016

SCA

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Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg -1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg -1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value. Key words: Byproduct. Color. Glycerol. Marbling. Rump cap. Shear force. ResumoO objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg -1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg -1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica. Palavras-chave: Cor. Força ao cisalhamento. Glicerol. Marmoreio. Picanha. Subproduto.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Moreira

Miotto

Restle

et al. 2016

SCA

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“…Water activity by thawing and cooking ranged from 5 to 8.6 and 23.2 to 29.8%, respectively. In general, those water losses for cattle finished in feedlots and slaughtered between an age of 18 and 36 months ranged from 5 to 10 and from 20 to 30%, respectively (Eiras et al, 2014;Eiras et al, 2016;Françozo et al, 2013;Rivaroli et al, 2016). Thus, the water activity by thawing and cooking observed in this study can be considered as normal.…”

Section: Water Holding Capacitymentioning

confidence: 56%

“…Mean water loss value in the carcass during chilling was 1.5%. This value is considered acceptable for the beef market in Brazil (Françozo et al, 2013).…”

Section: Resultsmentioning

confidence: 96%

<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Barcellos

Mottin

Passetti

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4 o C) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6 th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days).Keywords: Brazil, consumer acceptability, fattening system, genetic groups, meat quality, sexual class.Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore RESUMO. Este estudo foi realizado para avaliar o desempenho animal, características de carcaça e qualidade da carne de novilhos Nelore terminados em pastagens e abatidos aos 36 meses de idade (n = 10) e machos não castrados Angus vs. Nelores abatidos aos 20 meses de idade (n = 10). O peso final, peso, características e conformação da carcaça e espessura de gordura de cobertura foram maiores (p < 0,001) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. As perdas de água durante o resfriamento (24 horas, 4º C) foram menores (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. A percentagem de mú...

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“…However, few studies have focused on the potential changes in meat quality and nutritional value brought about by dietary glycerin (Françozo et al, 2013;Bartoñ et al, 2013;Lage et al, 2014b). A potential effect of dietary glycerin for ruminant meat quality is the increased availability of gluconeogenic compounds, which allow for a greater deposition of intramuscular fat (Mach et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

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Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

Abstract: ABSTRACT

Cited by 48 publications

References 28 publications

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Dietary glycerin does not affect meat quality of Ile de France lambs

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