<b>How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

Abstract

ABSTRACT. This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

“…Consequently, oxymyoglobin/metmyoglobin ratio is higher giving redder colours, which are best accepted. The instrumental colour results from the present study were previously reported in Eiras et al (2016). The L* values observed at 24 h ageing time was higher (P < 0.050) in the CH27 (38.1) diet, the same that redness (a* = 16.5) respect to the others treatments, indicating a lighter and redder meat in CH27 than in the CH21 and CH33 diets.…”

“…According to instrumental values (Eiras et al, 2016), the shear force that is necessary to cut a piece of beef decreased from the 1 st to the 7 th day of ageing, keeping the values low until 14 days of ageing (5.3 to 4.6 kg/cm 2 ), similarly to consumers' scores for tenderness acceptability, which were significantly lower on the 1 st day of ageing than those values obtained at 7 or 14 days. The effect of ageing time on tenderness acceptability results are in agreement with other studies (Monsón et al, 2005;Font-i-Furnols and Guerrero, 2014;Pérez-Juan et al, 2014), contributing to eating satisfaction (Font-i-Furnols and Guerrero, 2014) and consumers being willing to pay more if meat tenderness is guaranteed (Realini et al, 2009).…”

“…Consumers scored acceptability attributes from the three cottonseed hull diets with favourable notes, with values in all cases ranging from 6.7 to 7.2 on a hedonic nine-point scale. According to the results using the same animals, presented by Eiras et al (2016), different levels of cottonseed hulls did not modify fat characteristics (presented the three diets similar fat thickness, percentage of fat on 6th rib dissection, as well as similar fatty acid profile, which could affect flavour perception (Kerth and Miller, 2015). However, the slight differences Based on a hedonic nine-point scale (1 = dislike extremely to 9 = like extremely).…”

“…Cottonseed hull levels: consumer acceptability observed between the different levels of cottonseed hulls on chemical composition, as percentage of moisture and total lipids, or cooking loss percentage at 1 st day of ageing (Eiras et al, 2016) does not seem to significantly modify the texture of samples, and did not affect any of the studied parameters of consumer acceptability.…”

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

“…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.…”