Abstract:This study aimed to evaluate the cholesterol content, α-tocopherol and fatty acids in the meat of Nellore young bulls or steers castrated at different ages, 13 or 18 months. The animals were confined for 100 days and slaughtered at 22 months of age. The experimental design was completely randomized with three treatments, using 12 repetitions. The levels of palmitic acid (26.39%), stearic (24.39%), myristic (3.01%) and total saturated fatty acids were not altered by sexual condition or castration age. Oleic was… Show more
“…The predominant unsaturated fatty acid in both Bali and Wagyu beef was oleic acid (C18:1n9c). This study was aligned with previous research that has consistently identified oleic acid (C18:1n9c) as having the highest concentration among unsaturated fatty acids (Missio et al, 2017;Fiorentini et al, 2018). The results showed that the average content of oleic acid (C18:1n9c) in Bali beef was lower than in Wagyu beef but higher than the results of Bain et al (2016) for Bali cattle (6.30%) with a diet consisting of fed 40% grass and 60% concentrate.…”
Section: Fatty Acid Profile In Different Breedssupporting
This study aimed to compare the fatty acid profiles of Bali cattle and Wagyu cattle. A total of 50 beef was used in this study, consisting of 44 Bali cattle from Kupang, NTT, and 6 samples of Wagyu cattle from supermarkets. The fatty acid profiles identified are saturated and unsaturated (MUFA and PUFA). The fatty acid analysis used is the Gas Chromatography (GC) method. Descriptive analysis was used to examine data on the fatty acid profile, and T-test analyzed fatty acid composition differences between Bali and Wagyu beef. Differences in fatty acid compositions have been reported based on breeds. The Bali beef had significantly (p<0.05) higher saturated fatty acid than Wagyu. Several fatty acids of meat from Bali cattle were significantly different (p<0.05) from Wagyu, except for myristoleic (C14:0) and palmitoleic acids (C16:0) did not show significant differences (p>0.05). The principal component analysis (PCA) results showed that the first principal component was UFA, MUFA: SFA ratio, oleic acid, omega-9, MUFA, and palmitic acid. In contrast, the second principal component was myristoleic acid, linolenic acid, omega-3, PUFA: SFA ratio, PUFA, omega-6, linoleic acid, stearic acid, SFA, and palmitoleic acid. The study's findings revealed that Bali beef had a much more saturated fatty acid composition of Bali beef was higher than Wagyu beef. This result suggests that Wagyu cattle have a more favorable fatty acid profile, which benefits health.
“…The predominant unsaturated fatty acid in both Bali and Wagyu beef was oleic acid (C18:1n9c). This study was aligned with previous research that has consistently identified oleic acid (C18:1n9c) as having the highest concentration among unsaturated fatty acids (Missio et al, 2017;Fiorentini et al, 2018). The results showed that the average content of oleic acid (C18:1n9c) in Bali beef was lower than in Wagyu beef but higher than the results of Bain et al (2016) for Bali cattle (6.30%) with a diet consisting of fed 40% grass and 60% concentrate.…”
Section: Fatty Acid Profile In Different Breedssupporting
This study aimed to compare the fatty acid profiles of Bali cattle and Wagyu cattle. A total of 50 beef was used in this study, consisting of 44 Bali cattle from Kupang, NTT, and 6 samples of Wagyu cattle from supermarkets. The fatty acid profiles identified are saturated and unsaturated (MUFA and PUFA). The fatty acid analysis used is the Gas Chromatography (GC) method. Descriptive analysis was used to examine data on the fatty acid profile, and T-test analyzed fatty acid composition differences between Bali and Wagyu beef. Differences in fatty acid compositions have been reported based on breeds. The Bali beef had significantly (p<0.05) higher saturated fatty acid than Wagyu. Several fatty acids of meat from Bali cattle were significantly different (p<0.05) from Wagyu, except for myristoleic (C14:0) and palmitoleic acids (C16:0) did not show significant differences (p>0.05). The principal component analysis (PCA) results showed that the first principal component was UFA, MUFA: SFA ratio, oleic acid, omega-9, MUFA, and palmitic acid. In contrast, the second principal component was myristoleic acid, linolenic acid, omega-3, PUFA: SFA ratio, PUFA, omega-6, linoleic acid, stearic acid, SFA, and palmitoleic acid. The study's findings revealed that Bali beef had a much more saturated fatty acid composition of Bali beef was higher than Wagyu beef. This result suggests that Wagyu cattle have a more favorable fatty acid profile, which benefits health.
“…Em alguns dos principais países produtores de carne bovina o uso de substâncias anabolizantes, de natureza hormonal ou não, tem sido difundida como alternativa para aumentar a produção (FERRÃO & BRESSAN, 2006, MISSIO et al, 2017. Cabe salientar que no Brasil é proibido o uso dessas substâncias (CARDOSO et al, 1999).…”
Section: Introductionunclassified
“…Nesse contexto a produção de carne a partir de machos inteiros apresenta boa aceitação entre os produtores, principalmente pelo fato de exigir pouco investimento de capital (RESTLE et al, 1999;MISSIO et al, 2017) e não ser considerado uma prática ilegal.…”
Section: Introductionunclassified
“…Tal superioridade se torna mais relevante quanto mais intensificado for o sistema de produção (RESTLE et al, 1997e PEREIRA et al, 2000MISSIO et al, 2017).…”
“…Além disso, a carne produzida por animais inteiros possui características semelhantes a dos animais castrados, quando abatidos em idades reduzidas (RODRIGUES SILVA et al, 2004;MISSIO et al, 2017). A utilização desta alternativa vem crescendo nos últimos anos, principalmente no centro-oeste do país, onde a prática da castração está diminuindo nos sistemas produtivos.…”
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