Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin

Abstract

The objective of the present study was to assess the carcass and meat characteristics of cows and castrated crossbred steer from dairy breeds fed in a feedlot with different levels of crude glycerin in the diet. Twenty-four animals were used, 12 cows with 467 ± 15 kg initial bodyweight and 12 steer 347 ± 17 kg initial bodyweight. A complete randomized design in a 4 x 2 factorial arrangement (four crude glycerin levels and two animal categories) was used. The crude glycerin levels were 0, 60, 120 and 240 g/kg in dry matter diet, formulated with 800 g concentrate/kg dry matter. Including crude glycerin in the diet did not alter carcass weight and yield, backfat thickness and meat qualitative characteristics. Cows presented heavier hot carcass (279.4 versus 231.8 kg) with greater backfat thickness (3.8 versus 5.2 mm) than steer. Crude glycerin in quantities from 0 and 120 g/kg dry matter diet resulted in less muscle and greater fat participation in the cow carcass compared to the steer carcass. The cow meat was darker in coloring and had a higher degree of marbling than the steer. There was no difference for tenderness or total liquid losses during meat thawing and cooking between cows and steer. Crude glycerin can be added up to 240 g/kg diet dry matter for cows and steer from dairy breeds, because it does not decrease the quality of the carcass or the meat produced. Key words: Biodiesel, biofuel, tenderness, marbling, byproducts, cows ResumoObjetivou-se avaliar as características de carcaça e carne de vacas de descarte e novilhos castrados mestiços de raças de aptidão leiteira alimentados em confinamento com diferentes níveis de glicerina bruta na dieta. Foram utilizados 24 animais, sendo 12 vacas de descarte com peso corporal inicial de 467 ± 15 kg e 12 novilhos com peso corporal inicial de 347 ± 17 kg. O delineamento experimental foi o inteiramente casualizado, com os tratamentos em arranjo fatorial 4x2 (quatro níveis de glicerina bruta e duas categorias animal). Os níveis de glicerina testados foram de 0, 60, 120 e 240 g/kg de matéria seca de dietas formuladas com 800 g de concentrado/kg de matéria seca. A inclusão de glicerina bruta na dieta não alterou o peso e o rendimento de carcaça, a espessura de gordura subcutânea e as características qualitativas da carne. Vacas apresentaram carcaças quentes mais pesadas (279,4 vs. 231,8 kg) maior espessura de gordura subcutânea (13,8 vs. 5,2 mm) que novilhos. A glicerina em quantidades de 0 e 120 g/kg de matéria seca da dieta proporcionou menor participação de músculos e maior de gordura na carcaça de vacas em relação à carcaça de novilhos. A carne das vacas apresentou coloração mais escura e maior grau de marmoreio que novilhos. Não houve diferença para a maciez e nas perdas totais de líquidos durante descongelamento e cocção da carne entre vacas e novilhos. A glicerina pode ser adicionada em até 240 g/kg de matéria seca da dieta de vacas de descarte e novilhos castrados mestiços de raças de aptidão leiteira, pois não diminui a qualidade da carcaça e da car...

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

“…In the present study, marbling was classified as "traces," and the only characteristic evaluated that does not have a direct relationship with pH. The results obtained in the present study agreed with most of those reported in literature (LEÃO et al, 2013;EIRAS et al, 2014;EGEA et al, 2014), where inclusion of up to 24% of crude glycerin did not result in any alteration of marbling. In general, it is reasonable to expect an increase in meat marbling with the inclusion of crude glycerin due to the increase in propionate production and total carcass fat (WANG et al, 2009;VAN CLEEF et al, 2014).…”

“…Our results with respect to the physical composition of the carcass were similar to those reported previously by Bartoň et al (2013) and Leão et al (2013). These authors did not find any change in the carcass physical composition upon supplying 10% and 24% of crude glycerin in the diets for cattle, respectively.…”

“…The authors attributed this to the occurrence of the Maillard reaction in diets with higher levels of crude glycerin. Our results, however, agree with those published by Françozo et al (2013), Leão et al (2013), and Eiras et al (2014), who did not detect alterations in the meat color upon inclusion of crude glycerin in the cattle diets. Contrastingly, Carvalho et al (2014) found alterations in the chemical composition of the meat from cattle receiving increasing levels of crude glycerin (0%, 6%, 12%, and 18%), in which the water content decreased as the ether extract content increased.…”

“…Only few studies have evaluated the effect of dietary levels of crude glycerin on the commercial cuts of bovine carcasses, which limits the discussion of our results. However, when the carcass weight remains unaltered, inclusion of crude glycerin in the diet is expected not to affect the primary and secondary commercial cuts, similar to most carcass characteristics (MACH et al, 2009;LEÃO et al, 2013;EGEA et al, 2014). Furthermore, the weight of the meat cuts, bone tissues, and muscle and fat trimmings from the pistol cut did not change (P > 0.05) in response to the increased dietary levels of crude glycerin (Table 5).…”

Glycerin in cattle feed: intake, digestibility, and ruminal and blood parameters

“…Glycerin can be used as an alternative energy source in diets for cattle finished in feedlot, replacing conventional ingredients, such as maize. Many of the studies addressing the effects of using glycerin in cattle feed focus on animal performance and meat quality (MOORE et al, 2011;LEÃO et al, 2013;EIRAS et al, 2014;LAGE et al, 2014). Consequently, the effects of glycerin feed supplements on patterns of ruminal fermentation have not yet been fully elucidated.…”