Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality

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).…”

“…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.…”

“…This is explained by the higher level of ether extract in diets with higher amounts of crude glycerin. Egea et al (2014), on the other hand, found a decrease in the color of the meat from cattle fed with increasing levels of crude glycerin in their diets (0%, 2%, and 4%). The authors attributed this to the occurrence of the Maillard reaction in diets with higher levels of crude glycerin.…”

“…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).…”

Physical composition of carcass, commercial cuts and meat characteristics of crossbred Holstein-Zebu young bulls fed crude glycerin levels in the diets

“…Leão et al (2013), in this context, did not find alterations in meat color, which varied from dark red to slightly dark red, in dairy crossbred steers receiving levels of crude glycerin (0, 60, 120, and 240 g kg -1 dry matter) and slaughtered at 30 months of age. Similarly, Egea et al (2014) did not obtain alterations in the color of meat from cattle fed 0%, 4%, and 6% crude glycerin, explained by the low levels of inclusion of this by-product in the diets. Françozo et al (2013) and Eiras et al (2014) also did not find alterations in the L*, a*, and b* indices of cattle fed up to 12% and 18% crude glycerin, respectively, attributed in part to the similar moisture content of the muscle.…”