Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Lage, Josiane Fonseca; Berchielli, Telma Teresinha; Vito, Elias San; Silva, R. A.; Ribeiro, Andressa Ferreira; Reis, Ricardo Andrade; Dallantonia, Erick Escobar; Simonetti, Lilian Massaro; Delevatti, Lutti Maneck; Machado, Marcela Aparecida Guerreiro

doi:10.1016/j.meatsci.2013.10.027

Cited by 37 publications

(38 citation statements)

References 34 publications

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“…In the present study, the carcasses reached an average temperature of 5.84 ºC for the first 8 h of chilling, confirming the hypothesis. Additionally, the results obtained in the present study are in line with those presented by Mach et al (2009) and Lage et al (2014), who did not find alterations in the shear force of muscle fibers upon inclusion of crude glycerin in cattle diets. An increase in meat tenderness is expected with increased marbling upon inclusion of crude glycerin in the diets, since the shear force of muscle fibers reduces as marbling increases, especially in zebu animals (WHEELER et al, 1994).…”

Section: Resultssupporting

confidence: 93%

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: 93%

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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“…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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“…Agreeing with our results, Brondani et al (2006) did not report significant differences for LMA and RFT of animals finished in the feedlot, when fed CS or SC diets. Moreover, Lage et al (2014), in a study using CS with or without crude glycerin, also found no significant differences in LMA and RFT.…”

Section: Discussionmentioning

confidence: 91%

“…such as CCW, CCD, RFT, and LMA, of animals finished in the feedlot (Lage et al, 2014). This could be because glycerin has a similar energy content to corn: approximately 1.04 MJ/kg (San Vito et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Fatty acid profile, meat quality, and carcass traits of Nellore young bulls fed different sources of forage in high-concentrate diets with crude glycerin

et al. 2016

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-The objectives of this study were to evaluate the effect of forages with different nutritional valuesspecifically, corn silage (CS), sugar cane (SC), and sugar cane bagasse (SB) -in diets with crude glycerin, on carcass traits, meat quality, and fatty acid profile, using young Nellore bulls finished in the feedlot. Thirty young Nellore bulls with an initial average body weight of 416.70±24.74 kg were randomly assigned to three treatments containing different sources of forage. The carcass traits and variables related to meat quality of the Nellore young bulls were not significantly influenced by different sources of forage in diets with crude glycerin. The yellow color index was significantly greater in the fat of animals fed corn silage. Heptadecenoic fatty acid was significantly lower in the meat of animals fed sugar cane bagasse. The sources of forage in diets with crude glycerin did not influence the profile of saturated, monounsaturated, or polyunsaturated fatty acids in the longissimus muscle. Overall, our results indicate that none of the treatments changed the carcass and meat quality traits of Nellore young bulls finished in the feedlot. Thus, sugar cane and sugar cane bagasse could be used in feedlot as a viable forage alternative to corn silage.

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Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Cited by 37 publications

References 34 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

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

Fatty acid profile, meat quality, and carcass traits of Nellore young bulls fed different sources of forage in high-concentrate diets with crude glycerin

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