Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerin

Carcass characteristics and meat quality of lambs fed high concentrations of crude glycerin in low-starch diets

“…The CKL, which bears a relation with WHC, also provides a good indication of meat quality associated with meat yield at time of consumption. In agreement with our results, recent work showed no effects of crude glycerin on cattle and lamb CKL(Gomes et al, 2011;Lage et al, 2014a;Lage et al, 2014b;San Vito et al, 2015).…”

“…Glycerol-induced increases in ruminal propionate content may promote the production of odd-chain fatty acids (Ingram, Chevalier, Gabbay, Ley, & Winters, 1977). Other authors found an increase in margaric acid concentration in meat from grazing cattle when animals received supplementary crude glycerin (San Vito et al, 2015).…”

“…Here, we found no differences in Longissimus EE explaining the lack of effect on the b* value. Previous studies evaluating meat from cattle fed different levels of crude glycerin also found no differences in color parameters(Lage et al, 2014a;San Vito, Lage, Ribeiro, Silva, & Berchielli, 2015). In lambs, mean values for L* range from 31.36 to 38.0, for a* from 12.27 to 18.01, and for b* from 3.34 to 5.Bressan, Prado, Pérez,Lemos, & Bonagurio, 2001).…”

“…These values are similar to the ones we observed, indicating that crude glycerin can completely replace corn in lamb diets without affecting meat color.The absence of effects on the Longissimus muscle EE, much like the lack of changes to carcass fat, it can be associated to the similar energy content among the treatments as discussed herein. Other studies also reported no differences in EE content of meat from ruminants fed glycerin-containing diets(Gomes et al, 2011;Lage et al, 2014a;San Vito et al, 2015).Low WHC values decrease the succulence of meat(Oliveira et al, 2012). The CKL, which bears a relation with WHC, also provides a good indication of meat quality associated with meat yield at time of consumption.…”

Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls

“…Therefore, differences in the rate of tissue deposition and use of glycogen can influence the final color. For other color indicators measured, the level of inclusion of crude glycerin in the diets was not enough to promote changes in pH and meat color, similarly reported by others studies, in that color was not influenced by glycerol feeding [13 – 29 – 31 – 32]. On the other hand, Carvalho et al .…”