Fatty acid profile of beef from immunocastrated (BOPRIVA ® ) Nellore bulls

Abstract

Twenty Nellore bulls (ABW=357.7±9.65kg) were divided into 2 groups: intact and immunocastrated - Bopriva®. After the trial period, the cattle were slaughtered and carcass fat thickness was evaluated, ether extract and fatty acid composition of the longissimus thoracis analyses were performed, and the activity indices of relevant enzymes were calculated. The means were calculated and compared by Student's t-test and Pearson's correlation coefficients (p<0.05). The immunocastrated group showed higher back fat thickness, ether extract, monounsaturated fatty acids (MUFAs), and activity index of Δ(9) desaturase C18 and lower polyunsaturated fatty acids (PUFAs) and n-6 fatty acids when compared to the intact group. The correlations between ether extract and the saturated and monounsaturated fatty acids were positive, and negative with polyunsaturated, n-3, n-6 and PUFA/SFA. Therefore, immunocastration may improve the fatty acid profile in the longissimus thoracis by increasing MUFAs, mainly oleic acid that is the most representative fatty acid in the meat and is considered beneficial to health.

Gender status effect on carcass and meat quality traits of feedlot Angus × Nellore cattle

“…Bulls had the highest average of n6 FAs, which affected the n6/n3 ratio (Table ), but the n6/n3 ratio was within the recommended range considered beneficial to human health in all studied groups. Andreo et al () also found higher level of n6 FAs in bulls compared to the immunocastrated group, but this value did not affect the n6/n3 ratio, contrary to our results. The recommended dietary n6/n3 ratio is 4.0 or less (Wood et al, ), because a high intake of n6 FAs promotes cardiovascular diseases, inflammatory disorders, and cancers (Horrobin, Jenkins, Bennett, & Christie, ).…”

“…The levels of linoleic, docosatrienoic, eicosadienoic, and eicosatrienoic FAs were higher ( p < 0.01) in bull meat compared to other groups (Table ). Recently, Andreo et al () also observed higher levels of linoleic FA in the meat from bulls compared to the immunocastrated group, whereas Monteiro, Santos‐Silva, Bessa, Navas, and Lemos () reported higher linoleic levels in bull meat compared to steer, which agrees with our results. These results may be explained by the higher fat deposits on the carcass of heifers, steers and immunocastrated animals and, according to Eguinoa et al () one important consequence of increased fat deposition is that the phospholipid proportion reduces, leading to decreasing PUFA levels.…”

“…Similarly, Bartoň, Bureš, Kott, and Řehák () reported high levels of palmitic acid in meat from heifers compared to bulls. In contrast, Andreo et al () found no significant differences between the FA percentages of bulls and immunocastrated Nellore cattle and Ventaka Reddy et al () reported that SFA levels do not vary much among cattle of different gender status.…”

Efeito da condição sexual sobre o desempenho, características de carcaça e qualidade de carne de <i>Bos indicus</i> (Nelore) confinados

“…Ruiz et al (2005), reportaram maiores valores de lipídios totais em animais CC, seguido por IC e um menor valor para NC. Além disso, Andreo et al (2013Andreo et al ( , 2016 Tabela 5. Medias, erro padrão da media (EPM) e probabilidade das características sensoriais da carne avaliada por teste afetivo de aceitação do consumidor, de acordo com a condição sexual.…”

Modelos >i<multiway>/i< PARAFAC e Tucker3 na interação tripla de fatores relacionados a características de carcaça e qualidade de carne bovina

“…Nelore) castrados produziram carne com melhores características de cor e maciez objetiva (medida por força de cisalhamento) quando comparados com não-castrados (inteiros), embora não tenham sido observadas diferenças em maciez sensorial (medida por teste sensorial). Nesses estudos, foram utilizados bovinos Nelore puros com idade inicial de 24 meses(Martínez et al, 2017;Andreo et al, 2016) ou bovinos Angus-Nelore(Miguel et al, 2014) de mesma idade, ambos terminados em confinamento por no máximo 90 dias. De forma semelhante, nesta abordagem foi verificado se as variáveis acabamento e classe sexual influenciariam nas respostas da satisfação geral dos consumidores de carne bovina, sendo utilizado o índice de Marcotorchino para mensurar tais associações.…”