Glycerine levels in the diets of crossbred bulls finished in feedlot: Carcass characteristics and meat quality

Eiras, Carlos Emanuel; Marqués, Jair de Araújo; Prado, Rodolpho Martin do; Valero, Maribel Velandia; Bonafé, Elton Guntendorfer; Zawadzki, Fernando; Perotto, Daniel; Prado, Ivanor Nunes do

doi:10.1016/j.meatsci.2013.10.002

Cited by 51 publications

(49 citation statements)

References 30 publications

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“…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).…”

Section: Resultssupporting

confidence: 90%

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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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: 90%

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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“…In the present study, the treatments produced no changes in these qualities, which demonstrated that crude glycerin did not change the properties that alter the flavor and aroma on the meat of goat kids. Similar sensory attributes were found by Eiras et al (2014), who evaluated the meat of cattle fed diets with up to 180 g.kg -1 crude glycerin.…”

Section: Discussionsupporting

confidence: 78%

“…Several researchers (Eiras et al, 2014;Lage et al, 2014) have estimated the energy value of crude glycerin in beef and lamb diets. However, to our knowledge, there are no studies that evaluate the effects on the meat quality of glycerin supplementation to finishing goat kids fed highconcentrate diets.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids

Rocha

Parente

et al. 2015

R. Bras. Zootec.

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-The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi muscle of crossbred Boer goat kids. Twenty crossbred Boer goat kids (20.8±2.9 kg of BW at slaughter) were used in a completely randomized block design to determine the effect of partial replacement of corn by crude glycerin on chemical composition, longissimus dorsi muscle fatty acid profile, and sensory characteristics of meat. Kids were penned individually for 51 d and fed an isonitrogenous (140.0±2.0 g.kg -1 CP, DM basis) diet composed of 700 g.kg -1 concentrate and 300 g.kg -1 Tifton (Cynodon sp.) hay. Increasing levels of crude glycerin (80.0 g/100 g glycerol, DM basis) were 0, 40, 80 or 120 g.kg -1 . There was no effect on the moisture, protein, or total lipids in the longissimus dorsi; however, the ash content decreased linearly with glycerin addition. Linear decrease for linoleic acid (3.57, 2.84, 3.76, and 2.33) and ω6:ω3 ratio (10.61, 9.71, 7.26, and 7.18 for CG0, CG40, CG80 and CG120, respectively) was observed with crude glycerin inclusion. Saturated, monounsaturated, and polyunsaturated fatty acids were not affected by treatments. In the sensory assessment, crude glycerin changed the toughness, color intensity, and overall appreciation of the longissimus dorsi muscle. The partial replacement of corn by crude glycerin has a low impact on chemical composition and meat fatty acid profile. Based on the overall appreciation, it is recommended to include 80 g.kg -1 crude glycerin in the diet.

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“…Water activity by thawing and cooking ranged from 5 to 8.6 and 23.2 to 29.8%, respectively. In general, those water losses for cattle finished in feedlots and slaughtered between an age of 18 and 36 months ranged from 5 to 10 and from 20 to 30%, respectively (Eiras et al, 2014;Eiras et al, 2016;Françozo et al, 2013;Rivaroli et al, 2016). Thus, the water activity by thawing and cooking observed in this study can be considered as normal.…”

Section: Water Holding Capacitymentioning

confidence: 54%

<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Barcellos

Mottin

Passetti

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4 o C) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6 th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days).Keywords: Brazil, consumer acceptability, fattening system, genetic groups, meat quality, sexual class.Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore RESUMO. Este estudo foi realizado para avaliar o desempenho animal, características de carcaça e qualidade da carne de novilhos Nelore terminados em pastagens e abatidos aos 36 meses de idade (n = 10) e machos não castrados Angus vs. Nelores abatidos aos 20 meses de idade (n = 10). O peso final, peso, características e conformação da carcaça e espessura de gordura de cobertura foram maiores (p < 0,001) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. As perdas de água durante o resfriamento (24 horas, 4º C) foram menores (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. A percentagem de mú...

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Glycerine levels in the diets of crossbred bulls finished in feedlot: Carcass characteristics and meat quality

Cited by 51 publications

References 30 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

Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids

<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

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