Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

Abstract

Agriculture byproducts plays an important part in the diet of ruminant animals and consequently on food chain and has implications for the composition and quality of the livestock products (milk, meat, and eggs) that people consume. Feeding tannin to steers increases the amount of unsaturated fatty acids and meat tenderness, with a concomitant reduction on saturated fatty acids and the atherogenicity index in meat. Thus, we recommend adding tannin to steer diets to reduce the risk factors for cardiovascular diseases in red meat for human consumption.

Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

“…The manufacturing process for the salted and sun-dried meat promoted protein denaturation, which caused dehydration, a decreased ether extract percentage and an increased ash content compared to in natura meat [2,13]. However, the inclusion of condensed tannins did not modify the moisture, mineral and protein proportions in the salted and sun-dried meat.…”

“…Protein denaturation caused by the addition of tannins may have occurred [15]. The WHC values are greater in the salted and sun-dried meat than in the in natura meat [13], because the addition of sodium chloride causes an increase in the WHC due to the formation of salt-protein complexes; however, the salt solubilizes the myofibrillar proteins as it diffuses into the meat, causing dehydration and a reduction of free water in the tissue and contributing to water loss [2].…”

“…Thus, the use of condensed tannins in animals' diet can promote the incomplete biohydrogenation of lipids and provide a higher concentration of PUFAs, which will consequently be incorporated into the meat by absorption into the small intestine of the animal, thereby improving the nutritional quality of the meat [13,14]. In addition, the salt present in the processing step of salted and sun-dried meat promotes protein denaturation [15] and has a pro-oxidant effect on myoglobin and fat [2].…”

Performance, carcass traits and meat quality of lambs fed with different roughage: concentrate ratios associated with variable physically effective neutral detergent fibre content

“…The eating habits of meat consumers have become increasingly demanding, not only seeking for safer and higher-quality food, but also healthier (Arruda et al ., 2012; Gesteira et al ., 2018). Understanding the attributes that define the quality of the meat becomes extremely important in order to meet consumer demands while expanding livestock markets.…”

“…Mistakenly, the general FA profile is associated with an increase in the incidence of cardiovascular diseases and atherosclerosis which somewhat is likely to affect consumer perception of meat products (Parodi, 2016; Ribeiro et al ., 2018). Concomitantly, there has been a growing interest in finding appropriate and natural ways to positively manipulate the FA composition of red meat in order to minimize the risks to human health (Wood et al ., 2008; Parodi, 2016; Gesteira et al ., 2018; dos Santos et al ., 2019).…”