Proximate chemical composition and fatty acid profiles of <i>Longissimus Proximate chemical composition and fatty acid profiles of Longissimus thoracis </i>from pasture fed LHRH immunocastrated, castrated and intact<i> Bos indicus </i>bulls

Abstract

This study was carried out to evaluate the effect of a luteinizing hormone-releasing hormone (LHRH) fusion protein vaccine vs. surgical castration on the chemical composition and fatty acid profile of beef cattle (Bos indicus) slaughtered at three years of age. Thirty bulls (Nellore-cross) were divided into three groups: immunized against LHRH fusion protein, castrated or left intact (control). These animals were 24 months old at the initiation of the study and ranged on Brachiaria grass in Mato Grosso, Brazil. Meat of intact bulls presented a lower fat content compared to castrated or surgically castrated animals. For the immunized and surgically castrated animals there were differences in fat and cholesterol concentrations. Although the fatty acid profiles of the three treatments were similar in composition, there were differences in the concentrations of some fatty acids (miristic, C14:0; stearic, C18:0; linolenic, C18:3n-3; and eicosapentaenoic, C22:5n-3). Meat samples of surgically castrated animals had less polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids (8.2 and 37.7%, respectively), higher saturated (SFA) fatty acids (52.2%) and a lower PUFA/SFA ratio (0.16) and were different compared to intact and immunized bulls. The PUFA/SFA ratio increased as the fat content decreased. On the other hand, surgically castrated bulls had a higher lipid and lower cholesterol contents. It is concluded that immunization against LHRH using new recombinant LHRH fusion proteins could be an alternative to physical castration to improve carcass quality in cattle production.

Effect of Cassava Leaf (&lt;i&gt; Manihot esculenta &lt;/i&gt;) Level in Guinea-Pigs (&lt;i&gt; Cavia porcellus &lt;/i&gt;) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat

“…Moreover, Nold et al [28] showed that the lipid content of fourteen muscles of the pig meat within the same carcass varied significantly. Furthermore, the fat content of guinea pigs meat observed in this study was higher compared to that of Ruiz et al [29] who obtained 1.23% for Nelore-cross bull long is simusmuscle (LM), and Nelore-cross steer LM fat content was 2.17%. …”

Características de carcaça e qualidade da carne de bovinos de corte de quatro grupos genéticos terminados em confinamento

“…Todavia, segundo esse autor, vários fatores influenciam nesta composição, como idade do animal, músculo avaliado e dieta, e a gordura é o componente que mais varia. De maneira geral, o teor de proteína bruta não apresenta grandes variações, embora os valores médios de proteína bruta encontrados neste estudo tenham sido maiores que os encontrados por Ruiz et al (2005).…”

“…Os ácidos graxos palmítico (C16:0), esteárico (C18:0) e oleico (C18:1n-9c) são responsáveis pela maior parte dos ácidos graxos na gordura do músculo longissimus dorsi (Tabelas 5 e 6), estando de acordo com os achados de Ruiz et al (2005). O ácido oleico (Tabela 6) apresentou valor médio de 40,3%.…”

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

“…The peak areas were determined by the CG-300 computing integrater (CG Instruments, Brazil). The final results were expressed as relative percentages of the fatty acids identified (Ruiz et al, 2005).…”