Data/hora: 10/06/2024 03:43:20

Biblioteca(s): | Embrapa Pecuária Sudeste.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 31/01/2018
Data da última atualização: | 03/01/2019
Autoria: | FERRINHO, A. M.; NASSU, R. T.; ALDAI, N.; LAMAS, L. B.; FURLAN, M. de L. do N.; TODA, B. M.; UTEMBERGUE, B. L.; REZENDE, R. G. de; MUELLER, L. F.; FURLAN, J. de J. M.; ZANATA, M.; BALDI, F.; PEREIRA, A. S. C.
Afiliação: | Adrielle Matias Ferrinho, USP; RENATA TIEKO NASSU, CPPSE; Noelia Aldai, University of the Basque Country; Leire Bravo Lamas, University of the Basque Country; Maísa de Lourdes do Nascimento Furlan, USP; Beatriz Mayumi Toda, USP; Bruno Lapo Utembergue, USP; Romulo Germano de Rezende, USP; Lenise Freitas Mueller, USP; Joyce de Jesus Mangini Furlan, USP; Mariana Zanata, USP; Fernando Baldi, UNESP; Angélica Simone Cravo Pereira, USP.
Título: | Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle.
Ano de publicação: | 2018
Fonte/Imprenta: | Meat Science, v. 138, p. 15-22, apr. 2018.
DOI: | 10.1016/j.meatsci.2017.12.002
Idioma: | Português
Conteúdo: | This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111 days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P < 0.05); however, an off-flavor was detected by the panelists (P < 0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.
Palavras-Chave: | Antioxidant; Oilseed.
Thesaurus Nal: | lipid composition.
Categoria do assunto: | L Ciência Animal e Produtos de Origem Animal
Registro original: | Embrapa Pecuária Sudeste (CPPSE)
Exemplares: | CPPSE - (24329-1) - UPC - AP - DD - PROCI-2018.00008 - FER - 2018.00023 - DIS