01860nam a2200253 a 450000100080000000500110000800800410001910000200006024501390008026001510021952010190037065000110138965300160140065300160141670000170143270000140144970000200146370000210148370000210150470000140152570000190153970000260155870000220158420354402023-06-27       2015    bl uuuu     u00u1 u    #d1 aFERRINHO, A. M.  aEffect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bullsh[electronic resource]  aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 61, 2015, Clermont-Ferrand, France. Proceedings... Clermont-Ferrand, France: INRAc2015  aThe whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing.  alipids  aAntioxidant  aMeat traits1 aNASSU, R. T.1 aALDAI, N.1 aUTEMBERG, B. L.1 aMENDONÇA, F. B.1 aFURLAN, M. L. N.1 aBALDI, F.1 aMUELLER, L. F.1 aBALIEIRO, J. C. de C.1 aPEREIRA, A. S. C.