Physical-chemical composition and fatty acids profile in Longissimus muscle of young bulls from different genetic groups finished in feedlot - DOI: 10.4025/actascianimsci.v30i4.465

• Autor(a) principal: Abrahão, José Jorge dos Santos
• Data de Publicação: 2009
• Outros Autores: Marques, Jair Araújo, Macedo, Lívia Maria, Prado, Juliana Martin, Visantainer, Jesuí Virgílio, Prado, Ivanor Nunes do
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/465
• topic: carne; gordura; n-3; n-6; ácidos poli-insaturados; ácidos saturados.; Produção animal

This work was undertaken to study physical-chemical composition and fatty acids profile in Longissimus muscle of young bulls from different genetic groups finished in feedlot. Fourty animals were used, with average age of 22 months, from four genetic groups: NGR (¼ Nelore vs. ¼ Guzerá vs. ½ Red Angus); NSM (¼ Nelore vs. ¼ Simental vs. ½ Marchigiana); NRL (¼ Nelore vs. ¼ Red Angus vs. ½ Limousin) and NMM (¼ Nelore vs. ¾ Marchigiana). After slaughter and chilled of carcass, Longissimus muscle samples between 12th and 13th rib were collected. The fatty acid composition was evaluated using the gas chromatograph. There was no genetic group effect (P>0.05) on muscle moisture (74.0%), ash (1.0%), crude protein (19.0%) and total lipids (2.0%). The group NMM presented the lowest (P0.05) between the genetic groups. The AGS/AGI reason (0.2) was similar. The NMM and NGR groups presented, respectively, the highest (8.5%) and the lowest (5.6%) proportion of n-6 fatty acids and the highest (5.5) and the lowest (4.0) n-6/n-3 ratio.