Fatty acids composition of loin backfat of Nellore and Canchim bovines finished at feedlot and fed with differents levels of concentrate in diets

• Autor(a) principal: Fernandes, Alexandre Rodrigo Mendes
• Data de Publicação: 2014
• Outros Autores: Sampaio, Alexandre Amstalden Moraes, Oliveira, Emanuel Almeida de, Pivaro, Thiago Martins, Henrique, Wignez, Rosa, Bruna Laurindo, Osório, José Carlos da Silveira, Osório, Maria Teresa Moreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/12779
• topic: Conjugated linoleic acid; Polyunsaturated fatty acids; Sugar cane; Sunflower grains.; Ácidos graxos polinsaturados; Ácido linoléico conjugado; Cana-de-açúcar; Grãos de girassol.; 5.04.05.00-4

The objective was to evaluate fatty acids composition of the back fat in loin meat (Longissimus muscle) from Nellore and Canchim young bulls. The animals were finished at feedlot and received sugar cane diets with two concentrate levels (40 and 60% of dry matter). The concentrates were formulated with sunflower grains, corn, soybean meal, dry sugar cane yeast, urea and mineral mixture. The experimental design was a completely randomized design with a 2x2 factorial arrangement (genetic group x concentrate level), and the results were submitted to the variance analysis and means compared by Tukey test at 5% probability, when the interaction was significant. The loin backfat of Nellore bulls had higher concentration of conjugated linoleic acids than Canchim bulls (0.86 and 0.59%, respectively). On the other hand, the loin back fat of Canchim bulls had higher concentrations of estearic (17.07%) and linoleic acids (2.40%) and polyunsaturated fatty acids than Nellore bulls, that showed values of 13.47 and 1.44, respectively. The Nellore and Canchim loin back fat presents significant amounts of beneficial fatty acids to human health. Levels of 40 and 60% of concentrate in the diet did not alter the fatty acids composition of loin backfat.