Legume inclusion or nitrogen fertilization on Aruana grass overseeded with temperate grasses: Performance, carcass characteristics, and fatty acid profile of the meat of beef steers

• Autor(a) principal: Schmitz, Gean Rodrigo
• Data de Publicação: 2023
• Outros Autores: Paris, Wagner, Kuss, Fernando, Nörnberg, José Laerte, Costa, Olmar Antônio Denardin, Souza, Saimon de Souza e, Menezes, Luis Fernando Glasenapp de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://locus.ufv.br//handle/123456789/31309; https://doi.org/10.37496/rbz5220210051
• topic: animal production; annual grassland; Arachis pintoi; fatty acid; mixed pasture

The objective of our study was to evaluate the effect of the use of legume (Arachis pintoi) or nitrogen fertilization on animal performance, characteristics of carcass and meat, and fatty acids profile of crossbred steers on Megathyrsus maximus cv. Aruana pasture, overseeded with temperate grasses. The experimental design was completely randomized, with three treatments and three replicates. The experiment was carried out from June to October (127 d). The treatments were: Low-N: 100 kg of N/ha; Medium-N: 200 kg of N/ha; and Legume: Arachis pintoi + 100 kg of N/ha. The pasture with higher nitrogen fertilization (N200) showed a more significant forage mass yield. The mixed grass with legumes presented a higher concentration of saturated fatty acids and saturated:unsaturated ratio in the meat. However, the grass pastures resulted in a higher content of unsaturated fatty acids in the meat. The other pasture variables, and characteristics of carcass and meat were not influenced by the treatments. The increase in nitrogen fertilization, from 100 to 200 kg/ha, and Arachis pintoi mixed with Aruana grass pasture overseeded with black oat and ryegrass does not affect the daily weight gain and the carcass and meat characteristics of the steers. The grass-legume mixture decreases the total concentration of unsaturated fatty acids in meat without influencing the concentration of polyunsaturated fatty acids