Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.meatsci.2011.05.024 http://hdl.handle.net/11449/42607 |
Resumo: | The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 +/- 30.2 kg, and 7.00 mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption. (C) 2011 Elsevier Ltd. All rights reserved. |
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Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradationPolyunsaturated fatty acidCholesterolLongissimusTendernessLinseed oilsoybean oilThe qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 +/- 30.2 kg, and 7.00 mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption. (C) 2011 Elsevier Ltd. All rights reserved.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)State Univ São Paulo, Coll Agr Sci & Vet Sci, Dept Anim Sci, UNESP, Jaboticabal, SP, BrazilInst Anim Sci Paulista Agcy Agribusiness Technol, Nova Odessa, SP, BrazilFed Univ Grande Dourados, Coll Agr Sci, Dourados, MS, BrazilState Univ São Paulo, Coll Agr Sci & Vet Sci, Dept Anim Sci, UNESP, Jaboticabal, SP, BrazilElsevier B.V.Universidade Estadual Paulista (Unesp)Inst Anim Sci Paulista Agcy Agribusiness TechnolUniversidade Federal da Grande Dourados (UFGD)Oliveira, E. A. [UNESP]Sampaio, Alexandre Amstalden Moraes [UNESP]Henrique, W.Pivaro, T. M. [UNESP]Rosa, B. L. [UNESP]Fernandes, A. R. M.Andrade, A. T. [UNESP]2014-05-20T15:34:37Z2014-05-20T15:34:37Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article28-35application/pdfhttp://dx.doi.org/10.1016/j.meatsci.2011.05.024Meat Science. Oxford: Elsevier B.V., v. 90, n. 1, p. 28-35, 2012.0309-1740http://hdl.handle.net/11449/4260710.1016/j.meatsci.2011.05.024WOS:000296003400004WOS000296003400004.pdf03093657812638070010491499952685Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Science2.8211,643info:eu-repo/semantics/openAccess2023-11-26T06:15:49Zoai:repositorio.unesp.br:11449/42607Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-26T06:15:49Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
title |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
spellingShingle |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation Oliveira, E. A. [UNESP] Polyunsaturated fatty acid Cholesterol Longissimus Tenderness Linseed oil soybean oil |
title_short |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
title_full |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
title_fullStr |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
title_full_unstemmed |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
title_sort |
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation |
author |
Oliveira, E. A. [UNESP] |
author_facet |
Oliveira, E. A. [UNESP] Sampaio, Alexandre Amstalden Moraes [UNESP] Henrique, W. Pivaro, T. M. [UNESP] Rosa, B. L. [UNESP] Fernandes, A. R. M. Andrade, A. T. [UNESP] |
author_role |
author |
author2 |
Sampaio, Alexandre Amstalden Moraes [UNESP] Henrique, W. Pivaro, T. M. [UNESP] Rosa, B. L. [UNESP] Fernandes, A. R. M. Andrade, A. T. [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Inst Anim Sci Paulista Agcy Agribusiness Technol Universidade Federal da Grande Dourados (UFGD) |
dc.contributor.author.fl_str_mv |
Oliveira, E. A. [UNESP] Sampaio, Alexandre Amstalden Moraes [UNESP] Henrique, W. Pivaro, T. M. [UNESP] Rosa, B. L. [UNESP] Fernandes, A. R. M. Andrade, A. T. [UNESP] |
dc.subject.por.fl_str_mv |
Polyunsaturated fatty acid Cholesterol Longissimus Tenderness Linseed oil soybean oil |
topic |
Polyunsaturated fatty acid Cholesterol Longissimus Tenderness Linseed oil soybean oil |
description |
The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 +/- 30.2 kg, and 7.00 mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption. (C) 2011 Elsevier Ltd. All rights reserved. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-01 2014-05-20T15:34:37Z 2014-05-20T15:34:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.meatsci.2011.05.024 Meat Science. Oxford: Elsevier B.V., v. 90, n. 1, p. 28-35, 2012. 0309-1740 http://hdl.handle.net/11449/42607 10.1016/j.meatsci.2011.05.024 WOS:000296003400004 WOS000296003400004.pdf 0309365781263807 0010491499952685 |
url |
http://dx.doi.org/10.1016/j.meatsci.2011.05.024 http://hdl.handle.net/11449/42607 |
identifier_str_mv |
Meat Science. Oxford: Elsevier B.V., v. 90, n. 1, p. 28-35, 2012. 0309-1740 10.1016/j.meatsci.2011.05.024 WOS:000296003400004 WOS000296003400004.pdf 0309365781263807 0010491499952685 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Meat Science 2.821 1,643 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
28-35 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965079526965248 |