The effect of dietary inclusion of crude glycerin on performance, ruminal fermentation, meat quality and fatty acid profile of beef cattle: Meta-analysis

• Autor(a) principal: de Nazaré Santos Torres, Rodrigo [UNESP]
• Data de Publicação: 2021
• Outros Autores: Bertoco, João Pedro Amaral [UNESP], Arruda, Maria Carolina Gonçalves [UNESP], de Melo Coelho, Larissa [UNESP], Paschoaloto, Josimaria Regina, Ezequiel, Jane Maria Bertocco [UNESP], Almeida, Marco Tulio Costa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.rvsc.2021.08.019; http://hdl.handle.net/11449/233490
• topic: Biofuels; Glycerol; MUFA; PUFA; Ruminants

This meta-analysis was carried to evaluate the effect of the use of crude glycerin in diets for beef cattle on the ruminal fermentation, animal performance, physical and chemical characteristics, and fatty acid profile of meat through meta-analysis. Data from forty-eight peer-reviewed publications with 170 treatments means was included in the data set. The effect glycerin in diet were evaluated by examining the weighted mean differences (WMD) between glycerin treatment (diets with crude glycerin) and control diet (without crude glycerin). Heterogeneity was explored by meta-regression and subgroup analysis using genetic type, treatment period, crude glycerin in the diet (g/kg DM), feed systems (pasture or total mixed ration), and concentrate in the diet (g/kg DM). The inclusion of crude glycerin had no effect on the average daily gain, but increased feed efficiency by 3.15% while reducing subcutaneous fat thickness by 3.13%. Inclusion of crude glycerin reduced meat cholesterol by 9.13%, and total saturated fatty acids by 1.05%, and increased total unsaturated (2.02%), monounsaturated (3.17%) fatty acids. However, it did not affect the concentrations of conjugated linoleic acid and omega-3. Crude glycerin inclusions up to 200 g/kg DM did not promote a negative effect on animal performance, carcass and physical-chemical characteristics of meat, and supported an increase in total monounsaturated (1.73%), oleic acid (12.29 mg) and palmitoleic acid (1.24 mg), while reducing myristic acid (3.08 mg), stearic acid (12.00 mg) in beef cattle meat.