No abstract

This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P<0.05); however, an off-flavor was detected by the panelists (P<0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.

linolenic and eicosapentaenoic acids, regardless of the finishing phase. The same results were observed in the LF group for arachidonic acid. In general, the LP and HP groups finished on pasture resulted in healthy beefs, with the greatest CLA and omega-3 concentrations. (cubic) of aluminum sulfate doses for meat color on the a* value (P = 0.0214), with the addition of aluminum sulfate (0 to 200 g/m 2 ) decreasing the a* value. However, the a* values increased when the doses of aluminum sulfate were 400 and 600 g/m 2 . In conclusion, the addition of aluminum sulfate (Al 2 (SO 4 ) 3 ·18H 2 O) and stocking densities evaluated did not affect chicken meat quality.