Carcass and meat characteristics of feedlot finished nelore cattle and their crossbreeds in the Brazilian Pantanal

Oliveira, Priscila Raijche; Oliveira, Marcus Vinícius Morais de; Bonin, Michael; Ávalo, Stanley Pereira; Cancio, Priscila Ferreira; Nascimento, Júlia Dias; Ferraz, A. L. J.; Surita, Lucy Mery Antonia; Piazzon, Cleiton José; Galhardo, A.G.; Oliveira, De

doi:10.1016/j.livsci.2020.104360

Cited by 4 publications

(2 citation statements)

References 45 publications

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“…The protein values found for cattle in the study were similar to some of the values found in the researches (Hamed Hammad Mohammed et al, 2020;Pouzo et al, 2023;Santana et al, 2023), higher than some (Salim et al, 2023) and lower than some (Oliveira et al, 2021;Ngom et al, 2022). While the values reported for sheep were in agreement with (Costa et al, 2009;Romero-Bernal et al, 2017;Radzik-rant et al, 2023) or higher than literature reports and findings (Mioč et al, 2007;Lima et al, 2022;Latoch et al, 2023;Lunesu et al, 2023;Uushona et al, 2023).…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...supporting

confidence: 88%

“…The ash ratio in the lamb meat composition is higher than the values reported in the previous studies (Lima et al, 2022;Mercan et al, 2022;Liang et al, 2023). For the beef meat composition values although Santana et al (2023) founded higher ash values; some of researchers found similar values (Oliveira et al, 2021;Bostami et al, 2023). Rabbit ash ratios found in the study were similar (Cardinali et al, 2015;Galeano-Díaz et al, 2023) higher (Neagu et al, 2023;Nutautaitė et al, 2023) than the other studies.…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 43%

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Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

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Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...supporting

confidence: 88%

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 43%

Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

View full text Add to dashboard Cite

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Performance, carcass, and meat traits of locally adapted Brazilian cattle breeds under feedlot conditions

Barbosa

Fíoravantí

Peripolli

et al. 2023

Trop Anim Health Prod

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Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

Rodrigues,

Alvarenga,

Lanna

et al. 2023

Anim. Prod. Sci.

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Context Although beef consumption has been linked to increased blood cholesterol, it has positive impacts on human health and provides essential nutrients of high biological value. Aims This study investigated the effects of aging time on beef quality, the chemical composition of the Longissimus thoracis (LT) muscle, and the metabolite and fatty acid profile of the subcutaneous fat from young bulls finished in feedlot with a high-lipid diet. Methods Fifty young bulls were divided into groups following their breed composition, Nellore (n = 25) and Angus × Nellore crossbred (n = 25), and randomly assigned into four pens. The feedlot phase consisted of 105 days of feed, and the diet (80% concentrate) was formulated to meet or safely exceed the requirements of beef cattle to achieve an average daily gain of 1.6 kg/day. After slaughter, meat samples were collected between the 11th and 13th ribs 24 h postmortem. Steaks were aged for 1, 14, 28, and 42 days. Key results No differences were observed for total weight loss, drip loss, and cooking loss between the genetic groups (P > 0.05). An increase in lipid oxidation was observed for TBARS in the LT beef and subcutaneous fat (P < 0.01). Shear force was influenced by breed and aging time (P < 0.01). There was a significant interaction between aging time and the parameters L* a*, b* c*, and h* (P < 0.01). The crossbred animals had greater (P < 0.01) concentrations of collagen, and Nellore had greater (P < 0.01) concentration of moisture in their LT beef. In total, 33 metabolites were identified in beef extract, and differences were observed in beef from both groups. Nellore animals had higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid. Conclusions The shear force, collagen concentration, and moisture were affected by breeds, while the aging time affected lipid oxidation, shear force, and colour parameters. Different breeds and a high-lipid diet modified the metabolite profile of meat and the profile of subcutaneous fat. Implications These findings suggest that genetic manipulation could potentially be used to improve beef quality.

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Carcass and meat characteristics of feedlot finished nelore cattle and their crossbreeds in the Brazilian Pantanal

Cited by 4 publications

References 45 publications

Chemical composition of meat from different species of animals

Chemical composition of meat from different species of animals

Performance, carcass, and meat traits of locally adapted Brazilian cattle breeds under feedlot conditions

Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

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