Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls

Abstract

Crude glycerin, the main by-product of biodiesel production, can replace dietary energy sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30% of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old) were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or 30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and the Longissimus muscle was collected. The characteristics assessed were chemical composition, fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking loss and sensory properties. The increasing inclusion of crude glycerin in the diets did not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic, palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and greasy intensity perception of the meat (P < 0.01). The inclusion of up to 30% crude glycerin in Nellore cattle bulls`diets (DM basis) improves meat cholesterol and sensory attributes, such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations and the chemical composition.

Safflower seeds in the diet of feedlot lambs improved fat carcass, colour, and fatty acid profile of the meat

“…The increased level of safflower seeds in the diets did not influence the chemical composition of the Longissimus muscle of lambs (Table 8). The chemical characteristics of the meat aim to carry updated and reliable nutritional information of the final product, showing what consumers will consume (Van Cleef et al, 2017). Therefore, changes in the nutritional values of meat may be undesirable to the consumer.…”

Tambaqui de tanque-rede: qualidade microbiológica, valor nutricional e rendimento

“…The laboratory material and the material used in the fish capture and transportation were previously sterilized along as well as the media for the solutions. All the required sanitation care was taken tion of human diets calculated based on the nutritional contribution of foods (Gonçalves, Almeida & Borges, 2003;Van Cleef et al, 2017). Fish meat presents high quality protein rich in essential amino acids, complex B vitamins and minerals (such as phosphorus, magnesium, iron and zinc) (Goes et al, 2016).…”

Effect of adding crude glycerine to diets with feed additives on the feed intake, ruminal degradability, volatile fatty acid concentrations and in vitro gas production of feedlot Nellore cattle

“…Despite the lack of significant difference in propionic acid concentrations, the combination crude glycerine with essential oil promoted an increase of 17% in this acid, fact that decreased the C2: C3 ratio in the rumen. Although there are also evidence that crude glycerine may have a detrimental effect on the growth of structural carbohydrate fermenting bacteria (AbuGhazaleh, Abo El‐Nor, & Ibrahim, ; Roger, Fonty, Andre, & Gouet, ), resulting in reduced fibre digestibility and CH 4 production (van Cleef et al, ; Homem Junior et al, ; Paschoaloto et al, ), crude glycerine does not impair the consumption, performance or carcass characteristics of feedlot cattle (van Cleef et al, ) and, when combined with essential oil, has shown even better results (Cruz et al, ; Prado et al, ; Silva et al, ; Valero, Prado, et al, ; Valero, Torrecilhas, et al, ).…”