Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Abstract

The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

Production and quality of beef from young bulls fed diets supplemented with peanut cake

“…The inclusion of peanut cake did not affect the CP, mineral matter or moisture content of the longissimus thoracis muscle of young bulls. The mean observed moisture values were 72.19, 73.28, 73.84 and 74.11; thus, the results from the present study are within the range of values reported in the literature (Domingues et al, 2015;Machado Neto et al, 2015).…”

Cardoon Meal as Alternative Protein Source to Soybean Meal for Limousine Bulls Fattening Period: Effects on Growth Performances and Meat Quality Traits

“…Few changes in the fatty acids profile (C16:0 iso, C18:1 cis-12, and, in tendency, in C18:1 trans-11) of the intramuscular fat were observed. On the contrary, Neto et al [ 35 ] reported that replacement of ground soybean with 24% DM of ground cotton seed in the Red Norte bulls’ fattening diet showed an increase in terms of the saturated fatty acids content of the LD. Nevertheless, according to our results, it seems that CM did not have an effect both on the fatty acids profile and on the oxidative stability of meat [ 18 ], even if it is considered a rich source of polyphenols with strong antioxidant activity.…”

Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle

“…There are some studies that investigated the addition of whole cottonseed (Costa et al, 2013;Polviset et al, 2015) and vitamin E in cattle diets (Machado Neto et al, 2014), however there are no studies that associated these ingredients with different lengths of finishing period affecting meat sensory traits and FA profile. To this end, this study evaluated how the addition of 30% DM whole cottonseed and 500 IU vitamin E in diets fed to Nellore bulls confined during 83, 104, and 111 days affected beef FA profile, and beef and hamburger sensory traits.…”