Performance and fatty acid profile of Holstein calves slaughtered at different weights

Dias, Ana Maria Osorio; Menezes, Luís Fernando Glasenapp de; Paris, Wagner; Paula, Fabiana Luiza Matielo de; Schmitz, G.; Souza, Saimon de Souza e; Umezaki, Adriano Moreira; Filho, João de Assis Farias

doi:10.1590/rbz4720170208

Cited by 6 publications

(5 citation statements)

References 28 publications

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“…Dressing percentage values (49.91 and 51.47% from the CTR and HM group, resp.) in this trial are lower than the average of 54.8% calculated from previous studies in Holstein calves slaughtered at weights between 210 to 280 kg [ 27 , 33 , 34 , 35 ]. Although the supplementation (full-fat hemp seed vs. hemp cake) and the category of animals (steers vs. calves) are different, these results are consistent with a previous study of Gibbs et al in which the effects of full-fat hemp seed were not significant in steers fed with a barley-based finishing diet [ 17 ].…”

Section: Discussioncontrasting

confidence: 72%

Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

Arango

Guzzo²,

Raffrenato³

et al. 2022

Animals

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Fifty-two male Holstein veal calves were divided into two homogeneous groups receiving two isoenergetic and isonitrogenous concentrates without (CTR group) or with 3% of hemp cake (HC group). The trial lasted for 171 days. All the calves were weighed five times during the trial. At slaughtering, carcasses were weighed and measured. Meat quality was determined on the Longissimus dorsi muscle. Average daily gain in the first period of the experiment (0–80 d) and dressing percentage and rump width of the carcasses were higher in HC group. Cooking weight losses and shear force were higher in the meat of the HC group while color parameters were similar in the two experimental groups. Unexpectedly, the alpha-linolenic acid content of meat was lower in the HC group. In conclusion, hemp cake can be considered an interesting ingredient in the concentrate used for the production of veal calves, but further studies will be needed to determine a suitable dosage in order to improve the nutritional quality of meat (i.e., the n-3 fatty acids content) without negative effects on physical characteristics.

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Section: Discussioncontrasting

confidence: 72%

Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

Arango

Guzzo²,

Raffrenato³

et al. 2022

Animals

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“…There were several differences between fatty acids between genotypes at 34 kg slaughter weight but the differences were disappeared for C12:0, C14:0, C16:0, C18:0, C18:1, C18:2, C20:5, C24:0, C24:1 at 42 kg slaughter weight (P ˃ 0.05). This might be due to differences between the level of carcass fatness, different growth rates or the differences in reaching times to the desired slaughter weights among genotypes (35,36). The genotype and slaughter weight effects were significant together for C12:0, C14:0, C15:1, and C20:5 in the study (Table 4).…”

Section: Fatty Acid Profilesmentioning

confidence: 90%

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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Introduction Meat is a valuable part of human nutrition and a key factor in a balanced diet owing to its components. It provides high quality protein and fat also essential micronutrients that include iron, zinc, B vitamins, selenium, and phosphorus for optimal human health. Lamb is one of the red meat production sources, along with beef and pork. Lamb meat production is profitable if high quality pastures and suitable genotypes are available. The saleable yield type from sheep varies according to the geographic structure of country and sociocultural level of people. Nowadays lamb meat production has largely switched from extensive to intensive production systems across the world (1). In Turkey, sheep breeding is conducted with native breeds on pastures and grasslands. According to the 2017 data from FAO, nearly 24.2% of Turkish red meat production comes from sheep. For increasing the share of lamb meat production, more lambs could be slaughtered, or the carcass weight or the slaughter weight per lamb might be increased through fattening (2). Rapid growth of the human population, economic development, and the awareness of consumers of the dietary requirements for a healthy life have increased the demand for red meat. An adult person needs to consume 70-80 g of protein per day and half of the protein should come from animals because of the essential amino acids present. As their level of education increases, consumers are not only concerned with the quantity of meat but also with its quality and therefore consider the quality characteristics before buying (3,4). Meat pH and color are the most important traits for determining meat quality. pH decline of about 1 unit should occur in the first 24 h after slaughter for high-quality meats. Consumers understand the freshness of meat from its color, which affects their purchasing decisions. Water holding capacity (WHC) and cooking loss (CL) are related to meat flavor. WHC can be detected using several methods such as CL, drip loss, and expressed juice (EJ). Tenderness is an important indicator of the palatability of meat. Fatty acid profile of the meat influence nutritive value and plays an important role about definition of meat quality.

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“…There is evidence showing that the -5-desaturase enzyme has a higher activity or continues its activity for longer periods in the muscle tissue of bulls than heifers (Malau-Aduli et al, 2000), as it is modulated by the hormonal status (Dias et al, 2018), thus explaining the lower vaccenic and oleic acids values in bulls. Therefore, the lower values of vaccenic and oleic acids in bulls indicate a contribution for the CLA content (tissue metabolism).…”

Section: Chemical Composition Of the Meatmentioning

confidence: 99%

Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet

et al. 2023

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Abstract. This study aimed to evaluate the effect of sex on the chemical composition, fatty acid profile, and nutritional indexes of the Longissimus lumborum muscle of feedlot cattle fed a whole shelled corn diet. A total of 40 Nellore cattle were used, of which 20 animals were uncastrated bulls and 20 were heifers, with an average body weight of 411 ± 20.82 and 274 ± 17.80 kg, respectively. The diet was composed of 85 % whole shelled corn and 15 % protein–vitamin–mineral supplement. The chemical composition, fatty acid profile, and the nutritional value of the meat of the animals were evaluated. The chemical composition of the Longissimus lumborum muscle was similar among sexes (p>0.05). Differences were observed in the saturated (17 : 0, 18 : 0, and 21 : 0) and monounsaturated (16 : 1 cis-9, 17 : 1 cis-10, 18 : 1 cis-9, and 18 : 1 trans-7) fatty acid composition between sexes (p<0.05), and the polyunsaturated fatty acid (18 : 2 cis-9 and cis-12, 18:2 cis-9 and trans-11, 20 : 3 n-6, and 22 : 6 n-3) content also showed sex differences (p<0.05). The total number of saturated and polyunsaturated fatty acids was higher in bulls, and the total number of monounsaturated fatty acids was higher in heifers (p<0.05). Indicators of nutritional quality, such as the n-6 : n-3 ratio, thrombogenicity index, and Δ-9-desaturase C14, Δ-9-desaturase C16, and Δ-9-desaturase C18 indexes, were different between the sexes (p<0.05). In conclusion, sex was not found to influence chemical composition but did affect the fatty acid profile and nutritional indexes in the meat of feedlot cattle fed a whole shelled corn diet.

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Performance and fatty acid profile of Holstein calves slaughtered at different weights

Cited by 6 publications

References 28 publications

Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

Effect of Dietary Hemp Cake Inclusion on the In Vivo and Post Mortem Performances of Holstein Veal Calves

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet

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