Performance and meat quality of Nellore bulls fed crude glycerin combined with soybean oil

Abstract

The objective of this experiment was to determine the effect of crude glycerin combined with soybean oil on the performance and fatty acid composition of the longissimus muscle in Nellore bulls. Twenty-eight Nellore young bulls, each with an initial body weight (BW) of 408 ± 29 kg (age 20 ± 2 months), were used in a completely randomized design over a period of 84 days in a 2 × 2 factorial arrangement. The treatments were diets with crude glycerin at 100 g/kg DM (CG+) or without crude glycerin (CG−); diet with inclusion of soybean oil at 60 g/kg DM (Oil+) or without soybean oil inclusion (Oil−). All diets were composed of corn silage (400 g/kg DM), used as the only source of roughage, and concentrate (600 g/kg DM). The intake of the dry matter (g/kg of body weight), neutral detergent fiber (aNDF) and crude protein decreased with soybean oil inclusion, independent of crude glycerin addition. The aNDF digestibility decreased in diets with soybean oil and without crude glycerin. The DM and organic matter (OM) were most digestible in diets that added crude glycerin but excluded soybean oil. Animals fed soybean oil without crude glycerin exhibited higher intake of linoleic acids, total unsaturated fatty acids (UFA), and total polyunsaturated fatty acids (PUFA) than those fed other diets. There were no effects of oil or crude glycerin feeding on final body weight, average daily gain (ADG), hot carcass weight, subcutaneous fat thickness, or loin eye area (P > 0.05). Animals fed soybean oil incorporate into the muscle 40% more conjugated linoleic acids (CLA) and 32% more linoleic acids compared to other diets. The addition of crude glycerin decreased the elongase index (P = 0.04) in the longissimus muscle. The combination of crude glycerin and soybean oil did not effectively increase performance or unsaturated fatty acid deposition in meat. However, the addition of soybean oil at 60 g/kg DM optimized feed efficiency and did not alter ADG.

Performance, meat quality, intramuscular fatty acid profile, rumen characteristics and serum parameters of lambs fed microencapsulated or conventional linseed oil

“…It is consistent with others that did not find any differences in cooking loss by dietary lipid source supplementation, not only in Malpura lambs (Bhatt et al 2020) but also in Nellore bulls (Fiorentini et al 2018). Sanudo et al (2000) clarified that lower shear force values were related to the higher fat diets fed to lambs.…”

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

“…No significant difference was observed in the pH after day 1 throughout the period of aging. The ultimate pH values observed for the muscles were within the normal range (5.4–5.8) for beef (Fiorentini et al, ). Similar results were observed by Shange, Makasi, Gouws, and Hoffman () who also observed a similar decline in the pH of Biceps femoris aged for 12 days at refrigeration temperature.…”

Utilization of Crude Glycerin in Ruminant Diets

“…According to another hypothesis, CG increases the energy density in the diet by inducing a chemical feeling of satiety, and eventually, DMI is suppressed (Saleem and Singer, 2018). Fiorentini et al (2018) stated that the DMI decrease might be related to the decrease in the taste of the diet due to the presence of impurities such as methanol in CG.…”

“…Borghi et al (2016) added 0, 10, and 20% CG to lamb diets, and they did not observe any significant changes in other fatty acids, except for an increase in margaric acid percentage in TFAs in meat. Fiorentini et al (2018) supplemented beef cattle diets with soybean oil and CG. They found that animals given soybean oil incorporated 32% more linoleic acids and 40% more conjugated linoleic acids into their muscles than those given CG.…”

“…As CG became a surplus product in the global market and its price decreased considerably, it was started to be used as an alternative energy source in animal diets instead of starch-based ingredients such as corn, which are generally widely used in ruminant diets (Musselman et al, 2008;Gunn et al, 2010). Moreover, based on the hypothesis that glycerol reduces rumen biohydrogenation and lipolysis (Edwards et al, 2012), its application in increasing beneficial fatty acids in meat and milk has been the subject of research in recent years (Carvalho et al, 2015;Fiorentini et al, 2018). In this review, the effects of CG added to ruminant diets on performance, digestibility, and levels of the certain rumen and blood parameters, as well as that of meat and milk fatty acid composition are presented to evaluate its effectiveness in ruminant nutrition.…”