Performance, carcass traits, meat quality and composition of non-castrated Nellore and crossbred male cattle fed soybean oil

Antonelo, Daniel Silva; Gómez, Juan Fernando Morales; Goulart, Rodrigo Silva; Beline, Mariane; Cônsolo, Nara Regina Brandão; Corte, R.R.S.; Silva, H.B.; Ferrinho, Adrielle Matias; Pereira, A. S. C.; Gerrard, David E.; Silva, S.L.

doi:10.1016/j.livsci.2020.104059

Cited by 9 publications

(11 citation statements)

References 33 publications

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“…There was no difference in WBSF (Antonelo et al, 2020b) between diets (40.7 vs. 44.6 N for CON and SBO, respectively) and breeds (41.8 vs. 43.5 N for NEL and AxN,respectively), even though some meat metabolites were different between them (Antonelo et al, 2020a). In this sense, the WBSF values from all samples were utilized to identify the carcasses with the lowest (most tender) and highest (toughest) WBSF to create 2 tenderness classes (n = 15 per class [onequarter of the total carcasses to accurately distinguish tender and tough meat]; tender [minimum = 26.0 N; maximum = 34.0 N; SD = 2.39] and tough [minimum = 48.5 N; maximum = 66.0 N; SD = 5.40]).…”

Section: Meat Sampling and Handlingmentioning

confidence: 80%

Metabolites and Metabolic Pathways Correlated With Beef Tenderness

Antonelo

Gómez

Cônsolo

et al. 2020

Meat and Muscle Biology

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Metabolite profile has been used to understand the causes of variability in beef tenderness, but still little is known about how metabolites contribute to beef quality. Therefore, this study was carried out to evaluate how meat metabolites and their metabolic pathways correlate to variability in beef tenderness. Carcasses from 60 noncastrated male cattle were selected, and three 2.5-cm-thick longissimus thoracis steaks were obtained and aged (0°C to 4°C) for 7d. Warner-Bratzler shear force (WBSF) was performed (steak 1). Based on WBSF data, 2 tenderness classes (n = 30; 15 per class [tender and tough]) were created to perform sarcomere length (steak 2) and metabolom ic analysis (steak 3). Meat ultimate pH did not differ between tenderness classes. However, steaks classified as tender had greater sarcomere length (P = 0.019) than those classified as tough. Acetyl-carnitine (P = 0.026), adenine (P = 0.026), beta-alanine (P = 0.005), fumarate (P = 0.022), glutamine (P = 0.043), and valine (P = 0.030) concentration were higher in tender beef compared with tough beef. The 4 most important compounds differing between tender and tough beef were lactate, glucose, creatine, and glutamine, which may indicate that metabolic pathways such as D-glutamine and D-glutamate metabolism, beta-alanine metabolism, purine metabolism, and tricarboxylic acid cycle affected the tenderness classes. Beta-alanine (r = − 0.45), acetyl-carnitine (r = − 0.40), fumarate (r = − 0.38), valine (r = − 0.34), glucose (r = − 0.32), glutamine (r = − 0.31), and adenine (r = −0.31) were negatively correlated with WBSF values. Metabolite profile in tender beef indicated a greater oxidative metabolism, which promoted modifications in the muscle structure and proteolysis, favoring its tenderization.

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Section: Meat Sampling and Handlingmentioning

confidence: 80%

Metabolites and Metabolic Pathways Correlated With Beef Tenderness

Antonelo

Gómez

Cônsolo

et al. 2020

Meat and Muscle Biology

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“…In our review, there was a predominance of Nellore cattle (Bos taurus indicus), whereas in US trials reviewed by Krehbiel et al (2006), there was a predominance of B. taurus taurus cattle. Bos taurus cattle have been claimed to have a greater capacity of consuming energy relative to their maintenance requirements than B. indicus, especially in diets with high levels of concentrates (Olbrich Jr., 1996;Krehbiel et al, 2000;Carvalho et al, 2016;Favero et al, 2019;Antonelo et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Effect of ensiling on the feeding value of flint corn grain for feedlot beef cattle: A meta-analysis

Jacovaci¹,

Salvo²,

Jobim³

et al. 2021

Revista Brasileira De Zootecnia

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The objective of this study was to review the effect of ensiling on the feeding value of flint corn grain and performance of feedlot cattle. In this meta-analysis, ensiled corn grain included both high-moisture corn and rehydrated corn grain. The criteria for a publication enter in the database were: diet was offered as a total mixed ration, diet contained at least 300 g/kg dry matter (DM) of ensiled or dry corn grain, and ensiled grain contained a minimum of 280 g/kg of moisture. The final dataset included 21 paired comparisons from eight publications, from 2002 to 2019. A sub dataset of digestibility trials contained six paired comparisons for starch digestibility and five paired comparisons for DM digestibility. The outcomes were compared using the Mixed procedure of SAS, including a random effect of comparison within study (paired comparison). Ensiling corn grain increased total-tract digestibility of DM (+4.59%) and starch (+3.33%), decreased DM intake by 14.1% (10.3 and 8.85 kg/d for dry and ensiled, respectively) and metabolizable energy intake by 4.39%, but did not affect average daily gain (1.61 and 1.58 kg/d for dry and ensiled corn, respectively). Therefore, ensiling corn grain increased feed efficiency by 18.3% (0.164 and 0.194, for dry and ensiled, respectively). The feeding value was on average 25.7% higher for ensiled corn grain compared with dry corn grain. Ensiling is an efficient strategy to improve the caloric value of flint corn grain for finishing cattle.

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“…al. 2020, analyzed meat from Nellore and crossbred male cattle, fed with soybean oil and without it and also found no difference in color [7]. Changing of the fatty acid profile and short periods of feed change cannot change the meat color.…”

Section: Pre-harvest Factors Affecting Meat Colormentioning

confidence: 99%