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

Correia, Bráulio Rocha; Carvalho, Gleidson Giordano Pinto de; Oliveira, Ronaldo Lopes; Pires, Aureliano José Vieira; Ribeiro, Ossival Lolato; Silva, R.R.; Leão, André Gustavo; Simionato, Julliana Izabelle; Carvalho, Bruna Mara Aparecida de

doi:10.1016/j.meatsci.2016.03.017

Cited by 14 publications

(8 citation statements)

References 30 publications

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“…There is an increase in the ratio of saturated to unsaturated fatty acids and an increase in the intermediates of the BH, such as vaccenic acid (VA; trans‐ 11 18:1) and conjugated linoleic acid (CLA). Many studies have been focusing on decreasing BH as a way to increase the quality of meat and milk of ruminants by increasing the percentage of beneficial fatty acids in ruminant products (Bessa, Portugal, Mendes, & Santos‐Silva, ; Carvalho et al., ; Correia et al., ; Fiorentini et al., ; Morales & Ungerfeld, ). Dietary factors that affect ruminal BH are the amount and type of dietary fatty acid sources (Martin & Jenkins, ), and supplements or additives that change the ruminal ecosystem.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

Gesteira

Oliveira

Silva

et al. 2018

Journal of Food Science

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Agriculture byproducts plays an important part in the diet of ruminant animals and consequently on food chain and has implications for the composition and quality of the livestock products (milk, meat, and eggs) that people consume. Feeding tannin to steers increases the amount of unsaturated fatty acids and meat tenderness, with a concomitant reduction on saturated fatty acids and the atherogenicity index in meat. Thus, we recommend adding tannin to steer diets to reduce the risk factors for cardiovascular diseases in red meat for human consumption.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

Gesteira

Oliveira

Silva

et al. 2018

Journal of Food Science

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“…El área del ojo del lomo es una característica que está correlacionada positivamente con el desarrollo muscular y el rendimiento de los cortes de mayor valor comercial, pero también está afectada por factores como el peso de cosecha y el genotipo (Correia et al, 2016). Los valores promedio para los genotipos estudiados fueron 65,96, 70,29 y 67,04 cm 2 para Brahman, Charolais y F 1 Bra*Cha, respetivamente (Cuadro 4).…”

Section: Discussionunclassified

“…La longitud de la canal fue mayor a la reportada en animales cebuinos (133,0, 120,5 y 141,0 cm, respectivamente) (Diniz et al, 2010;Zorzi et al, 2013;Correia et al, 2016), pero inferior a la descrita por Coleman et al (2016), en animales Hereford*Angus (219 cm). Similares resultados fueron obtenidos por Morris et al (1997), donde no observaron cambios en el pH entre sistemas de suplementación.…”

Section: Discussionunclassified

Efecto del genotipo y alimentación final sobre cortes cárnicos comerciales y calidad de canal en novillos

et al. 2018

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© 2018 Agronomía Mesoamericana es desarrollada en la Universidad de Costa Rica y se encuentra licenciada con Creative Commons Reconocimiento-NoComercial-SinObraDerivada 3.0 Costa Rica. Para más información escríbanos a pccmca@ucr.ac.cr ResumenLos sistemas actuales de producción de carne bovina deben ser competitivos y estar orientados hacia la calidad cárnica como concepto de comercialización. El objetivo de este trabajo fue evaluar el componente genético y la suplementación en la fase final de novillos en pastoreo, sobre el crecimiento, composición de la canal y rendimiento cárnico. El periodo de evaluación fue de 126 días durante el año 2013, en la finca "La Vega" ubicada en el Cantón de San Carlos, Alajuela, Costa Rica. Se evaluó: en ganancia diaria de peso, espesor de grasa dorsal, marmoleo, profundidad de músculo, peso en pie, merma de transporte de finca a planta, peso canal caliente, rendimiento pie a canal, conformación muscular, grasa perirenal, diámetro de la pierna, longitud de la canal, área del ojo del lomo, grosor de grasa dorsal, pH y temperatura de la canal (2 y 24 h), merma de peso de canal caliente a canal fría. El componente genotípico de los bovinos incidió sobre las características de canal, así como el tipo de suplementación ofrecida. Los animales cruzados Brahman*Charolais (F1), presentaron mejor desempeño que los Brahman y/o Charolais, en características como profundidad de músculo y rendimiento en cortes cárnicos como lomito, posta de cuarto y punta de solomo. La suplementación ofrecida y el componente genotípico no influyeron en el rendimiento de carne vendible.Palabras clave: ganado de carne, canal animal, carne de res, calidad de la carne. AbstractThe current systems of beef production must be competitive and oriented towards meat quality as a marketing concept. The objective of this investigation was to evaluate on grazing steers the effect of the genotype and nutritional supplementation finishing on growth, carcass composition, and cutability performance. The evaluation period was of 126 days during 2013. The research was conducted at the "La Vega farm" located in San Carlos, Alajuela, Costa Rica. In the investigation an analysis of production characteristics was performed, and the following were determined: daily weight gain, backfat, marbling, muscle depth, packing plant live weight, weight loss from farm to abbatoir, hot carcass weight, dressing %, muscle conformation, round circumference, carcass lenght, rib eye area, backfat, marbling, pH and temperature at 24 h and chill shrinkage. The genotypic component of cattle and the type of received

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“…Recently, consumers prefer to buy beef meat from young, lean animals, which is characterised by an adequate tenderness, juiciness, flavour and easiness to prepare (Frank et al, 2016). The technological and sensory quality of meat depends mostly on the genetic and environmental factors (Vestergaard et al, 2000;Correia et al, 2016;Iida et al, 2016); however, glycolytic changes that occur post-mortem are also of significant importance Koćwin-Podsiadła et al, 2006;Przybylski et al, 2016). The insufficient glycogen content at slaughter results in the production of meat with an abnormally high final muscle pH (> 6.0), known as a darkcutting or dark, firm and dry (DFD) meat.…”

Section: Introductionmentioning

confidence: 99%

Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

et al. 2017

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The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.

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

Cited by 14 publications

References 30 publications

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

Efecto del genotipo y alimentación final sobre cortes cárnicos comerciales y calidad de canal en novillos

Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

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