Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

Carvalho, José Rodolfo Reis de; Chizzotti, Antônio; Ramos, Eduardo Mendes; Neto, Otávio Rodrigues Machado; Lanna, Dante Pazzanese Duarte; Lopes, Leandro Sâmia; Teixeira, Priscilla Dutra; Ladeira, Márcio Machado

doi:10.1016/j.meatsci.2013.10.020

Cited by 33 publications

(44 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the results of this study disagree with those found by Carvalho et al (2014), who observed a decrease in the meat color components (lightness) of cattle fed with 12% and 18% crude glycerin versus those fed with 0% and 6%. This is explained by the higher level of ether extract in diets with higher amounts of crude glycerin.…”

Section: Resultscontrasting

confidence: 99%

“…Our results, however, agree with those published by Françozo et al (2013), Leão et al (2013), and Eiras et al (2014), who did not detect alterations in the meat color upon inclusion of crude glycerin in the cattle diets. Contrastingly, Carvalho et al (2014) found alterations in the chemical composition of the meat from cattle receiving increasing levels of crude glycerin (0%, 6%, 12%, and 18%), in which the water content decreased as the ether extract content increased. Further, the authors did not observe alterations in the ash and crude protein contents of the meat, similar to the present study.…”

Section: Resultsmentioning

confidence: 72%

“…An increase in the carcass fat content might also affect the weight of the carcass commercial cuts . Besides, inclusion of glycerin in ruminant diets increases the meat intramuscular fat by increasing the ruminal production of gluconeogenic precursors (DONKIN, 2008;CHANJULA et al, 2014), thereby altering the physicochemical composition of the meat (CARVALHO et al, 2014). However, similar to its effects on animal performance (HALES et al, 2013), it is likely that the effect of crude glycerin on the carcass and meat characteristics depends, among other factors, on the composition of the diet.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Moreira

Miotto

Restle

et al. 2016

SCA

View full text Add to dashboard Cite

Assessment of carcass and meat characteristics of Nellore young bulls finished in feedlot with crude glycerin levels (0, 60, 120, and 240 g kg -1 dry matter) in millet-based diets. Twenty-eight young bulls with mean age of 18 months and average weight of 357 ± 23.56 kg were used. The animals were distributed in a completely randomized design with four treatments and seven replicates. It was observed that the physical composition and edible portion of the carcass were not affected by crude glycerin levels in the diets. However, the increased dietary crude glycerin level raised the weights of the forequarters (kg and % of cold carcass weight), but not that of the pistol cut and short ribs. Among the commercial cuts prepared to marketing of the pistol cut, only the weight of the rump cap (% cold carcass weight) was changed, decreasing linearly with increasing dietary crude glycerin levels. Additionally, meat characteristics remained unaltered by the increased levels of crude glycerin. It was concluded that inclusion of up to 240 g kg -1 of crude glycerin in millet grain-based diets for Nellore young bulls finished in feedlot does not alter the main carcass and meat characteristics or affect their economic value. Key words: Byproduct. Color. Glycerol. Marbling. Rump cap. Shear force. ResumoO objetivo do presente estudo foi avaliar as características de carcaça e carne de tourinhos Nelore terminados em confinamento com níveis de glicerina bruta (0, 60, 120 e 240 g kg -1 da matéria seca) em dietas a base de grão de milheto. Vinte e oito tourinhos com idade média de 18 meses e peso corporal médio de 357 ± 23,56 kg foram utilizados. O delineamento experimental utilizado foi o inteiramente casualizado com quatro tratamentos e sete repetições. A composição física e a porção comestível da carcaça não foram alteradas pelos níveis de glicerina bruta da deita. A elevação do nível de glicerina bruta das dietas elevou o peso (kg e % do peso de carcaça fria) do dianteiro, mas não alterou os pesos (kg e % do peso de carcaça fria) do traseiro especial e da ponta de agulha. Dentre os cortes comerciais preparados para comercialização do traseiro especial apenas o peso da picanha (% peso de carcaça fria) foi alterado com o avanço do nível de glicerina bruta das dietas, diminuindo linearmente. As características da carne não foram alteradas pelo aumento do nível de glicerina bruta das deitas. A inclusão de até 240 g kg -1 de glicerina bruta em dietas a base de grão de milheto não altera as principais características de carcaça e carne com importância econômica. Palavras-chave: Cor. Força ao cisalhamento. Glicerol. Marmoreio. Picanha. Subproduto.

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Moreira

Miotto

Restle

et al. 2016

SCA

View full text Add to dashboard Cite

show abstract

“…On the other hand, AI and TI are related to pro-and anti-atherogenic acids, and low index values correspond to higher levels of anti-atherogenic fatty acids in fat, and, consequently, a greater preventive potential against coronary heart diseases (Ulbright and Southgate, 1991). A previous study reported a similar maintenance of desaturase and elongase activities in bulls fed 18% glycerin, although the AI was reduced with increasing dietary glycerin (Carvalho et al, 2014).…”

Section: Discussionmentioning

confidence: 52%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

View full text Add to dashboard Cite

-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

show abstract

“…Therefore, the increase in dietary energy density may also explain the gain in absolute loin weight, In regression equations "x" means "proportion of by-product silage". which may cause a more rapid fat deposition (Carvalho et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Carcass yield, cuts and body components in lambs fed a pineapple by-product silage diet

Elías¹,

Alves²,

Oliveira³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

The effect of pineapple by-product silage as a substitute for elephant grass on carcass yield, commercial cuts and non-carcass components was evaluated in 25 castrated male Santa Inês feedlot finishing lambs. The lambs had an initial body weight of 18.0±3.4 kg, and they were fed four pineapple by-product silage concentrations (0, 25, 50, 75 and 100%) distributed in a completely randomized design with five treatments and five repetitions. Lambs were slaughtered at a body weight of 30 kg. The hot carcass weight and hot carcass yield were recorded and chilled at 4°C for 24 h. The quantitative parameters of the carcass, the wholesale cuts expressed in kg and percentage, and non-carcass components were determined. Carcasses were divided into seven commercial cuts. The hot and cold carcass yields significantly increased when elephant grass was replaced with pineapple by-product silage in the diets. The weight of the false rib and loin cuts increased linearly when pineapple byproduct silage was added to the diets (P< 0.05). No significant differences were observed in the weights of the other cuts (P>0.05). The average weights of the non-carcass components were not affected by the addition of pineapple by-product silage, except for gastrointestinal tract (GIT) content, which decreased linearly, and omental-mesenteric, perirenal and internal fat depots, which increased linearly with the addition of pineapple by-product silage to the diets. The use of pineapple by-product silage as a substitute for elephant grass in growing lamb diets is recommended because it did not negatively affect the carcass characteristics, commercial cut yields or non-carcass components.

show abstract

Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

Cited by 33 publications

References 49 publications

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Physical composition of carcass, commercial cuts and meat characteristics of young bulls fed millet-based diets containing increased crude glycerin levels

Dietary glycerin does not affect meat quality of Ile de France lambs

Carcass yield, cuts and body components in lambs fed a pineapple by-product silage diet

Contact Info

Product

Resources

About