Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation

Abstract

The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17±30.2 kg, and 7.00 mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. Of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption.

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

“…Different sources of lipid supplementation at 2% in the diet did not alter meat colour and this agrees with the findings from lambs fed fish oil or protected sunflower meal supplements (Ponnampalam, Trout, Sinclair, Egan, & Leury, 2001) or in bulls fed different sources of dietary fat (Oliveira et al, 2012). Priolo, Micol, and Agabriel (2001) suggested that changes in meat colour are usually associated with differences in fat content, carcass fatness or ultimate pH.…”

“…Given that all diets in the present study were balanced for vitamins and minerals with low levels (2%) of fat supplementation, one would expect no changes in meat colour due to different sources of fat supplementation. There were no significant (p > 0.05; Table 4) differences in cooking loss and shear force value among treatments which agree with the results of studies in beef where different sources of dietary fat were compared (Oliveira et al, 2012;Scheeder et al, 2001).…”

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

“…This finding was not confirmed when the supplement was fed to cattle offered a high concentrate ration, which most likely reflects the different basal ration in both studies rather than the protection itself. Oliveira et al (2012) reported an increase in 18:2n−6 in bovine muscle when soyabean oil was replaced by a commercial product based on calcium salts of soyabean oil. An experimental version of this process applied to linseed oil however, did not protect 18:3n− 3 from ruminal biohydrogenation .…”

<b>Aging time of five muscles from carcass of Nellore young bulls

“…According to Oliveira et al (2012), CL values can be influenced by WHC, which is considered a very important trait for consumption, where in low values are related to a lower nutritional value, resulting in drier and less tender meat.…”