Sex effect on the fatty acid profile and  chemical composition of meat from  beef cattle fed a whole shelled corn diet

Santana, Elizângela Oliveira Cardoso; Silva, Robério Rodrigues; Simionato, Julliana Izabelle; Júnior, Geraldo Trindade; Lins, Túlio Otávio Jardim D’Almeida; Costa, Gabriel Dallapicola da; Mesquita, Bruna Mara Aparecida de Carvalho; Alba, Henry Daniel Ruiz; Carvalho, Gleidson Giordano Pinto de

doi:10.5194/aab-66-51-2023

Cited by 3 publications

(6 citation statements)

References 48 publications

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“…In the study moisture values determined from beef were similar to the values found in other studies (Ngom et al, 2022;Salim et al, 2023;Santana et al, 2023). However, the moisture value in Korean Hanwoo cattle was reported to be lower (69.21%) than the determined value (Bostami et al, 2023).…”

Section: Resultssupporting

confidence: 86%

“…The protein values found for cattle in the study were similar to some of the values found in the researches (Hamed Hammad Mohammed et al, 2020;Pouzo et al, 2023;Santana et al, 2023), higher than some (Salim et al, 2023) and lower than some (Oliveira et al, 2021;Ngom et al, 2022). While the values reported for sheep were in agreement with (Costa et al, 2009;Romero-Bernal et al, 2017;Radzik-rant et al, 2023) or higher than literature reports and findings (Mioč et al, 2007;Lima et al, 2022;Latoch et al, 2023;Lunesu et al, 2023;Uushona et al, 2023).…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...supporting

confidence: 88%

“…The ash ratio in the lamb meat composition is higher than the values reported in the previous studies (Lima et al, 2022;Mercan et al, 2022;Liang et al, 2023). For the beef meat composition values although Santana et al (2023) founded higher ash values; some of researchers found similar values (Oliveira et al, 2021;Bostami et al, 2023). Rabbit ash ratios found in the study were similar (Cardinali et al, 2015;Galeano-Díaz et al, 2023) higher (Neagu et al, 2023;Nutautaitė et al, 2023) than the other studies.…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 42%

“…The fat ratio in the meat composition varies depending on various factors (Williams, 2007;Pereira and Vicente, 2013;Marangoni et al, 2015). Since the muscle development is higher in male animals, the protein ratio is proportionally higher, fat content is lower (Ngom et al, 2022;Santana et al, 2023). Carcass score is also one of the parameters to be taken into account as it affects fatness (Rubayet Bostami et al, 2018).…”

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 99%

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Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

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Section: Resultssupporting

confidence: 86%

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...supporting

confidence: 88%

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 42%

Section: Figure 2 Ash Content Of Meat Samples Obtained From Different...mentioning

confidence: 99%

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Chemical composition of meat from different species of animals

YARANOĞLU,

ZENGİN,

GÖKÇE

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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“…Palmitic acid (C16:0) and stearic acid (C18:0) were beef's most prominent saturated fatty acids. In contrast, oleic acid (C18:1n9c) was the predominant unsaturated fatty acid, a finding consistent with the study of Santana et al (2023). It has been reported that fatty acid compositions are different depending on breed.…”

Section: Fatty Acid Profile In Different Breedssupporting

confidence: 90%

Fatty Acid Profiling of Bali and Wagyu Cattle using Principal Component Analysis

Dairoh,

Sutikno,

Ishak

et al. 2024

BuletinPeternak

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This study aimed to compare the fatty acid profiles of Bali cattle and Wagyu cattle. A total of 50 beef was used in this study, consisting of 44 Bali cattle from Kupang, NTT, and 6 samples of Wagyu cattle from supermarkets. The fatty acid profiles identified are saturated and unsaturated (MUFA and PUFA). The fatty acid analysis used is the Gas Chromatography (GC) method. Descriptive analysis was used to examine data on the fatty acid profile, and T-test analyzed fatty acid composition differences between Bali and Wagyu beef. Differences in fatty acid compositions have been reported based on breeds. The Bali beef had significantly (p<0.05) higher saturated fatty acid than Wagyu. Several fatty acids of meat from Bali cattle were significantly different (p<0.05) from Wagyu, except for myristoleic (C14:0) and palmitoleic acids (C16:0) did not show significant differences (p>0.05). The principal component analysis (PCA) results showed that the first principal component was UFA, MUFA: SFA ratio, oleic acid, omega-9, MUFA, and palmitic acid. In contrast, the second principal component was myristoleic acid, linolenic acid, omega-3, PUFA: SFA ratio, PUFA, omega-6, linoleic acid, stearic acid, SFA, and palmitoleic acid. The study's findings revealed that Bali beef had a much more saturated fatty acid composition of Bali beef was higher than Wagyu beef. This result suggests that Wagyu cattle have a more favorable fatty acid profile, which benefits health.

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Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement

Paranhos da Silva,

Ítavo,

Ítavo

et al. 2024

Animals

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The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 ½ Angus ½ Nellore (A × N) and 20 ½ Charolais ½ Nellore (L × N)), finished in feedlots, was used. The heifers were fed diets containing different sources of NPN—(1) a diet with livestock urea and protected urea (LPU) and (2) a diet with extruded urea (EU)—in a completely randomized design with a 2 × 2 factorial arrangement. Carcass, composition and meat quality evaluations were carried out. There were no significant interactions between diet and genetic group for most of the variables evaluated (p > 0.05). The A × N heifers had higher hot carcass weights (305.73 vs. 279.80 kg), loin eye areas (80.87 vs. 75.45 cm2), subcutaneous fat thicknesses (8.69 vs. 6.35 mm) and lower shear forces (6.98 vs. 7.7 kg) compared to the C × N heifers (p < 0.05). The meat from the A × N heifers had higher proportions of saturated fatty acids (49.41 vs. 47.95%), with no effects on the proportions of monounsaturated (47.57%) and polyunsaturated (4.01%) fatty acids. The A × N heifers had better carcass and meat characteristics, while the C × N heifers had meat and fat with better fatty acid profiles.

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Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet

Cited by 3 publications

References 48 publications

Chemical composition of meat from different species of animals

Chemical composition of meat from different species of animals

Fatty Acid Profiling of Bali and Wagyu Cattle using Principal Component Analysis

Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement

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