Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

Zawadzki, Fernando; Prado, Ivanor Nunes do; Marqués, Jair de Araújo; Zeoula, Lúcia Maria; Prado, Rodolpho Martin do; Fugita, Carlos Alberto; Valero, Maribel Velandia; Maggioni, Davide

doi:10.5433/1679-0359.2011v32n4p1627

Cited by 13 publications

(11 citation statements)

References 17 publications

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“…Bos indicus cattle tend to have low lipid contents in the LM (Prado et al, 2008;. Therefore, propolis and essential oil additions to the diets of crossbred bulls finished in a feedlot and fed a high-energy diet did not affect the chemical composition of meat, as observed by other authors using similar conditions (Valero et al, 2011;Zawadzki et al, 2011a …”

Section: Chemical Compositionsupporting

confidence: 55%

“…Previous studies with Nellore bulls (Zawadzki et al, 2011a) showed a minimal effect on LM fatty acid composition when propolis was included in the diet of crossbred cattle finished in similar condition to this experiment. Similarly, Valero et al (2011) observed an effect of propolis only for two fatty acids of the 20 analyzed (an increase in 18:2 cis 9, trans 11, and decrease in 22:6 n-3-docosahexaenoic acid) for the LM of crossbred bulls finished in a feedlot.…”

Section: Fatty Acid Compositionmentioning

confidence: 93%

“…However, Zawadzki et al (2011a) observed that the inclusion of propolis in the diets decreased MUFA for LM of bulls finished in a feedlot. Similarly, Prado et al (2008) observed similar percentages of SFA, MUFA, and PUFA in bulls finished on similar handling conditions as the ones in this experiment.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…Previous studies (Valero et al, 2011;Zawadzki et al, 2011a) showed no effect of propolis inclusion on n-3 or n-6 fatty acid percentages on LM of bulls finished in a feedlot. The percentage of n-3 fatty acids was low in comparison to n-6 primarily due to C18:2 n-6, it appears on high concentrations when compared to C18:3 n-3.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

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Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

Valero

Torrecilhas

Zawadzki

et al. 2014

Chilean J. Agric. Res.

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The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production. This work was performed to evaluate the effect of natural additives as propolis or essential oils on meat quality of crossbred (Aberdeen Angus vs. Nellore) bulls. Thirty bulls were kept in feedlot (individual pen) for 55 d and randomly assigned to one of three diets (n = 10): control (CON), propolis (PRO), or essential oils (OIL). CON diet consists of corn silage (45% DM) and concentrate (cracked corn, soybean meal, glycerin, limestone, and mineral salt, 55% DM). The PRO group received same CON diet plus 3 g animal -1 d -1 of propolis premix added to the concentrate. The OIL group received same CON diet and 3 g animal -1 d -1 of a premix (cashew Anacardium occidentale L. and castor Ricinus communis L. oils) added to the concentrate. Fat thickness (5.0 mm), pH (5.9), Longissimus muscle area 58.0 cm 2 , marbling, texture, color (L* = 36.6, a* = 17.3, and b* = 5.9), lipid oxidation (0.08 malonaldehyde kg -1 meat), and WarnerBratzler shear force (3.3 kg) were unaffected by the diet. PRO and OIL diets had no effect neither on moisture (73.7%), ashes (1.1%), protein (23.8%), and lipids (1.7%), fatty acid composition or polyunsaturated/saturated fatty acid (PUFA/ SFA, 0.13), and n-6/n-3 ratio (6.9) on Longissimus muscle. Addition of natural additives as propolis extract or cashew and castor oils in the diet of bulls when they are finished in a feedlot did not change meat qualities.

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Section: Chemical Compositionsupporting

confidence: 55%

Section: Fatty Acid Compositionmentioning

confidence: 93%

Section: Fatty Acid Compositionmentioning

confidence: 99%

Section: Fatty Acid Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

Valero

Torrecilhas

Zawadzki

et al. 2014

Chilean J. Agric. Res.

Self Cite

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“…The control of pH is important, as it is related to color, tenderness and WHC of the meat (Valero et al, 2014;Zawadzki et al, 2011). Muscle pH usually decreases from 7.0 after slaughter to approximately 5.3 to 5.8 after chilling, such that the pH drop during the chilling occurs between 6 and 12 h and is completed in 18 to 40 h after slaughter (Savell et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

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

Simonetti

Lage

Berchielli

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris (BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at -20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef.Keywords: beef cattle, biceps femoris, longissimus, meat color, Nellore, tenderness.Maturação de cinco músculos da carcaça de novilhos da raça Nelore RESUMO. Foram estudadas as características qualitativas de cinco músculos, maturados ou não, de quatorze bovinos da raça Nelore com 450 kg ± 30,7 kg de peso corporal e confinados por 60 dias com dieta contendo 60% de concentrado e 40% de volumoso na MS. Após o abate e resfriamento das carcaças, amostras dos músculos: picanha, (Biceps femoris -BF), contrafilé (Longissimus -LD), alcatra (Gluteus medius -GM), lagarto (Semitendinosus -ST) e acém (Trapezius thoracis -TT) foram retirados, embalados à vácuo e maturados em câmara B.O.D (0 a 2 o C) por um, sete e 14 dias e posteriormente armazenadas a -20 o C para análises químicas e de qualidade. Os dados foram analisados em um delineamento em split-plot utilizando o procedimento PROC MIXED do SAS. A maturação influencia nas características qualitativas e químicas da carne bovina, melhorando aspectos como a maciez (p < 0,01) e a luminosidade (p < 0,01). O músculo Trapezius thoracis tem uma maior estabilidade de cor quando comparado com o músculo Longissimus. Não é recomendada a maturação do músculo ST em razão deste não apresentar melhora em sua maciez. Os músculos GM e BF apresentam-se macios logo no primeiro dia, sendo que o processo de maturação para estes cortes é indicado em razão de agregar valor à carne.

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Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

et al. 2016

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The aim of this study was to investigate the effects on meat quality of crossbred bulls finished in a feedlot when some corn is replaced by glycerin and essential oils (EO) are added to the diet. Thirty bulls weighing 311 kg ± 28.8 kg (22 ± 2 months old) were randomly assigned to one of three diets: CON – Control (diet without glycerin and EO); GLY – 16.1% glycerin in dry matter (DM); and GEO – 16.1% glycerin in DM and EO (cashew: Anacardium occidentale; castor: Ricinus communis) at 442 mg/kg DM consumed. The bulls were kept in a feedlot for 115 days and slaughtered at an average weight of 467 ± 27.9 kg (25 ± 2 months old). The bulls were fed on sorghum silage, cracked corn, glycerin, soybean meal, urea, limestone, and mineral salt. Replacing corn with glycerin plus EO adding to the diet had no effect on the fat thickness, Longissimus muscle (LM) area, marbling, texture, colour, Warner–Bratzler shear force, or chemical composition of the LM. The fatty acid composition in the LM was similar among the diets, except for percentages of myristic and margaric acids. The diets had no effect on the percentage of saturated and polyunsaturated fatty acids. Animals fed on glycerin had a lower ratio of n-6 to n-3 in the LM when compared with the CON diet. Partial replacing of corn with glycerin and EO improved meat flavour, tenderness, and the preference of consumers. Corn may be replaced by glycerin to a 15% level of DM without any detrimental effect on the carcass characteristics or the chemical composition of the LM.

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Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: chemical composition and fatty acid profile of Longissimus muscle

Cited by 13 publications

References 17 publications

Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

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

Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

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