| Revista: | Scientia Agricola |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000455473 |
| ISSN: | 0103-9016 |
| Autores: | Teixeira, Priscilla Dutra1 Schoonmaker, Jon P2 Carvalho, José Rodolfo Reis de1 Oliveira, Cristhiane Viol Ribeiro de3 Rodrigues, Aline de Castro1 Santos, Luana Ruiz dos1 Ladeira, Marcio Machado1 |
| Instituciones: | 1Universidade Federal de Lavras, Departamento de Zootecnia, Lavras, Minas Gerais. Brasil 2Purdue University, Department of Animal Science, West Lafayette, Indiana. Estados Unidos de América 3Universidade Federal de Vicosa, Departamento de Zootecnia, Vicosa, Minas Gerais. Brasil |
| Año: | 2022 |
| Volumen: | 79 |
| Número: | 2 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | This study aimed to evaluate the quality traits and fatty acid profile of beef from Nellore and Angus bulls fed whole shelled corn (WSC) and ground corn plus maize silage (GC) diets. Eighteen Nellore and 18 Angus young bulls [381 ± 12 kg initial body weight (BW) and an average age of 20 ± 1.9 months] were used in a completely randomized design using a 2 × 2 factorial arrangement and were slaughtered at a final BW of 451.5 kg and 545.5 kg, respectively. Twenty–four hours after slaughter, samples of longissimus thoracis muscle were collected for the analysis of lipid oxidation, color, fatty acid profile, shear force, and cooking loss. There was no effect of diet × breed interaction on meat color, lipid oxidation, shear force, and cooking loss. Angus beef had lower shear force (p < 0.05) than Nellore beef and had a greater concentration of linoleic acid and polyunsaturated fatty acids (PUFA) (p < 0.01). Beef of bulls fed WSC tended to have greater concentration of CLA C18:2c9t11 (p = 0.09), greater concentration of CLA C18:2t10c12 (p = 0.01), and PUFA (p = 0.05), and consequently, higher oxidation levels. Angus bulls produced beef with greater tenderness and PUFA concentration. The results of fatty acid show a possible change in biohydrogenation when animals are fed the WSC diet, reducing lipogenesis, as this diet increases the C18:2t10c12 content |
| Disciplinas: | Medicina veterinaria y zootecnia, Química |
| Palabras clave: | Bovinos, Nutrición animal, Química de alimentos, Bos indicus, Calidad de la carne, Acidos grasos, Maíz |
| Keyword: | Bovines, Animal nutrition, Food chemistry, Bos indicus, Meat quality, Fatty acids, Corn |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
