Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indices steers

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dc.contributor.authorCosta, Fabiane S.
dc.contributor.authorCabral, Anderson R.
dc.contributor.authorSilva, Saulo L.
dc.contributor.authorSilva, Marilia A.
dc.contributor.authorHenrique, Wignez
dc.contributor.authorMazalli, Monica R.
dc.contributor.authorBaldi, Fernando S. [UNESP]
dc.contributor.authorMueller, Lenise F.
dc.contributor.authorFerrinho, Adrielle M.
dc.contributor.authorCorte, Rosana R. P. S.
dc.contributor.authorPereira, Angelica S. C.
dc.contributor.institutionPaulista Agcy Agribusiness Technol
dc.contributor.institutionTexas A&M Univ
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-10T20:13:31Z
dc.date.available2020-12-10T20:13:31Z
dc.date.issued2020-03-01
dc.description.abstractThis study was conducted to evaluate the fatty acid profile, sensory properties and lipid oxidation of meat on retail display (RD) from Nellore steers (n = 96) fed diets containing soybean (SOY), sunflower (SUN), or linseed (UN) oil or a control diet (CON). After slaughtering, samples of the Longissimus muscle were collected for sensory properties (1 day), fatty acid composition (1 day) and oxidation stability (3 days under RDC) evaluations. No differences in total lipids, cholesterol, TBARS, and total SFAs, MUFAs, PUFAs, and PUFA/SFA were observed. However, meat from animals fed vegetable oil had more CLA than that of the CON samples. The flavour, juiciness and overall acceptability were affected by the treatments (P < 0.05), but no consistent effect of a specific oil source was observed. Meat colour was not affected by diets or days under RD, and 7-ketocholesterol was not detected in any sample. The oil sources used in this work were not effective in consistently changing meat properties.en
dc.description.affiliationPaulista Agcy Agribusiness Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationTexas A&M Univ, College Stn, TX USA
dc.description.affiliationUniv Sao Paulo, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationSao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 2012/50788-0
dc.description.sponsorshipIdFAPESP: 2011/21241-0
dc.description.sponsorshipIdCAPES: 001
dc.format.extent7
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2019.107966
dc.identifier.citationMeat Science. Oxford: Elsevier Sci Ltd, v. 161, 7 p., 2020.
dc.identifier.doi10.1016/j.meatsci.2019.107966
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11449/197327
dc.identifier.wosWOS:000510313100008
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofMeat Science
dc.sourceWeb of Science
dc.subjectSensory analysis
dc.subjectLinseed
dc.subjectSunflower
dc.subjectSoybean
dc.subjectCholesterol oxide
dc.subjectAlfa-linolenic acid
dc.titleEffects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indices steersen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE