Beef quality of young Angus x Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods

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dc.contributor.authorAndrade, Ernani Nery de [UNESP]
dc.contributor.authorPolizel Neto, A.
dc.contributor.authorRoca, Roberto de Oliveira [UNESP]
dc.contributor.authorFaria, M. H.
dc.contributor.authorResende, F. D.
dc.contributor.authorSiqueira, G. R.
dc.contributor.authorPinheiro, Rafael Silvio Bonilha [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Fed Mato Grosso
dc.contributor.institutionAgencia Paulista Tecnol Agronegocios
dc.date.accessioned2015-03-18T15:53:40Z
dc.date.available2015-03-18T15:53:40Z
dc.date.issued2014-12-01
dc.description.abstractThis work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. Meat and fat color, cooking yield, shear force, sensorial traits and chemical and fatty acid compositions were evaluated. Generally, the beef quality parameters were not affected by the rumen protected lipids; however, supplementation with rumen-protected lipids during the rearing period yielded darker beef and brighter fat and increased beef tenderness in meat aged for 28 days compared to the meat from animals that received only mineral supplementation. In addition, the percent of meat polyunsaturated fatty acids was negatively affected by the inclusion of protected lipids, yielding 5.58 and 3.72% in animals fed with and without rumen-protected lipids, respectively, during the fatting period. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Estadual Paulista, UNESP, Fac Ciencias Agron, Dept Econ Sociol & Tecnol, BR-18603970 Sao Paulo, Brazil
dc.description.affiliationUniv Fed Mato Grosso, Inst Ciencias Saude, BR-78556542 Sinop, Mato Grosso, Brazil
dc.description.affiliationAgencia Paulista Tecnol Agronegocios, Polo Reg Alta Mogiana, BR-14770000 Sao Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, UNESP, Fac Engn, BR-15385000 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, UNESP, Fac Ciencias Agron, Dept Econ Sociol & Tecnol, BR-18603970 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, UNESP, Fac Engn, BR-15385000 Sao Paulo, Brazil
dc.format.extent591-598
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2014.05.028
dc.identifier.citationMeat Science. Oxford: Elsevier Sci Ltd, v. 98, n. 4, p. 591-598, 2014.
dc.identifier.doi10.1016/j.meatsci.2014.05.028
dc.identifier.issn0309-1740
dc.identifier.lattes9730254995780615
dc.identifier.orcid0000-0003-1713-8375
dc.identifier.urihttp://hdl.handle.net/11449/116659
dc.identifier.wosWOS:000342869600005
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofMeat Science
dc.relation.ispartofjcr2.821
dc.relation.ispartofsjr1,643
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectBeef agingen
dc.subjectBeef coloren
dc.subjectChemical compositionen
dc.subjectSensorial attributesen
dc.titleBeef quality of young Angus x Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periodsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes9730254995780615[7]
unesp.author.orcid0000-0002-4135-7220[6]
unesp.author.orcid0000-0003-1713-8375[7]

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