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Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments

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Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments

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Título Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments
Autor Carmo, Thiago de Jesus do
Peripolli, Vanessa
Costa Junior, João Batista Gonçalves
Tanure, Candice Bergmann
Fioravanti, Maria Clorinda Soares
Restle, Joao
Kindlein, Líris
Pimentel, Concepta Margaret McManus
Abstract Forty Nelore cattle were used to evaluate the effects of supplementation with different antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria brizantha hay and subjected to five treatments (control and four antioxidants: zinc, selenium, vitamin E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition, as well as carcass proximate composition, color, tenderness, pH, and fatty acid profile were evaluated. Analysis of variance was carried out and means compared by Tukey test at 0.05 probability. The group fed selenium showed the lowest muscle amount (66.61 g/100 g) compared with the other antioxidants evaluated. There was no difference among treatments for bone, fat, and comestible portion percentages as well as muscle:bone, muscle: fat, and comestible portion:bone ratios, with mean values of 16.85 g/100 g, 14.70 g/100 g, 82.99 g/100 g, 4.06, 4.85, and 4.95, respectively. Neither brightness, red, or yellow contents of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and cooking, there were no differences among treatments, with averages of 6.43 kgf cm2 , 3.22 g/100 g, and 21.15 g/100 g, respectively. Supplementation of Nelore cattle fed Brachiaria brizantha hay with antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation reduces the levels of omega 3 fatty acid, whereas supplementation with selenium + vitamin E promotes an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation feasible due to the beneficial effects provided by these acids.
Contido em Revista brasileira de zootecnia= Brazilian journal of animal science. Viçosa, MG. Vol. 46, n. 2 (Fev. 2017), p. 138-146
Assunto Antioxidantes
Bovinos : Confinamento
Carcaça bovina
Gado nelore
Qualidade da carne
Suplementação
[en] Fatty acid
[en] Saponin
[en] Selenium
[en] Vitamin E
[en] Zinc
Origem Nacional
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/163893
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