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

Revista Brasileira de Zootecnia (Print)

Costa Jr, João Batista Gonçalves¹  Peripolli, Vanessa²  Carmo, Thiago de Jesus do³  Restle, João³  Fioravanti, Maria Clorinda Soares³  Kindlein, Liris⁴  McManus, Concepta⁵  Tanure, Candice Bergmann⁵ 

[1] Faculdades Associadas de Uberaba,, Uberaba, Brazil;Instituto Federal Catarinense, Santa Catarina, Brazil;Universidade Federal de Goiás, Goiânia, Brazil;Universidade Federal do Rio Grande do Sul, Porto Alegre,, Brazil;Universidade de Brasília, Brasília, Brazil

关键词: fatty acid;    saponin;    selenium;    vitamin E;    zinc.;   

DOI  :  10.1590/s1806-92902017000200009

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

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.

【 授权许可】

Unknown