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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MetadadosDescriçãoIdioma
Autor(es): dc.contributorPaulista Agcy Agribusiness Technol-
Autor(es): dc.contributorTexas A&M Univ-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorCosta, Fabiane S.-
Autor(es): dc.creatorCabral, Anderson R.-
Autor(es): dc.creatorSilva, Saulo L.-
Autor(es): dc.creatorSilva, Marilia A.-
Autor(es): dc.creatorHenrique, Wignez-
Autor(es): dc.creatorMazalli, Monica R.-
Autor(es): dc.creatorBaldi, Fernando S. [UNESP]-
Autor(es): dc.creatorMueller, Lenise F.-
Autor(es): dc.creatorFerrinho, Adrielle M.-
Autor(es): dc.creatorCorte, Rosana R. P. S.-
Autor(es): dc.creatorPereira, Angelica S. C.-
Data de aceite: dc.date.accessioned2022-02-22T00:11:53Z-
Data de disponibilização: dc.date.available2022-02-22T00:11:53Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2019.107966-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197327-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197327-
Descrição: dc.descriptionThis 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.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionPaulista Agcy Agribusiness Technol, Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionTexas A&M Univ, College Stn, TX USA-
Descrição: dc.descriptionUniv Sao Paulo, BR-13635900 Pirassununga, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, BR-14884000 Jaboticabal, SP, Brazil-
Descrição: dc.descriptionFAPESP: 2012/50788-0-
Descrição: dc.descriptionFAPESP: 2011/21241-0-
Descrição: dc.descriptionCAPES: 001-
Formato: dc.format7-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectLinseed-
Palavras-chave: dc.subjectSunflower-
Palavras-chave: dc.subjectSoybean-
Palavras-chave: dc.subjectCholesterol oxide-
Palavras-chave: dc.subjectAlfa-linolenic acid-
Título: dc.titleEffects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indices steers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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