Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorState University of Maringá-
Autor(es): dc.contributorUniversidad de Zaragoza-CITA-
Autor(es): dc.creatorTorrecilhas, Juliana Akamine [UNESP]-
Autor(es): dc.creatorOrnaghi, Mariana Garcia-
Autor(es): dc.creatorPassetti, Rodrigo Augusto Cortez-
Autor(es): dc.creatorMottin, Camila-
Autor(es): dc.creatorGuerrero, Ana-
Autor(es): dc.creatorRamos, Tatiane Rogelio-
Autor(es): dc.creatorVital, Ana Carolina Pelaes-
Autor(es): dc.creatorSañudo, Carlos-
Autor(es): dc.creatorMalheiros, Euclides Braga [UNESP]-
Autor(es): dc.creatorPrado, Ivanor Nunes do-
Data de aceite: dc.date.accessioned2022-02-22T00:49:03Z-
Data de disponibilização: dc.date.available2022-02-22T00:49:03Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108412-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207049-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207049-
Descrição: dc.descriptionForty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.-
Descrição: dc.descriptionFundacion Araucaria-
Descrição: dc.descriptionDepartment of Animal Science Sao Paulo State University School of Agricultural and Veterinarian Sciences-
Descrição: dc.descriptionDepartment of Animal Science State University of Maringá-
Descrição: dc.descriptionDepartamento de Producción Animal y Ciencia de los Alimentos Instituto Agroalimentario de Aragón (IA2) Universidad de Zaragoza-CITA, Miguel Servet 177-
Descrição: dc.descriptionDepartamento de Zootecnia Faculdade de Ciências Agrárias e Veterinárias UNESP - Universidade Estadual Paulista-
Descrição: dc.descriptionDepartment of Animal Science Sao Paulo State University School of Agricultural and Veterinarian Sciences-
Descrição: dc.descriptionDepartamento de Zootecnia Faculdade de Ciências Agrárias e Veterinárias UNESP - Universidade Estadual Paulista-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant-
Palavras-chave: dc.subjectConsumers-
Palavras-chave: dc.subjectNatural extract-
Palavras-chave: dc.subjectSensory analysis-
Título: dc.titleMeat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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