Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorLadeira, M.M.-
Autor(es): dc.creatorSantarosa, L.C.-
Autor(es): dc.creatorChizzotti, M.L.-
Autor(es): dc.creatorRamos, E.M.-
Autor(es): dc.creatorMachado Neto, O.R.-
Autor(es): dc.creatorOliveira, D.M.-
Autor(es): dc.creatorCarvalho, J.R.R.-
Autor(es): dc.creatorLopes, L.S.-
Autor(es): dc.creatorRibeiro, J.S.-
Data de aceite: dc.date.accessioned2026-02-09T11:37:41Z-
Data de disponibilização: dc.date.available2026-02-09T11:37:41Z-
Data de envio: dc.date.issued2015-01-15-
Data de envio: dc.date.issued2015-01-15-
Data de envio: dc.date.issued2013-04-30-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4897-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S030917401300507X-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1143854-
Descrição: dc.descriptionThe objective of the present study was to evaluate the meat quality and fatty acid (FA) profile of the mus- cle and subcutaneous fat of young bulls fed ground soybean grain (SB) or rumen protected fat (RPF) with (230 mg head − 1 day −1 ) or without monensin. Forty animals with an initial weight of 359 kg were allotted in a 2 × 2 factorial arrangement of treatments. The use of monensin increased the arachidonic and α-linolenic acids in the longissimus dorsi (LD) muscle and subcutaneous fat, respectively (P b 0.05). The meat from the animals receiving RPF had greater C18:1 content (P b 0.01). The CLA and C18:2 con- tents were greater in the LD muscle of the animals fed SB (P b 0.01). However, α-C18:3 was greater in the LD muscle of animals fed RPF (P b 0.01). In the subcutaneous fat, SB reduced C12:0 and C14:0 contents (P b 0.01) and increased C18:0 (P b 0.05). The inclusion of RPF increased the C18:1 and CLA contents (P b 0.01) in the subcutaneous fat. Soybean elevated PUFA contents and increased susceptibility of muscle and subcutaneous fat to lipid oxidation.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectCalcium salts-
Palavras-chave: dc.subjectConjugated linoleic acid-
Palavras-chave: dc.subjectIonophore-
Palavras-chave: dc.subjectLipids-
Palavras-chave: dc.subjectOilseed-
Palavras-chave: dc.subjectTBARS-
Título: dc.titleFatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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