Fatty acid profile and beef quality of Nellore and Angus bulls fed whole shelled corn

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorTeixeira, Priscilla Dutra-
Autor(es): dc.creatorSchoonmaker, Jon P.-
Autor(es): dc.creatorCarvalho, José Rodolfo Reis de-
Autor(es): dc.creatorOliveira, Cristhiane Viol Ribeiro de-
Autor(es): dc.creatorRodrigues, Aline de Castro-
Autor(es): dc.creatorSantos, Luana Ruiz dos-
Autor(es): dc.creatorLadeira, Marcio Machado-
Data de aceite: dc.date.accessioned2026-02-09T11:44:01Z-
Data de disponibilização: dc.date.available2026-02-09T11:44:01Z-
Data de envio: dc.date.issued2022-08-31-
Data de envio: dc.date.issued2022-08-31-
Data de envio: dc.date.issued2021-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br//handle/1/54409-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1146255-
Descrição: dc.descriptionThis study aimed to evaluate the quality traits and fatty acid profile of beef from Nellore and Angus bulls fed whole shelled corn (WSC) and ground corn plus maize silage (GC) diets. Eighteen Nellore and 18 Angus young bulls [381 ± 12 kg initial body weight (BW) and an average age of 20 ± 1.9 months] were used in a completely randomized design using a 2 × 2 factorial arrangement and were slaughtered at a final BW of 451.5 kg and 545.5 kg, respectively. Twenty–four hours after slaughter, samples of longissimus thoracis muscle were collected for the analysis of lipid oxidation, color, fatty acid profile, shear force, and cooking loss. There was no effect of diet × breed interaction on meat color, lipid oxidation, shear force, and cooking loss. Angus beef had lower shear force (p < 0.05) than Nellore beef and had a greater concentration of linoleic acid and polyunsaturated fatty acids (PUFA) (p < 0.01). Beef of bulls fed WSC tended to have greater concentration of CLA C18:2c9t11 (p = 0.09), greater concentration of CLA C18:2t10c12 (p = 0.01), and PUFA (p = 0.05), and consequently, higher oxidation levels. Angus bulls produced beef with greater tenderness and PUFA concentration. The results of fatty acid show a possible change in biohydrogenation when animals are fed the WSC diet, reducing lipogenesis, as this diet increases the C18:2t10c12 content.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherEscola Superior de Agricultura "Luiz de Queiroz" (USP/ESALQ)-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceScientia Agricola-
Palavras-chave: dc.subjectBos indicus-
Palavras-chave: dc.subjectConjugated linoleic acids (CLA)-
Palavras-chave: dc.subjectPolyunsaturated fatty acids (PUFA)-
Palavras-chave: dc.subjectCorn - Processing-
Palavras-chave: dc.subjectTenderness-
Palavras-chave: dc.subjectZebu-
Palavras-chave: dc.subjectÁcido linoleico conjugado-
Palavras-chave: dc.subjectÁcidos graxos poliinsaturados-
Palavras-chave: dc.subjectMilho - Processamento-
Palavras-chave: dc.subjectCarne bovina - Qualidade-
Título: dc.titleFatty acid profile and beef quality of Nellore and Angus bulls fed whole shelled corn-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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