Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCarvalho, J. R. R. de-
Autor(es): dc.creatorChizzotti, M. L.-
Autor(es): dc.creatorRamos, E. M.-
Autor(es): dc.creatorNeto, O. R. M.-
Autor(es): dc.creatorLanna, D. P. D.-
Autor(es): dc.creatorLopes, L. S.-
Autor(es): dc.creatorTeixeira, P. D.-
Autor(es): dc.creatorLadeira, M. M.-
Data de aceite: dc.date.accessioned2026-02-09T12:26:37Z-
Data de disponibilização: dc.date.available2026-02-09T12:26:37Z-
Data de envio: dc.date.issued2014-12-10-
Data de envio: dc.date.issued2014-12-10-
Data de envio: dc.date.issued2013-10-17-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4826-
Fonte completa do material: dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/24231675-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1161434-
Descrição: dc.descriptionThe objective was to evaluate the fatty acid profile and qualitative characteristics of meat from young bulls fed crude glycerin. Forty-four animals with an initial live weight of 368 ± 4 kg were used in a completely randomized design, with four treatments: no glycerin or addition of 6, 12 or 18% glycerin. The animals were slaughtered with 519.5 ± 14.9 kg of live weight. The meat characteristics assessed were chemical composition, shear force, fatty acid concentration, color and lipid oxidation. The addition of glycerin increased the content of ether extract (P b 0.05) in the muscle. A linear increase was observed (P b 0.05) in the oleic acid contents (C18:1 cis 9). The sat- urated fatty acid (SFA) contents linearly decreased in the muscle as a function of glycerin addition. The lightness (L*) and yellowness (b*) indices increased with the use of crude glycerin (P b 0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectBiodiesel co-product-
Palavras-chave: dc.subjectBiohydrogenation-
Palavras-chave: dc.subjectCLA-
Palavras-chave: dc.subjectGlycerol-
Palavras-chave: dc.subjectLipids-
Palavras-chave: dc.subjectMeat color-
Título: dc.titleQualitative characteristics of meat from young bulls fed different levels of crude glycerin-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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