The effect of dietary inclusion of crude glycerin on performance, ruminal fermentation, meat quality and fatty acid profile of beef cattle: Meta-analysis

2021 ◽  
Vol 140 ◽  
pp. 171-184
Author(s):  
Rodrigo de Nazaré Santos Torres ◽  
João Pedro Amaral Bertoco ◽  
Maria Carolina Gonçalves Arruda ◽  
Larissa de Melo Coelho ◽  
Josimaria Regina Paschoaloto ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Meta Analysis ◽  
Crude Glycerin ◽  
Ruminal Fermentation

scholarly journals Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls

PLoS ONE ◽  
2017 ◽  
Vol 12 (6) ◽  
pp. e0179830 ◽  
Author(s):  
Eric H. C. B. van Cleef ◽  
André P. D'Áurea ◽  
Vanessa R. Fávaro ◽  
Flavia O. S. van Cleef ◽  
Robson S. Barducci ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
High Concentrations

Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Meat Science ◽  
2014 ◽  
Vol 96 (3) ◽  
pp. 1158-1164 ◽  
Author(s):  
J.F. Lage ◽  
T.T. Berchielli ◽  
E. San Vito ◽  
R.A. Silva ◽  
A.F. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
Energy Sources ◽  
Quality Traits ◽  
Meat Quality Traits

Peanut meal and crude glycerin in lamb diets: Meat quality and fatty acid profile

2020 ◽  
Vol 185 ◽  
pp. 106076
Author(s):  
Roberta de Lima Valença ◽  
Américo Garcia da Silva Sobrinho ◽  
Eliéder Prates Romanzini ◽  
Nomaiací de Andrade ◽  
Thiago Henrique Borghi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Peanut Meal ◽  
Crude Glycerin

scholarly journals Fatty acid profile, meat quality, and carcass traits of Nellore young bulls fed different sources of forage in high-concentrate diets with crude glycerin

2016 ◽  
Vol 45 (4) ◽  
pp. 165-173 ◽  
Author(s):  
Andressa Ferreira Ribeiro ◽  
Juliana Duarte Messana ◽  
Antônio José Neto ◽  
Giovani Fiorentini ◽  
Telma Teresinha Berchielli
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Traits ◽  
Crude Glycerin ◽  
Different Sources

scholarly journals Effect of Replacing Corn Silage with Various Forage Silages in the Diet on Carcass Parameters, Meat Quality, Fatty Acid Profile and Amino Acid Composition of Beef Cattle

2021 ◽  
Vol 25 (04) ◽  
pp. 895-903
Author(s):  
Xia Zhang
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Beef Cattle ◽  
Amino Acid Composition ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Corn Silage ◽  
Eye Muscle ◽  
Carcass Parameters

Carcass parameters, meat quality, fatty acid profile, and amino acid composition of Simmental bulls fed a diet based on various forage silages (VS) compared with the one based on only corn silage (CS) were investigated. A total of thirty male Simmental (440.5 ± 11.5 kg) was selected and assigned randomly divided into two treatments. All animals were fed twice daily (0700 and 1700 h) and water was supplied ad libitum, feed considering 5 to 10% refusals. The period of 207 days fattening trial was divided into three stages as P1 (1 to 64 days), P2 (65 to 130 days), P3 (131 to 207 days). Six beef cattle were slaughtered from each group at the end of the experiment. Substituting CS with VS in the finishing diet did not have a significant effect on slaughter performance, nutrient content, fatty acids, and amino acids profile (P > 0.05). However, the intramuscular fat and connective tissue content of the VS diet was lower compared with the CS diet (P < 0.05). Also, beef cattle fed VS diet could improve eye muscle area, increase histidine content and diameter of muscle fiber. In conclusion, substituting corn silage with various forage silages in the diet of beef cattle could potentially reduce the negative effect under the studied conditions. © 2021 Friends Science Publishers

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period

2019 ◽  
Vol 248 ◽  
pp. 20-26 ◽  
Author(s):  
J. Quiñones ◽  
A. Maggiolino ◽  
S. Bravo ◽  
E. Muñoz ◽  
J.M. Lorenzo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Fattening Period

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Effects of Addition of Linseed and Marine Algae to the Diet on Adipose Tissue Development, Fatty Acid Profile, Lipogenic Gene Expression, and Meat Quality in Lambs

PLoS ONE ◽  
2016 ◽  
Vol 11 (6) ◽  
pp. e0156765 ◽  
Author(s):  
Olaia Urrutia ◽  
José Antonio Mendizabal ◽  
Kizkitza Insausti ◽  
Beatriz Soret ◽  
Antonio Purroy ◽  
...  
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Marine Algae ◽  
Tissue Development ◽  
Lipogenic Gene ◽  
Lipogenic Gene Expression ◽  
Adipose Tissue Development
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