scholarly journals Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

PLoS ONE ◽  
2019 ◽  
Vol 14 (4) ◽  
pp. e0216047 ◽  
Author(s):  
Susana Melo Gesteira ◽  
Ronaldo Lopes Oliveira ◽  
Jaqueline da Silva Trajano ◽  
Cláudio Vaz Di Mambro Ribeiro ◽  
Emellinne Ingrid de Sousa Costa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Condensed Tannins ◽  
Physicochemical Composition ◽  
Sensorial Attributes

scholarly journals Correction: Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

PLoS ONE ◽  
2019 ◽  
Vol 14 (7) ◽  
pp. e0219581
Author(s):  
Susana Melo Gesteira ◽  
Ronaldo Lopes Oliveira ◽  
Jaqueline da Silva Trajano ◽  
Cláudio Vaz Di Mambro Ribeiro ◽  
Emellinne Ingrid de Sousa Costa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Condensed Tannins ◽  
Physicochemical Composition ◽  
Sensorial Attributes

Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product

2014 ◽  
Vol 36 (1-2) ◽  
pp. 85-89 ◽  
Author(s):  
Raffaele Marrone ◽  
Anna Balestrieri ◽  
Tiziana Pepe ◽  
Lucia Vollano ◽  
Nicoletta Murru ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Product ◽  
Cholesterol Content ◽  
Physicochemical Composition

Physicochemical composition, fatty acid profile and sensory attributes of meat (longissimus lumborum muscle) from Nellore and Nellore-cross bulls

2022 ◽  
Vol 54 (1) ◽  
Author(s):  
Vanessa Pereira Macedo ◽  
Rebeca Dantas Xavier Ribeiro ◽  
Sergiane Alves de Araújo ◽  
Mateus Neto Silva Souza ◽  
Ederson Américo de Andrade ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Longissimus Lumborum

scholarly journals Physicochemical composition and fatty acid profile of milk from F1 Holstein x Zebu cows fed with increasing concentrations of urea

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4435 ◽  
Author(s):  
Vanice Mendes de Souza ◽  
Vicente Ribeiro Rocha Júnior ◽  
Luciana Albuquerque Caldeira ◽  
Ana Paula Da Silva Antunes ◽  
José Reinaldo Mendes Ruas ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Somatic Cell Count ◽  
Experimental Period ◽  
Latin Squares ◽  
Physicochemical Composition ◽  
Milk Samples ◽  
Milk Urea ◽  
Zebu Cows

<p>We evaluated the physicochemical composition and fatty acid profile of milk from F1 Holstein <strong>× </strong>Zebu cows that were fed increasing levels of urea (0%, 33%, 66% and 100%, corresponding to 0%, 0.92%, 1.84% and 2.77% CP as NPN) as a substitute for soybean meal. Eight lactating F1 Holstein <strong>× </strong>Zebu cows producing an average of 10 kg of milk per day corrected to 3.5% fat, were placed in two 4 <strong>× </strong>4 Latin squares (4 animals, 4 diets and 4 periods). Each experimental period lasted 18 days. Milk samples from each cow were collected from morning and afternoon milkings and analyzed for composition and fatty acid concentration. Milk urea nitrogen increased linearly (P &lt; 0.05) with increasing dietary urea. Other variables including fat content, protein, fixed mineral residues, lactose, total nonfat solids, acidity, density, casein, cryoscopic index, somatic cell count, and milk fatty acid concentrations, were not affected by treatment. Thus, urea provides a viable alternative to soybean meal that does not affect the characteristics of milk from primiparous F1 Holstein <strong>× </strong>Zebu cows, producing up to 10 kg of milk corrected to 3.5% fat day-1.</p>

scholarly journals Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 267
Author(s):  
Camila O. Nascimento ◽  
Douglas S. Pina ◽  
Luís G. A. Cirne ◽  
Stefanie A. Santos ◽  
Maria L. G. M. L. Araújo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Corn Germ ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Randomized Design ◽  
Feedlot Lambs

The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence (p > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness (p < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; p = 0.04), yellowness (b *; p < 0.01), shear force (p = 0.04), linoleic fatty acid concentrations (p = 0.03), and total polyunsaturated fatty acids (p = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs’ meat is obtained using 76.7 g/kg DM of WCG.

scholarly journals Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

PLoS ONE ◽  
2018 ◽  
Vol 13 (1) ◽  
pp. e0188648 ◽  
Author(s):  
Anny Graycy Vasconcelos de Oliveira Lima ◽  
Ronaldo Lopes Oliveira ◽  
Thadeu Mariniello Silva ◽  
Analívia Martins Barbosa ◽  
Thiago Vinicius Costa Nascimento ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Biodiesel Production ◽  
Physicochemical Composition ◽  
Sunflower Cake ◽  
Santa Inês

Palm kernel cake from the biodiesel industry in goat kid diets. Part 2: Physicochemical composition, fatty acid profile and sensory attributes of meat

2018 ◽  
Vol 165 ◽  
pp. 1-7 ◽  
Author(s):  
R.D.X. Ribeiro ◽  
A.N. Medeiros ◽  
Renata L. Oliveira ◽  
G.G.L. de Araújo ◽  
R. de C. do E. Queiroga ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Palm Kernel ◽  
Sensory Attributes ◽  
Palm Kernel Cake ◽  
Physicochemical Composition ◽  
Biodiesel Industry

Physicochemical composition, fatty acid profile and sensory attributes of the meat of young Nellore bulls fed sunflower cake from the biodiesel industry

2019 ◽  
Vol 227 ◽  
pp. 97-104
Author(s):  
V.da S. Oliveira ◽  
R.L. Oliveira ◽  
R.H.T.B. Goes ◽  
T.M. Silva ◽  
L.F. Silva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Sunflower Cake ◽  
Biodiesel Industry
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