Lipid Sources with Different Fatty Acid Profile Alters the Fatty Acid Profile and Quality of Beef from Confined Nellore Steers |
Fiorentini, Giovani
(Department of Animal Sciences, UNESP, Univ. Estadual Paulista)
Lage, Josiane F. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) Carvalho, Isabela P.C. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) Messana, Juliana D. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) Canesin, Roberta. C. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) Reis, Ricardo A. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) Berchielli, Telma T. (Department of Animal Sciences, UNESP, Univ. Estadual Paulista) |
1 | MacDougall, D. B. 1994. Colour of meat. In: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Eds. A. M. Pearson and T. R. Dutson). Advances in Meat Research Series 9. Blackie Academic and Professional, London, UK. pp. 79-93. |
2 | Mach, N., A. Bach, A. Velarde, and M. Devant. 2008. Association between animal, transportation, slaughterhouse practices, and meat pH in beef. Meat Sci. 78:232-238. DOI ScienceOn |
3 | Malau-Aduli, A. E. O., B. D. Siebert, C. D. K. Bottema, and W. S. Pitchford. 1997. A comparison of the fatty acid composition of triacylglycerols in adipose tissue from Limousin and Jersey cattle. Aust. J. Agric. Res. 48:715-722. DOI ScienceOn |
4 | Moloney, A. P., C. Kennedy, F. Noci, F. J. Monahan, and J. P. Kerry. 2012. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds. Meat Sci. 92:1-7. DOI ScienceOn |
5 | Muchenje, V., K. Dzama, M. Chimonyo, P. E. Strydom, and J. G. Raats. 2009. Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chem. 112:279-289. DOI ScienceOn |
6 | Neath, K. E., A. N. Del Barrio, R. M. Lapitan, J. R. V. Herrera, L. C. Cruz, T. Fujihara, S. Muroya, K. Chikuni, M. Hirabayashi, and Y. Kanai. 2007. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging. Meat Sci. 75:499-505. DOI ScienceOn |
7 | Nelson, M. L., J. R. Busboom, C. F. Ross, and J. V. O'Fallon. 2008. Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. J. Anim. Sci. 86:936-948. DOI ScienceOn |
8 | National Research Council. 2000. Nutrient Requirements of Beef Cattle. National Academy Press. Washington, DC, USA. |
9 | Allen, M. S. 2000. Effects of diet on short-term regulation of feed intake by lactating dairy cattle. J. Dairy Sci. 83:1598-1624. DOI ScienceOn |
10 | AMSA (American Meat Science Association). 1995. Research guidelines for cookery, sensory evaluation and tenderness measurements of fresh meat. Chicago: National Livestock and Meat Board, IL, USA. |
11 | AOAC. 1990. Official Methods of Analysis. 15th edn. Association of Official Analytical Chemists, Arlington, VA, USA. |
12 | Belew, J. B., J. C. Brooks, D. R. McKenna, and J. W. Savell. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64:507-512. DOI ScienceOn |
13 | Bligh, E. G. and W. J. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37:911-917. DOI |
14 | Bouton, P. E., A. L. Fisher, P. V. Harris, and R. I. Baxter. 1973. A comparison of the effects of some post-slaughter treatments on the tenderness of beef. Int. J. Food Sci. Technol. 8:39-49. |
15 | Cross, H. R., R. L. West, and T. R. Dutson. 1981. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5:261-266. DOI ScienceOn |
16 | Curi, R. A., L. A. L. Chardulo, M. C. Mason, M. D. B. Arrigoni, A. C. Silveira, and H. N. de Oliveira. 2009. Effect of single nucleotide polymorphisms of CAPN1 and CAST genes on meat traits in Nellore beef cattle (Bos indicus) and in their crosses with Bos taurus. Anim. Genet. 40:456-462. DOI ScienceOn |
17 | Daley, C. A., A. Abbott, P. S. Doyle, G. A. Nader, and S. Larson. 2010. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr. J. 9:10. DOI ScienceOn |
18 | Oliveira, E. A., A. A. M. Sampaio, W. Henrique, T. M. Pivaro, B. L. Rosa, A. R. M. Fernandes, and A. T. Andrade. 2012. Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation. Meat Sci. 90:28-35. DOI ScienceOn |
19 | National Research Council. 2001. Nutrient Requirements of Dairy Cattle. National Academy Press. Washington, DC, USA. |
20 | Oliveira, D. M., M. M. Ladeira, M. L. Chizzotti, O. R. Machado Neto, E. M. Ramos, T. M. Goncalves, M. S. Bassi, D. P. Lanna, and J. S. Ribeiro. 2011. Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds. J. Anim. Sci. 89: 2546-2555. DOI ScienceOn |
21 | Page, J. K., D. M. Wulf, and T. R. Schwotzer. 2001. A survey of beef muscle color and pH. J. Anim. Sci. 79:678-687. DOI |
22 | Sanhueza, J., S. Nieto, and A. Valenzuela. 2002. Conjugated linoleic acid: a trans isomer fatty acid potentially beneficial. Rev. Chil. Nutr. 29:98-105. |
23 | Savell, J. W., S. L. Mueller, and B. E. Baird. 2005. The chilling of carcasses. Meat Sci. 70:449-459. DOI ScienceOn |
24 | Scollan, N., J. F. Hocquette, K. Nuernberg, D. Dannenberger, I. Richardson, and A. Moloney. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74:17-33. DOI ScienceOn |
25 | Smith, G. C., J. W. Savell, H. G. Dolezal, T. G. Field, D. R. Gill, D. B. Griffin, D. S. Hale, J. B. Morgan, S. L. Northcutt, and J. D. Tatum. 1995. The final report of the national beef quality audit. National Cattleman's Association, Englewood, CO, USA. |
26 | Fiorentini, G. 2013. Nellore Steers Finished in Feedlot with Differents Lipidic Sources. PhD Tesis, Universidade Estadual Paulista, Jaboticabal, Brazil. |
27 | Department of Health. 1994. Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No. 46, HSMO, London, UK. |
28 | Duckett, S. K. and M. H. Gillis. 2010. Effects of oil source and fish oil addition on ruminal biohydrogenation of fatty acids and conjugated linoleic acid formation in beef steers fed finishing diets. J. Anim. Sci. 88:2684-2691. DOI ScienceOn |
29 | Fernandes, A. R. M., A. A. M. Sampaio, W. Henrique, E. A. Oliveira, R. R. Tullio, and D. Perecin. 2008. Carcass and meat characteristic of cattle receiving differents diets in feedlot. Arq. Bras. Med. Vet. Zootec. 60:139-147. DOI |
30 | Fiorentini, G., T. T. Berchielli, M. C. A. Santana, P. H. M. Dian, R. A. Reis, A. A. M. Sampaio, and M. V. Biehl. 2012. Qualitative characteristics of meat from confined crossbred heifers fed with lipid sources. Sci. Agric. 69:336-344. DOI |
31 | Folch, J., M. Lees, and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509. |
32 | Herdmann, A., K. Nuernberg, J. Martin, G. Nuernberg, and O. Doran. 2010. Effect of dietary fatty acids on expression of lipogenic enzymes and fatty acid profile in tissues of bulls. Animal 4:755-762. DOI ScienceOn |
33 | Houben, J. H., A. van Dijk, G. Eikelenboom, and A. H. Hoving-Bolink. 2000. Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef. Meat Sci. 55:331-336. DOI ScienceOn |
34 | Kramer, J. K. G., V. Fellner, M. E. R. Dugan, F. D. Sauner, and M. M. Mossoba, and M. P. Yurawecz. 1997. Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis conjugated dienes and total trans fatty acids. Lipids 32:1219-1228. DOI ScienceOn |
35 | Ip, C. 1997. Review of the effects of trans fatty acids, oleic acid, n-3 polyunsaturated fatty acids, and conjugated linoleic acid on mammary carcinogenesis in animals. Am. J. Clin. Nutr. 66:I523S-I529S. |
36 | Jenkins, T. C. and W. C. Bridges Jr. 2007. Protection of fatty acids against ruminal biohydrogenation in cattle. Eur. J. Lipid Sci. Technol. 109:778-789. DOI ScienceOn |
37 | Koolmees, P. A., F. Korteknie, and F. J. M. Smulders. 1986. Accuracy and utility of sarcomere length assessment by laser diffraction. Food Microstructure 5:71-76. |
38 | Ladeira, M. M., L. C. Santarosa, M. L. Chizzotti, E. M. Ramos, O. R. Machado Neto, D. M Oliveira, J. R. R. Carvalho, L. S. Lopes, and J. S. Ribeiro. 2014. Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin. Meat Sci. 96:597-605. DOI ScienceOn |
39 | Lage, J. F., P. V. R. Paulino, S. C. V. Filho, E. J. O. Souza, M. S. Duarte, P. D. B. Benedeti, N. K. P. Souza, and R. B. Cox. 2012. Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers. Meat Sci. 90:770-774. DOI ScienceOn |
40 | Lopes, L. S., M. M. Ladeira, O. R. Machado Neto, E. M. Ramos, P. V. R. Paulino, M. L. Chizzotti, and M. C. Guerreiro. 2012. Chemical composition and of fatty acids of the muscle longissimus dorsi and backfat of Red Norte and young Nellore bulls. R. Bras. Zootec. 41:978-985. DOI |
41 | Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard, and M. Enser. 2003. Effects of fatty acids on meat quality: A review. Meat Sci. 66:21-32. |
42 | Ulbricht, T. L. V. and D. A. T. Southgate. 1991. Coronary heart disease: Seven dietary factors. Lancet 338:985-992. DOI ScienceOn |