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Study of the lipid profile of Burgers produced with beef from cattle fed different sources of oil in the diet

Grant number: 13/24690-6
Support type:Scholarships in Brazil - Master
Effective date (Start): March 01, 2014
Effective date (End): January 10, 2016
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Production
Principal Investigator:Saulo da Luz e Silva
Grantee:Anderson Roberto Cabral
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):14/23746-0 - Increasing glucose or glucose precursors to increase beef quality and juiciness, BE.EP.MS

Abstract

The use of oil sources for beef cattle is a strategy to improve the performance of feedlot cattle during the finishing phase, due to the higher energy value and improve in the lipid composition of meat. Therefore, the aim of this study is to evaluate the effects of different sources of vegetable oil in the diet of cattle regarding the sensory analysis, analysis of cholesterol, cholesterol oxides, and changes in fatty acid composition of beef burgers, grilled and raw at time zero and during storage at -18°C for 90 days and analyze the formation of secondary compounds by lipid oxidation (malondialdehyde, hexanal and pentanal) in burgers produced from beef cattle fed soybean oil, sunflower oil and linseed oil. 96 male castrated Nelore cattle will be confined, weighing approximately 350 kg in average of initial weight and at 24 months of age. The diets used will consist of different concentrates, in which there will be included the soybean oil, the sunflower oil and the linseed oil, and the same kind of forage will be fed for all treatments. The forage will be the sugar cane bagasse in natura. When the animals reach about 500kg of live weight, showing thus an indicator of improved lipid profile without undesirable sensory changes of fatty acids in the meat. The fatty acid profiles will be analyzed, as will the sensory analysis, the changes in lipid composition, the cholesterol and cholesterol oxidation at time zero and after 90 days of storage simulating retail conditions.