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Ageing effects over longissimus and triceps brachii quality of Nellore steers finished at feedlot, fed protected or unprotected linseed oil

Grant number: 14/00916-8
Support type:Scholarships in Brazil - Master
Effective date (Start): June 01, 2014
Effective date (End): February 29, 2016
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Production
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal Investigator:Wignez Henrique
Grantee:Laís Regina Simonetti
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

The inclusion of vegetable oil in the diet of cattle can improve the profile of unsaturated fatty acids of meat. The lipid composition of the meat has been often associated with human health, since it is the main source of cholesterol and saturated fatty acids on human food. This project aims to evaluate the physical, chemical and qualitative characteristics of the longissimus muscle and triceps brachii aged for one, seven and 14 days from Nellore steers finished in feedlot fed with linseed oil protected or unprotected by degradation in the rumen. Twenty-eight Nellore steers with initial BW (397.74 ± 14.07 kg) and 18 months of age, were confined for 105 days with diet containing 60% concentrate and 40% of roughage. The treatments evaluated were: 1) diet with no added oil (control); 2) with addition of linseed oil unprotected (OL) and; 3) with linseed oil protected (OLiP). The animals were slaughtered in a commercial packing plant, and carcasses were chilled for 24 hours at 0°C. After the chilling period, were removed two cuts from left carcass: the longissimus between 6th and 13th ribs and the triceps brachii. Both cuts were taken to the laboratory and aged for seven and 14 days, at 0 and 2°C, being frozen at -20°C. Steaks with 2.54 cm will be cutted from both muscles. The evaluations will be realized in all muscles: pH, lean and fat color, water holding capacity, cooking losses, shear force, chemical composition, collagen, cholesterol, lipid oxidation and fatty acid profile.The variances homoscedasticity will be evaluated to all results obtained and changes will be realized, if have some indication. The results will be submitted to variance analysis considering a random block design in factorial scheme with three treatments (control diet, diet with addition of linseed oil unprotected and diet with linseed oil protected), two muscles (longissimus and triceps brachii) and three aging times (one, seven and 14 days); and mixed model, the initial weight of the animals being considered as variable effect and aging times with repeated measures over time. (AU)

Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
SIMONETTI, Laís Regina. Maturação dos músculos longissimus e triceps brachii de novilhos Nelore, alimentados com óleo de linhaça in natura ou protegido. 2016. Master's Dissertation - Universidade Estadual Paulista "Júlio de Mesquita Filho" Faculdade de Ciências Agrárias e Veterinárias..

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