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Evaluation of the Lipid Profile from Cross-Bred Holstein Beef

Grant number: 17/21115-1
Support Opportunities:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): January 05, 2018
Effective date (End): July 04, 2018
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
Principal Investigator:Mário de Beni Arrigoni
Grantee:Ramon Argentini Rizzieri
Supervisor: Jerrad Legako
Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
Research place: Texas Tech University (TTU), United States  
Associated to the scholarship:17/01126-9 - Shelf life and lipid profile of Nellore cattle meat, supplemented with different sources of fat, BP.MS

Abstract

The fat and fatty acids, whether in adipose tissue or muscle, contribute importantly to various aspects of meat quality and are central to the nutritional value of meat. Studies have show that variations in the absolute concentrations and relative proportions of diferente fatty acids can affect the composition of meat and many of its physical and chemical features. The objective of this research will be to evaluate the lipid profile of cross-bred holstein cattle. The experiment will be conducted at the Meat Quality Laboratory of the Department of Animal and Food Sciences, Texas Tech University. Beef striploins will be collected from 385 beef carcasses will be aged 14-days postmortem before being fabricated into retail steaks and frozen. Fatty acids will be determined for the polar and neutral lipids of each muscle tissue sample. Total lipids will be extracted from 0.5-g tissue homogenates by a chloroform:methanol extraction. Analysis of fatty acid methyl esters (FAME) will be carried out by an gas chromatograph equipped with an HP-88 capillary column (30m×250µm×0.2µm) and a flame ionization detector. Identity of FAME will be determined by comparison with authentic FAME standards and quantified by an internal standard calibration. Individual fatty acid will be calculated as milligram per g of muscle tissue. All data will be analyzed using the GLIMMIX procedure of SAS. Means were separated using the LSMEANS procedure considered different when P d 0.05.

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