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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indices steers

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Author(s):
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Costa, Fabiane S. [1] ; Cabral, Anderson R. [2] ; Silva, Saulo L. [3] ; Silva, I, Marilia A. ; Henrique, Wignez [1] ; Mazalli, Monica R. [4] ; Baldi, Fernando S. [5] ; Mueller, Lenise F. [4] ; Ferrinho, Adrielle M. [4] ; Corte, Rosana R. P. S. [4] ; Pereira, Angelica S. C. [4]
Total Authors: 11
Affiliation:
[1] Paulista Agcy Agribusiness Technol, Sao Jose Do Rio Preto, SP - Brazil
[2] Texas A&M Univ, College Stn, TX - USA
[3] Univ Sao Paulo, BR-13635900 Pirassununga, SP - Brazil
[4] Silva, Marilia A., I, Univ Sao Paulo, BR-13635900 Pirassununga, SP - Brazil
[5] Sao Paulo State Univ, BR-14884000 Jaboticabal, SP - Brazil
Total Affiliations: 5
Document type: Journal article
Source: MEAT SCIENCE; v. 161, MAR 2020.
Web of Science Citations: 2
Abstract

This study was conducted to evaluate the fatty acid profile, sensory properties and lipid oxidation of meat on retail display (RD) from Nellore steers (n = 96) fed diets containing soybean (SOY), sunflower (SUN), or linseed (UN) oil or a control diet (CON). After slaughtering, samples of the Longissimus muscle were collected for sensory properties (1 day), fatty acid composition (1 day) and oxidation stability (3 days under RDC) evaluations. No differences in total lipids, cholesterol, TBARS, and total SFAs, MUFAs, PUFAs, and PUFA/SFA were observed. However, meat from animals fed vegetable oil had more CLA than that of the CON samples. The flavour, juiciness and overall acceptability were affected by the treatments (P < 0.05), but no consistent effect of a specific oil source was observed. Meat colour was not affected by diets or days under RD, and 7-ketocholesterol was not detected in any sample. The oil sources used in this work were not effective in consistently changing meat properties. (AU)

FAPESP's process: 11/21241-0 - Study of the genetic variability of meat fatty acid profile in Nelore cattle finished in feedlot
Grantee:Fernando Sebastián Baldi Rey
Support Opportunities: Research Grants - Young Investigators Grants