Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

  • Clóvis Carlos Silveira Filho
  • Carlos Augusto de Alencar Fontes
  • Elizabeth Fonsêca Processi
  • Laila Cecília Ramos Bendia
  • Cláudio Teixeira Lombardi
  • Paulo Roberto Silveira Pimentel
  • Ronaldo Lopes Oliveira
  • Leilson Rocha Bezerra
  • Tiago Cunha Rocha Universidade Estadual da Região Tocantina do Maranhão
Keywords: Beef cattle, Collagen, Tenderness

Abstract

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

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Published
2020-03-13
How to Cite
Clóvis Carlos Silveira Filho, Carlos Augusto de Alencar Fontes, Elizabeth Fonsêca Processi, Laila Cecília Ramos Bendia, Cláudio Teixeira Lombardi, Paulo Roberto Silveira Pimentel, Ronaldo Lopes Oliveira, Leilson Rocha Bezerra, & Rocha, T. C. (2020). Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids. Bioscience Journal, 36(4). https://doi.org/10.14393/BJ-v36n4a2020-42295
Section
Agricultural Sciences