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Título: Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin
Autor(es): Ladeira, M.M.
Santarosa, L.C.
Chizzotti, M.L.
Ramos, E.M.
Machado Neto, O.R.
Oliveira, D.M.
Carvalho, J.R.R.
Lopes, L.S.
Ribeiro, J.S.
Assunto: Calcium salts
Conjugated linoleic acid
Ionophore
Lipids
Oilseed
TBARS
Publicador: American Meat Science Association
Data de publicação: 30-Abr-2013
Referência: LADEIRA, M. M. et al. Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin. Meat Science, Barking, v. 96, n. 1, p. 597-605, Jan. 2014.
Abstract: The objective of the present study was to evaluate the meat quality and fatty acid (FA) profile of the mus- cle and subcutaneous fat of young bulls fed ground soybean grain (SB) or rumen protected fat (RPF) with (230 mg head − 1 day −1 ) or without monensin. Forty animals with an initial weight of 359 kg were allotted in a 2 × 2 factorial arrangement of treatments. The use of monensin increased the arachidonic and α-linolenic acids in the longissimus dorsi (LD) muscle and subcutaneous fat, respectively (P b 0.05). The meat from the animals receiving RPF had greater C18:1 content (P b 0.01). The CLA and C18:2 con- tents were greater in the LD muscle of the animals fed SB (P b 0.01). However, α-C18:3 was greater in the LD muscle of animals fed RPF (P b 0.01). In the subcutaneous fat, SB reduced C12:0 and C14:0 contents (P b 0.01) and increased C18:0 (P b 0.05). The inclusion of RPF increased the C18:1 and CLA contents (P b 0.01) in the subcutaneous fat. Soybean elevated PUFA contents and increased susceptibility of muscle and subcutaneous fat to lipid oxidation.
URI: http://www.sciencedirect.com/science/article/pii/S030917401300507X
http://repositorio.ufla.br/jspui/handle/1/4897
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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