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|metadata.artigo.dc.title:||Qualitative characteristics of meat from young bulls fed different levels of crude glycerin|
|metadata.artigo.dc.creator:||Carvalho, J. R. R. de|
Chizzotti, M. L.
Ramos, E. M.
Neto, O. R. M.
Lanna, D. P. D.
Lopes, L. S.
Teixeira, P. D.
Ladeira, M. M.
|metadata.artigo.dc.publisher:||American Meat Science Association|
|metadata.artigo.dc.identifier.citation:||CARVALHO, J. R. R. et al. Qualitative characteristics of meat from young bulls fed different levels of crude glycerin. Meat Science, Barking, v. 96, n. 2-Pt-A, p. 977-983, Feb. 2014.|
|metadata.artigo.dc.description.abstract:||The objective was to evaluate the fatty acid profile and qualitative characteristics of meat from young bulls fed crude glycerin. Forty-four animals with an initial live weight of 368 ± 4 kg were used in a completely randomized design, with four treatments: no glycerin or addition of 6, 12 or 18% glycerin. The animals were slaughtered with 519.5 ± 14.9 kg of live weight. The meat characteristics assessed were chemical composition, shear force, fatty acid concentration, color and lipid oxidation. The addition of glycerin increased the content of ether extract (P b 0.05) in the muscle. A linear increase was observed (P b 0.05) in the oleic acid contents (C18:1 cis 9). The sat- urated fatty acid (SFA) contents linearly decreased in the muscle as a function of glycerin addition. The lightness (L*) and yellowness (b*) indices increased with the use of crude glycerin (P b 0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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