Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

被引：34
作者：
Carvalho, J. R. R. [1 ]
Chizzotti, M. L. [1 ]
Ramos, E. M. [2 ]
Neto, O. R. Machado [1 ]
Lanna, D. P. D. [3 ]
Lopes, L. S. [4 ]
Teixeira, P. D. [1 ]
Ladeira, M. M. [1 ]
机构：
[1] Univ Fed Lavras, Dept Anim Sci, BR-37200000 Lavras, MG, Brazil
[2] Univ Fed Lavras, Dept Food Sci, BR-37200000 Lavras, MG, Brazil
[3] Univ Sao Paulo, Escola Super Agr Luiz Queiroz, Dept Anim Sci, BR-13418900 Sao Paulo, Brazil
[4] Univ Estado Santa Catarina, Ctr Educ Super Oeste, Chapeco, SC, Brazil
来源：
MEAT SCIENCE | 2014年 / 96卷 / 02期
关键词：
Biodiesel co-product; Biohydrogenation; CIA; Glycerol; Lipids; Meat color; CONJUGATED LINOLEIC-ACID; POLYUNSATURATED FATTY-ACIDS; CARCASS CHARACTERISTICS; CARDIOVASCULAR-DISEASE; GROWTH-PERFORMANCE; LIPID OXIDATION; ADIPOSE-TISSUE; BEEF; STEERS; DIETS;
D O I：
10.1016/j.meatsci.2013.10.020
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective was to evaluate the fatty add 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<0.05) in the muscle. A linear increase was observed (P<0.05) in the oleic add contents (C18:1 cis 9). The saturated 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<0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：977 / 983
页数：7
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