Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality

被引：16
|
作者：
Egea, M. [1 ]
Linares, M. B. [1 ]
Garrido, M. D. [1 ]
Villodre, C. [2 ]
Madrid, J. [2 ]
Orengo, J. [2 ]
Martinez, S. [2 ]
Hernandez, F. [2 ]
机构：
[1] Univ Murcia, Fac Vet, Dept Food Sci & Technol, E-30071 Murcia, Spain
[2] Univ Murcia, Fac Vet, Dept Anim Prod, E-30071 Murcia, Spain
来源：
MEAT SCIENCE | 2014年 / 98卷 / 04期
关键词：
Beef; Calves; Carcass; Crude glycerine; Performance; GROWTH-PERFORMANCE; NUTRIENT DIGESTIBILITY; SUPPLEMENTED DIETS; FINISHING BULLS; BEEF-CATTLE; PIG DIETS; IN-VITRO; METABOLITES; NUTRITION; BACTERIA;
D O I：
10.1016/j.meatsci.2014.06.034
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three hundred and six Limousin young bulls (7 +/- 1 months of age, initial body weight 273 +/- 43 kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240 days (final body weight 644 +/- 24 kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P > 0.05) by diets. Diet decreased C16:0 (P < 0.01) and C16:1 (P < 0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P < 0.05) than control. Glycerine increased desirable fatty acid percentages (P < 0.05) in intramuscular fat. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：673 / 678
页数：6
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