Evaluation of Meat Quality of Nellore Fed Diets with Functional Oils or Monensin and Ndff Levels

E. Magnani; N.R.B. Consolo; A.S.C. Pereira; L.F. Mueller; R.H.B. Arnandes; A.P. Freitas; M.E.Z. Mercadante; P.R. Leme

Evaluation of Meat Quality of Nellore Fed Diets with Functional Oils or Monensin and Ndff Levels

in 63rd International Congress of Meat Science and Technology

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E. Magnani

E. Magnani ¹Department of Animal Science, University of São Paulo, Pirassununga/SP, Brazil

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N.R.B. Consolo

N.R.B. Consolo ¹Department of Animal Science, University of São Paulo, Pirassununga/SP, Brazil

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A.S.C. Pereira

A.S.C. Pereira ¹Department of Animal Science, University of São Paulo, Pirassununga/SP, Brazil

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L.F. Mueller

L.F. Mueller ¹Department of Animal Science, University of São Paulo, Pirassununga/SP, Brazil

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R.H.B. Arnandes

R.H.B. Arnandes ²Instituto de Zootecnia, Centro APTA de Bovinos de Corte, Sertãozinho/SP, Brasil

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A.P. Freitas

A.P. Freitas ³Department of Animal Science, University of São Paulo, Ribeirão Preto/SP, Brazil; nara.consolo@hotmail.com

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M.E.Z. Mercadante

M.E.Z. Mercadante ²Instituto de Zootecnia, Centro APTA de Bovinos de Corte, Sertãozinho/SP, Brasil

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P.R. Leme

P.R. Leme ¹Department of Animal Science, University of São Paulo, Pirassununga/SP, Brazil

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Art:: Kapitel

Seiten:: 174–175

DOI:: https://doi.org/10.3920/9789086868605_067

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The aim of this study was to evaluate the effect ofthe use of additives, the increasing levels of neutral detergent fiber from forage (NDFf),and the NDFf*additives interaction in meat quality traits of the Nellore cattle. Thirty Nellore young bulls, were randomly assigned to the pens, in a 2×3 factorial arrangement of treatments. The factors were two food additives: functional oil (500 mg/kg DM, a blend of castor oil and cashew nut shell liquid, Essential, Oligo Basics, Brazil), and monensin (30 mg/ kg DM); and three NDFf levels: 6, 9 e 15% on DM basis. After24 h post mortem, the pH and color were measured and the longissimus muscle was sampled to measure the cooking loss (CL), instrumental tenderness and sensory analysis. There was no NDFf*additive effect for any trait evaluated. The functional oil increased the instrumental and sensory tenderness, and decreased the color parameters. Levels of NDFf affect the sensorial tenderness and juiciness. Concluding, the blend of castor oil and cashew nut shell liquid affect beef quality and NDFf at 6% level improve sensorial tenderness and juiciness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Evaluation of Meat Quality of Nellore Fed Diets with Functional Oils or Monensin and Ndff Levels

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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