Genetic Group and Dietary Polyunsaturated Fatty Acid Level on Shelf Life of Beef

J.F.M. Gómez; D.S. Antonelo; R.R.S. Corte; M. Beline; C.A. Martins; G.A. Sene; H.B. Silva; R.B.A. Vieira; S.L. Silva

Genetic Group and Dietary Polyunsaturated Fatty Acid Level on Shelf Life of Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

J.F.M. Gómez

J.F.M. Gómez ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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D.S. Antonelo

D.S. Antonelo ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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R.R.S. Corte

R.R.S. Corte ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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M. Beline

M. Beline ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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C.A. Martins

C.A. Martins ²College of Zootechnical Engineering, Higher Institute of Agronomy, Tapada da Ajuda, 1349-017, Lisboa, Portugal; danielantonelo@usp.br

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G.A. Sene

G.A. Sene ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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H.B. Silva

H.B. Silva ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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R.B.A. Vieira

R.B.A. Vieira ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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, and

S.L. Silva

S.L. Silva ¹College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil

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Type:: Chapter

Pages:: 69–70

DOI:: https://doi.org/10.3920/9789086868605_019

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This study aimed to evaluate the effects of genetic group and dietary polyunsaturated fatty acid (PUFA) on shelf life traits of beef. Thirty Nellore and thirty crossbred Angus × Nellore males were feedlot and fed diets containing low (LPF) or high (HPF) PUFA levels. Soybean oil (3.5%) was added in HPF diet. After 133 days of feeding, animals were harvested and Longissimus muscle samples were taken for shelf life (0, 3 and 5 days) evaluations. No genetic group vs diet interaction was observed. Purebred animals showed higher values of thiobarbituric acid reacting substances (TBARS), L* and b* than crossbred animals. The HPF diet presented higher TBARS values than LPF. All treatments are unlikely to affect consumer acceptance of meat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Genetic Group and Dietary Polyunsaturated Fatty Acid Level on Shelf Life of Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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