Effect of the Dietary Polyunsaturated Fatty Acids on Meat Tenderness of Bulls from Different Genetic Groups

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

Effect of the Dietary Polyunsaturated Fatty Acids on Meat Tenderness of Bulls from Different Genetic Groups

In: 63rd International Congress of Meat Science and Technology

Authors:

D.S. Antonelo

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

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J.F.M. Gómez

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

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R.R.S. Corte

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

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M. Beline

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

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H.B. Silva

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

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G.A. Sene

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

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R.B.A. Vieira

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

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B. Pavan

B. Pavan College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Av., 13635-900, Pirassununga, Brazil; danielantonelo@usp.br

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, and

S.L. Silva

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

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Type:: Chapter

Pages:: 299–300

DOI:: https://doi.org/10.3920/9789086868605_127

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This study aimed to evaluate the effects of dietary polyunsaturated fatty acid (PUFA) level on meat tenderness of bulls from different genetic groups. Thirty Nellore and thirty crossbred Angus × Nellore males were feedlot and fed diets containing low (LPF) or high (HPF) PUFA levels. Cooking loss (CL), shear force (SF) and sarcomere length (SL) were evaluated. There was a genetic group × diet interaction for SL, which crossbred animals fed LPF diet had higher SL than purebred animals fed LPF diet. A trend of purebred animals have higher CL than crossbred animals was observed. There was no difference between diets for CL and SF. Dietary PUFA levels has no effect on meat tenderness of B. indicus and crossbred animals.

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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

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- Life Sciences

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Effect of the Dietary Polyunsaturated Fatty Acids on Meat Tenderness of Bulls from Different Genetic Groups

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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