Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-05T04:48:13.744Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Published online by Cambridge University Press:  15 August 2016

C. E. Eiras ,
A. Guerrero ,
M. V. Valero ,
J. A. Pardo ,
M. G. Ornaghi ,
D. C. Rivaroli ,
C. Sañudo  and
I. N. Prado
C. E. Eiras
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
A. Guerrero
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
M. V. Valero
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
J. A. Pardo
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
M. G. Ornaghi
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
D. C. Rivaroli
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
C. Sañudo
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) – Universidad de Zaragoza-CITA, C/Miguel Servet 177, 50013, Zaragoza, Spain
I. N. Prado*
Affiliation:
Departamento de Zootecnia, Universidade Estadual Maringá, Av. Colombo 5790, CPE 87020-900, Maringá, Brazil
*
†E-mail: [email protected]
Get access

Abstract

Cottonseed hulls are co-product of agribusiness that can be used in beef cattle rations, decreasing the cost of feed. The aim of this study was to evaluate the effects of different cottonseed hull levels, display and ageing times on visual and sensorial meat acceptability. Longissimus thoracis muscle from 30 crossbred young bulls finished on three high-grain diets (210, 270 or 330 g/kg of cottonseed hulls on dry matter, respectively) were visually evaluated during 10 days of display by 37 appraisers. Tenderness, flavour and overall acceptability from the three diets and three ageing times (1, 7 and 14 days) were evaluated by 120 consumers. On the visual study, time of display (P⩽0.001) was a more significant factor than diet. Cottonseed hull level had no effect on sensorial analyses, with tenderness acceptability improving with ageing time (P⩽0.001). Results indicate the possibility of using the three studied levels of cottonseed without damaging consumer meat acceptability.

Keywords

alternative feedsbeefcolourco-productsconsumers
Type
Research Article
Information
animal , Volume 11 , Issue 3 , March 2017 , pp. 529 - 537
Copyright
© The Animal Consortium 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amerine, MA, Pangborn, RM and Roessler, EB 1965. Principles of sensory evaluation of food. Academic Press, London, UK.Google Scholar
Association of Official Analytical Chemist (AOAC) 2005. Official methods of analysis, 18th edition. AOAC, Gaithersburg, MD, USA.Google Scholar
Banović, M, Grunert, KG, Barreira, MM and Fontes, MA 2010. Consumers’ quality perception of national branded, national store branded, and imported store branded beef. Meat Science 84, 54–65.Google Scholar
Baublits, RT, Brown, AH Jr, Pohlman, FW, Johnson, ZB, Onks, DO, Loveday, HD, Morrow, RE, Sandelin, BA, Coblentz, WK, Richards, CJ and Pugh, RB 2004. Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Science 68, 297–303.Google Scholar
Behrens, JH, Barcellos, MN, Frewer, LJ, Nunes, TP, Franco, BDGM, Destro, MT and Landgraf, M 2010. Consumer purchase habits and views on food safety: a Brazilian study. Food Control 21, 963–969.Google Scholar
Bianchini, W, Silveira, AC, Jorge, AM, Arrigoni, MDB, Martins, CL, Rodrigues, É, Hadlich, JC and Andrighetto, C 2007. Efeito do grupo genético sobre as características de carcaça e maciez da carne fresca e maturada de bovinos superprecoces. Revista Brasileira de Zootecnia 36, 2109–2117.Google Scholar
Carpenter, CE, Cornforth, DP and Whittier, D 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 57, 359–363.Google Scholar
Eiras, CE, Marques, JA, Prado, RM, Valero, MV, Bonafé, EG, Zawadzki, F, Perotto, D and Prado, IN 2014. Glycerine levels in the diets of crossbred bulls finished in feedlot: carcass characteristics and meat quality. Meat Science 96, 930–936.Google Scholar
Eiras, CE, Ornaghi, MG, Valero, MV, Rivaroli, DC, Guerrero, A and Prado, IN 2016. How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet? Acta Scientiarum Animal Sciences 38, 301–310.Google Scholar
Ferraz, JBS and Felício, PE 2010. Production systems. An example from Brazil. Meat Science 84, 238–243.Google Scholar
Font-i-Furnols, M, Gispert, M, Guerrero, L, Velarde, A, Tibau, J, Soler, J, Hortós, M, García-Regueiro, JA, Pérez, J, Suárez, P and Oliver, MA 2008. Consumers’ sensory acceptability of pork from immunocastrated male pigs. Meat Science 80, 1013–1018.Google Scholar
Font-i-Furnols, M and Guerrero, L 2014. Consumer preference, behaviour and perception about meat and meat products: an overview. Meat Science 98, 361–371.Google Scholar
Food and Agriculture Organization of United Nations. Statistics Division 2015. Statistical pocketbook. Retrieved on 2 November 2015 from http://faostat3.fao.org.Google Scholar
Ito, RH, Valero, MV, Prado, RM, Rivaroli, DC, Perotto, D and Prado, IN 2012. Meat quality from four genetic groups of bulls slaughtered at 14 months old. Acta Scientiarum. Animal Sciences 34, 425–432.Google Scholar
Kerth, CR and Miller, RK 2015. Beef flavor: a review from chemistry to consumer. Journal of the Science of Food and Agriculture 95, 2783–2798.CrossRefGoogle ScholarPubMed
Kirinus, JK, Fruet, APB, Klinger, ACK, Dörr, AC and Nörnberg, JL 2013. Relação entre faixas de renda e o perfil dos consumidores de carne bovina da região sul do Brasil. Revista Monografias Ambientais 12, 2776–2784.Google Scholar
Lepper-Blilie, AN, Berg, EP, Germolus, AJ, Buchanan, DS and Berg, PT 2014. Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts. Meat Science 96, 419–422.Google Scholar
Mancini, RA and Hunt, MC 2005. Current research in meat color. Meat Science 71, 100–121.Google Scholar
Mazzuchetti, RN 2004. O comportamento do consumidor em relação ao consumo e às estruturas de comercialização da carne bovina na região de Amerios/PR. Revista Varia Scientia 4, 9–23.Google Scholar
Mertens, DR 1994. Regulation of forage intake. In Forage quality, evaluation, and utilization (ed. GC Fahey), pp. 450–493. American Society of Agronomy, Inc., Madison, WI, USA.Google Scholar
Mertens, DR 2002. Gravimetric determination of amylase-treated neutral detergent fiber in feeds with refluxing in beakers or crucibles: collaborative study. Journal of AOAC International 85, 1217–1240.Google Scholar
Monsón, F, Sañudo, C and Sierra, I 2005. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71, 471–479.Google Scholar
National Research Council (NRC) 2000. Nutrient requirements of beef cattle, 7th edition. The National Academies Press, Washington, DC, USA.Google Scholar
O’Connor, SF, Tatum, JD, Wulf, DM, Green, RD and Smith, GC 1997. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle. Journal of Animal Science 75, 1822–1830.Google Scholar
Oliver, MA, Nute, GR, Font i Furnols, M, San Julián, R, Campo, MM, Sañudo, C, Cañeque, V, Guerrero, L, Alvarez, I, Díaz, MT, Branscheid, W, Wicke, M and Montossi, F 2006. Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. Meat Science 74, 435–442.CrossRefGoogle ScholarPubMed
Pérez-Juan, M, Realini, CE, Barahona, M, Sarriés, MV, Campo, MM, Beriain, MJ, Vitale, M, Gil, M and Albertí, P 2014. Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations. Journal of Food Science 79, S2377–S2382.Google Scholar
Polizel Neto, A, Roça, RO, Branco, RH, Bonilha, SMF, Andrade, EN, Corvino, TLS and Gomes, HFB 2014. Animal performance, feeding behaviour and carcass traits of feedlot cattle diet fed with agro-industrial by-product as fat source. Journal of Agricultural Science 6, 54–65.CrossRefGoogle Scholar
Prado, IN, Campo, MM, Muela, E, Valero, MV, Catalan, O, Olleta, JL and Sañudo, C 2015. Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation, and meat acceptability of intensively reared Friesian steers. Animal 9, 1423–1430.CrossRefGoogle ScholarPubMed
Prado, IN, Oliveira, AN, Rotta, PP, Perotto, D, Prado, RM, Silva, RR, Souza, NE and Moletta, JL 2009. Chemical and fatty acid composition of Longissimus muscle of crossbred bulls finished in feedlot. Asian-Australasian Journal of Animal Sciences 22, 1054–1059.Google Scholar
Realini, CE, Font i Furnols, M, Guerrero, L, Montossi, F, Campo, MM, Sañudo, C, Nute, GR, Alvarez, I, Cañeque, V, Brito, G and Oliver, MA 2009. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science 81, 499–506.Google Scholar
Realini, CE, Font i Furnols, M, Sañudo, C, Montossi, F, Oliver, MA and Guerrero, L 2013. Spanish, French and British consumers’ acceptability of Uruguayan beef, and consumers’ beef choice associated with country of origin, finishing diet and meat price. Meat Science 95, 14–21.Google Scholar
Ripoll, G, Albertí, P, Casasús, I and Blanco, M 2013. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Science 93, 336–343.Google Scholar
Schnettler, B, Vidal, R, Silva, R, Vallejos, L and Sepúlveda, N 2009. Consumer willingness to pay for beef meat in a developing country: the effect of information regarding country of origin, price and animal handling prior to slaughter. Food Quality and Preference 20, 156–165.CrossRefGoogle Scholar
Sniffen, CJ, O’Connor, JD, Van Soest, PJ, Fox, DG and Russell, JB 1992. A net carbohydrate and protein system for evaluating cattle diets: II. Carbohydrate and protein availability. Journal of Animal Science 70, 3562–3577.CrossRefGoogle ScholarPubMed
Velho, JP, Barcellos, JOJ, Lengler, L, Elias, SAA and Oliveira, TE 2009. Willingness of consumers from Porto Alegre county, Rio Grande do Sul state, for purchasing beef meat with certification. Revista Brasileira de Zootecnia 38, 399–404.Google Scholar
Vitale, M, Pérez-Juan, M, Lloret, E, Arnau, J and Realini, CE 2014. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Science 96, 270–277.Google Scholar