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Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Published online by Cambridge University Press:  26 September 2014

O. R. Machado Neto ,
M. L. Chizzotti ,
E. M. Ramos ,
D. M. Oliveira ,
D. P. D. Lanna ,
J. S. Ribeiro ,
L. S. Lopes ,
A. M. Descalzo ,
T. R. Amorim  and
M. M. Ladeira
O. R. Machado Neto
Affiliation:
College of Veterinary Medicine and Animal Science, Universidade Estadual Paulista ‘Júlio de Mesquita Filho’, Botucatu, São Paulo 18610-307, Brazil
M. L. Chizzotti
Affiliation:
Department of Animal Science, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36.570-000, Brazil
E. M. Ramos
Affiliation:
Department of Food Science, Universidade Federal de Lavras, Lavras, Minas Gerais 37200-000, Brazil
D. M. Oliveira
Affiliation:
Department of Animal Science, Universidade Federal de Lavras, Lavras, Minas Gerais 37200-000, Brazil
D. P. D. Lanna
Affiliation:
Department of Animal Science, Escola Superior de Agricultura ‘Luiz de Queiroz’, Universidade de São Paulo, Piracicaba, São Paulo 13418-900, Brazil
J. S. Ribeiro
Affiliation:
Universidade Federal de Alagoas, Arapiraca, Alagoas 57309-005, Brazil
L. S. Lopes
Affiliation:
Centro de Educação Superior do Oeste, Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89800-000, Brazil
A. M. Descalzo
Affiliation:
Instituto Nacional de Tecnología Agropecuaria, Buenos Aires C1033AAE, Argentina
T. R. Amorim
Affiliation:
Department of Animal Science, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36.570-000, Brazil
M. M. Ladeira*
Affiliation:
Department of Animal Science, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36.570-000, Brazil
*
†E-mail: [email protected]
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Abstract

The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339±15 kg, were allotted in a completely randomized design using a 2×2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464±15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P>0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P<0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P<0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P<0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P<0.05) compared with SB. The Δ9-desaturase index was greater in muscle from animals fed SB (P<0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P<0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

Keywords

beefCLAlipidsoilseedstocopherol
Type
Research Article
Information
animal , Volume 9 , Issue 2 , February 2015 , pp. 362 - 372
Copyright
© The Animal Consortium 2014 

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