Maribel Velandia Valero

Glycerine levels in the diets of crossbred bulls finished in feedlot: carcass characteristics and meat quality.

The effects of corn replacement by different glycerine levels on carcass characteristics and meat quality of 40 young Purunã bulls, weighing 209 ± 33.3 kg and 8 ± 0.9 months old, finished in feedlot, were evaluated. The treatments were G00: without glycerine; G06: 6% glycerine; G12: 12% glycerine; and G18: 18% glycerine in the diets, on a DM basis. Hot weight, dressing, conformation and length carcass, leg length and cushion thickness were not (P>0.05) modified by different glycerine levels in the diets. Glycerine in the diets did not (P>0.05) affect fat thickness, Longissimus muscle area, marbling and texture. Muscle, fat and bone percentages were not (P>0.05) influenced by glycerine levels in the diets. No changes (P>0.05) in lightness (L*), redness (a*) and yellowness (b*) on LM occurred when glycerine was included at 0, 6, 12 or 18% in the diet. There was no (P>0.05) difference in LM moisture, ash, crude protein and total lipids when feeding different glycerine levels. The inclusion of glycerine decreased (P<0.01) total saturated (10.8%), and increased monounsaturated (7.4%) and poly-unsaturated (44.0%) fatty acids, which resulted in a higher PUFA:SFA ratio (0.57).

Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

ABSTRACT This study was conducted to evaluate the performance, carcass characteristics and chemical composition of Longissimus muscle (LM) of the bulls. Twenty-four Nellore bulls were used in a complete randomised design. The bulls were randomly assigned to one of the three diets containing 0, 5 or 12% glycerin. Final BW and ADG were similar (P>0.05) between the bulls fed with 5 or 12% of glycerin but were higher (P 0.05) by glycerin level. Hot carcass weight increased (P 0.05) the conformation, colour, texture, marbling and pH. There was difference (P>0.05) for moisture, ashes and crude protein among glycerin levels. Bulls fed 12% glycerin present the highest (P<0.03) total lipids on LM. The percentage of saturated fatty acids (SFA), monounsaturated acids (MUFA), polyunsaturated acids (PUFA), n-6 and n-3 fatty acids and PUFA/SFA and n-6:n-3 ratios of the LM were similar among the diets. In conclusion, glycerin level did not affect the animal performance and carcass characteristics of Nellore bulls finished in feedlot. Key words: cattle, fat, glycerin, human health, silage corn

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.

Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots.

Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.

Effect of Glycerine and Essential Oils (Anacardium Occidentale and Ricinus Communis) on Animal Performance, Feed Efficiency and Carcass Characteristics of Crossbred Bulls Finished in a Feedlot System

The effect of corn substitution by glycerine and essential oils on animal performance, apparent digestibility and red and white blood cells of crossbred bulls finished in feedlot was evaluated. Thirty bulls with average weight of 311±28.8 kg and 22±2 month-old were allocated in three diets: CON (without glycerine or essential oils), GLY (with glycerine) and GEO (with glycerine and essential oils). The bulls were fed a diet of sorghum silage, cracked corn, soybean meal, urea, limestone and mineral salt. Three grams of cashew and castor oil/animal/day were included in GEO diet. Animals were kept in feedlot for 115 days and slaughtered at average weight of 467±40.6 kg. No differences (P<0.05) among diets regarding final body weight, average daily gain and feed conversion were reported. Ether extract intake was higher (P<0.05) in CON diet compared to the others. Dry matter, organic matter and crude protein digestibility was higher (P<0.05) in GLY diet compared to CON. Acid detergent fibre digestibility was higher (P<0.05) in CON compared to GLY diet. Non-fibrous carbohydrate, fibrous carbohydrate and ether extract digestibility were similar (P>0.05) among diets. No effect of glycerine and essential oil addition on total blood cholesterol, triglycerides, haemogram, leukogram and plasmatic proteins was observed. Corn replacement by glycerine and essential oils addition did not affect (P>0.05) carcass weight, dressing and conformation, carcass length and cushion thickness.

Corn silage with and without enzyme-bacteria inoculants on performance, carcass characteristics and meat quality in feedlot finished crossbred bulls

Two height cuttings of corn silage with or without enzyme inoculants were evaluated for 68 days on performance, carcass characteristics, meat quality and chemical composition of the Longissimus muscle in crossbred bulls (F1 - ½ Nellore vs. ½ Angus) finished in feedlot. Thirty-two 20-month-old bulls, with initial average weight of 374±25 kg, were kept in individual pens (10 m2). Diets consisted of 50% roughage and 50% concentrate, with an expected 1.80 kg/day weight gain. The experimental design with four diets and eight replications was completely randomized. Different cutting heights, low (25 cm) and high (45 cm), with or without enzyme inoculants, were studied. Live weight, average daily gain, feed intake, feed efficiency, carcass characteristics, muscle, fat and bone percentages at the 11th and 12th ribs, chemical composition of the Longissimus muscle, sum of saturated, mono-unsaturated, poly-unsaturated fatty acids, n-3 fatty acids, n-6 fatty acids, and the poly-unsaturated:saturated and n-6:n-3 relations were determined. Cutting height of silage corn and the use of inoculants did not affect final live weight, average daily gain, feed intake, alimentary efficiency of dry matter, carcass characteristics, meat quality, chemical composition of the Longissimus muscle or fatty acid profile. High cutting of silage corn (45 cm above the ground) and the use of inoculants are not necessary in the case of cattle finished in feedlot, with 1.8 kg daily gain.

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.

Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production. This work was performed to evaluate the effect of natural additives as propolis or essential oils on meat quality of crossbred (Aberdeen Angus vs. Nellore) bulls. Thirty bulls were kept in feedlot (individual pen) for 55 d and randomly assigned to one of three diets (n = 10): control (CON), propolis (PRO), or essential oils (OIL). CON diet consists of corn silage (45% DM) and concentrate (cracked corn, soybean meal, glycerin, limestone, and mineral salt, 55% DM). The PRO group received same CON diet plus 3 g animal-1 d-1 of propolis premix added to the concentrate. The OIL group received same CON diet and 3 g animal-1 d-1 of a premix (cashew Anacardium occidentale L. and castor Ricinus communis L. oils) added to the concentrate. Fat thickness (5.0 mm), pH (5.9), Longissimus muscle area 58.0 cm2, marbling, texture, color (L* = 36.6, a* = 17.3, and b* = 5.9), lipid oxidation (0.08 malonaldehyde kg-1 meat), and Warner-Bratzler shear force (3.3 kg) were unaffected by the diet. PRO and OIL diets had no effect neither on moisture (73.7%), ashes (1.1%), protein (23.8%), and lipids (1.7%), fatty acid composition or polyunsaturated/saturated fatty acid (PUFA/ SFA, 0.13), and n-6/n-3 ratio (6.9) on Longissimus muscle. Addition of natural additives as propolis extract or cashew and castor oils in the diet of bulls when they are finished in a feedlot did not change meat qualities.

Monensina sódica ou extrato de própolis em dietas de bovinos mestiços (½ Red Angus vs. ½ Nelore) terminados em confinamento: composição química e ácidos graxos do músculo Longissimus

Este trabalho foi realizado para estudar o efeito da adição de monensina sódica ou produto à base de própolis sobre as características de carcaça e composição química do músculo Longissimus de bovinos

Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

The aim of this study was to investigate the effects on meat quality of crossbred bulls finished in a feedlot when some corn is replaced by glycerin and essential oils (EO) are added to the diet. Thirty bulls weighing 311 kg ± 28.8 kg (22 ± 2 months old) were randomly assigned to one of three diets: CON – Control (diet without glycerin and EO); GLY – 16.1% glycerin in dry matter (DM); and GEO – 16.1% glycerin in DM and EO (cashew: Anacardium occidentale; castor: Ricinus communis) at 442 mg/kg DM consumed. The bulls were kept in a feedlot for 115 days and slaughtered at an average weight of 467 ± 27.9 kg (25 ± 2 months old). The bulls were fed on sorghum silage, cracked corn, glycerin, soybean meal, urea, limestone, and mineral salt. Replacing corn with glycerin plus EO adding to the diet had no effect on the fat thickness, Longissimus muscle (LM) area, marbling, texture, colour, Warner–Bratzler shear force, or chemical composition of the LM. The fatty acid composition in the LM was similar among the diets, except for percentages of myristic and margaric acids. The diets had no effect on the percentage of saturated and polyunsaturated fatty acids. Animals fed on glycerin had a lower ratio of n-6 to n-3 in the LM when compared with the CON diet. Partial replacing of corn with glycerin and EO improved meat flavour, tenderness, and the preference of consumers. Corn may be replaced by glycerin to a 15% level of DM without any detrimental effect on the carcass characteristics or the chemical composition of the LM.