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vol.38 número2Influence of water restriction on the performance and organ development of young broilersDistribution of internal and trim fat and external components of the body of steers from advanced generations of rotational Charolais × Nellore crossbreeding índice de autoresíndice de materiabúsqueda de artículos
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Revista Brasileira de Zootecnia

versión On-line ISSN 1806-9290


FERNANDES, Alexandre Rodrigo Mendes et al. Fatty acids composition and meat quality of Nellore and Canchim young bulls fed sugar cane-based diets with two concentrate levels. R. Bras. Zootec. [online]. 2009, vol.38, n.2, pp.328-337. ISSN 1806-9290.

The objective of this work was to evaluate the fatty acids composition and the qualitative and chemical characteristics of the loin meat (Longissimus lumborum muscle) of Nellore and Canchim young bulls. The animals were fedlot finished and fed sugar cane-based diets with two concentrate levels (40 and 60% of dry matter). The concentrates were formulated with sunflower grains, corn, soybean meal, dry sugar cane yeast from sugar and alcohol industry, urea and mineral mixture. The experimental design was a completely randomized design with a 2 × 2 factorial arrangement (genetic group × concentrate level), and the averages were compared by Tukey test at 5% of probability. Differences were not observed in the humidity, protein and ether extract contents of the loin meat. Nellore bulls had higher concentrations of conjugated linoleic acid (0.52%), unsaturated fatty acids (46.82%) and higher unsaturated:saturated (1.02), monounsaturated:saturated (0.86) ratios in their loin muscle when compared to Canchim bulls. Canchim bulls presented higher red and yellow color intensity of meat and higher backfat brightness. A significant genetic group × concentrate level interaction was detected for shear force, where Nellore bulls fed with 40% of concentrate had lower values. The results showed that Nellore bulls had better fat acid composition of the loin meat, concerning human health.

Palabras clave : conjugated linoleic acid; meat color; meat taste; shear force; sunflower grains; unsaturated fatty acids.

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