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Almeida VVS, Oliveira AC, Silva RR, Ribeiro JS, Oliveira HC, Santos LS, Lima DM. Crude glycerin in the supplementation of crossbred heifers in tropical pastures. Animal 2021; 15:100088. [PMID: 33712207 DOI: 10.1016/j.animal.2020.100088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/11/2020] [Accepted: 09/17/2020] [Indexed: 11/28/2022] Open
Abstract
Crude glycerin (CG) is a biodiesel byproduct that has been tested as an alternative feed additive for use in beef production. After being absorbed, it is used in the liver to produce glucose, an important precursor of intramuscular fat in ruminants. This study aimed to evaluate the effect of CG (439 g/kg glycerol) on the performance and meat quality of crossbred heifers finished in Urochloa brizantha cv. Marandu. Thirty-six heifers with an initial BW of 301.5 ± 23.02 kg were used. They were supplemented for 154 days with the following levels of CG: mineral mixture (without CG), 33.3, 66.6 and 99.9 g/kg CG in the DM of the supplement. Supplement or pasture DM intakes, slaughter BW and carcass traits were not influenced (P > 0.05) by increasing levels of CG. The total fat content of the meat, the vaccenic (18:1 n-7t) and conjugated linoleic acid (18:2 c9-t11) increased with the addition of CG in the diet (P < 0.05). Crude glycerin can be included up to 99.9 g/kg of the total diet without changing the performance of crossbred heifers finished in the tropical pasture.
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Affiliation(s)
- V V S Almeida
- Federal University of Alagoas, Arapiraca Campus, Manoel Severino Barbosa Street, Bom Sucesso, Arapiraca, Alagoas 57309-005, Brazil
| | - A C Oliveira
- Federal University of Alagoas, Arapiraca Campus, Manoel Severino Barbosa Street, Bom Sucesso, Arapiraca, Alagoas 57309-005, Brazil
| | - R R Silva
- Southwest Bahia State University, Primavera, Itapetinga, Bahia 45700-000, Brazil
| | - J S Ribeiro
- Federal University of Alagoas, Arapiraca Campus, Manoel Severino Barbosa Street, Bom Sucesso, Arapiraca, Alagoas 57309-005, Brazil
| | - H C Oliveira
- Federal University of Alagoas, Arapiraca Campus, Manoel Severino Barbosa Street, Bom Sucesso, Arapiraca, Alagoas 57309-005, Brazil
| | - L S Santos
- Southwest Bahia State University, Primavera, Itapetinga, Bahia 45700-000, Brazil
| | - D M Lima
- Federal University of Alagoas, Arapiraca Campus, Manoel Severino Barbosa Street, Bom Sucesso, Arapiraca, Alagoas 57309-005, Brazil.
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Bhat ZF, Morton JD, Zhang X, Mason SL, Bekhit AEDA. Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. Food Res Int 2020; 127:108708. [DOI: 10.1016/j.foodres.2019.108708] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 09/18/2019] [Accepted: 09/21/2019] [Indexed: 01/01/2023]
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Bhat ZF, Morton JD, Mason SL, Bekhit AEA. Calpain activity, myofibrillar protein profile, and physicochemical properties of beef
Semimembranosus
and
Biceps femoris
from culled dairy cows during aging. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13835] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Z. F. Bhat
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - James D. Morton
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Susan L. Mason
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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