Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls

Twenty Nellore bulls (ABW=357.7±9.65kg) were divided into 2 groups: intact and immunocastrated — Bopriva®. After the trial period, the cattle were slaughtered and carcass fat thickness was evaluated, ether extract and fatty acid composition of the longissimus thoracis analyses were performed, and th...

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Published in:Meat science 2016-07, Vol.117, p.12-17
Main Authors: Andreo, Nayara, Bridi, Ana Maria, Soares, Adriana Lourenço, Prohmann, Paulo Emílio Fernandes, Peres, Louise Manha, Tarsitano, Marina Avena, de Lima Giangareli, Barbara, Takabayashi, Alyson Akira
Format: Article
Language:English
Subjects:
Animals
Cattle - physiology
Fatty Acids - chemistry
Gonadotropin-Releasing Hormone - immunology
Immunocastration
Longissimus thoracis
Male
Meat - standards
Monounsaturated
Omega 6
Orchiectomy - methods
Orchiectomy - veterinary
Polyunsaturated
Saturated
Vaccines - immunology
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description Twenty Nellore bulls (ABW=357.7±9.65kg) were divided into 2 groups: intact and immunocastrated — Bopriva®. After the trial period, the cattle were slaughtered and carcass fat thickness was evaluated, ether extract and fatty acid composition of the longissimus thoracis analyses were performed, and the activity indices of relevant enzymes were calculated. The means were calculated and compared by Student's t-test and Pearson's correlation coefficients (p
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Therefore, immunocastration may improve the fatty acid profile in the longissimus thoracis by increasing MUFAs, mainly oleic acid that is the most representative fatty acid in the meat and is considered beneficial to health. •Immunocastration improved back fat thickness compared to intact group.•Immunocastration improved beef ether extract compared to intact group.•Immunocastrated and intact groups did not differ for saturated fatty acids.•Immunocastration increased monounsaturated fatty acids compared to intact group.•Immunocastration decreased polyunsaturated fatty acids compared to intact group.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2016.02.029</identifier><identifier>PMID: 26930361</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Cattle - physiology ; Fatty Acids - chemistry ; Gonadotropin-Releasing Hormone - immunology ; Immunocastration ; Longissimus thoracis ; Male ; Meat - standards ; Monounsaturated ; Omega 6 ; Orchiectomy - methods ; Orchiectomy - veterinary ; Polyunsaturated ; Saturated ; Vaccines - immunology</subject><ispartof>Meat science, 2016-07, Vol.117, p.12-17</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. 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source ScienceDirect Freedom Collection 2022-2024
subjects Animals
Cattle - physiology
Fatty Acids - chemistry
Gonadotropin-Releasing Hormone - immunology
Immunocastration
Longissimus thoracis
Male
Meat - standards
Monounsaturated
Omega 6
Orchiectomy - methods
Orchiectomy - veterinary
Polyunsaturated
Saturated
Vaccines - immunology
title Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls
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