Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation

• Published in: Meat science 2012-01, Vol.90 (1), p.28-35
• Main Authors: Oliveira, E.A., Sampaio, A.A.M., Henrique, W., Pivaro, T.M., Rosa, B.L., Fernandes, A.R.M., Andrade, A.T.
• Format: Article
• Language: English
• Subjects: Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Biological and medical sciences; bulls; Cattle; Cholesterol; conjugated linoleic acid; diet; Diet - veterinary; Dietary Fats, Unsaturated - analysis; Fat industries; fat thickness; food animals; Food industries; Fundamental and applied biological sciences. Psychology; humans; linseed; Linseed oil; Linseed Oil - chemistry; Linseed Oil - metabolism; lipid composition; Longissimus; longissimus muscle; Male; meat; Meat - analysis; Meat - standards; Meat and meat product industries; meat composition; Nellore; Polyunsaturated fatty acid; rumen; Rumen - physiology; rumen fermentation; slaughter weight; Soybean oil; Soybean Oil - chemistry; Soybean Oil - metabolism; soybeans; Tenderness; vegetable oil; water holding capacity
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.05.024

The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17±30.2kg, and 7.00mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. Of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption. ► Diets with different oils were assessed. ► Unprotected soybean oil increases the amount of conjugated linoleic acid. ► Better omega-6/omega-3 ratios were noted for unprotected linseed oil treatment. ► The inclusion of oils in the diet improved the lipid composition of meat.