title: Beef quality of young Angus×Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods.
abstract: This work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. Meat and fat color, cooking yield, shear force, sensorial traits and chemical and fatty acid compositions were evaluated. Generally, the beef quality parameters were not affected by the rumen protected lipids; however, supplementation with rumen-protected lipids during the rearing period yielded darker beef and brighter fat and increased beef tenderness in meat aged for 28days compared to the meat from animals that received only mineral supplementation. In addition, the percent of meat polyunsaturated fatty acids was negatively affected by the inclusion of protected lipids, yielding 5.58 and 3.72% in animals fed with and without rumen-protected lipids, respectively, during the fatting period.
authors.affiliation: UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil. Electronic address: ernani@fmvz.unesp.br.
authors.forename: E N
authors.initials: EN
authors.lastname: Andrade
authors.affiliation: Universidade Federal do Mato Grosso, Instituto de Ciências da Saúde, Avenida Alexandre Ferronato, 1200, 78556-542 Sinop, Mato Grosso, Brazil. Electronic address: polizelneto@ufmt.br.
authors.forename: A
authors.initials: A
authors.lastname: Polizel Neto
authors.affiliation: UNESP - Univ. Estadual Paulista, Faculdade de Ciências Agronômicas, Departamento de Economia, Sociologia e Tecnologia, Postal Box 237, 18603-970 Botucatu, São Paulo, Brazil. Electronic address: robertoroca@fca.unesp.br.
authors.forename: R O
authors.initials: RO
authors.lastname: Roça
authors.affiliation: Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil. Electronic address: mfaria@apta.sp.gov.br.
authors.forename: M H
authors.initials: MH
authors.lastname: Faria
authors.affiliation: Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil. Electronic address: flavio@apta.sp.gov.br.
authors.forename: F D
authors.initials: FD
authors.lastname: Resende
authors.affiliation: Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional de Alta Mogiana, Postal Box 35, 14770-000, Colina, São Paulo, Brazil. Electronic address: siqueiragr@apta.sp.gov.br.
authors.forename: G R
authors.initials: GR
authors.lastname: Siqueira
authors.affiliation: UNESP - Univ. Estadual Paulista, Faculdade de Engenharia, Avenida Brasil, 15385-000 Ilha Solteira, São Paulo, Brazil. Electronic address: rafaelsbp@bio.feis.unesp.br.
authors.forename: R S B
authors.initials: RS
authors.lastname: Pinheiro
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition; D001938:Brazil; D002417:Cattle; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D005227:Fatty Acids / Q000378:metabolism; D063427:Food Quality; D006801:Humans; D008055:Lipids / Q000008:administration & dosage*; D008297:Male; D008460:Meat / Q000592:standards*; D012417:Rumen / Q000378:metabolism*; D013649:Taste; D015430:Weight Gain
chemical_list: D005227:Fatty Acids; D008055:Lipids
keywords: Beef aging; Beef color; Chemical composition; Sensorial attributes