title: Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat quality.
abstract: Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat.
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Egea
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain. Electronic address: blinares@um.es.
authors.forename: M B
authors.initials: MB
authors.lastname: Linares
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
authors.affiliation: Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Villodre
authors.affiliation: Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Madrid
authors.affiliation: Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Orengo
authors.affiliation: Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Martínez
authors.affiliation: Department of Animal Production, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Hernández
mesh_terms: D000328:Adult; D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle; D003116:Color; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000378:metabolism; D005260:Female; D063427:Food Quality; D005990:Glycerol / Q000008:administration & dosage*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D010858:Pigmentation; D013649:Taste; D055815:Young Adult
chemical_list: D005227:Fatty Acids; D005990:Glycerol
keywords: Beef; Calves; Carcass; Crude glycerine; Performance