title: Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot.
abstract: Cottonseed hulls are co-product of agribusiness that can be used in beef cattle rations, decreasing the cost of feed. The aim of this study was to evaluate the effects of different cottonseed hull levels, display and ageing times on visual and sensorial meat acceptability. Longissimus thoracis muscle from 30 crossbred young bulls finished on three high-grain diets (210, 270 or 330 g/kg of cottonseed hulls on dry matter, respectively) were visually evaluated during 10 days of display by 37 appraisers. Tenderness, flavour and overall acceptability from the three diets and three ageing times (1, 7 and 14 days) were evaluated by 120 consumers. On the visual study, time of display (P⩽0.001) was a more significant factor than diet. Cottonseed hull level had no effect on sensorial analyses, with tenderness acceptability improving with ageing time (P⩽0.001). Results indicate the possibility of using the three studied levels of cottonseed without damaging consumer meat acceptability.
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: C E
authors: CE
authors: Eiras
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: A
authors: A
authors: Guerrero
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: M V
authors: MV
authors: Valero
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: J A
authors: JA
authors: Pardo
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: M G
authors: MG
authors: Ornaghi
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: D C
authors: DC
authors: Rivaroli
authors: 2Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria,Instituto Agroalimentario de Aragón (IA2) - Universidad de Zaragoza-CITA,C/Miguel Servet 177,50013,Zaragoza,Spain.
authors: C
authors: C
authors: Sañudo
authors: 1Departamento de Zootecnia,Universidade Estadual Maringá,Av. Colombo 5790,CPE 87020-900,Maringá,Brazil.
authors: I N
authors: IN
authors: Prado
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle / Q000502:physiology*; D004032:Diet / Q000662:veterinary; D004043:Dietary Fiber; D002523:Edible Grain; D003368:Gossypium; D008297:Male; D000069466:Red Meat / Q000592:standards*; D012639:Seeds; D013649:Taste
keywords: alternative feeds; beef; co-products; colour; consumers