Abstract
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull’s meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11–C18:1) and conjugated linoleic acid (CLA), ∑n − 6, ∑n − 3, ∑n − 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9–C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.
Highlights
The use of lipid supplementation through vegetable oils in diets for ruminants is justified by its high energy density [1]
Fatty acids can be used to manipulate ruminal fermentation by inhibiting the activity of some microorganisms; for example, palm kernel oil exerts an antimicrobial effect [2], promoting changes in the rumen microbiome, which impacts digestion and absorption of nutrients [3]. This change in the profile of fatty acids deposited in meat provides health benefits to humans by promoting the formation of essential fatty acids, including conjugated linoleic acid (CLA), for its nutraceutical properties, such as anticarcinogenic, antiadipogenic, and anti-inflammatory effects [4]
The inclusion of Palm kernel oil (PKO) did not influence the percentage of moisture or the crude protein concentrations, total lipids, crude ash, and collagens from the meat of the bulls
Summary
The use of lipid supplementation through vegetable oils in diets for ruminants is justified by its high energy density [1]. Fatty acids can be used to manipulate ruminal fermentation by inhibiting the activity of some microorganisms; for example, palm kernel oil exerts an antimicrobial effect [2], promoting changes in the rumen microbiome, which impacts digestion and absorption of nutrients [3]. This change in the profile of fatty acids deposited in meat provides health benefits to humans by promoting the formation of essential fatty acids, including conjugated linoleic acid (CLA), for its nutraceutical properties, such as anticarcinogenic, antiadipogenic, and anti-inflammatory effects [4]. The oil extracted from the pulp of the palm kernel has
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
