Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat.

Neiri J A Dos Santos,Gercino F Virgínio Júnior,Polyana D R Marcelino,Elzânia S Pereira,Ronaldo L Oliveira,Thadeu M Silva,Jarbas M Da Silva Júnior,Daniela P V Castro,Analívia M Barbosa,Leilson R Bezerra,Ederson A De Andrade

doi:10.3390/foods11040609

Neiri J A Dos Santos, Gercino F Virgínio Júnior + Show 9 more

Open Access

https://doi.org/10.3390/foods11040609

Copy DOI

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

Introduction

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

Methods

Results

Discussion

Conclusion