Abstract
The objective of this study was to determine the effect of the dietary inclusion of lipid-based diets (whole cottonseed and protected fat) on the centesimal composition, fatty acid profile, and sensory properties of meat from finishing Nellore cattle. The study was carried out from August to October 2009. Thirty nine uncastrated Nellore males with average initial body weight of 494.1 ± 10.1 kg and 36 months of age were housed for 63 days in pens with thirteen animals each. A completely randomized design with three treatments and thirteen replications was used. The treatments evaluated were: feed with 2.50% cottonseed (control diet); feed with 11.50% cottonseed; and feed with 3.13% cottonseed added of protected lipid (PL), all on a dry matter basis. No differences between treatments were observed for moisture, protein, and ash contents. However, the addition of protected fat caused an increase in the percentage of ether extract in the meat. Diets containing cottonseed or protected lipid did not affect fatty acid concentration in the meat. The intensity of the aroma, strange aroma, flavor, strange flavor, juiciness, color, and overall appearance were similar between treatments, except for tenderness, which was positively affected in cattle fed a diet in which the only lipid source was cottonseed. The study demonstrated that the addition of PL in the diets of finishing cattle led to greater levels of intramuscular fat, but to less tender meat than the other treatments.
Highlights
Cattle meat is one of the most important foods in an adequate human diet
The study demonstrated that the addition of protected lipid (PL) in the diets of finishing cattle led to greater levels of intramuscular fat, but to less tender meat than the other treatments
No difference was observed on the moisture, protein and ash contents of M. longissimus thoracis (P > 0.05) between the treatments that included PL or increased CS levels in the diet (Table 4)
Summary
Cattle meat is one of the most important foods in an adequate human diet This food has been recently associated with high cholesterol levels, which is a risk factor for cardiovascular diseases (Scollan et al, 2006). Consumer interest in the beneficial effects of some foods has been growing These consumers may be searching for foods that provide additional physiological benefits, besides satisfying basic nutritional needs (Hasler, 1998). This observation has stimulated animal production studies on solutions to decrease the level of unsaturated fatty acids and increase polyunsaturated ones in foods of animal origin. It is possible to change the content of different fatty acids in the muscles of animals by altering their diets, leading to the production of healthier meats (Andrade et al, 2001)
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