Abstract
The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.
Highlights
Brazil has the largest commercial cattle herd in the world with approximately 170 million animals and a production of approximately 8.5 million tons of carcass each year (Anualpec, 2008)
Essential fatty acids in diet Some fatty acids are required in the human diet because they cannot be synthesized by the human organism (Webb et al, 2008) These fatty acids function as carriers of the fat soluble vitamins (Vitamin A, D, E and K) and realize an important role in the immune response of the animal organism (Webb et al, 2008)
Conjugated fatty acid (CLA) Trans unsaturated fatty acid is an important precursor for the formation of conjugated linoleic acid (CLA) in tissues (Webb et al, 2008) Due to its properties as an intermediary in the biohydrogenation process of linoleic acid (C18:2 n-6) in the rumen, this fatty acid can be transformed into CLA (C18:2 c-9, t-11) in the tissues of ruminants by the delta-9-desaturase enzyme after being absorbed (Griinari et al, 2000)
Summary
Brazil has the largest commercial cattle herd in the world with approximately 170 million animals and a production of approximately 8.5 million tons of carcass each year (Anualpec, 2008). The consumer market for beef has become increasingly demanding as a result of negative factors associated with meat production and quality (Saucier, 1999). Among these factors is the relationship between beef consumption and heart disease, atherosclerosis, intestinal cancer and obesity, among other diseases There are several factors that influence the carcass characteristics, chemical composition and fatty acid profile in cattle. The aim here is to review some characteristics that can change the meat quality (carcass characteristics, chemical composition and fatty acid profile)
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