| Literature DB >> 24231675 |
J R R Carvalho1, M L Chizzotti, E M Ramos, O R Machado Neto, D P D Lanna, L S Lopes, P D Teixeira, M M Ladeira.
Abstract
The objective was to evaluate the fatty acid profile and qualitative characteristics of meat from young bulls fed crude glycerin. Forty-four animals with an initial live weight of 368 ± 4 kg were used in a completely randomized design, with four treatments: no glycerin or addition of 6, 12 or 18% glycerin. The animals were slaughtered with 519.5 ± 14.9 kg of live weight. The meat characteristics assessed were chemical composition, shear force, fatty acid concentration, color and lipid oxidation. The addition of glycerin increased the content of ether extract (P<0.05) in the muscle. A linear increase was observed (P<0.05) in the oleic acid contents (C18:1 cis 9). The saturated fatty acid (SFA) contents linearly decreased in the muscle as a function of glycerin addition. The lightness (L*) and yellowness (b*) indices increased with the use of crude glycerin (P<0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle.Entities:
Keywords: Biodiesel co-product; Biohydrogenation; CLA; Glycerol; Lipids; Meat color
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Year: 2013 PMID： 24231675 DOI： 10.1016/j.meatsci.2013.10.020
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209