Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers

This study was conducted to evaluate the fatty acid profile, sensory properties and lipid oxidation of meat on retail display (RD) from Nellore steers (n = 96) fed diets containing soybean (SOY), sunflower (SUN), or linseed (LIN) oil or a control diet (CON). After slaughtering, samples of the Longis...

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Bibliographic Details
Published in:Meat science 2020-03, Vol.161, p.107966-107966, Article 107966
Main Authors: Costa, Fabiane S., Cabral, Anderson R., Silva, Saulo L., Silva, Marilia A.I., Henrique, Wignez, Mazalli, Monica R., Baldi, Fernando S., Mueller, Lenise F., Ferrinho, Adrielle M., Corte, Rosana R.P.S., Pereira, Angélica S.C.
Format: Article
Language:English
Subjects:
Alfa-linolenic acid
Cholesterol oxide
Linseed
Sensory analysis
Soybean
Sunflower
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Summary:This study was conducted to evaluate the fatty acid profile, sensory properties and lipid oxidation of meat on retail display (RD) from Nellore steers (n = 96) fed diets containing soybean (SOY), sunflower (SUN), or linseed (LIN) oil or a control diet (CON). After slaughtering, samples of the Longissimus muscle were collected for sensory properties (1 day), fatty acid composition (1 day) and oxidation stability (3 days under RDC) evaluations. No differences in total lipids, cholesterol, TBARS, and total SFAs, MUFAs, PUFAs, and PUFA/SFA were observed. However, meat from animals fed vegetable oil had more CLA than that of the CON samples. The flavour, juiciness and overall acceptability were affected by the treatments (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107966