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| Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
21/02/2014 |
Actualizado : |
04/02/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
REALINI, C. E.; DUCKETT, S. K.; BRITO, G.; DALLA RIZZA, M.; DE MATTOS, D. |
Afiliación : |
C. E. REALINI, Department of Animal and Dairy Science, The University of Georgia, USA; S.K. DUCKETT, Department of Animal and Dairy Science, The University of Georgia, USA; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCO DALLA RIZZA VILARO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL DE MATTOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. |
Fecha de publicación : |
2004 |
Fuente / Imprenta : |
Meat Science, March 2004, volume 66, Issue 3, pages 567-577. |
ISSN : |
0309-1740 |
DOI : |
10.1016/S0309-1740(03)00160-8 |
Idioma : |
Inglés |
Notas : |
Article history: Received 17 March 2003 // Received in revised form 13 June 2003 // Accepted 13 June 2003.
This research was funded by the Uruguayan National Institute of Agricultural Research (INIA), Inter-American Development Bank (IDB) and the Uruguayan Ministry of Livestock, Agriculture and Fishery (MGPA). We wish to thank the Uruguayan Hereford Breeders Association, the Uruguayan Association of Natural Intensive Beef Producers (AUPCIN), the Uruguayan Technological Laboratory (LATU), Roche Ltd., and Dr. R. Radi and Dr. H. Botti for their support and cooperation in this project. |
Contenido : |
ABSTRACT.
Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stability with higher TBARS levels than other treatments. Vitamin C addition to ground beef did not (P > 0.05) reduce lipid oxidation. Vitamin E supplementation of concentrate-fed cattle had no effect (P > 0.05) on color stability of ground beef or steaks. The a* (redness) and b* (yellowness) values were higher (P < 0.05) when vitamin C was added to ground beef. Longissimus fatty acid content of concentrate-fed animals was twofold greater (P < 0.01) than pasture-fed. The percentages of C14:0, C16:0, and C18:1 fatty acids were higher (P < 0.01) in the intramuscular fat of concentrate-fed steers, whereas pasture-fed cattle showed greater (P < 0.01) proportions of C18:0, C18:2, C18:3, C20:4, C20:5, and C22:5. Total conjugated linoleic acid (CLA) and CLA isomer c9t11 were higher (P < 0.01) for pasture- than concentrate-fed cattle. Vitamin E supplementation of concentrate-fed steers increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation. Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids.
© 2003 Elsevier Ltd. All rights reserved. MenosABSTRACT.
Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stabilit... Presentar Todo |
Palabras claves : |
ANTIOXIDANTS; BEEF; CONCENTRATE; PASTURE. |
Thesagro : |
GANADO DE CARNE. |
Asunto categoría : |
L02 Alimentación animal |
Marc : |
LEADER 04160naa a2200265 a 4500 001 1002961 005 2019-02-04 008 2004 bl uuuu u00u1 u #d 022 $a0309-1740 024 7 $a10.1016/S0309-1740(03)00160-8$2DOI 100 1 $aREALINI, C. E. 245 $aEffect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.$h[electronic resource] 260 $c2004 500 $aArticle history: Received 17 March 2003 // Received in revised form 13 June 2003 // Accepted 13 June 2003. This research was funded by the Uruguayan National Institute of Agricultural Research (INIA), Inter-American Development Bank (IDB) and the Uruguayan Ministry of Livestock, Agriculture and Fishery (MGPA). We wish to thank the Uruguayan Hereford Breeders Association, the Uruguayan Association of Natural Intensive Beef Producers (AUPCIN), the Uruguayan Technological Laboratory (LATU), Roche Ltd., and Dr. R. Radi and Dr. H. Botti for their support and cooperation in this project. 520 $aABSTRACT. Thirty Hereford steers were finished either on pasture (n = 10) or concentrate (n = 20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head-1 day-1 for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2 °C. Carcasses from steers finished on concentrate had greater (P < 0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P < 0.05) longissimus color and yellower (P <0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P >0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P < 0.05) WBSF values at 7 and 14 days postmortem. Longissimus ?-tocopherol concentrations were greater (P < 0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P > 0.05) TBARS values, which were lower (P < 0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stability with higher TBARS levels than other treatments. Vitamin C addition to ground beef did not (P > 0.05) reduce lipid oxidation. Vitamin E supplementation of concentrate-fed cattle had no effect (P > 0.05) on color stability of ground beef or steaks. The a* (redness) and b* (yellowness) values were higher (P < 0.05) when vitamin C was added to ground beef. Longissimus fatty acid content of concentrate-fed animals was twofold greater (P < 0.01) than pasture-fed. The percentages of C14:0, C16:0, and C18:1 fatty acids were higher (P < 0.01) in the intramuscular fat of concentrate-fed steers, whereas pasture-fed cattle showed greater (P < 0.01) proportions of C18:0, C18:2, C18:3, C20:4, C20:5, and C22:5. Total conjugated linoleic acid (CLA) and CLA isomer c9t11 were higher (P < 0.01) for pasture- than concentrate-fed cattle. Vitamin E supplementation of concentrate-fed steers increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation. Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids. © 2003 Elsevier Ltd. All rights reserved. 650 $aGANADO DE CARNE 653 $aANTIOXIDANTS 653 $aBEEF 653 $aCONCENTRATE 653 $aPASTURE 700 1 $aDUCKETT, S. K. 700 1 $aBRITO, G. 700 1 $aDALLA RIZZA, M. 700 1 $aDE MATTOS, D. 773 $tMeat Science, March 2004, volume 66, Issue 3, pages 567-577.
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Registros recuperados : 9 | |
1. | | REALINI, C.E.; BRITO, G.; MONTOSSI, F. Avances en la caracterización y mejora del perfil de ácidos grasos de la carne vacuna uruguaya: desafíos y oportunidades. In: JORNADAS URUGUAYAS DE BUIATRÍA, 43., 2015, PAYSANDÚ, UY.; GIANNEECHINI, E.; MATTO, C. (Ed.). [Trabajos presentados]. Paysandú: Centro Médico Veterinario de Paysandú/Sociedad Uruguaya de Buiatría, 2015. 13-22Tipo: Trabajos en Congresos/Conferencias |
Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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3. | | REALINI, C. E.; DUCKETT, S. K.; BRITO, G.; DALLA RIZZA, M.; DE MATTOS, D. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Science, March 2004, volume 66, Issue 3, pages 567-577. Article history: Received 17 March 2003 // Received in revised form 13 June 2003 // Accepted 13 June 2003.
This research was funded by the Uruguayan National Institute of Agricultural Research (INIA), Inter-American Development Bank (IDB)...Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : A - 1 |
Biblioteca(s): INIA Las Brujas. |
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4. | | REALINI, C.E.; FONT I FURNOLS, M.; SAÑUDO, C.; MONTOSSI, F.; OLIVER, M.A.; GUERRERO, L. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price. Meat Science, 2013, v. 95, no. 1, p. 14-21. http://dx.doi.org/10.1016/j.meatsci.2013.04.004 Article history: Received 5 February 2012; Received in revised form 25 February 2013; Accepted 4 April 2013. Acknowledgments: The authors wish to acknowledge the financial support of the Agencia Española de Cooperación Internacional para...Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
Biblioteca(s): INIA Tacuarembó. |
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5. | | REALINI, C.E.; ARES, G.; ANTÚNEZ, L.; BRITO, G.; LUZARDO, S.; DEL CAMPO, M.; SAUNDERS, C.; FAROUK, M.; MONTOSSI, F. Meat insights: Uruguayan consumers´mental associations and motives underlying consumption changes. Meat Science, 2022, volume 192, 108901. doi: https://doi.org/10.1016/j.meatsci.2022.108901 Article history: Received 29 March 2022; Received in revised form 25 May 2022; Accepted 28 June 2022; Available online 2 July 2022.
Corresponding author: E-mail address: fmontossi@inia.org.uy (F.M. Montossi).
This research was funded by...Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
Biblioteca(s): INIA Las Brujas. |
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6. | | FONT I FURNOLS, M.; REALINI, C. E.; GUERRERO, L.; NUTE, G. R.; SAÑUDO, C.; CAMPO, M. M.; MUELA, E.; OLIVER, M. A. Efecto del sistema de alilmentación sobre la aceptabilidad de la carne ovina uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 107-112 (INIA Serie Técnica ; 168)Tipo: Capítulo en Libro Técnico-Científico |
Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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7. | | REALINI, C. E.; FONT I FURNOLS, M.; GUERRERO, L.; PETERS, Z.; NUTE, G. R.; CAMPO, M. M.; SAÑUDO, C.; OLIVER, M. A. Efecto del sistema de alimentación sobre la aceptabilidad de la carne de vacuno uruguaya en el mercado europeo In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 71-77 (INIA Serie Técnica ; 168)Tipo: Capítulo en Libro Técnico-Científico |
Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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8. | | REALINI, C.E.; FONT I FURNOLS, M; GUERRERO, L.; MONTOSSI, F.; CAMPO, M.M.; SAÑUDO, C.; NUTE, G.R.; ALVAREZ, I.; CAÑEQUE, V.; BRITO, G.; OLIVER, M.A. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science, 2009, v. 81, p. 499-506 Article history: Received 8 April 2008 // Received in revised form 24 September 2008 // Accepted 5 October 2008.Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
Biblioteca(s): INIA Tacuarembó. |
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9. | | FONT I FURNOLS, M.; REALINI, C.E.; GUERRERO, L.; OLIVER, M.A.; SAÑUDO, C.; CAMPO, M.M.; NUTE, G.R.; CAÑEQUE, V.; ALVAREZ, I.; SAN JULIAN, R.; LUZARDO, S.; BRITO, G.; MONTOSSI, F. Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers. Meat Science, Volume 81, Issue 1, January 2009, Pages 196-202. Doi: https://doi.org/10.1016/j.meatsci.2008.07.019 Article history: Received 8 April 2008 // Received in revised form 15 July 2008 // Accepted 18 July 2008. Acknowledgements: The authors thank INIA-Uruguay, INIA-Spain and AECI (Agencia Española de Cooperación Internacional) for their...Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
Biblioteca(s): INIA Tacuarembó. |
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Registros recuperados : 9 | |
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