Dos Santos Neiri J A, Bezerra Leilson R, Castro Daniela P V, Marcelino Polyana D R, Virgínio Júnior Gercino F, da Silva Júnior Jarbas M, Pereira Elzânia S, de Andrade Ederson A, Silva Thadeu M, Barbosa Analívia M, Oliveira Ronaldo L
Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil.
Department of Animal Science, Federal University of Campina Grande, Patos 58708110, Paraiba, Brazil.
Foods. 2022 Feb 21;11(4):609. doi: 10.3390/foods11040609.
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (-11-C18:1) and conjugated linoleic acid (CLA), ∑ 6, ∑ 3, ∑ 6/∑ 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.
在反刍动物日粮中通过植物油补充脂质可以作为一种营养策略，以提高能量密度、控制瘤胃发酵并改变肉的物理化学组成和感官特性。本研究评估了棕榈仁油（PKO）在日粮中的最佳添加量对Nellore公牛肉质的影响。日粮中PKO的添加水平分别为0.0、11.5、23.0和34.6 g/kg干物质（DM）。PKO的添加对牛肉的百分组成、pH值、颜色指标、持水能力、烹饪损失或剪切力没有影响。公牛肉中月桂酸（C12:0）和肉豆蔻酸（C14:0）的浓度呈线性增加。然而，棕榈酸（C16:0）、油酸（C18:0）、牛 vaccenic酸（-11-C18:1）和共轭亚油酸（CLA）、∑ 6、∑ 3、∑ 6/∑ 3、脂肪酸含量的降胆固醇：升胆固醇比率以及血栓形成指数均未受到影响。当在公牛日粮中添加PKO时，油酸在肉中的浓度（-9-C18:1）和延长酶活性呈线性降低。由于在公牛日粮中添加PKO，动脉粥样硬化指数呈线性增加。感官评价结果显示，PKO的添加对肉的风味、嫩度、多汁性或整体可接受性没有影响。建议在年轻公牛日粮中添加高达34.6 g/kg DM的PKO，对肉的组成和品质特性没有影响。
