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dc.contributor.authorCarmo, Thiago de Jesus dopt_BR
dc.contributor.authorPeripolli, Vanessapt_BR
dc.contributor.authorCosta Jr, João Batista Gonçalvespt_BR
dc.contributor.authorTanure, Candice Bergmannpt_BR
dc.contributor.authorFioravanti, Maria Clorinda Soarespt_BR
dc.contributor.authorRestle, Joãopt_BR
dc.contributor.authorKindlein, Lirispt_BR
dc.contributor.authorPimentel, Concepta Margaret McManuspt_BR
dc.identifier.citationCARMO, Thiago de Jesus do et al. Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments. Revista Brasileira de Zootecnia, Viçosa, v. 46, n. 2, p. 138-146, fev. 2017. Disponível em: <>. Acesso em: 17 jan. 2018. doi:
dc.publisherSociedade Brasileira de Zootecniapt_BR
dc.rightsAcesso Abertopt_BR
dc.titleCarcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatmentspt_BR
dc.subject.keywordCarne bovinapt_BR
dc.subject.keywordVitamina Ept_BR
dc.rights.licenseRevista Brasileira de Zootecnia - This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0). Fonte: Acesso em: 17 jan. 2018.-
dc.description.abstract1Forty Nelore cattle were used to evaluate the effects of supplementation with different antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria brizantha hay and subjected to five treatments (control and four antioxidants: zinc, selenium, vitamin E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition, as well as carcass proximate composition, color, tenderness, pH, and fatty acid profile were evaluated. Analysis of variance was carried out and means compared by Tukey test at 0.05 probability. The group fed selenium showed the lowest muscle amount (66.61 g/100 g) compared with the other antioxidants evaluated. There was no difference among treatments for bone, fat, and comestible portion percentages as well as muscle:bone, muscle:fat, and comestible portion:bone ratios, with mean values of 16.85 g/100 g, 14.70 g/100 g, 82.99 g/100 g, 4.06, 4.85, and 4.95, respectively. Neither brightness, red, or yellow contents of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and cooking, there were no differences among treatments, with averages of 6.43 kgf cm2, 3.22 g/100 g, and 21.15 g/100 g, respectively. Supplementation of Nelore cattle fed Brachiaria brizantha hay with antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation reduces the levels of omega 3 fatty acid, whereas supplementation with selenium + vitamin E promotes an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation feasible due to the beneficial effects provided by these acids.-
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