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Title: Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments
Authors: Carmo, Thiago de Jesus do
Peripolli, Vanessa
Costa Jr, João Batista Gonçalves
Tanure, Candice Bergmann
Fioravanti, Maria Clorinda Soares
Restle, João
Kindlein, Liris
Pimentel, Concepta Margaret McManus
Assunto:: Carne bovina
Vitamina E
Issue Date: Feb-2017
Publisher: Sociedade Brasileira de Zootecnia
Citation: CARMO, 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:
Abstract: Forty 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.
Licença:: Revista 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.
Appears in Collections:FAV - Artigos publicados em periódicos

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