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Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat
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...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870976/ https://www.ncbi.nlm.nih.gov/pubmed/35206085 http://dx.doi.org/10.3390/foods11040609 |
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author | 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. |
author_facet | 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. |
author_sort | dos Santos, Neiri J. A. |
collection | PubMed |
description | 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 (t-11–C18:1) and conjugated linoleic acid (CLA), ∑n − 6, ∑n − 3, ∑n − 6/∑n 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 (c-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. |
format | Online Article Text |
id | pubmed-8870976 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88709762022-02-25 Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat 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. Foods Article 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 (t-11–C18:1) and conjugated linoleic acid (CLA), ∑n − 6, ∑n − 3, ∑n − 6/∑n 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 (c-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. MDPI 2022-02-21 /pmc/articles/PMC8870976/ /pubmed/35206085 http://dx.doi.org/10.3390/foods11040609 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article 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. Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title | Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title_full | Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title_fullStr | Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title_full_unstemmed | Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title_short | Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat |
title_sort | effect of dietary palm kernel oil on the quality, fatty acid profile, and sensorial attributes of young bull meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870976/ https://www.ncbi.nlm.nih.gov/pubmed/35206085 http://dx.doi.org/10.3390/foods11040609 |
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