کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791885 | 1109622 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Qualitative characteristics of meat from young bulls fed different levels of crude glycerin
ترجمه فارسی عنوان
ویژگی های کیفی گوشت از گاوهای جوان تغذیه شده با سطوح مختلف گلیسیرین خام
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The objective was to evaluate the fatty acid profile and qualitative characteristics of meat from young bulls fed crude glycerin. Forty-four animals with an initial live weight of 368 ± 4 kg were used in a completely randomized design, with four treatments: no glycerin or addition of 6, 12 or 18% glycerin. The animals were slaughtered with 519.5 ± 14.9 kg of live weight. The meat characteristics assessed were chemical composition, shear force, fatty acid concentration, color and lipid oxidation. The addition of glycerin increased the content of ether extract (P < 0.05) in the muscle. A linear increase was observed (P < 0.05) in the oleic acid contents (C18:1 cis 9). The saturated fatty acid (SFA) contents linearly decreased in the muscle as a function of glycerin addition. The lightness (L*) and yellowness (b*) indices increased with the use of crude glycerin (P < 0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 977-983
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 977-983
نویسندگان
J.R.R. Carvalho, M.L. Chizzotti, E.M. Ramos, O.R. Machado Neto, D.P.D. Lanna, L.S. Lopes, P.D. Teixeira, M.M. Ladeira,