کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502377 | 1554049 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture
ترجمه فارسی عنوان
پایداری اکسیداتیو گوشت گاو از نخبگان به طور انحصاری با تمرکز، تکمیل شده، و یا بر روی حبوبات چمنزار
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91â¯days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. Lipid and myoglobin oxidation, pH, objective color, and α-tocopherol concentrations were evaluated on M. longissimus thoracis steaks. Dietary treatments did not affect pH and minimally affected protein carbonylation. Steaks from steers fed GRAIN were less red, showed higher lipid oxidation during retail display, and higher metmyoglobin formation from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass. Inclusion of roughage in finishing diets is essential to maintain retail color and prevent lipid and myoglobin oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 145, November 2018, Pages 121-126
Journal: Meat Science - Volume 145, November 2018, Pages 121-126
نویسندگان
A.P.B. Fruet, A. De Mello, F. Trombetta, F.S. Stefanello, C.S. Speroni, D.P. De Vargas, A.N.M. De Souza, A.G. Rosado Júnior, C.J. Tonetto, J.L. Nörnberg,