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Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin


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Título : Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin
Autor : Mottin, Camila
García Ornaghi, Mariana
Carvalho, Venício Macedo
Guerrero Barrado, Ana
Pelaes Vital, Ana Carolina
Ramos, Tatiane Rogelio
Bonin, Edinéia
Araújo, Fabiana Lana de
Araújo Castilho, Ricardo de
Prado, Ivanor Nunes do
Materias: CarneMeatCalidadQualityAditivos alimentariosFood additivesAceite vegetalVegetable oils
Editorial : John Wiley & Sons
Citación : Mottin, C., Ornaghi, M.G., Carvalho, V.M., Guerrero, A., Vital, A. C.P., Ramos, T.R., Bonin, E., Lana de Araújo, F., de Araújo Castilho, R. & do Prado, I.N. (2022). Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin. Journal of the Science of Food and Agriculture, vol. 102, i. 3 (feb.), pp. 1271–1280. DOI: https://doi.org/10.1002/jsfa.11465
Resumen : Background: Forty crossbred steers were supplemented with different doses (from 0 control to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation. Results: The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was an observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but only by the days of storage in control and the lowest dosage used. Conclusion: The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted.
Descripción : Este recurso no está disponible en acceso abierto por política de la editorial.
URI : http://hdl.handle.net/10637/15310
Derechos: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
ISSN : 0022-5142
1097-0010 (Electrónico)
Fecha de publicación : feb-2022
Centro : Universidad Cardenal Herrera-CEU
Aparece en las colecciones: Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





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