Please use this identifier to cite or link to this item: http://hdl.handle.net/10637/15465
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dc.contributor.otherUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos-
dc.creatorMatos, Aylle Medeiros-
dc.creatorDuarte, Vanessa-
dc.creatorCarvalho, Venício Macedo-
dc.creatorPrado, Rodolpho Martin do-
dc.creatorCardoso, Melina Aparecida Plastina-
dc.creatorVital, Ana Carolina Pelaes-
dc.creatorSilva, Luiz Fernando Costa e-
dc.creatorMonteschio, Jéssica de Oliveira-
dc.creatorGuerrero Barrado, Ana-
dc.creatorPrado, Ivanor Nunes do-
dc.date.accessioned2024-02-12T15:24:33Z-
dc.date.available2024-02-12T15:24:33Z-
dc.date.issued2024-01-31-
dc.identifier.citationMatos, A.M., Duarte, V., Carvalho, V.M., Prado, R.M. do, Cardoso, M.A.P., Vital, A.C.P., Silva, L.F.C., Monteschio, J.O., Guerrero, A. & Prado, I.N. do. (2024). Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets. Food Science and Technology, vol. 44, art. e00108. DOI: https://doi.org/10.5327/fst.00108es_ES
dc.identifier.issn1678-457X (Electrónico)-
dc.identifier.urihttp://hdl.handle.net/10637/15465-
dc.description.abstractThis study assessed carcass characteristics and meat quality of bulls finished in individual pens and fed with different diets. A completely randomized design determined how to feed 24 crossbred bulls (European × Nellore) with four diets over 84 days: CONT) without additives; MONE) inclusion of 30 mg of monensin/kg DM; MO + VI) inclusion of 30 mg of monensin + 30 mg of virginiamycin/kg DM; and MO+AD) inclusion of 30 mg of monensin/kg DM + 1.57 g of a blend of organic trace minerals, live yeast, beta-glucan, and mannans per kg DM (Advantage-Confinamento). MO+VI resulted in lower pH (P < 0.05) and lighter meat (P < 0.05) compared with other treatments. Cooking loss was less (P < 0.05) with MO+AD at 14 days of aging time. At 14 days, Warner-Bratzler shear force was higher for meat from bulls fed with CONT and MONE diets and slower (P < 0.05) for meat from bulls fed with MO+VI and MO+AD diets. In conclusion, including monensin combined with virginiamycin and monensin combined with a blend of organic trace minerals and yeast in the diets of bulls finished in individual pens can improve the color, Warner-Bratzler shear force of meat, and lower cooking losses.es_ES
dc.language.isoenes_ES
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentoses_ES
dc.relation.ispartofFood Science and Technology, vol. 44-
dc.rightshttp://creativecommons.org/licenses/by/4.0/deed.es-
dc.rightsOpen Access-
dc.subjectAditivoses_ES
dc.subjectAdditiveses_ES
dc.subjectAntibióticos en veterinariaes_ES
dc.subjectAntibiotics in veterinary medicinees_ES
dc.subjectCarnees_ES
dc.subjectMeates_ES
dc.subjectCalidades_ES
dc.subjectQualityes_ES
dc.subjectGanado vacunoes_ES
dc.subjectCattlees_ES
dc.titleEffects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain dietses_ES
dc.typeArtículoes_ES
dc.identifier.doihttps://doi.org/10.5327/fst.00108-
dc.centroUniversidad Cardenal Herrera-CEU-
Appears in Collections:Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos




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