Effect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls.

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dc.contributorADRIELLE M. FERRINHO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; RENATA TIEKO NASSU, CPPSE; NOELIA ALDAI, DEPARTMENT OF PHARMACY & FOOD SCIENCES, LASCARAY RESEARCH CENTER, UPV/EHU, VITORIA-GASTEIZ, SPAIN; BRUNO L. UTEMBERGUE, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FELIPE B. MENDONÇA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; MAÍSA L. N. FURLAN, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FERNANDO BALDI, SAO PAULO STATE UNIVERSITY, JABOTICABAL, BRAZIL; LENISE F. MUELLER, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; JULIO C. DE C. BALIEIRO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; ANGÉLICA S. C. PEREIRA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL.
dc.creatorFERRINHO, A. M.
dc.creatorNASSU, R. T.
dc.creatorALDAI, N.
dc.creatorUTEMBERG, B. L.
dc.creatorMENDONÇA, F. B.
dc.creatorFURLAN, M. L. N.
dc.creatorBALDI, F.
dc.creatorMUELLER, L. F.
dc.creatorBALIEIRO, J. C. de C.
dc.creatorPEREIRA, A. S. C.
dc.date2016-01-28T11:11:11Z
dc.date2016-01-28T11:11:11Z
dc.date2016-01-28
dc.date2015
dc.date2018-08-22T11:11:11Z
dc.date.accessioned2026-07-07T05:25:52Z
dc.descriptionThe whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 61, 2015, Clermont-Ferrand, France. Proceedings... Clermont-Ferrand, France: INRA, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1035440
dc.identifier.urihttp://hdl.handle.net/123456789/490934
dc.languagepor
dc.rightsopenAccess
dc.subjectAntioxidant
dc.subjectMeat traits
dc.subjectlipids
dc.titleEffect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls.
dc.typeArtigo em anais e proceedings

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