1. Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture
- Author
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A. P. B. Fruet, A.N.M. De Souza, A. S. De Mello, C.S. Speroni, F. Trombetta, Flávia Santi Stefanello, Diego Prado de Vargas, A.G. Rosado Júnior, C. J. Tonetto, and José Laerte Nörnberg
- Subjects
Dietary Fiber ,Male ,alpha-Tocopherol ,Color ,Body weight ,Poaceae ,Pasture ,Zea mays ,Protein Carbonylation ,0404 agricultural biotechnology ,Animal science ,Lipid oxidation ,Animals ,Humans ,Animal Husbandry ,Muscle, Skeletal ,Legume ,geography ,geography.geographical_feature_category ,Chemistry ,Myoglobin ,0402 animal and dairy science ,food and beverages ,Fabaceae ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,040401 food science ,040201 dairy & animal science ,Animal Feed ,CORN GRAIN ,Diet ,Red Meat ,Metmyoglobin ,Dietary Supplements ,Animal Nutritional Physiological Phenomena ,Cattle ,Lipid Peroxidation ,Edible Grain ,Food Science - Abstract
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 91 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.
- Published
- 2018