Substituição parcial do milho por glicerina e óleos vegetais (caju e mamona) como aditivo alternativo em dietas de touros mestiços terminados em confinamento: características de carcaça e avaliação do músculo Longissimus lumborum
DOI:
https://doi.org/10.33448/rsd-v11i3.26418Palavras-chave:
Ácido Anacárdio; Biocombustíveis; Energia; Glicerol; Qualidade da carne; Ácido ricinoleico.Resumo
Este trabalho foi realizado para estudar os efeitos da substituição do grão de milho pela glicerina (812 g de glicerol por kg/MS) e óleos vegetais (caju e mamona) sobre as características de carcaça e qualidade da carne de bovinos não castrados terminados em confinamento. Um total de 32 bovinos Purunã (¼ Aberdeen Angus + ¼ Caracu + ¼ Charolaise + ¼ Canchim) com idade média de 12 ± 2,0 meses e peso corporal médio de 206,1 ± 20,0 kg foram distribuídos em delineamento inteiramente casualizado com quatro dietas e oito repetições por dieta. As quatro dietas experimentais foram: CONT – dieta basal; VOIL – dieta basal e adição de óleos vegetais (3 g/animal/dia); GLIC – dieta basal e adição de glicerina (20,1% de glicerina na MS); GLVO – dieta basal e adição de glicerol (20,1% glicerina na base MS) e óleos vegetais (3 g/animal/dia). A dieta GLVO melhorou a conformação da carcaça (+12,8%) em comparação com as dietas CONT e GLYC. Da mesma forma, a espessura de gordura e a proporção de gordura na carcaça foram maiores no grupo GLVO (+25,6% e +14,3%, respectivamente) em relação ao grupo CONT. As dietas contendo glicerina e óleos vegetais aumentaram os pesos de carcaça quente (+5,0%) e fria (+5,1%), em comparação com a dieta CONT. As dietas contendo óleos vegetais (VOIL e GLVO) melhoraram (+3,4%) o rendimento de carcaça em relação à dieta CONT. A inclusão de glicerina e óleos vegetais não afetou a área do músculo Longissimus (68,0 cm2), textura (4,24 pontos), marmoreio (6,68 pontos) ou cor (3,51 pontos) 24 h post mortem. Da mesma forma, a cor instrumental em termos de luminosidade (32,4), vermelho (13,9), amarelo (4,94), croma (14,8) e tonalidade (19,1) 24 h post mortem não foi afetada pela dieta. Por fim, a dieta não afetou a umidade (26,6%), cinzas (1,1%), proteína bruta (21,6%), lipídios totais (2,2%), WBS (3,1 kgf), TBARS (0,28 mg de MDA por kg de carne) ou calorias (225,5 kcal/100 g) da carne. Assim, até 20% de glicerina na MS e óleos vegetais de caju e mamona poderiam ser adicionados à dieta de bovinos terminados em confinamento por 250 dias e alimentados com dieta de alta densidade energética.
Referências
Abo El-Nor, S., AbuGhazaleh, A.A., Potu, R.B., Hastings, D., Khattab, M.S.A. (2010). Effects of differing levels of glycerol on rumen fermentation and bacteria. Animal Feed Science and Technology 162, 99–105. https://doi.org/10.1016/j.anifeedsci.2010.09.012.
Alexandre, S., Vital, A.C.P., Mottin, C., do Prado, R.M., Ornaghi, M.G., Ramos, T.R., Guerrero, A., Pilau, E.J., Prado, I.N. (2020). Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage. Journal of Food Science and Technology 1–9. https://doi.org/10.1007/s13197-020-04844-1.
Benchaar, C., Calsamiglia, S., Chaves, A. V, Fraser, G.R., Colombatto, D., McAllister, T.A., Beauchemin, K.A. (2008). A review of plant-derived essential oils in ruminant nutrition and production. Animal Feed Science and Technology 145, 209–228. https://doi.org/10.1016/j.anifeedsci.2007.04.014.
Botsoglou, N.A., Fletouris, D.J., Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. (1994). Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry 42, 1931–1937.
Bradford, B.J., Allen, M.S. (2007). Phlorizin administration does not attenuate hypophagia induced by intraruminal propionate infusion in lactating dairy cattle. The Journal of nutrition 137, 326–330.
Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I. (2006). Flavour perception of oxidation in beef. Meat Science 72, 303–311. https://doi.org/10.1016/j.meatsci.2005.07.015.
Chung, Y.H., Rico, D.E., Martinez, C.M., Cassidy, T.W., Noirot, V., Ames, A., Varga, G.A. (2007). Effects of feeding dry glycerin to early postpartum Holstein dairy cows on lactational performance and metabolic profiles. Journal of Dairy Science 90, 5682–5691. https://doi.org/10.3168/jds.2007-0426.
CIOMS/OMS (1985). Council for International Organizations of Medical Services, in: International Guiding Principles for Biomedical Research Involving Animals. WHO Distribution and sales service, Geneva, Switzerland.
Cruz, O.T.B., Valero, M.V., Zawadzki, F., Rivaroli, D.C., Prado, R.M., Lima, B.S., Prado, I.N. (2014). Effect of glycerine and essential oils (anacardium occidentale and ricinus communis) on animal performance, feed efficiency and carcass characteristics of crossbred bulls finished in a feedlot system. Italian Journal of Animal Science 13. https://doi.org/10.4081/ijas.2014.3492.
Ducatti, T., Prado, I.N., Rotta, P.P., Prado, R.M., Perotto, D., Maggioni, D., Visentainer, J.V. (2009). Chemical composition and fatty acid profile in crossbred (bos taurus vs. Bos indicus) young bulls finished in a feedlot. Asian-Australasian Journal of Animal Sciences 22, 433–439. https://doi.org/10.5713/ajas.2009.80255.
Dunne, P.G., Monahan, F.J., O’Mara, F.P., Moloney, A.P. (2009). Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history. Meat Science 81, 28–45. https://doi.org/10.1016/j.meatsci.2008.06.013.
Eiras, C.E., Barbosa, L.P., Marques, J.A., Araújo, F.L., Lima, B.S., Zawadzki, F., Perotto, D., Prado, I.N. (2014). Glycerine levels in the diets of crossbred bulls finished in feedlot: Apparent digestibility, feed intake and animal performance. Animal Feed Science and Technology 197. https://doi.org/10.1016/j.anifeedsci.2014.07.004.
Eiras, C E, Marques, J.A., Prado, R.M., Valero, M. V, Bonafé, E.G., Zawadzki, F., Perotto, D., Prado, I.N. (2014). Glycerin levels in the diets of crossbred bulls finished in feedlot: Carcass characteristics and meat quality. Meat Science 96, 930–936. https://doi.org/10.1016/j.meatsci.2013.10.002.
FAPRI, 2021. Food and Agricultural Policy Research Institute [WWW Document]. Food and Agricultural Policy Research Institute.
Faustman, C., Sun, Q., Mancini, R., Suman, S.P. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science 86, 86–94. https://doi.org/10.1016/j.meatsci.2010.04.025.
França, J.D.E.F., Oliveira, D.M.M.C., Ribas, C.R., Prado, A.M.B., Dornbusch, P.T.C., Dornbush, P.T., 2015. Denervação acetabular no tratamento da displasia coxofemoral canina: estudo comparativo entre duas abordagens cirúrgicas. Archives of Veterinary Science 20, 8–14.
Françozo, M.C., Prado, I.N., Cecato, U., Valero, M.V., Zawadzki, F., Ribeiro, O.L., Prado, R.M., Visentainer, J.V., 2013. Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin- supplemented diets. Brazilian Archives of Biology and Technology 56. https://doi.org/10.1590/S1516-89132013000200019
Fugita, C.A., Prado, R.M., Valero, M.V., Bonafé, E.G., Carvalho, C.B., Guerrero, A., Sañundo, C., Prado, I.N., 2018. Effect of the inclusion of natural additives on animal performance and meat quality of crossbred bulls (Angus vs. Nellore) finished in feedlot. Animal Production Science 58, 2076–2083. https://doi.org/10.1071/AN16242.
Goff, J.P., Horst, R.L., 2001. Oral glycerol as an aid in the treatment of ketosis/fatty liver complex. Journal of Dairy Science 84 (Supple, 153 (Abstr.).
Hankins, O.G., Howe, P.E., 1946. Estimation of the composition of beef carcasses and cuts. US Department of Agriculture 926, 1–20.
Himejima, M., Kubo, I., 1991. Antibacterial agents from the cashew Anacardium occidentale (Anacardiaceae) nut shell oil. Journal of agricultural and food chemistry 39, 418–421.
HMSO, 1994. England Department of Health Nutritional. Aspects of cardiovascular disease. Report on Health and Social Subjects 46, 37–46.
Immonen, K., Ruusunen, M., Puolanne, E., 2000. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Science 55, 33–38. https://doi.org/10.1016/S0309-1740(99)00122-9.
ISO-R-1442, 1997. Meat and meat products - Determination of moisture content. Method ISO R-1442. International Organization for Standardization, Geneva, Switzerland.
ISO-R-937, 1978. Meat and meat products - Determination of nitrogen content. Method ISO R-937. International Organization for Standardization, Geneva, Switzerland.
Ito, R.H., Prado, I.N., Rotta, P.P., Oliveira, M.G., Prado, R.M., Moletta, J.L., 2012. Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot. Revista Brasileira de Zootecnia 41. https://doi.org/10.1590/S1516-35982012000200022.
Jeleníková, J., Pipek, P., Staruch, L., 2008. The influence of ante-mortem treatment on relationship between pH and tenderness of beef. Meat Science 80, 870–874. https://doi.org/10.1016/j.meatsci.2008.04.004.
Krehbiel, C.R., 2008. Ruminal and physiological metabolism of glycerin. Journal of animal science E86 (Suppl, 392 (Abstr.).
Kubo, J., Lee, J.R., Kubo, I., 1999. Anti-Helicobacter pylori Agents from the Cashew Apple. Journal of agricultural and food chemistry 47, 533–537. https://doi.org/10.1021/jf9808980
Mach, N., Bach, A., Devant, M., 2009. Effects of crude glycerin supplementation on performance and meat quality of Holstein bulls fed high-concentrate diets. Journal of Animal Science 87, 632–638. https://doi.org/http://jas.fass.org/cgi/content/full/87/2/632.
McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P., Fearon, A.M., 2010. Red meat consumption: An overview of the risks and benefits. Meat Science 84, 1. https://doi.org/10.1016/j.meatsci.2009.08.029.
Monteschio, J.O., Souza, K.A., Vital, A.A.C.P., Guerrero, A., Valero, M. V, Kempinski, E.M.B.C., Barcelos, V.C., Nascimento, K.F., Prado, I.N., 2017. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Science 130, 50–57. https://doi.org/10.1016/j.meatsci.2017.04.002.
Monteschio, J.O., Vargas Junior, F.M., Almeida, F.L.A., Pinto, L., Kaneko, I.N., Almeida, A.A., Freitas, L.W., Alves, S.P., Bessa, R.J.B., Prado, I.N., 2019. The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle. Meat Science 155, 27–35. https://doi.org/10.1016/j.meatsci.2019.04.019.
Muela, E., Sañudo, C., Campo, M.M., Medel, I., Beltrán, J.A., 2010. Effects of cooling temperature and hot carcass weight on the quality of lamb. Meat Science 84, 101–107. https://doi.org/10.1016/j.meatsci.2009.08.020.
Muroi, H., Kubo, A., Kubo, I., 1993. Antimicrobial activity of cashew apple flavor compounds. Journal of agricultural and food chemistry 41, 1106–1109.
Nagabhushana, K.S., Ravindranath, B., 1995. Efficient medium-scale chromatographic group separation of anacardic acids from solvent-extracted cashew nut (Anacardium occidentale) shell liquid. Journal of agricultural and food chemistry 43, 2381–2383. https://doi.org/10.1021/jf00057a012
Narasimhan, B., Belsare, D., Pharande, D., Mourya, V., Dhake, A., 2004. Esters, amides and substituted derivatives of cinnamic acid: synthesis, antimicrobial activity and QSAR investigations. European Journal of Medicinal Chemistry 39, 827–834. https://doi.org/10.1016/j.ejmech.2004.06.013
Ornaghi, M.G., Guerrero, A., Vital, A.C.P., Souza, K.A., Passetti, R.A.C., Mottin, C., Castilho, R.C., Sañudo, C., Prado, I.N., 2020. Improvements in the quality of meat from beef cattle fed natural additives. Meat Science 163, 1–9. https://doi.org/10.1016/j.meatsci.2020.108059.
Page, J.K., Wulf, D.M., Schwotzer, T.R., 2001. A survey of beef muscle color and pH. Journal of Animal Science 79, 678–687. https://doi.org/10.2527/2001.793678x.
Peachey, B.M., Purchas, R.W., Duizer, L.M., 2002. Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Science 60, 211–218. https://doi.org/10.1016/S0309-1740(01)00123-1.
Prado, I.N., Aricetti, J.A., Rotta, P.P., Prado, R.M., Perotto, D., Visentainer, J. V, Matsushita, M., 2008. Carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle of bulls (Bos taurus indicus vs. Bos taurus taurus) finished in pasture systems. Asian-Australasian Journal of Animal Sciences 21, 1449–1457. https://doi.org/10.5713/ajas.2008.80061.
Prado, I.N., Eiras, C.E., Fugita, C.A., Passetti, R.A.C., Ornaghi, M.G., Rivaroli, D.C., Pinto, A.A., Moletta, J.L., 2015. Animal performance and carcass characteristics of bulls (1/2 Purunã vs 1/2 Canchim) slaughtered at 16 and 22 months old, and three different weights. Asian-Australasian Journal of Animal Sciences 28, 612–619. https://doi.org/10.5713/ajas.14.0793.
Renerre, M., Labas, R., 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Science 19, 151–165. https://doi.org/10.1016/0309-1740(87)90020-9
Rivaroli, D.C., Campo, M.M., Sañudo, C., Guerrero, A., Jorge, A.M., Vital, A.C.P., Valero, M. V, Prado, R.M., Prado, I.N., 2020. Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot. Animal Production Science 60, 595–602. https://doi.org/10.1071/AN18620.
Rivaroli, D.C., Guerrero, A., Valero, M.V., Zawadzki, F., Eiras, C.E., Campo, M.D.M., Sañudo, C., Jorge, A.M., Prado, I.N., 2016. Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Science 121, 278–284. https://doi.org/10.1016/j.meatsci.2016.06.017.
Rotta, P.P., Prado, R.M., Prado, I.N., Valero, M.V., Visentainer, J.V., Silva, R.R., 2009. The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: A review. Asian-Australasian Journal of Animal Sciences 22, 1718–1734. https://doi.org/10.5713/ajas.2009.90071.
Shackelford, S.D., Wheeler, T.L., Koohmaraie, M., 1999. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. Journal of animal science 77, 2693–2699.
Shin, S.Y., Kim, H.R., Kang, S.C., 2004. Antibacterial activity of various hydroxy fatty acids bioconverted by Pseudomonas aeruginosa PR3. Agricultural Chemistry and Biotechnologye 47, 205–208.
Ultee, A., Kets, E.P.W., Alberda, M., Hoekstra, F.A., Smid, E.J., 2000. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Archives of microbiology 174, 233–238. https://doi.org/10.1007/s002030000199
Valero, M.V., Torrecilhas, J.A., Zawadzki, F., Bonafé, E.G., Madrona, G.S., Prado, R.M., Passetti, R.A.C., Rivaroli, D.C., Visentainer, J.V., Prado, I.N., 2014. Propolis or cashew and castor oils effects on composition of longissimus muscle of crossbred bulls finished in feedlot. Chilean Journal of Agricultural Research 74. https://doi.org/10.4067/S0718-58392014000400011.
Valero, M.V., Zawadzki, F., Françozo, M.C., Farias, M.S., Rotta, P.P., Prado, I.N., Visantainer, J.V., Zeoula, L.M., 2011. Sodium monensin or propolis extract in the diet of crossbred (1/2 Red Angus vs. 1/2 Nellore) bulls finished in feedlot: Chemical composition and fatty acid profile of the Longissimus muscle. Semina:Ciencias Agrarias 32. https://doi.org/10.5433/1679-0359.2011v32n4p1617.
Valero, M.V., Zeoula, L.M., Moura, L.P.P., Costa, J.B.G., Sestari, B.B., Prado, I.N., 2015. Propolis extract in the diet of crossbred (1/2 Angus vs. 1/2 Nellore) bulls finished in feedlot: Animal performance, feed efficiency and carcass characteristics. Semina:Ciencias Agrarias 36. https://doi.org/10.5433/1679-0359.2015v36n2p1067.
Valero, M. V, Farias, M.S., Zawadzki, F., Prado, R.M., Fugita, C.A., Rivaroli, D.C., Ornaghi, M.G., Prado, I.N., 2016. Feeding propolis or essential oils (cashew and castor) to bulls: performance, digestibility, and blood cell counts. Revista Colombiana de Ciencias Pecuarias 29, 33–42.
Wheeler, T.L., Shackelford, S.D., Johnson, L.P., Miller, M.F., Miller, R.K., Koohmaraie, M., 1997. A comparison of Warner-Bratzler shear force assessment within and among institutions. Journal of animal science 75, 2423–2432.
Wood, J.D., Enser, M., Fisher, A. V, Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I., Whittington, F.M., 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 78, 343–358. https://doi.org/10.1016/j.meatsci.2007.07.019
Zarai, Z., Chobba, I. Ben, Mansour, R. Ben, Békir, A., Gharsallah, N., Kadri, A., 2012. Essential oil of the leaves of Ricinus communis L.: In vitro cytotoxicity and antimicrobial properties. Lipids in health and disease 11, 1–6.
Zawadzki, F., Prado, I.N., Marques, J.A., Zeoula, L.M., Rotta, P.P., Sestari, B.B., Valero, M.V., Rivaroli, D.C., 2011a. Sodium monensin or propolis extract in the diets of feedlot-finished bulls: Effects on animal performance and carcass characteristics. Journal of Animal and Feed Sciences 20. https://doi.org/10.22358/jafs/66153/2011
Zawadzki, F., Prado, I.N., Marques, J.J., Zeoula, L.M., Prado, R.M., Fugita, C.A., Valero, M.V., Maggioni, D., 2011b. Sodium monensin or propolis extract in the diet of Nellore bulls finished in feedlot: Chemical composition and fatty acid profile of Longissimus muscle. Semina:Ciencias Agrarias 32, 1627–1636. https://doi.org/10.5433/1679-0359.2011v32n4p1627.
Zawadzki, F., Prado, R.M., Ornaghi, M.G., Carvalho, V.M., Avila, V.A.D., Ramos, T.R., Moletta, J.L., Prado, I.N., 2021. Replacement of corn by glycerine and vegetal oils (cashew and castor oils) as alternative additives feeds in diets of Purunã bulls finished in feedlot. Livestock Science 253, 1–7. https://doi.org/10.1016/j.livsci.2021.104695.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2022 Fernando Zawadzki; Venicio Macedo Carvalho; Rodolpho Martin do Prado; Mariana Garcia Ornaghi; Tatiane Rogelio Ramos; Ana Carolina Vital; Edinéia Boni; José Luiz Moletta; Ivanor Nunes do Prado
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Autores que publicam nesta revista concordam com os seguintes termos:
1) Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.
2) Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.
3) Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado.
