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Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins.


ABSTRACT: The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls' diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n-3 and a linear reduction in collagen, C16:0, C16:1cis-9, C18:1, MUFAs, and ?9-desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls' diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

SUBMITTER: Gesteira SM 

PROVIDER: S-EPMC6485920 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins.

Gesteira Susana Melo SM   Oliveira Ronaldo Lopes RL   Trajano Jaqueline da Silva JDS   Ribeiro Cláudio Vaz Di Mambro CVDM   Costa Emellinne Ingrid de Sousa EIS   Ribeiro Rebeca Dantas Xavier RDX   Pereira Elzânia Sales ES   Bezerra Leilson Rocha LR  

PloS one 20190426 4


The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls' diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18  ...[more]

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