Author/Authors :
Carvalho، نويسنده , , J.R.R. and Chizzotti، نويسنده , , M.L. and Ramos، نويسنده , , E.M. and Machado Neto، نويسنده , , O.R. and Lanna، نويسنده , , D.P.D. and Lopes، نويسنده , , L.S. and Teixeira، نويسنده , , P.D. and Ladeira، نويسنده , , M.M.، نويسنده ,
Abstract :
The objective was to evaluate the fatty acid profile and qualitative characteristics of meat from young bulls fed crude glycerin. Forty-four animals with an initial live weight of 368 ± 4 kg were used in a completely randomized design, with four treatments: no glycerin or addition of 6, 12 or 18% glycerin. The animals were slaughtered with 519.5 ± 14.9 kg of live weight. The meat characteristics assessed were chemical composition, shear force, fatty acid concentration, color and lipid oxidation. The addition of glycerin increased the content of ether extract (P < 0.05) in the muscle. A linear increase was observed (P < 0.05) in the oleic acid contents (C18:1 cis 9). The saturated fatty acid (SFA) contents linearly decreased in the muscle as a function of glycerin addition. The lightness (L*) and yellowness (b*) indices increased with the use of crude glycerin (P < 0.05). The crude glycerin increased the intramuscular fat and oleic acid content in the longissimus dorsi muscle.
Keywords :
Biodiesel co-product , CLA , Glycerol , lipids , Meat color , Biohydrogenation
