Mostrar el registro sencillo del ítem
resumen
Resumen
One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle
[ver mas...]
dc.contributor.author | Pouzo, Laura Beatriz | |
dc.contributor.author | Ceconi, Irene | |
dc.contributor.author | Davies, Patricio | |
dc.contributor.author | Mendez, Daniel Gustavo | |
dc.contributor.author | Ortiz Miranda, S.G. | |
dc.contributor.author | Testa, Maria Laura | |
dc.contributor.author | Pavan, Enrique | |
dc.date.accessioned | 2023-11-27T10:30:12Z | |
dc.date.available | 2023-11-27T10:30:12Z | |
dc.date.issued | 2023-10 | |
dc.identifier.issn | 0309-1740 (Print) | |
dc.identifier.issn | 1873-4138 (Online) | |
dc.identifier.other | https://doi.org/10.1016/j.meatsci.2023.109214 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/16011 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0309174023001201 | |
dc.description.abstract | One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle one animal from each pen was randomly selected and used as the experimental unit. No differences (P > 0.05) were observed for subcutaneous fat thickness, rib eye area, marbling score or pH, color parameters, proximate composition, sarcomere length, Warner Bratzler shear force, and cooking loss. Feeding WDGS linearly increased total PUFA (P = 0.05), C18:2 n-6 (P = 0.004) proportions, and n-6/n-3 ratio (P < 0.01) but reduced C16:1 to C18:0 ratio (P < 0.01). Lipid oxidation was greater in beef from steers fed 30% and 45% WDGS (P = 0.05). Dietary WDGS linearly improved (P < 0.05) flavor and overall linking score in the consumer sensory panel. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.relation | info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | es_AR |
dc.source | Meat Science 204 : 109214 (October 2023) | es_AR |
dc.subject | Carne de Res | es_AR |
dc.subject | Beef | eng |
dc.subject | Ácidos Grasos | es_AR |
dc.subject | Fatty Acids | eng |
dc.subject | Consumidores | es_AR |
dc.subject | Consumers | eng |
dc.subject | Propiedades Organolépticas | es_AR |
dc.subject | Organoleptic Properties | eng |
dc.title | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | es_AR |
dc.description.origen | EEA Balcarce | es_AR |
dc.description.fil | FiL: Pouzo Laura Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. | es_AR |
dc.description.fil | FiL: Pouzo Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. | es_AR |
dc.description.fil | Fil: Ceconi, Irene. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. | es_AR |
dc.description.fil | Fil: Davies, Patricio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. | es_AR |
dc.description.fil | Fil: Méndez, Daniel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. | es_AR |
dc.description.fil | Fil: Ortiz Miranda, S.G. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. | es_AR |
dc.description.fil | Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. | es_AR |
dc.description.fil | Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. | es_AR |
dc.description.fil | Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. | es_AR |
dc.description.fil | Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Science; Estados Unidos. | es_AR |
dc.subtype | cientifico |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
common
-
Artículos científicos [631]