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Abstract
Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise [ver mas...]
dc.contributor.authorMerayo, Manuela
dc.contributor.authorPighin, Darío Gabriel
dc.contributor.authorGrigioni, Gabriela Maria
dc.date.accessioned2020-04-01T15:38:15Z
dc.date.available2020-04-01T15:38:15Z
dc.date.issued2019-12-04
dc.identifier.issn1836-0939
dc.identifier.issn1836-5787 (Online)
dc.identifier.otherhttps://doi.org/10.1071/AN18382
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7018
dc.identifier.urihttps://www.publish.csiro.au/an/AN18382
dc.description.abstractLivestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.es_AR
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceAnimal production science 60 (5). (12 March 2020)es_AR
dc.subjectBeefes_AR
dc.subjectCarne de Reses_AR
dc.subjectColoures_AR
dc.subjectColores_AR
dc.subjectFatty Acidses_AR
dc.subjectÁcidos Grasoses_AR
dc.subjectTendernesses_AR
dc.subjectTernuraes_AR
dc.subject.otherFatty Acid Profilees_AR
dc.subject.otherPerfíl de Acidos Grasoses_AR
dc.subject.otherFinishing Dietses_AR
dc.subject.otherDieta de Engordees_AR
dc.titleMeat quality traits and feeding distillers grains to cattle: a revieweng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Merayo, Manuela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.es_AR
dc.description.filFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.es_AR
dc.subtypecientifico


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