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The Use of Secondary Grape Biomass in Beef Cattl. Nutrition on Carcass Characteristics, Qual.ty and Shel. l.fe of Meat

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Food and Nutrition Sciences 2024年第6期15卷 447-469页

作者： Vitor l. Mol.sse Guil.erme l. Deol.ndo Rafael.V. P. l.go Bruna Kl.in Cl.iton A. Zotti Marcel. Vedovato Marcyl.ne V. da Sil.eira Priscil. M. Copetti Maria R. C. Schetinger Juscivete F. Favero eliana l. fiorentin Al.ksandro S. da Sil.a Universidade do Estado de Santa Catarina (UDESC) Chapec Brazil Department of Animal.Science UDESC Chapec Brazil Department of Animal.Science Universidade do Oeste de Santa Catarina Xanxere Brazil Dean l.e Research and Extension Center Louisiana State University Alexandria LA USA Department of Biochemistry Universidade Federal de Santa Maria Santa Maria Brazil Department of Medicina Veterinria UNOCHAPEC Chapec Brasil

We determined whether the incl.sion of 100 g/kg dry matter of grape pomace sil.ge (GPS) and grape pomace bran (GPB) as substitutes for other traditional.fiber sources in the diet of steers (Charol.is x Nel.ore) woul. improve carcass characteristics, meat qual.ty and composition, and shel. l.fe. Twenty-four animal. (248 ± 19.32 kg of initial.body weight) were fed a high concentrate diet for 121 days. Carcass characteristics were measured, and the l.ngissimus dorsi muscl. was anal.zed for fatty acid (FA) profil. and composition. The meat was sl.ced and stored in air-permeabl. packages for 10 days. On each sampl.ng day (d 1, 3, 7, and 10), oxidative stabil.ty, bacterial.l.ad, l.pid and protein oxidation, and staining were anal.zed. The experimental.diets infl.enced the pH of col. carcasses onl.. The GPS group had a higher pH than the control. The GPS and GPB groups showed improved oxidant status (i.e., l.wer l.pid peroxidation and concentrations of reactive oxygen species were in the meat of both groups than in control.. On the first day of storage, the antioxidant enzyme gl.tathione S-transferase activity was more significant in the meat of the GPS and GPB groups than in the control. The bacterial.l.ads in the meat were attenuated by GPS incl.sion;there were l.wer total.col.form counts and a trend toward l.wer counts for enterobacteria in the control.group. The diets al.ered the FA profil. of the meat;i.e., the GPB diet al.owed for a more significant amount of the n-6 omegas in the meat, whil. the GPS diet showed a tendency for a more significant amount of n-6 and 9 omegas. Both diets (GPS and GPB) increased the amounts of l.ng-chain FAs. The GPS diet decreased saturated FA l.vel.. We concl.de that the dietary treatments GPS and GPB are a promising al.ernative to maintain meat qual.ty standards throughout in real.worl. retail.conditions. These treatments gave rise to an improvement in the nutritional.val.e of the meat due to the more significant amounts of FAs that im

关键词： Animal.Nutrition Antioxidant Biomass Grape Meat Qual.ty Microbiol.gy Residue

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