Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beef
dc.contributor.author | Larrain, R. E. | |
dc.contributor.author | Schaefer, D. M. | |
dc.contributor.author | Richards, M. P. | |
dc.contributor.author | Reed, J. D. | |
dc.date.accessioned | 2024-01-10T13:48:25Z | |
dc.date.available | 2024-01-10T13:48:25Z | |
dc.date.issued | 2008 | |
dc.description.abstract | We tested the hypothesis that feeding high-tannin sorghum (HTS) to steers would produce beef more resistant to oxidative deterioration. We observed lower thiobarbituric acid-reactive substances (TBARS) in Gluteus medius of steers fed HTS before it was displayed (P = 0.028), which could be explained by a reduced response to stress in these animals. While steers finished with corn and corn + HTS had elevated plasma cortisol at the end of the feeding period (P = 0.047 and 0.093, respectively), animals fed HTS and corn + vitamin E did not. However, feeding HTS increased the rate of discoloration and TBARS accumulation after aerobic display of Longissimus lumborum? and Gluteus medius. Diet did not affect the activity of oxidation-related enzymes and fatty acid composition of muscle. The accelerated rate of lipid oxidation during display of beef could be partially explained by a numerically lower concentration of tocopherols in the tissue. (C) 2007 Elsevier Ltd. All rights reserved. | |
dc.fechaingreso.objetodigital | 03-04-2024 | |
dc.format.extent | 10 páginas | |
dc.fuente.origen | WOS | |
dc.identifier.doi | 10.1016/j.meatsci.2007.10.032 | |
dc.identifier.eissn | 1873-4138 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.pubmedid | MEDLINE:22063027 | |
dc.identifier.uri | https://doi.org/10.1016/j.meatsci.2007.10.032 | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/79363 | |
dc.identifier.wosid | WOS:000257638800006 | |
dc.information.autoruc | Agronomía e Ing. Forestal;Larraín R;S/I;95090 | |
dc.issue.numero | 4 | |
dc.language.iso | en | |
dc.nota.acceso | contenido parcial | |
dc.pagina.final | 665 | |
dc.pagina.inicio | 656 | |
dc.publisher | ELSEVIER SCI LTD | |
dc.revista | MEAT SCIENCE | |
dc.rights | acceso restringido | |
dc.subject | beef color | |
dc.subject | cortisol | |
dc.subject | oxidation | |
dc.subject | sorghum | |
dc.subject | corn | |
dc.subject | antioxidant | |
dc.subject | VITAMIN-E | |
dc.subject | SUPEROXIDE-DISMUTASE | |
dc.subject | ANTIOXIDANT STATUS | |
dc.subject | STABILITY | |
dc.subject | STRESS | |
dc.subject | MUSCLE | |
dc.subject | PEROXIDATION | |
dc.subject | CATALASE | |
dc.subject | ASSAY | |
dc.subject | MEAT | |
dc.title | Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beef | |
dc.type | artículo | |
dc.volumen | 79 | |
sipa.codpersvinculados | 95090 | |
sipa.index | WOS | |
sipa.trazabilidad | Carga SIPA;09-01-2024 |
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