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Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

2022; Multidisciplinary Digital Publishing Institute; Volume: 11; Issue: 4 Linguagem: Inglês

10.3390/foods11040609

2304-8158

Neiri J. A. dos Santos, Leílson Rocha Bezerra, Daniela Pionório Vilaronga Castro, Polyana Deyse Rodrigues Marcelino, Gercino Ferreira Virgínio Júnior, Jarbas M. da Silva Júnior, Elzânia Sales Pereira, Ederson Américo de Andrade, Thadeu Mariniello Silva, Analívia Martins Barbosa, Ronaldo Lopes Oliveira,

Ruminant Nutrition and Digestive Physiology

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11-C18:1) and conjugated linoleic acid (CLA), ∑n - 6, ∑n - 3, ∑n - 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.