Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1035440
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dc.contributor.authorFERRINHO, A. M.pt_BR
dc.contributor.authorNASSU, R. T.pt_BR
dc.contributor.authorALDAI, N.pt_BR
dc.contributor.authorUTEMBERG, B. L.pt_BR
dc.contributor.authorMENDONÇA, F. B.pt_BR
dc.contributor.authorFURLAN, M. L. N.pt_BR
dc.contributor.authorBALDI, F.pt_BR
dc.contributor.authorMUELLER, L. F.pt_BR
dc.contributor.authorBALIEIRO, J. C. de C.pt_BR
dc.contributor.authorPEREIRA, A. S. C.pt_BR
dc.date.accessioned2016-01-28T11:11:11Zpt_BR
dc.date.available2016-01-28T11:11:11Zpt_BR
dc.date.created2016-01-28pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 61, 2015, Clermont-Ferrand, France. Proceedings... Clermont-Ferrand, France: INRA, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1035440pt_BR
dc.descriptionThe whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectAntioxidantpt_BR
dc.subjectMeat traitspt_BR
dc.titleEffect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2018-08-22T11:11:11Zpt_BR
dc.subject.nalthesauruslipidspt_BR
riaa.ainfo.id1035440pt_BR
riaa.ainfo.lastupdate2018-08-22 -03:00:00pt_BR
dc.contributor.institutionADRIELLE M. FERRINHO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; RENATA TIEKO NASSU, CPPSE; NOELIA ALDAI, DEPARTMENT OF PHARMACY & FOOD SCIENCES, LASCARAY RESEARCH CENTER, UPV/EHU, VITORIA-GASTEIZ, SPAIN; BRUNO L. UTEMBERGUE, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FELIPE B. MENDONÇA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; MAÍSA L. N. FURLAN, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FERNANDO BALDI, SAO PAULO STATE UNIVERSITY, JABOTICABAL, BRAZIL; LENISE F. MUELLER, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; JULIO C. DE C. BALIEIRO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; ANGÉLICA S. C. PEREIRA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL.pt_BR
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