Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/7199
Título: Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain
Autor: Gama, L.T.
Bressan, M.C.
Rodrigues, E.C.
Rossato, L.V.
Moreira, O.C.
Alves, S.P.
Bessa, R.J.B.
Palavras-chave: Beef cattle
Fatty acids
Finishing system
Data: Jan-2013
Editora: Elsevier Ltd.
Citação: Gama, L.T., et al. (2013). Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain. Meat Science, 93(1), 98–104. doi: 10.1016/j.meatsci.2012.08.005
Resumo: Physicochemical properties and fatty acid profiles of meat from Bos indicus, Bos taurus and crossbred B. taurus× B. indicus bullocks (n=216), finished on pasture or grain, were used to estimate the effects of heterosis. Meat quality and fatty acid profiles generally benefitedwith crossbreeding, but the advantages from heterosis differed among finishing systems. The Warner–Bratzler shear-force in fresh and aged meat was reduced due to heterosis in pasture-finishing, but the effect was minor under grain-finishing. With pasture-finishing, heterosis caused an increase of 5% in CLA concentration, but few other changes in fatty acid profiles. In grain-finishing, heterosis caused a reduction in intramuscular fat and cholesterol, increased amounts of PUFA, n−6 fatty acids and PUFA/SFA ratio, and a decline in atherogenic index. The Δ9 desaturase estimated activity in crossbreds showed a behavior close to B. indicus, suggesting the existence of few loci and a dominance genetic effect on enzymes involved in fatty acid synthesis and metabolism.
Descrição: Articles in International Journals
Peer review: yes
URI: http://hdl.handle.net/10400.5/7199
DOI: 10.1016/j.meatsci.2012.08.005
ISSN: 0309-1740
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0309174012002720
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