Supplementary Files
Keywords
novillos
suplementación
canales
carne
ácidos grasos
DDGS
steers
supplementation
carcass
beef
fatty acids
Abstract
The effect on carcass characteristics and lipid profile of meat from Brahman animals was evaluated in an intensive grazing system with supplementation, incorporating the use of distillers' dried grains with corn solubles (DDGS). The experiment was carried out in a rotational grazing system in the humid tropics of Costa Rica, and the animals were supplemented for 110 days in the finishing period consuming two nutritional supplements, or treatments, with 16 repetitions each: control, balanced feed supplement for commercial use in the country without the incorporation of DDGS, and DDGS, balanced feed for commercial use with the incorporation of 23% of DDGS. Animal weight loss, dressing percentage, and drip loss were calculated. Visual grading of the carcasses and temperature, pH, color, loin eye area, back fat thickness and marbling were evaluated. Samples were taken from the longissimus dorsi muscle and analyzed to determine the meat's ether extract and fatty acid profile. No significant effect (p > 0.05) was observed for the variables of weight loss, dressing percentage, drip loss, visual rating, and carcass characteristics between the evaluated treatments. However, a significant effect (p < 0.05) has been observed for the concentration of conjugated linoleic acid (0.04 g vs 0.58 g/100 g of total fat) in favor of the treatment that included supplementation with DDGS as a source of unsaturated fatty acids. The results obtained under the conditions of this experiment can generate an alternative to increase the added value to the meat produced in Costa Rica and in favor of its consumption as a food with nutraceutical properties. However, it is necessary to assess the impact of DDGS supplementation on properties related to acceptability, lipid oxidation and meat stability.
References
Aguilar-Alfaro, K., A. Rojas-Bourrillon, J. Rodríguez-González, M. Villareal-Castro, O. Murillo-Bravo y C. Campos-Granados. 2023. Suplementación con DDGS en novillos en pastoreo y su efecto sobre el desempeño productivo y medidas ultrasonográficas. Nutrición Animal Tropical. 17 (2): 89-108. doi: 10.15517/nat.v17i2.57816.
Alfaia, C., M. Castro, S. Martins, A. Portugal, S. Alves, C. Fontes, R. Bessa y J. Prates. 2007. Effect of slaughter season on value of fatty acid composition, conjugated linoleic acid isomers and nutritional intramuscular fat in Barrosã-PDO veal. Meat Science, 75 (1): 44-52. doi: 10.1016/j.meatsci.2006.06.013.
AOAC (Association of Official Analytical Chemists). 1998. Official methods of analysis of AOAC International. 16th ed, 4th rev. Gaithersburg, MD: AOAC International, USA.
Bacha, U., M. Nasir, M. Asif, N. Akbar, A. Anjum, J. Muhammad, T. Hussain, A. Wajid, T. Shahzad y A. Rashid. 2013. L-carnitine of red meat consumption contributes less in heart diseases progression as compared to low expressed PPARα leading to activation of mTOR1C. International Journal of Advanced Research, 1 (7): 169-174.
Barton, L., M. Marounek, V. Kudrna, D. Bures, y R. Zahrádková. 2007. Growth performance and fatty acid profiles of intramuscular and subcutaneous fat from limousin and charoláis heifers fed extruded linseed. Meat Science, 76(3): 517-523. doi: 10.1016/j.meatsci.2007.01.005.
Bernstein, A. M., M. Song, X. Zhang, A. Pan, M. Wang, C. S. Fuchs, N. Le, A. T. Chan, W. C. Willett, S. Ogino, E.L. Giovannucci y K. Wu. 2015. Processed and unprocessed red meat and risk of colorectal cancer: analysis by tumor location and modification by time. PLoS One, 10 (8): e0135959. doi: 10.1371/journal.pone.0135959.
Cama-Moncunill, R., J. Cafferky, C. Augier, T. Sweeney, P. Allen, A. Ferragina, C. Sullivan, A. Cromie y R.M. Hamill. 2020. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics. Meat Science, 167: 108157. doi: 10.1016/j.meatsci.2020.108157.
Carvalho, I., G. Fiorentini, J. Lage, J. Messana, R. Canesin, L. Rossi, R. Reis y T. Berchielli. 2016. Fatty acid profile, carcass traits and meat quality of Nellore steers following supplementation with various lipid sources. Animal Production Science, 57: 1170–1178. doi: 10.1071/AN15149.
Chacón, A. 2000. Estudio de la maduración, la inyección de cloruro de calcio, la cocción y el congelamiento como fundamentos de un proceso para el mejoramiento de la suavidad del solomo. Tesis Lic., Universidad de Costa Rica. p. 176.
Chacón, A. 2005. Efecto de la maduración, cocción y congelamiento sobre la suavidad, rendimiento y carga microbiana del corte de solomo (outside). Agronomía Mesoamericana, 16 (2): 199-213.
CIAB (Cámara de Industriales de Alimentos Balanceados). 2022. Informe Anual Costa Rica. p. 34.
Coombs, C. E. O., B. W. B. Holman, M. A. Friend y D. L. Hopkins. 2017. Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 125: 84-94. doi: 10.1016/j.meatsci.2016.11.025.
CORFOGA. 2012. Informe final: Clasificación de canales bovinas. San José, Costa Rica. p. 87.
CORFOGA. 2019. Consumo per cápita a octubre del 2019. Corporación para el Fomento Ganadero. www.corfoga.org/download/consumo-per-capita-de-carne-de-res-marzo-2017/. (Consultado 3 enero, 2024).
da Silva-Bernardo, A. P., F. Ferreira, A. Muniz-da Silva, F. Souza-Prestes, V. C Francisco, R. Nassu, M. da Silva-do Nascimento y S. Bertelli-Pflanzer. 2021. Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus). Animal Production Science, 61 (14): 1497-1509. doi: 10.1071/AN20120.
Delgado-Pando, G., P. Celada, F. J. Sánchez-Muñiz, F. Jiménez-Colmenero y B. Olmedilla-Alonso. 2014. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study. European Journal of Nutrition, 53: 83-93. doi: 10.1007/s00394-013-0502-1.
Dhiman, T. R., S. H. Nam y A. L. Ure. 2005. Factors affecting conjugated linoleic acid content in milk and meat. Critical Reviews in Food Science and Nutrition, 45 (6): 463-482. doi: 10.1080/10408390591034463.
Di Rienzo, J., F. Casanoves, M. Balzarini, L. Gonzalez, M. Tablada y C. Robledo. 2018. InfoStat Versión 2018. Grupo InfoStat, FCA, Universidad Nacional de Córdoba, Argentina.
Erickson, G, T. Klopfenstein, D. Adams y R. Rasby. 2005. Utilization of corn co-products in the beef industry. Nebraska Corn Board, University of Nebraska-Lincoln, Institute of Agriculture and Natural Resources, Agricultural Research Division and Cooperative Extension Division. www.nebraskacorn.org. (Consultado 3 enero, 2024).
FAO (Organización de las Naciones Unidas para la Agricultura y la Alimentación). 2018. Composición de la carne. Departamento de Agricultura y Protección al consumidor. www.fao.org/ag/againfo/themes/es/meat/backgr_composition.html. (Consultado 3 enero, 2024).
Feoli, C. 2002. Efecto de la edad y el sexo del ganado cebuino de dos zonas del norte de Costa Rica sobre el rendimiento y las características de calidad de la carne. Tesis Lic., Universidad de Costa Rica. Costa Rica. p. 85.
Ferguson, D. M., J. M. Thompson y R. Polkinghorne. 1999. Meat standards Australia, a ‘PACCP’ based beef grading scheme for consumers. Proceedings of the 45th International Congress of Meat Science and Technology 1, 18–19.
Fernández-Quintela, A., M. Rodríguez y M. Portillo. 2004. Ácido linoleico conjugado y grasa corporal. Revista Española de Obesidad, 2 (2): 71-79.
French, P., E. G. O'Riordan, F. J. Monahan, P. J. Caffrey, M. Vidal, M. T. Mooney, D. J. Troy y A. P. Moloney. 2000. Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. Meat Science, 56 (2): 173-180. doi: 10.1016/S0309-1740(00)00037-1.
Gagaoua, M., R. D. Warner, P. Purslow, R. Ramanathan, A. M. Mullen, M. López-Pedrouso, D. Franco, J. M. Lorenzo, I. Tomasevic, B. Picard, D. Troy y C. Terlouw. 2021. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Science, 181: 108611. doi: 10.1016/j.meatsci.2021.108611.
Gallo, C., S. Pérez, C. Sanhueza y J. Gasic. 2000. Efectos del tiempo de transporte de novillos previo al faenamiento sobre el comportamiento, las pérdidas de peso y algunas características de canal. Archivos de medicina veterinaria, 32 (2): 157-170. doi: 10.4067/S0301-732X2000000200003.
Gil, A. 2010. Tratado de Nutrición: Composición y Calidad Nutritiva de los Alimentos. Editorial Médica Panamericana. Madrid, España. p. 820.
Giusti, J., E. Castan, M. Dal-Pai, M. De Beni-Arrigoni, S. Rodrigues-Baldin y H. Nunes-De Oliveira. 2013. Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus×3/8 Bos indicus) cattle. Meat Science, 94 (2): 247-252. doi: 10.1016/j.meatsci.2013.02.006.
Griinari, J. M., B. A. Corl, S. H. Lacy, P. Y. Chouinard, K. V. Nurmela y D. E. Bauman. 2000. Conjugated linoleic acid is synthesized endogenously in lactating dairy cows by Delta(9)-desaturase. The Journal of Nutrition, 130 (9): 2285-2291. doi: 10.1093/jn/130.9.2285.
Gursansky, B, J. M. O'Halloran, A. Egan y C. E. Devine. 2010. Tenderness enhancement of beef from Bos indicus and Bos taurus cattle following electrical stimulation. Meat Science, 86 (3): 635-641. doi: 10.1016/j.meatsci.2010.05.002.
Highfill, C. M., O. Esquivel-Font, M. E. Dikeman y D. H. Kropf. 2012. Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts. Meat Science, 90 (4): 881-886. doi: 10.1016/j.meatsci.2011.11.022.
Hjorth, M. F., Y. Zohar, J. O. Hill y A. Astrup. 2018. Personalized dietary management of overweight and obesity based on measures of insulin and glucose. Annual Review of Nutrition, 21 (38): 245-272. doi: 10.1146/annurev-nutr-082117-051606.
Hopkins, D. L., E. N. Ponnampalam, R. J. van de Ven y R. D. Warner. 2014. The effect of pH decline rate on the meat and eating quality of beef carcasses. Animal Production Science, 54: 407-413. doi: 10.1071/AN12314.
Hughes, J. M., G. Kearney y R. D. Warner. 2014. Improving beef meat colour scores at carcass grading. Animal Production Science, 54: 422-429. doi: 10.1071/AN13454.
Jaramillo-López, E., G. Peraza-Mercado, F. Molinar-Holguiny y M. F. Itza-Ortiz. 2012. Relationship between live animal weight, warm and cold carcass weight and carcass principal components. Global Veterinaria, 9 (2): 179-183. doi: 10.5829/idosi.gv.2012.9.2.63206.
Kennedy, D. 2016. B vitamins and the brain: mechanisms, dose and efficacy. A review. Nutrients, 8 (2): 68. doi: 10.3390/nu8020068.
Kim, Y. H. B., R. D. Warner y K. Rosenvold. 2014. Influence of high prerigor temperature and fast pH fall on muscle proteins and meat quality: a review. Animal Production Science, 54: 375–395. doi:10.1071/AN13329.
Knee, B. W., L. J. Cummins, P. J. Walker, G. Kearney y R. D. Warner. 2007. Reducing dark-cutting in pasture-fed beef steers by high-energy supplementation. Australian Journal of Experimental Agriculture, 47: 1277–1283. doi:10.1071/EA05362.
Konica-Minolta. 2016. Entendiendo el espacio de color CIE L*A*B*. Nueva Jersey, Estados Unidos de América. www.sensing.konicaminolta.us/mx/blog/entendiendo-el-espacio-de-color-cie-lab/. (Consultado 3 enero, 2024).
Kurotani, K., A. Nanri, A. Goto, T. Mizoue, M. Noda, S. Oba, M. Kato, Y. Matsushita, M. Inoue y S. Tsugane. 2013. Red meat consumption is associated with the risk of type 2 diabetes in men but not in women: a Japan Public Health Center-based Prospective Study. The Journal of Nutrition, 110 (10) 1910-1918. doi: 10.1017/S0007114513001128.
Lancaster, P. A., J. B. Corners, L. N. Thompson, K. L. Fritsche y J. E. Williams. 2007. Case study: distiller´s dried grains with solubles affects fatty acid composition of beef. The Professional Animal Scientist, 23: 715-720. doi: 10.15232/S1080-7446(15)31045-7.
Lawrie, R. A. 1958. Physiological stress in relation to dark-cutting beef. Journal of the Science of Food and Agriculture, 9: 721–727. doi:10.1002/jsfa.2740091106.
Lenighan, Y. M., A. P. Nugent, K. F. Li, L. Brennan, J. Walton, A. Flynn, H. M. Roche y B. A. Mcnulty. 2017. Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes. British Journal of Nutrition, 118 (3): 222-228. doi: 10.1017/S0007114517002008.
Liu, S., y S. J. Eady. 2005. Glutathione: its implications for animal health, meat quality, and health benefits of consumers. Australian Journal of Agricultural Research. 56 (8): 775-780. doi: 10.1071/AR05053.
Mateo, J. 2007. Fresh meat color stability. Nacameh, 1 (1): 67-74. doi: 10.24275/uam/izt/dcbs/nacameh/2007v1n1/Mateo.
Maikhunthod, B., y K. Ornintarapichet. 2005. Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity. Meat Science, 71 (2): 364-374. doi: 10.1016/j.meatsci.2005.04.017.
Mir, P. S., T. A. McAllister, S. Scott, J. Aalhus, V. Baron, D. McCartney, E. Charmley, L. Goonewardene, J. Basarab, E. Okine, R. J. Weselake y Z. Mir. 2004. Conjugated linoleic acid–enriched beef production. The American Journal of Clinical Nutrition, 79 (6): 1207S-1211S. doi: 10.1093/ajcn/79.6.1207S.
Moon, S. S., H. S. Yang, G. B. Park y S. T. Joo. 2006. The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Science, 74 (3): 516-521. doi: 10.1016/j.meatsci.2006.04.027.
NRC (National Research Council). 2001. Nutrient Requirements of dairy cattle. 7 ed. National Academy Press, Washington DC., USA.
Obregón, R. M., y A. Valenzuela. 2011. Ácido linoleico conjugado, metabolismo de lípidos y enfermedad cardiovascular. Revista Chilena de Nutrición, 36: 258-268. doi: 10.4067/S0717-75182009000300008.
OMS (Organización Mundial de la Salud). 2015. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16 (16): 1599-1600. doi: 10.1016/S1470-2045(15)00444-1.
Osorio, K., D. Restrepo y R. Barahona. 2016. Efecto del tiempo de ayuno sobre el rendimiento en canal y el pH en canales bovinas. Revista Lasallista de Investigación, 13 (2): 80-87. doi: 10.22507/rli.v13n2a7.
Pan, A., Q. Sun, A. M. Bernstein, M. B. Schulze, J. E. Manson, W. C. Willett y F. B. Hu. 2011. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. The American Journal of Clinical Nutrition, 94 (4): 1088-96. doi: 10.3945/ajcn.111.018978
Plascencia, A., G. Mendoza, C. Vásquez y R. Avery. 2005. Factores que influyen en el valor nutricional de las grasas utilizadas en las dietas para bovinos de engorda en confinamiento: Una revisión. Interciencia, 30 (3): 134-142.
Pogorzelska-Nowicka, E, A. G. Atanasov, J. Horbańczuk y A. Wierzbicka. 2018. Bioactive compounds in functional meat products. Molecules, 23 (2): 307. doi: 10.3390/molecules23020307.
Ponnampalam, D., H. B., Hopkins, L. Duo, G. Baldi y A. El-din-Bekhit. 2017. Causes and contributing factors to “dark cutting” meat: current trends and future directions: A review. Comprehensive Reviews in Food Science and Food Safety, 16 (3): 400-430. doi: 10.1111/1541-4337.12258.
Popova, T., M. Yossifov, L. Kozelov y P. Marinova. 2015. Effect of various protein sources in feed on the fatty acid composition of adipose depots in lambs. Emirates Journal of Food and Agriculture. 27 (6): 527-532. doi: 10.9755/ejfa.2015.04.037.
Purchas, R. W. y R. Aungsupakorn. 1993. Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers. Meat Science, 34: 163–178. doi:10.1016/0309-1740(93)90025-D.
Quesada, M. 2019. Efecto de la suplementación con semolina de arroz en el desarrollo, composición de la canal y perfil lipídico de la carne en novillos de encaste Brahman en pastoreo en la Vega, San Carlos. Tesis Lic., Instituto Tecnológico de Costa Rica, Cartago, Costa Rica. p. 80.
Ramírez, J. 2014. Evaluación de niveles crecientes de energía en la suplementación de novillos de engorde en pastoreo. Tesis Lic., Instituto Tecnológico de Costa Rica, Cartago, Costa Rica. p. 84.
Ramírez-Barboza, J., A. Valverde-Abarca y A. Rojas-Bourrillon. 2016. Efecto de raza y niveles de energía en la finalización de novillos en pastoreo. Agronomía Mesoamericana, 28 (1): 43-57. doi: 10.15517/am.v28i1.21472.
Realini, C. E., S. K. Duckett, G. W. Brito, M. Dalla-Rizza y D. De Mattos. 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Science, 66 (3): 567-77. doi: 10.1016/S0309-1740(03)00160-8.
Renerre, M. 1990. Factors involved in the discoloration of beef meat. International Journal of Food Science & Technology, 25 (6): 613–630. doi: 10.1111/j.1365-2621.1990.tb01123.x.
Rojas-Bourrillon, A. y C. Campos-Granados. 2017a. Ácido linoleico conjugado (ALC) en carne bovina en Costa Rica: diagnóstico de la presencia de factor anticancerígeno. UTN Informa, 80: 88-90.
Rojas-Bourrillon, A. y C. Campos-Granados. 2017b. Problemas de sólidos lácteos en la producción lechera debido al Síndrome de Baja Grasa Láctea. UTN Informa, 80: 8-12.
Rubio-Lozano, M., D. Braña, D. Méndez, G. Torrescano, A. Sánchez, C. Pérez, F. Figueroa y E. Delgado. 2013. Guía práctica para la estandarización y evaluación de las canales bovinas mexicanas. Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA). Querétaro, México. p. 72.
Rubio-Lozano, M. S., y C. Campos-Granados. 2022. Aportes al debate sobre el consumo de grasa saturada de las carnes rojas. Nacameh. 16 (1): 18-38. doi: 10.24275/uam/izt/dcbs/nacameh/2022v16n1/Rubio.
Schultz A., L. González-Torres, D. Olivero, S. Bastida, J. Benedí y F. J. Sánchez-Muñiz. 2010. Wakame and Nori in restructured meat included in cholesterol- enriched diets affect the antioxidant enzyme gene expressions and activities in Wistar rats. Plant Foods for Human Nutrition, 65: 295-298. doi: 10.1007/s11130-010-0179-z.
Shaeffer, D. 2000. Potential for altering quality of muscule and milk rumiant. En: Deker, E., C. Faustman, y C. Lopez-Bote. Antioxidants in Muscle Foods. P. 155. Primera Edición. Willey-Interscience. New York, Estados Unidos. p. 512.
Skytte, M. J., A. Samkani, A. D. Petersen, M. N. Thomsen, A. Astrup, E. Chabanova, J. Frystyk, J. J. Holst, H.S. Thomsen, S. Madsbad, T.M. Larsen, S.B. Haugaard y T. Krarup. 2019. A carbohydrate-reduced high-protein diet improves HbA1c and liver fat content in weight stable participants with type 2 diabetes: a randomised controlled trial. Diabetologia, 62 (11): 2066-2078. doi: 10.1007/s00125-019-4956-4.
Stanton, C., F. Lawless, G. Kjellmer, D. Harrington, R. Devery, J. F. Connolly y J. Murphy. 1997. Dietary Influences on bovine milk cis‐9, trans‐11‐conjugated linoleic acid content. Journal of Food Science, 62 (5): doi: 1083-1086. 10.1111/j.1365-2621.1997.tb15043.x.
Strydom, P., J. Lühl, C. Kahl y L. C. Hoffman. 2016. Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia. South African Journal of Animal Science, 46 (4): 349-359. doi: 10.4314/sajas.v46i4.2.
Swatland, H. J. 2008. How pH causes paleness or darkness in chicken breast meat. Meat Science, 80: 396–400. doi:10.1016/j.meatsci.2008.01.002.
Teira, G. F. Perlo, P. Bonato y O. Tisocco. 2006. Calidad de carnes bovinas: aspectos nutritivos y organolépticos relacionados con sistemas de alimentación y prácticas de elaboración. Ciencia, docencia y tecnología, 33: 173-193.
Traore, S., L. Aubry, P. Gatellier, W. Przybylski, D. Jaworska, K. Kajak-Siemaszko y V. Santé-Lhoutellier. 2012. Higher drip loss is associated with protein oxidation. Meat Science, 90 (4): 917-924. doi: 10.1016/j.meatsci.2011.11.033.
Van Soest, P.J., J.B. Robertson y B.A. Lewis. 1991. Method for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74: 3583-3597. doi: 10.3168/jds.S0022-0302(91)78551-2.
Wang, H. W., A. Wahlin, H. Basun, J. Fastbom, B. Winblad y L. Fratiglioni. 2001. Vitamin B12 and folate in relation to the development of Alzheimer's disease. Neurology, 56 (9): 1188-1194. doi: 10.1212/wnl.56.9.1188.
Warner, R. D., J. M. Thompson, R. Polkinghorne, D. Gutzke y G. A. Kearney. 2014. A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump. Animal Production Science, 54: 396–406. doi:10.1071/AN12226.
Wolk, A. J. 2017. Potential health hazards of eating red meat. Internal Medicine, 281 (2): 106-122. doi: 10.1111/joim.12543.
Yang, A., M. C Lanari, M. Brewster y R. K. Tume. 2002. Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement. Meat Science, 60 (1): 41-50. doi: 10.1016/S0309-1740(01)00103-6
Comments
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.