Meat quality traits and feeding distillers grains to cattle: a review

Autores
Merayo, Manuela; Pighin, Darío Gabriel; Grigioni, Gabriela Maria
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.
Fil: Merayo, Manuela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.
Fuente
Animal production science 60 (5). (12 March 2020)
Materia
Beef
Carne de Res
Colour
Color
Fatty Acids
Ácidos Grasos
Tenderness
Ternura
Fatty Acid Profile
Perfíl de Acidos Grasos
Finishing Diets
Dieta de Engorde
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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network_name_str INTA Digital (INTA)
spelling Meat quality traits and feeding distillers grains to cattle: a reviewMerayo, ManuelaPighin, Darío GabrielGrigioni, Gabriela MariaBeefCarne de ResColourColorFatty AcidsÁcidos GrasosTendernessTernuraFatty Acid ProfilePerfíl de Acidos GrasosFinishing DietsDieta de EngordeLivestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.Fil: Merayo, Manuela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.2020-04-01T15:38:15Z2020-04-01T15:38:15Z2019-12-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7018https://www.publish.csiro.au/an/AN183821836-09391836-5787 (Online)https://doi.org/10.1071/AN18382Animal production science 60 (5). (12 March 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:54Zoai:localhost:20.500.12123/7018instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:54.567INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Meat quality traits and feeding distillers grains to cattle: a review
title Meat quality traits and feeding distillers grains to cattle: a review
spellingShingle Meat quality traits and feeding distillers grains to cattle: a review
Merayo, Manuela
Beef
Carne de Res
Colour
Color
Fatty Acids
Ácidos Grasos
Tenderness
Ternura
Fatty Acid Profile
Perfíl de Acidos Grasos
Finishing Diets
Dieta de Engorde
title_short Meat quality traits and feeding distillers grains to cattle: a review
title_full Meat quality traits and feeding distillers grains to cattle: a review
title_fullStr Meat quality traits and feeding distillers grains to cattle: a review
title_full_unstemmed Meat quality traits and feeding distillers grains to cattle: a review
title_sort Meat quality traits and feeding distillers grains to cattle: a review
dc.creator.none.fl_str_mv Merayo, Manuela
Pighin, Darío Gabriel
Grigioni, Gabriela Maria
author Merayo, Manuela
author_facet Merayo, Manuela
Pighin, Darío Gabriel
Grigioni, Gabriela Maria
author_role author
author2 Pighin, Darío Gabriel
Grigioni, Gabriela Maria
author2_role author
author
dc.subject.none.fl_str_mv Beef
Carne de Res
Colour
Color
Fatty Acids
Ácidos Grasos
Tenderness
Ternura
Fatty Acid Profile
Perfíl de Acidos Grasos
Finishing Diets
Dieta de Engorde
topic Beef
Carne de Res
Colour
Color
Fatty Acids
Ácidos Grasos
Tenderness
Ternura
Fatty Acid Profile
Perfíl de Acidos Grasos
Finishing Diets
Dieta de Engorde
dc.description.none.fl_txt_mv Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.
Fil: Merayo, Manuela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón; Argentina.
description Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-04
2020-04-01T15:38:15Z
2020-04-01T15:38:15Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7018
https://www.publish.csiro.au/an/AN18382
1836-0939
1836-5787 (Online)
https://doi.org/10.1071/AN18382
url http://hdl.handle.net/20.500.12123/7018
https://www.publish.csiro.au/an/AN18382
https://doi.org/10.1071/AN18382
identifier_str_mv 1836-0939
1836-5787 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Animal production science 60 (5). (12 March 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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