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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/7018
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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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1844619142769934336 |
score |
12.559606 |