Metabolismo da pectina em animais ruminantes - uma revisão

As pectinas são substâncias encontradas em subprodutos da indústria de extração de sucos de frutas — como a polpa de laranjas e maçãs — e da extração de açúcar — como a polpa de beterraba —, e fazem parte dos componentes da parede celular, atuando como cimento entre as células. A pectina é o único componente da parede celular que é completamente e rapidamente fermentável e, portanto, não é uma substância lignificada. Outra grande vantagem é que a fermentação da pectina não produz ácido láctico no ambiente ruminal, resultando em características fermentativas semelhantes às espécies forrageiras e contrárias aos açúcares que são rapidamente fermentados a lactato. Em virtude dessas características benéficas, a inclusão de subprodutos ricos em pectina na dieta de animais ruminantes poderá melhorar a digestibilidade da maioria dos nutrientes, por proporcionar um ambiente ruminal saudável, ao contrário do que ocorre com fontes ricas em amido, cujo padrão de fermentação diminui o pH ruminal, tornando os ruminantes propensos a distúrbios metabólicos como a acidose ruminal e o timpanismo, em sistemas intensivos

An exploratory study of the purchase and consumption of beef: geographical and cultural differences between Spain and Brazil

Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians

Effect of active-edible coating and essential oils on lamb patties oxidation during display

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: Uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer''s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age) finished in a feedlot at body weights of 350, 400 and 450 kg were used. Fromeach group (N = 8), samples were divided into three portions for 0, 14 and 28 days of dry ageing. After the samples reached their dry aged period weight, pH and colour were measured. Next, water losses, shear force, the chemical composition and the fatty acids profile of the meat were measured. Reducing slaughter weight (350 kg) of young bulls did not affect meat tenderness but increased saturated fatty acids contents at day 1 of dry ageing. During the dry ageing process, drip loss increased, but thawing losses were reduced. Colour parameter was reduced by dry ageing and meat becomes darker, but meat tenderness was increased. Dry ageing increased the ash content. Dry ageing increased saturated fatty acid and reduced the monounsaturated and saturated fatty acid ratio (MUFA/SFA), but did not change the polyunsaturated fatty acids. Nellore young bulls (14 months) can be slaughtered with 400 or 450 kg without compromising physicochemical characteristics, while dry ageing improved meat tenderness but increased saturated fatty acids and changed meat colour.info:eu-repo/semantics/publishedVersio

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products

Behavior of young bulls in confinement housed separately or in group

The objective of this study was to evaluate the behavior of young bulls (between September and October of 2003) and to associate this with their performance. Fifty crossbred animals were divided among three treatments: T1, with a pair of animals in each of 10 pens; T2, with 10 animals in individual stalls; and T3, with 20 animals in a collective pen. An adaptation period was followed by 5 d of observations, with annotations every 15 min between 6:00 and 20:00 h. The observed activities were ingestion, rumination and leisure. Dry and wet bulb temperatures, black glove temperature in shade and in the sun, and relative humidity were recorded at 10:00 and 15: h. Conditions of thermal comfort were also evaluated through the temperature and humidity index (THI). The mean THI value of 78.0 indicated the thermal discomfort of the animals. Time dedicated to ingestion by T1 animals (113.5 min) surpassed that of the other treatments (T2, 88.6 min and T3, 102.1 min). Ruminations time was similar for animals of T1 (121.3 min) and T2 (116.2 min), but greater than that of T3 (100.8 min). Leisure time of T1 animals (185.1 min) was less than those of T2 (215.1 min) and T3 (217.0 min). Animals of all the treatments preferred to ruminate while lying. Time spent lying was greater in individually housed animals (T2) and in those of the collective pen (T3). However, there were no significant differences among the treatments in the weight gain of the animals

Carcass Composition and Cuts of Bulls and Steers Fed with Three Concentrate Levels in the Diets

In this paper, weight, carcass dressing, weights of the primary cuts, weights of the physical components of the primary cuts, and weights of the main commercial cuts of 66 Purunã animals, of which 33 were bulls and 33 were steers were evaluated. These animals, with an average age of 19 months at the beginning of the experiment, were finished in a feedlot system during 116 days, and were fed with diets containing three levels of concentrate (0.8%, 1.1%, and 1.4% of body weight). The concentrate was formulated with 25% soybean meal, 73% ground corn grain, 1% of a mineral mix, and 1% of limestone. The interaction between sexual groups and the concentrate level was not significant for any of the variables. Likewise, no effect of the concentrate level was detected on the same variable traits. The bulls demonstrated higher hot carcass weights (265.1 vs 221.7 kg) and a higher proportion of forequarter (38.4% vs 36.1%) however the steers presented with higher proportions of side (19.7% vs 18.5%) and hindquarter (44.2% vs 43.1%). The bulls produced higher yields of muscle in the three primary cuts, there by resulting in higher yields of edible portions of the carcass. The bulls also produced higher weights of tenderloin, knuckle, topside, flat, eye round, rump, and rump cover. The finishing of young bulls in feedlot is to be recommended, since the animals produce carcasses with higher amounts of edible meat and higher yields of commercial cuts, thus allowing for a better price for the carcass. Low concentrate level could be used due to the lower cost of production for farmers