Lipid Sources with Different Fatty Acid Profile Alters the Fatty Acid Profile and Quality of Beef from Confined Nellore Steers

  • Fiorentini, Giovani ;
  • Lage, Josiane F. ;
  • Carvalho, Isabela P.C. ;
  • Messana, Juliana D. ;
  • Canesin, Roberta. C. ;
  • Reis, Ricardo A. ;
  • Berchielli, Telma T.
  • Received : 2014.11.25
  • Accepted : 2015.02.10
  • Published : 2015.07.01


The present study was conducted to determine the effects of lipid sources with different fatty acids profile on meat fatty acids profile and beef quality traits of Nellore. A total of 45 Nellore animals with an average initial body weight of $419{\pm}11kg$ (at $15{\pm}2mo$) were distributed in a completely randomized design consisting of 5 treatments and 9 replicates. The roughage feed was maize silage (600 g/kg on a dry matter [DM] basis) plus concentrate (400 g/kg on a DM basis). The dietary treatments were as follows: without fat (WF), palm oil (PO), linseed oil (LO), protected fat (PF), and soybean grains (SG). No effects of lipid sources were observed (p>0.05) on beef color, pH, water-holding capacity, and sarcomere length. Beef from cattle fed PO had greater shear-force values (p<0.05) compared to beef from cattle fed WF. Deposition of main unsaturated fatty acids (oleic, linoleic, and linolenic) was greater in treatments WF, SG, and LO, respectively, while the values of conjugated linoleic acid (CLA) were greater when animals were fed LO. The inclusion of LO in the diet enhances the concentration of CLA in longissimus muscle and subcutaneous fat besides improving the atherogenicity index and elongase activity. As such, LO can be used with the aim to improve the quality of beef from confined Nellore cattle. Conversely, the use of PO is not recommended since it may increase the concentration of undesirable unsaturated fatty acids in muscle and subcutaneous fat, shear-force and the atherogenicity index.


Conjugated Linoleic Acid;Linseed Oil;Palm Oil;Protected Fat;Soybean Grain;Steers


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Supported by : Sao Paulo Research Foundation (FAPESP)