Efecto Del Acabado En La Calidad De Carne Y Grasa De Terneros Y Terneras Alimentados Con Ensilados
Year: 2008
Type: article
Abstract: In 300 young bulls and 300 heifers, fed with maize silages or grass silage, finishings of 45 or 90 days with 4 or 5 kg of concentrate, depending on they were fed with maize or grass silage, or with concentrate ad libitum were realized. Male were slaughtered at 400 kg and female at 375 kg. The finishing, independently of silage, duration or concentrate level, did not affect to the tenderness, consistency, losses of water or colour of meat, whereas the marbling and fat in meat increase with the finishing with concentrates ad libitum. The quantity of saturated fatty acids (SFA) increased and the one of poliunsaturated (PUFA) decreases with the finishing time duration. The maximum level of SFA and the minimum of PUFA is gotten with the finishing of 90 days and concentrate ad libitum. The animals that consume more concentrate are the ones that give the higher levels of acids w-6 and lower levels of w-3. The relation PUFA/SFA diminish and the relation w-6/w-3 increases with finishings duration and concentrate level.
Source: Hispana
Author: Zea Salgueiro
Language: Spanish
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2119951580