Performance, Carcass Quality and Fatty Acid Profile of Crossbred Wagyu Beef Steers Receiving Palm and/or Linseed Oil

Performance, Carcass Quality and Fatty Acid Profile of Crossbred Wagyu Beef Steers Receiving Palm and/or Linseed Oil

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging 640±18 kg live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomi...

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

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±11 kg (at 15±2 mo) were distributed in a completely randomized design consisting of 5 treatments and 9 replicates. The roughage feed was maize silage (...

Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.

Eighty Angus and Angus x Simmental steer calves were used in a completely random design to determine the effect of rate of BW gain during the backgrounding period on subsequent feedlot performance, carcass characteristics, Warner-Bratzler shear force (WBSF), and sensory analysis. Animals were stratified by BW and allotted randomly to 1 of 10 pens (5 pens/treatment). Dietary treatments were form...

Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile

Milkfat has the highest price among all the edible oils and fats and plays a significant role in the economics, nutrition and physicochemical properties of milk and milk products. It can be admixed or replaced with less expensive oils and fats of vegetable or animal origins notably palm oils. Blending of edible fat with vegetable oils is a common practice in many countries to improve the physic...

THE EffECT Of LInSEEd OIL SuppLEmEnTATIOn On pErfOrmAnCE, fATTy ACId COmpOSITIOn And OxIdATIvE STATuS Of rABBITS