Effect of the type of dietary fat when added as an energy source on animal performance, carcass characteristics and meat quality of intensively reared Friesian steers
A. Guerrero A D , E. Muela A , M. V. Valero B , I. N. Prado B , M. M. Campo A , J. L. Olleta A , O. Catalán C and C. Sañudo A
+ Author Affiliations
- Author Affiliations
A Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain.
B Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900, Maringá, Paraná, Brazil.
C INZAR, Poeta Luis Cernuda s/n, 50018, Zaragoza, Spain.
D Corresponding author. Email: guerrerobarrado@gmail.com
Animal Production Science 56(7) 1144-1151 https://doi.org/10.1071/AN14682
Submitted: 10 July 2014 Accepted: 2 February 2015 Published: 24 April 2015
Abstract
The effects of different fats in the diet were evaluated on the basis of animal performance, carcass and meat-quality traits. Four groups of eight Friesian steers were intensively finished with concentrate and cereal straw given ad libitum. Four different types of fats were included at a 4% level in the diet, namely, palm oil, sunflower oil, tallow and hydrogenated fat. The feeding trial lasted for 84 days. There were no differences on animal performance or carcass characteristics, except for animals from the hydrogenated-fat diet, which had the greatest percentage of muscle and moisture, and the lowest percentage of fat in a 6th rib dissection. Meat colour, texture, lipid oxidation and consumer acceptability did not differ among the diets. Nevertheless, the effects of ageing or display time were more important than those of the source of fat. Intramuscular fatty acid profile was hardly influenced by the fat source. In conclusion, the type of fat added at the final stage of the rearing process, at a 4% of inclusion level, did not produce noticeable variations on productive parameters or product quality. This would allow to formulate rations for cattle, using the most profitable source of fat (added at low levels), without having variability on the product quality.
Additional keywords: carcass quality, colour, consumer test, fatty acids, supplemental fat.
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