Free Standard AU & NZ Shipping For All Book Orders Over $80!
Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
Shopping Cart: ( empty )
You are here: Home > Journals > AN > AN23165 > Fulltext
RESEARCH ARTICLE
Contents Vol 64(1)

Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

Barbara Martins Rodrigues https://orcid.org/0000-0002-1816-4471 A * , Ramon Costa Alvarenga https://orcid.org/0000-0002-6071-1416 B , Dante Pazzanese Duarte Lanna https://orcid.org/0000-0002-7082-8853 C , Afonso de Liguori Oliveira https://orcid.org/0000-0001-5611-6385 D , Caroline Ceribeli https://orcid.org/0000-0002-1254-2531 E , Banny Silva Barbosa Correia https://orcid.org/0000-0002-9283-8163 E , Luiz Alberto Colnago https://orcid.org/0000-0002-9516-9022 F , Daniel Rodrigues Cardoso https://orcid.org/0000-0002-3492-3327 E , Fernando Antônio de Souza https://orcid.org/0000-0002-2434-2131 A and Leandro Sâmia Lopes https://orcid.org/0000-0002-0641-6598 A
+ Author Affiliations
- Author Affiliations

A Department of Animal Science, Federal University of Minas Gerais, Veterinary School, Belo Horizonte, Minas Gerais, Brazil.

B Brazilian Agricultural Research Corporation Maize and Sorghum, Sete Lagoas, Minas Gerais, Brazil.

C Department of Technology and Inspection of Animal Products, Federal University of Minas Gerais, Veterinary School, Belo Horizonte, Minas Gerais, Brazil.

D Department of Animal Science, University of São Paulo, Piracicaba, São Paulo, Brazil.

E University of São Paulo, Chemistry Institute of São Carlos, São Carlos, São Paulo, Brazil.

F Brazilian Agricultural Research Corporation Instrumentation, São Carlos, São Paulo, Brazil.

* Correspondence to: barbararodrigues.zootecnista@gmail.com

Handling Editor: D. Y. Wang

Animal Production Science 64, AN23165 https://doi.org/10.1071/AN23165
Submitted: 5 May 2023  Accepted: 23 November 2023  Published: 18 December 2023

© 2024 The Author(s) (or their employer(s)). Published by CSIRO Publishing

Abstract

Context

Although beef consumption has been linked to increased blood cholesterol, it has positive impacts on human health and provides essential nutrients of high biological value.

Aims

This study investigated the effects of aging time on beef quality, the chemical composition of the Longissimus thoracis (LT) muscle, and the metabolite and fatty acid profile of the subcutaneous fat from young bulls finished in feedlot with a high-lipid diet.

Methods

Fifty young bulls were divided into groups following their breed composition, Nellore (n = 25) and Angus × Nellore crossbred (n = 25), and randomly assigned into four pens. The feedlot phase consisted of 105 days of feed, and the diet (80% concentrate) was formulated to meet or safely exceed the requirements of beef cattle to achieve an average daily gain of 1.6 kg/day. After slaughter, meat samples were collected between the 11th and 13th ribs 24 h postmortem. Steaks were aged for 1, 14, 28, and 42 days.

Key results

No differences were observed for total weight loss, drip loss, and cooking loss between the genetic groups (P > 0.05). An increase in lipid oxidation was observed for TBARS in the LT beef and subcutaneous fat (P < 0.01). Shear force was influenced by breed and aging time (P < 0.01). There was a significant interaction between aging time and the parameters L* a*, b* c*, and h* (P < 0.01). The crossbred animals had greater (P < 0.01) concentrations of collagen, and Nellore had greater (P < 0.01) concentration of moisture in their LT beef. In total, 33 metabolites were identified in beef extract, and differences were observed in beef from both groups. Nellore animals had higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid.

Conclusions

The shear force, collagen concentration, and moisture were affected by breeds, while the aging time affected lipid oxidation, shear force, and colour parameters. Different breeds and a high-lipid diet modified the metabolite profile of meat and the profile of subcutaneous fat.

Implications

These findings suggest that genetic manipulation could potentially be used to improve beef quality.

Keywords: beef, conjugated linoleic acid, feedlots, genetics, lipid, meat composition, metabolomics, nutrition.

References

ABIEC (2022) Beef report. Overview of livestock in Brazil. Brazilian Beef Exporters Association. Available at https://www.abiec.com.br/en/publicacoes/beef-report-2022-2/ [Accessed 5 July 2022]

Alves DD, Goes RHTB, Mancio AB (2005) Maciez da Carne Bovina. Ciência Animal Brasileira 6(3), 135-149.
| Crossref | Google Scholar |

Amaral AB, Solva MVd, Lannes SCdS (2018) Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology 38, 1-15.
| Crossref | Google Scholar |

AMSA (1995) ‘Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat.’ (American Meat Science Association: Chicago, IL, USA)

Andrade PL, Bressan MC, Gama LTd, Gonçalves TdM, Ladeira MM, Ramos EM (2010) Aged meat quality in Red Norte and Nellore cattle. Brazilian Journal of Animal Science 39, 1791-1800.
| Crossref | Google Scholar |

Andrade EN, Polizel Neto A, Roça RO, Faria MH, Resende FD, Siqueira GR, Pinheiro RSB (2014) Beef quality of young Angus×Nellore cattle supplemented with rumen-protected lipids during rearing and fatting periods. Meat Science 98(4), 591-598.
| Crossref | Google Scholar | PubMed |

Antonelo DS, Cônsolo NRB, Gómez JFM, Beline M, Goulart RS, Corte RRPS, Colnago LA, Schilling MW, Gerrard DE, Silva SL (2020a) Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil. Food Research International 132, p. 109056.
| Crossref | Google Scholar | PubMed |

Antonelo D, Gómez JFM, Cônsolo NRB, Beline M, Colnago LA, Schilling W, Zhang X, Suman SP, Gerrard DE, Balieiro Júlio CC, Silva SL (2020b) Metabolites and metabolic pathways correlated with beef tenderness. Meat and Muscle Biology 4(1),.
| Crossref | Google Scholar |

Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM (2017) Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Science 125, 16-21.
| Crossref | Google Scholar | PubMed |

Azevedo JAG, Valadares Filho SC, Silva LFC, Santos AB, Souza LL, Rotta PP, Renno LN, Prado INP (2016) Regulacao e predicao de consumo de materia seca. In ‘Exigencias Nutricionais de Zebuinos Puros e Cruzados – BR CORTE’. pp. 15–43.

Barcellos VC, Mottin C, Passetti RAC, Guerrero A, Eiras CE, Prohmann PEF, Vital ACP, Prado INd (2017) Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls. Acta Scientiarum Animal Sciences 39(4), 437-448.
| Crossref | Google Scholar |

Barducci RS, Franzói MCS, Sarti LMN, Millen DD, Putarov TC, Perdigão A, Martins CL, Arrigoni MDB (2016) Fatty acids and meat characteristics of feedlot Nellore cattle with different protected fat sources. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 68(1), 233-242.
| Crossref | Google Scholar |

Bartoň L, Marounek M, Kudrna V, Bureš D, Zahrádková R (2007) Growth performance and fatty acid profiles of intramuscular and subcutaneous fat from Limousin and Charolais heifers fed extruded linseed. Meat Science 76(3), 517-523.
| Crossref | Google Scholar | PubMed |

Bejerholm C, Aaslyng MD (2004) Cooking. In ‘Encyclopedia of meat sciences’. (Eds WJ Jensen, CE Devine, M Dikeman) pp. 343–349. (Academic Press: Oxford)

Bonnet M, Faulconnier Y, Leroux C, Jurie C, Cassar-Malek I, Bauchart D, Boulesteix P, Pethick D, Hocquette JF, Chilliard Y (2007) Glucose-6-phosphate dehydrogenase and leptin are related to marbling differences among Limousin and Angus or Japanese Black × Angus steers. Journal of Animal Science 85(11), 2882-2894.
| Crossref | Google Scholar | PubMed |

Brasil (1997) Decreto n. 30.691-5 jul. 1997. Amended by Decrees n. 1.255-25 jun. 1962, n. 1.236-02 set. 1994, n. 1.812-08 fev. 1996 e n. 2.244-04 jun. 1997, 5 jul. 1997. Approves the industrial and sanitary inspection regulation for products of animal origin (RIISPOA), 555. Official Diary of Union, section I, Brasília, p. 11.

Bressan MC, Rossato LV, Rodrigues EC, Alves SP, Bessa RJB, Ramos EM, Gama LT (2011) Genotype × environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain. Journal of Animal Science 89(1), 221-232.
| Crossref | Google Scholar | PubMed |

Bueno PHS (2008) Efeitos da radiação gama e do tipo de embalagem sobre as características microbiológicas, físicoquímicas e sensoriais de peito de frango refrigerado. Dissertation. Universidade Federal de Minas Gerais, Escola de Veterinária.

Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI (2006) Flavour perception of oxidation in beef. Meat Science 72, 303-311.
| Crossref | Google Scholar | PubMed |

Christensen M, Ertbjerg P, Failla S, Sañudo C, Richardson RI, Nute GR, Olleta JL, Panea B, Albertí P, Juárez M, Hocquette J-F, Williams JL (2011) Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science 87(1), 61-65.
| Crossref | Google Scholar | PubMed |

Cônsolo NRB, da Silva J, Buarque VLM, Higuera-Adilla A, Barbosa LCGS, Zawadzki A, Colnago LA, Saran Netto A, Gerrard DE, Silva SL (2020) Selection for growth and precocity alters muscle metabolism in Nellore cattle. Metabolites 10, 58.
| Crossref | Google Scholar |

Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla A, Colnago LA, Titto EAL (2021a) Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics. Meat Science 172, 108350.
| Crossref | Google Scholar |

Cônsolo NRB, Silva J, Buarque VLM, Samuelsson LM, Miller P, Maclean PH, Moraes TB, Barbosa LCGS, Higuera-Padilla A, Colnago LA, Saran Netto A, Gerrard DE, Silva SL (2021b) Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef. Meat Science 181, 108606.
| Crossref | Google Scholar |

de Lima Junior DM, do Nascimento Rangel AH, Urbano SA, do Vale Maciel M, de Araújo Amaro LP (2011) Alguns aspectos qualitativos da carne bovina: uma revisão. Acta Veterinaria Brasilica 5(4), 351-358.
| Google Scholar |

Di Marco ON, Barcelos JO, Costa EC (2007) ‘Crescimento de bovinos de corte.’ p. 276. (NESPRO: Porto Alegre, Brazil)

Duckett SK (2017) Effects of nutrition and management practices on marbling deposition and composition. University of Georgia, Athens, GA, USA. Available at https://cabcattle.com/wp-content/uploads/NewsReleaseDocs/duckett_nutrition.pdf [Accessed 6 March 2021]

Elzo MA, Johnson DD, Wasdin JG, Driver JD (2012) Carcass and meat palatability breed differences and heterosis effects in an Angus–Brahman multibreed population. Meat Science 90(1), 87-92.
| Crossref | Google Scholar | PubMed |

FAO-WHO (2010) Fats and fatty acids in human nutrition. Food and nutrition paper # 91. Report of an expert consultation, Geneva, 10–14 November. FAO, Rome, Italy. Available at http://www.fao.org/3/a-i1953e.pdf

Façanha DAE, Leite JHGM, Queiroga RdCRE, Costa RG, Garruti DdS, Silva TLdS (2014) Carcass and meat characteristics of very young Angus x Nelore steers in the Agreste Potiguar region. Revista Ciência Agronômica 45(3), 612-619.
| Crossref | Google Scholar |

Fernandes ARM, Sampaio AAM, Oliveira EAd, Pivaro TM, Henrique W, Rosa BL, Osório JCdS, Osório MTM (2014) Ácidos graxos da gordura de cobertura do contrafilé de bovinos Nelore e Canchim terminados em confinamento e alimentados com diferentes níveis de concentrado nas dietas. Semina: Ciências Agrárias 35, 467-475.
| Crossref | Google Scholar |

Fiorentini G, Santana MO, Messana JD, Valente ALS, Härter CJ, Rabelo CHS, Barbero RP, Lanna DPD, Reis RA, Berchielli TT (2018) Effect of lipid sources on fatty acid profiles of meat from pasture- and feedlot-finished Nellore bulls. Livestock Science 211, 52-60.
| Crossref | Google Scholar |

Folch J, Lees M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226, 497-509.
| Crossref | Google Scholar | PubMed |

Garmyn A, Hardcastle N, Polkinghorne R, Lucherk L, Miller M (2020) Extending Aging of beef Longissimus lumborum from 21 to 84 days postmortem influences consumer eating quality. Foods 9(2), 208.
| Crossref | Google Scholar | PubMed |

Gebauer SK, Chardigny J-M, Jakobsen MU, Lamarche B, Lock AL, Proctor SD, Baer DJ (2011) Effects of ruminant trans fatty acids on cardiovascular disease and cancer: a comprehensive review of epidemiological, clinical, and mechanistic studies. Advances in Nutrition 2(4), 332-354.
| Crossref | Google Scholar | PubMed |

Gebauer SK, Destaillats F, Dionisi F, Krauss RM, Baer DJ (2015) Vaccenic acid and trans fatty acid isomers from partially hydrogenated oil both adversely affect LDL cholesterol: a double-blind, randomized controlled trial. The American Journal of Clinical Nutrition 102(6), 1339-1346.
| Crossref | Google Scholar | PubMed |

Gilmore LA, Walzem RL, Crouse SF, Smith DR, Adams TH, Vaidyanathan V, Cao X, Smith SB (2011) Consumption of high-oleic acid ground beef increases HDL-cholesterol concentration but both high- and low-oleic acid ground beef decrease HDL particle diameter in normocholesterolemic men. The Journal of Nutrition 141(6), 1188-1194.
| Crossref | Google Scholar | PubMed |

Gruffat D, Cherfaoui M, Bonnet M, Thomas A, Bauchart D, Durand D (2013) Breed and dietary linseed affect gene expression of enzymes and transcription factors involved in n-3 long chain polyunsaturated fatty acids synthesis in Longissimus thoracis muscle of bulls. Journal of Animal Science 91(7), 3059-3069.
| Crossref | Google Scholar | PubMed |

Gök V, Uzun T, Tomar O, Çağlar MY, Çağlar A (2019) The effect of cooking methods on some quality characteristics of gluteus medius. Food Science and Technology (Brazil) 39(4), 999-1004.
| Crossref | Google Scholar |

Hartman L, Lago RC (1973) Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice 22, 475-476.
| Google Scholar | PubMed |

Huerta-Leidenz NO, Cross HR, Savell JW, Lunt DK, Baker JF, Pelton LS, Smith SB (1993) Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. Journal of Animal Science 71(3), 625-630.
| Crossref | Google Scholar | PubMed |

Huff Lonergan E, Zhang W, Lonergan SM (2010) Biochemistry of postmortem muscle – lessons on mechanisms of meat tenderization. Meat Science 86(1), 184-195.
| Crossref | Google Scholar |

Isleroglu H, Kemerli T, Kaymak-Ertekin F (2015) Effect of steam-assisted hybrid cooking on textural quality characteristics, cooking loss, and free moisture content of beef. International Journal of Food Properties 18(2), 403-414.
| Crossref | Google Scholar |

Jenkins TC, Wallace RJ, Moate PJ, Mosley EE (2008) Board-invited review: recent advances in biohydrogenation of unsaturated fatty acids within the rumen microbial ecosystem. Journal of Animal Science 86(2), 397-412.
| Crossref | Google Scholar | PubMed |

Kahraman HA, Gürbüz U (2018) Aging applications on beef meat. MANAS Journal of Engineering 6(1), 7-13.
| Google Scholar |

Kazala EC, Lozeman FJ, Mir PS, Laroche A, Bailey DR, Weselake RJ (1999) Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle. Journal of Animal Science 77(7), 1717-1725.
| Crossref | Google Scholar |

Kim JH, Kim Y, Kim YJ, Park Y (2016) Conjugated linoleic acid: potential health benefits as a functional food ingredient. Annual Review of Food Science and Technology 7, 221-244.
| Crossref | Google Scholar | PubMed |

Kodani Y, Miyakawa T, Komatsu T, Tanokura M (2017) NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle. Scientific Reports 7(1), 1297.
| Crossref | Google Scholar |

Ladeira MM, Santarosa LC, Chizzotti ML, Ramos EM, Machado Neto OR, Oliveira DM, Carvalho JRR, Lopes LS, Ribeiro JS (2014) Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin. Meat Science 96, 597-605.
| Crossref | Google Scholar | PubMed |

Lawrence GD (2013) Dietary fats and health: dietary recommendations in the context of scientific evidence. Advances in Nutrition 4(3), 294-302.
| Crossref | Google Scholar | PubMed |

Lopes LS, Ladeira MM, Machado Neto OR, Ramos EM, Paulino PVR, Chizzotti ML, Oliveira DM (2012a) Características de carcaça e cortes comerciais de tourinhos Red Norte e Nelore terminados em confinamento. Brazilian Journal of Animal Science 41(4), 970-977.
| Crossref | Google Scholar |

Lopes LS, Laderia MM, Machado Neto OR, Ramos EM, Paulino PVR, Chizzotti ML, Guerreiro MC (2012b) Composição química e de ácidos graxos do músculo longissimus dorsi e da gordura subcutânea de tourinhos Red Norte e Nelore. Brazilian Journal of Animal Science 41(4), 978-985.
| Crossref | Google Scholar |

Lopes LS, Martins SR, Chizzotti ML, Busato KC, Oliveira IM, Machado Neto OR, Paulino PVR, Lanna DPD, Ladeira MM (2014) Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments. Meat Science 97(4), 602-608.
| Crossref | Google Scholar | PubMed |

MacDougall DB (1994) Colour meat. In ‘Quality attributes and their measurement in meat, poultry and fish products. Advances in Meat Research Series’. (Eds AM Pearson, TR Dutson) pp. 79–93. (Springer)

Machado Neto OR, Chizzotti ML, Ramos EM, Oliveira DM, Lanna DPD, Ribeiro JS, Lopes LS, Descalzo AM, Amorim TR, Ladeira MM (2015) Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E. Animal 9(2), 362-372.
| Crossref | Google Scholar | PubMed |

Malau-Aduli AEO, Siebert BD, Bottema CDK, Pitchford WS (1997) A comparison of the fatty acid composition of triacylglycerols in adipose tissue from Limousin and Jersey cattle. Australian Journal of Agricultural Research 48(5), 715-722.
| Crossref | Google Scholar |

Maria RM, Altei WF, Valadares NF, Garratt RC, Andricopulo AD, Venâncio T, Colnago LA (2019) Effect of cis-9, trans-11 conjugated linoleic acid (CLA) on the metabolism profile of breast cancer cells determined by 1H HR-MAS NMR spectroscopy. Journal of the Brazilian Chemical Society 30, 3-7.
| Crossref | Google Scholar |

Martinez HA, Arnold AN, Brooks JC, Carr CC, Gehring KB, Griffin DB, Hale DS, Mafi GG, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, VanOverbeke DL, Wasser BE, Savell JW (2017) National Beef Tenderness Survey—2015: palatability and shear force assessments of retail and foodservice beef. Meat and Muscle Biology 1(1), 138-148.
| Crossref | Google Scholar |

Martins TS, Sanglard LMP, Silva W, Chizzotti ML, Rennó LN, Serão NVL, Silva FF, Guimarães SEF, Ladeira MM, Dodson MV, Du M, Duarte MS (2015) Molecular factors underlying the deposition of intramuscular fat and collagen in skeletal muscle of Nellore and Angus cattle. PLoS ONE 10(10), e0139943.
| Crossref | Google Scholar | PubMed |

McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JMW, Bonham MP, Fearon AM (2010) Red meat consumption: an overview of the risks and benefits. Meat Science 84(1), 1-13.
| Crossref | Google Scholar | PubMed |

Micha R, Mozaffarian D (2010) Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids 45(10), 893-905.
| Crossref | Google Scholar | PubMed |

Monteiro PAM, Maciel ICF, Alvarenga RC, Oliveira AL, Barbosa FA, Guimarâes ST, Souza FA, Lanna DPD, Rodrigues BM, Lopes LS (2022) Carcass traits, fatty acid profile of beef, and beef quality of Nellore and Angus x Nellore crossbred young bulls finished in a feedlot. Livestock Science 256, 104829.
| Crossref | Google Scholar |

Morales Gómez JF, Antonelo DS, Beline M, Pavan B, Bambil DB, Fantinato-Neto P, Saran-Netto A, Leme PR, Goulart RS, Gerrard DE, Silva SL (2022) Feeding strategies impact animal growth and beef color and tenderness. Meat Science 183, 108599.
| Crossref | Google Scholar |

National Research Council (NRC) (2001) ‘Nutrient requeriments of dairy cattle.’ 7th rev. edn. (National Academy of Sciences: Washington, DC, USA)

Official Methods of Analysis (2007) Official Methods of Analysis. Journal of AOAC International 90(4), 1073.
| Google Scholar |

Oliveira E, Pitchel F (2013) Perfil Lipídico da Carne Vermelha e Doença Cardiovascular. Revista Nutricias 16(1), 20-23.
| Google Scholar |

Oliveira RL, Ladeira MM, Barbosa MAAF, Assunção DMP, Matsushita M, Santos GT, Oliveira RL (2008) Ácido Linoléico Conjugado E Perfil De Ácidos Graxos No Músculo E Na Capa De Gordura De Novilhos Bubalinos Alimentados Com Diferentes Fontes De Lipídios. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 60(1), 169-178.
| Crossref | Google Scholar |

Oliveira DM, Ladeira MM, Chizzotti ML, Machado Neto OR, Ramos EM, Gonçalves TM, Bassi MS, Lanna DPD, Ribeiro JS (2011) Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds. Journal of Animal Science 89(8), 2546-2555.
| Crossref | Google Scholar | PubMed |

Oliveira PRO, Oliveira MVM, Bonin MN, Avalo SP, Cancio PF, Nascimento JD, Ferraz ALJ, Surita LMA, Piazzon CJ, Galhardo AG, Oliveira DM (2021) Carcass and meat characteristics of feedlot finished nelore cattle and their crossbreeds in the Brazilian Pantanal. Livestock Science 244, 104360.
| Crossref | Google Scholar |

Pinheiro JC, Bates DM (2000) ‘Mixed-effects models in S and S-plus. Vol. 98.’ (Springer Science & Business Media)

Pitchford WS, Deland MPB, Siebert BD, Malau-Aduliand AEO, Bottema CDK (2002) Genetic variation in fatness and fatty acid composition of crossbred cattle. Journal of Animal Science 80, 2825-2832.
| Crossref | Google Scholar | PubMed |

Prado IN, Prado RM, Rotta PP, Visantainer JV, Moletta JL, Perotto D (2008) Carcass characteristics and chemical composition of the Longissimus muscle of crossbred bulls (Bos taurus indicus vs Bos taurus taurus) finished in feedlot. Journal of Animal and Feed Sciences 17(3), 295-306.
| Crossref | Google Scholar |

Prandl O, Fischer A, Schmidhofer T, Sinell HJ (1994) ‘Tecnologia e higiene de la carne.’ (Editorial Acribia: Zaragoza, Spain)

R Core Team (2022) ‘R: a language and environment for statistical computing.’ (R Foundation for Statistical Computing: Vienna, Austria) Available at https://www.R-project.org/

Ramanathan R, Hunt MC, Mancini RA, Nair MN, Denzer ML, Suman SP, Mafi GG (2020) Recent updates in meat color research: integrating traditional and high-throughput approaches. Meat and Muscle Biology 4(2), 1-24.
| Crossref | Google Scholar |

Renna M, Brugiapaglia A, Zanardi E, Destefanis G, Prandini A, Moschini M, Sigolo S, Lussiana C (2019) Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed. Italian Journal of Animal Science 18(1), 355-365.
| Crossref | Google Scholar |

Ribeiro FA, Lau SK, Pflanzer SB, Subbiah J, Calkins CR (2021) Color and lipid stability of dry aged beef during retail display. Meat Science 171, 108274.
| Crossref | Google Scholar | PubMed |

Rosmini MR, Perlo F, Perez-Alvarez JA, Pagan-Moreno MJ, Gago-Gago A, Lopez- Santovena F, Aranda-Catala V (1996) TBA test by an extractive method applied to ‘pate’. Meat Science 42(1), 103-110.
| Crossref | Google Scholar | PubMed |

Rossato LV, Bressan MC, Rodrigues ÉC, Alves MI, Carolino DCM, José R, Bessa B, Paula S, Alves P (2009) Rep. lancaster advocates strong global chemical weapons treaty. Chemical & Engineering News Archive 69(33), 15-19.
| Crossref | Google Scholar |

Rossato LV, Bressan MC, Rodrigues ÉC, Gama LTd, Bessa RJB, Alves SPA (2010) Parâmetros físico-químicos e perfil de ácidos graxos da carne de bovinos Angus e Nelore terminados em pastagem. Brazilian Journal of Animal Science 39(5), 1127-1134.
| Crossref | Google Scholar |

Roy BC, Sedgewick G, Aalhus JL, Basarab JA, Bruce HL (2015) Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants. Meat Science 110, 109-117.
| Crossref | Google Scholar | PubMed |

Rule DC, Smith SB, Romans JR (1995) Fatty acid composition of muscle and adipose tissue of meat animals. In ‘The biology of fat in meat animals’. (Eds SB Smith, DR Smith) pp. 144–165. (American Society of Animal Science: Champaign, IL, USA)

Shackelford SD, Koohmaraie M, Miller MF, Crouse JD, Reagan JO (1991) An evaluation of tenderness of the Longissimus muscle of Angus by Hereford versus Brahman crossbred heifers. Journal of Animal Science 69(1), 171-177.
| Crossref | Google Scholar | PubMed |

Silva DJ, Queiroz AC (2002) ‘Análises de alimentos (métodos químicos e biológicos).’ 3rd edn. p. 235. (Editora UFV: Vicşosa, MG, Brazil)

Silva DRG, Torres Filho RA, Cazedey HP, Fontes PR, Ramos ALS, Ramos EM (2015) Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle. Meat Science 103, 1-6.
| Crossref | Google Scholar |

St John LC, Lunt DK, Smith SB (1991) Fatty acid elongation and desaturation enzyme activities of bovine liver and subcutaneous adipose tissue microsomes. Journal of Animal Science 69(3), 1064-1073.
| Crossref | Google Scholar |

Teixeira PD, Schoonmaker JP, Carvalho JRRd, Oliveira CVRd, Rodrigues AdC, Santos LRd, Ladeira MM (2022) Fatty acid profile and beef quality of Nellore and Angus bulls fed whole shelled corn. Scientia Agricola 79, e20200273.
| Crossref | Google Scholar |

Troy DJ, Kerry JP (2010) Consumer perception and the role of science in the meat industry. Meat Science 86(1), 214-226.
| Crossref | Google Scholar | PubMed |

Ulbricht TLV, Southgate DAT (1991) Coronary heart disease: seven dietary factors. The Lancet 338, 985-992.
| Crossref | Google Scholar |

Vahmani P, Mapiye C, Prieto N, Rolland DC, McAllister TA, Aalhus JL, Dugan MER (2015) The scope for manipulating the polyunsaturated fatty acid content of beef: a review. Journal of Animal Science and Biotechnology 6(1), 29.
| Crossref | Google Scholar |

Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER (2020) Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Science 165, 108114.
| Crossref | Google Scholar |

Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE (2014) Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Science 96(1), 270-277.
| Crossref | Google Scholar | PubMed |

Wang Y, Li S, Rentfrow G, Chen J, Zhu H, Suman SP (2021) Myoglobin post-translational modifications influence color stability of beef Longissimus lumborum. Meat and Muscle Biology 5(1), 15.
| Crossref | Google Scholar |

Whipple G, Koohmaraie M, Dikeman ME, Crouse JD, Hunt MC, Klemm RD (1990) Evaluation of attributes that affect Longissimus muscle tenderness in Bos taurus and Bos indicus cattle. Journal of Animal Science 68(9), 2716-2728.
| Crossref | Google Scholar | PubMed |

Witte VC, Krause GF, Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35, 582-585.
| Crossref | Google Scholar |

Yamagishi K, Iso H, Yatsuya H, Tanabe N, Date C, Kikuchi S, Yamamoto A, Inaba Y, Tamakoshi A (2010) Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study. The American Journal of Clinical Nutrition 92(4), 759-765.
| Crossref | Google Scholar | PubMed |

Yang A, Larsen TW, Powell VH, Tume RK (1999) A comparison of fat composition of Japanese and long-term grain-fed Australian steers. Meat Science 51(1), 1-9.
| Crossref | Google Scholar | PubMed |

Zhang S, Chen X, Duan X, Holman BWB, Zhu L, Yang X, Hopkins DL, Luo X, Sun B, Zhang Y (2023) The retail color characteristics of vacuum-packaged beef m. Longissimus lumborum following long-term superchilled storage. Meat Science 196, 109050.
| Crossref | Google Scholar |