000148122 001__ 148122
000148122 005__ 20250115151521.0
000148122 0247_ $$2doi$$a10.1016/j.meatsci.2016.06.017
000148122 0248_ $$2sideral$$a96091
000148122 037__ $$aART-2016-96091
000148122 041__ $$aeng
000148122 100__ $$aRivaroli, D. C.
000148122 245__ $$aEffect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots
000148122 260__ $$c2016
000148122 5203_ $$aTwenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14 days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5 g/day decreased lipid oxidation. The addition of 7.0 g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14 days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5 g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
000148122 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000148122 590__ $$a3.126$$b2016
000148122 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b19 / 127 = 0.15$$c2016$$dQ1$$eT1
000148122 592__ $$a1.792$$b2016
000148122 593__ $$aFood Science$$c2016$$dQ1
000148122 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148122 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.$$uUniversidad de Zaragoza
000148122 700__ $$aVelandia Valero, M.
000148122 700__ $$aZawadzki, F.
000148122 700__ $$aEiras, C. E.
000148122 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000148122 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000148122 700__ $$aMendes Jorge, A.
000148122 700__ $$aNunes, do Prado
000148122 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000148122 773__ $$g121 (2016), 278-284$$pMeat sci.$$tMeat Science$$x0309-1740
000148122 8564_ $$s296175$$uhttps://zaguan.unizar.es/record/148122/files/texto_completo.pdf$$yVersión publicada
000148122 8564_ $$s2895582$$uhttps://zaguan.unizar.es/record/148122/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000148122 909CO $$ooai:zaguan.unizar.es:148122$$particulos$$pdriver
000148122 951__ $$a2025-01-15-15:14:33
000148122 980__ $$aARTICLE