Table 9.
Meat characteristics of Bos indicus bulls offered isolipidic diets containing 15%, 10%, 5%, or 0% (DM basis) of WC and 2%, 3%, 4%, or 5% of CSFA as lipid sources†
| Item | Treatments | SEM | P-value | |||||
|---|---|---|---|---|---|---|---|---|
| 15WC | 10WC | 5WC | 0WC | 0WC vs. WC | L | Q | ||
| pH | 6.11 | 6.22 | 6.23 | 6.24 | 0.10 | 0.63 | 0.37 | 0.64 |
| Chemical composition, % | ||||||||
| Moisture | 75.8 | 75.7 | 75.4 | 75.7 | 0.32 | 0.78 | 0.57 | 0.38 |
| CP | 21.4 | 21.5 | 21.4 | 21.1 | 0.16 | 0.14 | 0.24 | 0.34 |
| EE | 1.9 | 1.2 | 1.6 | 1.6 | 0.29 | 0.92 | 0.62 | 0.33 |
| Ash | 1.1 | 1.1 | 1.1 | 1.1 | 0.01 | 0.36 | 0.04 | 0.13 |
| Colorimetric parameters‡ | ||||||||
| L* | 34.8 | 34.6 | 35.9 | 35.6 | 0.61 | 0.44 | 0.18 | 0.99 |
| a* | 19.1 | 19.2 | 19.2 | 19.8 | 0.32 | 0.08 | 0.13 | 0.43 |
| b* | 5.9 | 5.7 | 6.0 | 6.0 | 0.44 | 0.90 | 0.84 | 0.88 |
| Cooking loss, % | 27.1 | 24.7 | 23.8 | 26.8 | 1.96 | 0.49 | 0.84 | 0.18 |
| WBSF, kg | 4.9 | 4.6 | 4.8 | 4.4 | 0.59 | 0.96 | 0.41 | 0.46 |
L, linear effect; Q, quadratic effect.
†Diets were offered for 108 d.
‡L* = lightness index (0 = black and 100 = white); a* = intensity of red color, an index that ranges from green (−) to red (+); b* = intensity of yellow color, an index ranging from blue (−) to yellow (+; Houben et al., 2000).