Effects of tannins extract addition in to the diet on physicochemical characteristics of meat from finishing bulls
Meat samples of longisimus dorsi obtained from sixteen finishing bulls (Bos Taurus x Bos indicus) were used to determine the effects of Effects of tannins extract addition in to the diet on physicochemical characteristics of meat from finishing bulls. Animals were fed during last 70 d in finishing period diets supplemented or not with 0.3% DM of a condensed and hydrolysable tannins blend. After harvested and 24 h chilling period, loin of left carcass side was cross sectioned at 12th rib level, and four 2.5 cm thickness steaks were removed from each carcass. Steaks sample were immediately placed in identified plastic bags and were vacuum sealed and transported to laboratory, one subsample bag was open and used to water retention determinations, remainder bag samples were frozen at -20 oC, and keep freeze until was used for laboratory determination, samples were slowly defrost, then bag open and aliquots were taken by duplicate and were subjected to next measurements: dry mater (air forced oven), crude protein (N x 6.25 Kjeldhal), ether extract content, ash (550 °C; 3 h), and shear force. Results were analyzed by ANOVA for a completely randomly design, with eight replicates by treatment, carcass was consider as the experimental unit. Water retention capacity was similar (P = 0.48) between treatments (86.7 ± 114%); dry matter content was not affected (P = 0.39) by treatments (25.6 ± 308%), crude protein was not altered (P = 0.48) by TE addition (20.15 ± 304%), ether extract was similar (P = 0.19) across treatments (5.24 ± 1.22%), ash (2.0 ± 114%) was not altered by TE level (P = 0.20) , shear force tended to increase (P = 0.07) in meat samples from TE supplemented cattle (8.88 and 10.21 kg/cm2). Loss by cooking was not different (P = 0.30). It is concluded that tannin extract supplementation did not alter substantially physicochemical characteristics of frozen meat from finishing bulls.
Keywords: Finishing-bulls, Meat, Tannin