Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls

• Published in: Meat science Vol. 117; pp. 12 - 17
• Main Authors: Andreo, Nayara, Bridi, Ana Maria, Soares, Adriana Lourenço, Prohmann, Paulo Emílio Fernandes, Peres, Louise Manha, Tarsitano, Marina Avena, de Lima Giangareli, Barbara, Takabayashi, Alyson Akira
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2016
• Subjects: Animals; Cattle - physiology; Fatty Acids - chemistry; Gonadotropin-Releasing Hormone - immunology; Immunocastration; Longissimus thoracis; Male; Meat - standards; Monounsaturated; Omega 6; Orchiectomy - methods; Orchiectomy - veterinary; Polyunsaturated; Saturated; Vaccines - immunology; Polyunsaturated; Omega 6; Saturated; Monounsaturated; Longissimus thoracis; Immunocastration
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.02.029

Twenty Nellore bulls (ABW=357.7±9.65kg) were divided into 2 groups: intact and immunocastrated — Bopriva®. After the trial period, the cattle were slaughtered and carcass fat thickness was evaluated, ether extract and fatty acid composition of the longissimus thoracis analyses were performed, and the activity indices of relevant enzymes were calculated. The means were calculated and compared by Student's t-test and Pearson's correlation coefficients (p<0.05). The immunocastrated group showed higher back fat thickness, ether extract, monounsaturated fatty acids (MUFAs), and activity index of Δ9 desaturase C18 and lower polyunsaturated fatty acids (PUFAs) and n−6 fatty acids when compared to the intact group. The correlations between ether extract and the saturated and monounsaturated fatty acids were positive, and negative with polyunsaturated, n−3, n−6 and PUFA/SFA. Therefore, immunocastration may improve the fatty acid profile in the longissimus thoracis by increasing MUFAs, mainly oleic acid that is the most representative fatty acid in the meat and is considered beneficial to health. •Immunocastration improved back fat thickness compared to intact group.•Immunocastration improved beef ether extract compared to intact group.•Immunocastrated and intact groups did not differ for saturated fatty acids.•Immunocastration increased monounsaturated fatty acids compared to intact group.•Immunocastration decreased polyunsaturated fatty acids compared to intact group.