This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. Fifty-four Nellore bulls were fed 3 different diets (C: control; WCS: 30% whole cottonseed; WCSE: 30% whole cottonseed plus vitamin E) during finishing periods of 83, 104, and 111 days. The inclusion of cottonseed did not affect saturated fatty acid levels (SFA), but increased the levels of certain polyunsaturated fatty acids (PUFA) in meat. The SFA levels and n-6/n-3 ratio increased over the length of finishing period. In general, meat products from animals fed the WCS and WCSE diets were more tender and juicier (P < 0.05); however, an off-flavor was detected by the panelists (P < 0.05). The sensory difference test results showed that the WCS hamburger flavor was not significantly different for the studied lengths of finishing period. Addition of 30% DM cottonseed in diets for cattle did not promote changes likely to affect human health, and it provided a more tender and juiciness meat, however differences in the off flavor were perceived only by panelist.

这项研究调查了不同的肥育期以及饲喂育肥牛的日粮中全棉籽和维生素E的含量如何影响鲜牛肉和汉堡包的肉脂成分和感官特性。在83、104和111天的育肥期中，向54头内罗尔公牛喂食了3种不同的日粮（C：对照； WCS：全棉籽30％； WCSE：30％全棉籽加上维生素E）。棉籽的添加不会影响饱和脂肪酸水平（SFA），但会增加肉中某些多不饱和脂肪酸（PUFA）的水平。SFA水平和n-6 / n-3比率随着完成时间的延长而增加。一般而言，饲喂WCS和WCSE日粮的动物的肉类产品更嫩，多汁（P <0.05）; 但是，与会人员发现异味（P <0.05）。感官差异测试结果表明，WCS汉堡包风味对于所研究的精加工时间长度没有显着差异。在牛的日粮中添加30％的DM棉籽并不能促进可能影响人类健康的变化，并且可以提供更加嫩嫩多汁的肉，但是只有专家小组才能发现异味的差异。