ArticleFoods (Basel, Switzerland)2022
Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- An integrative approach to detecting potential blood-based biomarkers of cognitive frailty.The journal of nutrition, health & aging · 2026Observational
- Myristic acid beneficially modulates intervertebral disc degeneration by preventing endplate osteochondral remodeling and vertebral osteoporosis in naturally aged mice.Frontiers in pharmacology · 2025Article
- Effect of Cassava Bioethanol By-Products and Crude Palm Oil Feeding on Fatty Acid Composition of Beef Meat and Fat in Crossbred Thai Indigenous Heifers.Animals : an open access journal from MDPI · 2024Article
- Effect of Early Ciprofloxacin Administration on Growth Performance, Meat Quality, Food Safety, and Metabolomic Profiles in Xueshan Chickens.Animals : an open access journal from MDPI · 2024Article
- Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs.Foods (Basel, Switzerland) · 2023Article
- Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality.Animals : an open access journal from MDPI · 2022Article
- Myristic acid alleviates hippocampal aging correlated with GABAergic signaling.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
11 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (
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