<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242019000400837</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v10i4.4847</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la suplementación con minerales de fuentes queladas o inorgánicas y vitamina E en la calidad y estabilidad oxidativa de la carne de bovinos]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of supplementation with vitamin E and chelated or inorganic minerals on beef quality and oxidative stability]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Toimil]]></surname>
<given-names><![CDATA[Manuel Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garcés Yépez]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Hernández]]></surname>
<given-names><![CDATA[Luis Humberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Braña Varela]]></surname>
<given-names><![CDATA[Diego]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Padilla]]></surname>
<given-names><![CDATA[Everardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Estudios Superiores ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Elanco Animal Health  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>EE.UU</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,UNAM Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>4</numero>
<fpage>837</fpage>
<lpage>854</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242019000400837&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242019000400837&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242019000400837&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluaron dos fuentes de Cu, Se y Zn en combinación con vitamina E sobre la calidad y estabilidad oxidativa de carne de bovino. Se usaron 799 bovinos (cebú x europeo) aleatorizados a 16 corrales en una engorda comercial de Veracruz. Treinta (30) días previos a la matanza, los tratamientos fueron: suplementación mineral, adicional a la tradicional, con las mismas dosis de Cu, Se y Zn, de fuente quelada o de fuente inorgánica, con y sin vitamina E. El peso a la matanza fue de 450.5 + 30.5 kg. Se seleccionaron aleatoriamente 12 bovinos por cada tratamiento para evaluar variables de calidad en la carne del músculo largo dorsal (rib eye). La carne se mantuvo a -20 °C hasta su proceso. En laboratorio se descongeló y maduró por uno y ocho días a 4 °C. La carne de animales que consumieron minerales inorgánicos tuvo la menor pérdida de agua por descongelación (P&lt;0.05). La carne de animales que consumieron minerales quelados tuvieron mayores pH (P&lt;0.05), capacidad de retención de agua y actividad de catalasa, pero menor fuerza de corte (P&lt;0.05). La vitamina E disminuyó la pérdida de agua por goteo (P&lt;0,05). Se observó una interacción entre la vitamina E y la fuente de mineral en las sustancias reactivas al ácido tiobarbitúrico (TBARS) a los ocho días de maduración, donde el uso de minerales de fuentes inorgánicas sin vitamina E permitió mayor actividad oxidativa. En general el uso de vitamina E y minerales quelados reduce pérdidas de agua, en la carne, las actividades oxidativas y la fuerza de corte.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Diet and supplementation during finishing beef cattle affect meat properties. An evaluation was done of the effects of chelated and inorganic minerals (Cu, Se and Zn), in combination with vitamin E, on beef quality and oxidative stability. A total of 799 zebu x European cattle were used at a commercial feedlot-finishing center in the state of Veracruz, Mexico. Four experimental diets were formulated based on a standard high-grain finishing diet and supplementation with identical doses of Cu, Se and Zn and vitamin E: chelated minerals only; chelated minerals + vit E; inorganic minerals only; inorganic minerals + vit E. These were fed to the animals for thirty (30) days prior to slaughter. Weight at slaughter was 450.5 ± 30.5 kg. Twelve individuals were randomly selected from each treatment to evaluate quality variables in the Longissimus thoracis muscle. Meat samples were stored at -20 ° C until processing. Samples were defrosted and aged at 4 °C for one and eight days. Water loss from defrosting was lowest in the inorganic minerals treatments (P&lt;0.05). In the chelated minerals treatments, pH, water holding capacity and catalase activity were higher (P&lt;0.05), and shear force was lower (P&lt;0.05). Vitamin E decreased drip water loss (P&lt;0.05). After eight days&#8217; aging, use of inorganic minerals without vitamin E allowed greater oxidative activity, as shown by the thiobarbituric acid-reactive substances values. The combination of chelated minerals and vitamin E resulted in lower water loss, oxidative activities and cutting force, and is recommended for use in finishing diets for beef cattle.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calidad de la carne]]></kwd>
<kwd lng="es"><![CDATA[Estabilidad oxidativa]]></kwd>
<kwd lng="es"><![CDATA[Carne de bovino]]></kwd>
<kwd lng="es"><![CDATA[Minerales quelados]]></kwd>
<kwd lng="es"><![CDATA[Minerales inorgánicos]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
<kwd lng="en"><![CDATA[Oxidative stability]]></kwd>
<kwd lng="en"><![CDATA[Beef]]></kwd>
<kwd lng="en"><![CDATA[Chelated minerals]]></kwd>
<kwd lng="en"><![CDATA[Inorganic minerals]]></kwd>
</kwd-group>
</article-meta>
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