Perfil de ácidos grasos en carne de novillos Wagyu alimentados con subproductos derivados del cacao

This study evaluated the influence of breed and cocoa by-product supplementation on the fatty acid profile of muscle and subcutaneous fat in Wagyu steers, comparing them with a conventional Aberdeen Angus (NW) feedlot system. Wagyu consistently showed a more unsaturated lipid composition, with higher MUFA particularly oleic acid and lower SFA than the Angus group, reinforcing its reputation as a premium beef.

When tissues were analyzed separately, muscle exhibited a higher proportion of unsaturated fatty acids, whereas subcutaneous fat contained more SFA, CLA and branched-chain fatty acids. These differences align with bovine lipid deposition physiology and help explain nutritional variation among cuts.

Cocoa by-products did not significantly change the fatty acid profile of Wagyu, indicating that supplementation can be used without compromising lipid quality. Overall, the results support Wagyu as a valuable option for intensive finishing systems in Uruguay and contribute evidence for differentiated, high-quality beef production strategies.