Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness

2017 ◽  
Vol 25 ◽  
pp. 578-583 ◽  
Author(s):  
J.C. Morrill ◽  
J.E. Sawyer ◽  
S.B. Smith ◽  
R.K. Miller ◽  
M.D. Johnson ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Finishing Diets ◽  
Beef Flavor ◽  
Beef Steer

The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage

2020 ◽  
Vol 60 (8) ◽  
pp. 1103
Author(s):  
H. Benhissi ◽  
A. García-Rodríguez ◽  
I. Beltrán de Heredia
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Rapeseed Cake ◽  
Cold Pressed ◽  
Lipid Supplement ◽  
Beef Steer

Context Cold-pressed rapeseed cake is a by-product of biodiesel manufacturing that can be obtained on-farm after simple mechanical extraction of the oil. It has a high crude fat content and contains significant amounts of linoleic acid, which make it a promising lipid supplement to modulate meat fatty acid profile. However, previous studies have indicated that using unsaturated fats in beef cattle diets could promote lipid oxidation and reduce meat redness. Aims The present study aimed to evaluate the effects of supplementation of intensively fattened beef steers with cold-pressed rapeseed cake on the fatty acid composition of beef fat and changes in measures of meat colour and lipid oxidation during 6 days of aerobic storage. Methods Sixteen Limousin steers were divided into two homogeneous groups and were fed ad libitum with barley straw and a concentrate mixture supplemented with either PROGRAS (PROGRAS at 2.7% of the diet, high in palmitic acid C16:0 from palm oil; CTR, experimental control; n = 8) or cold-pressed rapeseed cake (CPRC at 14.8% of the diet; CPRC treatment; n = 8) for a period of 9 months. The growth performance and carcass traits were assessed. The intramuscular fatty acids were analysed and the colour stability and lipid oxidation were measured in meat stored aerobically at 4°C for 0, 3 or 6 days. Key results Slaughter bodyweight and average daily gain were not affected by the inclusion of CPRC in the diet. Nor were there any changes in carcass weight, conformation or fatness. The longissimus thoracis from CPRC-fed animals depicted a higher UFA–SFA ratio and a lower atherogenic index than did that from animals fed CTR. Feeding CPRC increased the oleic acid , the vaccenic acid and the rumenic acid proportions in the muscle fat without affecting the ratio of C18:1 trans-10 to C18:1 trans-11. The extents of lipid oxidation and colour deterioration during aging were not affected by the dietary treatments. Conclusions The use of cold-pressed rapeseed cake as a lipid supplement in beef-steer diet improved the fatty acid profile of muscle fat without compromising meat oxidative stability, animal growth performance and carcass characteristics. Implications The supplementation of beef-steer diet with cold-pressed rapeseed cake could be an advantageous economical strategy allowing exploitation of an important by-product of small-scale biodiesel manufacturing to provide consumers with healthier meat.

scholarly journals The impact of dietary sugarcane addition to finishing diets on performance, apparent digestibility, and fatty acid composition of Holstein × Zebu bulls1

2014 ◽  
Vol 92 (6) ◽  
pp. 2641-2653 ◽  
Author(s):  
P. P. Rotta ◽  
S. C. Valadares Filho ◽  
T. E. Engle ◽  
L. F. Costa e Silva ◽  
D. F. T. Sathler ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Apparent Digestibility ◽  
Finishing Diets ◽  
The Impact

scholarly journals Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2914
Author(s):  
Aurora Cittadini ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
María V. Sarriés ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Added Value ◽  
Volatile Profile ◽  
Nutritional Indices ◽  
Total Volatile ◽  
Finishing Diets ◽  
Off Flavors

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.

scholarly journals Fatty Acid Composition of Honduran Beef from Various Finishing Diets

2018 ◽  
Vol 2 (2) ◽  
pp. 96-96
Author(s):  
H. R. Voegele ◽  
N. C. Hardcastle ◽  
J. F. Legako ◽  
A. J. Garmyn ◽  
M. M. Brashears ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Finishing Diets
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