scholarly journals Canonical discriminant analysis of the fatty acid profile of muscle to authenticate beef from grass-fed and other beef production systems: Model development and validation

Food Control ◽  
2021 ◽  
Vol 122 ◽  
pp. 107820
Author(s):  
R. Cama-Moncunill ◽  
A.P. Moloney ◽  
F.T. Röhrle ◽  
G. Luciano ◽  
F.J. Monahan
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Fatty Acid Profile ◽  
Production Systems ◽  
Model Development ◽  
Canonical Discriminant Analysis ◽  
Beef Production ◽  
Systems Model ◽  
Development And Validation

Genotypic Influences on Fatty Acid Profiles and Germinability of Pecan Pollen

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 487b-487
Author(s):  
William R. Nail ◽  
J. Benton Storey ◽  
L.J. Grauke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Discriminant Analysis ◽  
Fatty Acid Profile ◽  
Pollen Germination ◽  
Unsaturated Fatty Acids ◽  
Canonical Discriminant Analysis ◽  
Carya Illinoinensis ◽  
Fatty Acid Profiles ◽  
Specific Fatty Acid

Pollen of pecan [Carya illinoinensis (Wangenh.) K. Koch] from five protandrous and five protogynous genotypes was analyzed for germinability and fatty acid profile. Fatty acid profiles as a function of genotype were distinctive in all selections, but only three of the genotypes had fatty acid profiles that were easily distinguishable from others by canonical discriminant analysis. Specific fatty acid percentages influenced germination in some genotypes. Total saturated and unsaturated fatty acids influenced pollen germination to a greater degree than individual fatty acids. The effects of fatty acids on pollen germination of protandrous genotypes were opposite those on `Stuart', the only protogynous genotype to be influenced by fatty acid percentages.

scholarly journals Enhancing muscle fatty acid profile by pasture finishing within a dairy-origin calf-to-steer beef production system and its potential to authenticate the dietary history of the cattle

2021 ◽  
Author(s):  
A.P. Moloney ◽  
M.G. Keane ◽  
F.J. Monahan ◽  
T.F. O’Callaghan
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Production System ◽  
Omega 3 ◽  
Beef Production ◽  
Pufa Ratio ◽  
Holstein Friesian ◽  
Ad Libitum

The influence of modifying a traditional 24-mo dairy steer calf to beef production system on the fatty acid composition of the longissimus muscle and its potential to authenticate beef provenance was examined. Fifty-four male calves (n = 18 per sire breed), progeny of Holstein-Friesian cows mated with Holstein-Friesian (HF), Aberdeen Angus (AA) and Belgian Blue (BB) bulls were at pasture from March until August of their second year when they were assigned to a 3 (breed types) × 3 (finishing strategies) factorial experiment. The three finishing strategies were (i) pasture only for a further 94 d prior to slaughter (21 mo of age) (Grass), (ii) concentrates ad libitum indoors for 94 d prior to slaughter (21 mo of age) (EC) and (iii) pasture only for a further 94 d followed by concentrates ad libitum indoors for 98 d prior to slaughter (24 mo of age) (LC). Compared to EC, muscle from Grass had a lower intramuscular fat concentration and omega-6: omega-3 polyunsaturated fatty acid (PUFA) ratio and higher proportion of conjugated linoleic acid. A longer period at pasture pre-concentrate finishing increased the concentration of omega-3 PUFA which was still lower than in Grass. To maximise the omega-3 PUFA concentration, a late-maturing breed is more appropriate while to maximise conjugated linoleic acid, an early-maturing breed is more appropriate and both should be finished on grass. Chemometric analysis confirmed that the fatty acid profile can authenticate “Grass-Finished” beef per se and has potential to distinguish “Concentrate-Finished” beef based on the length of grazing prior to finishing, but not distinguish between sire breeds.

Discrimination of Origin of Sesame Oils Using Fatty Acid and Lignan Profiles in Combination with Canonical Discriminant Analysis

2012 ◽  
Vol 90 (3) ◽  
pp. 337-347 ◽  
Author(s):  
Hyeonjin Jeon ◽  
In-Hwan Kim ◽  
Chan Lee ◽  
Hee-Don Choi ◽  
Byung Hee Kim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Canonical Discriminant Analysis

scholarly journals Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 619
Author(s):  
Tersia Needham ◽  
Retha A. Engels ◽  
Louwrens C. Hoffman
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Production Systems ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Fatty Acid Profiles ◽  
Low Fat ◽  
Extensive System ◽  
Positive Correlations ◽  
Aepyceros Melampus

The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.

scholarly journals The fatty acid profile and stable isotope ratios of C and N of muscle from cattle that grazed grass or grass/clover pastures before slaughter and their discriminatory potential

2018 ◽  
Vol 57 (1) ◽  
pp. 84-94 ◽  
Author(s):  
A.P. Moloney ◽  
E.G. O’Riordan ◽  
O. Schmidt ◽  
F.J. Monahan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Discriminant Analysis ◽  
Stable Isotope ◽  
Fatty Acid Profile ◽  
White Clover ◽  
Cross Validation ◽  
Stable Isotope Ratios ◽  
C And N ◽  
Beef Muscle

Abstract Consumption of grazed pasture compared to concentrates results in higher concentrations, in beef muscle, of fatty acids considered to be beneficial to human health. Little information is available on the influence of the type of grazed forage. Our objectives were to determine 1) the effect of inclusion of white clover in a grazing sward on the fatty acid profile of beef muscle and 2) the potential of the fatty acid profile and stable isotope ratios of C and N to discriminate between beef from cattle that grazed grass-only or grass/clover swards before slaughter. A total of 28 spring-born Charolais steers grazed from March until slaughter in October, either on a perennial ryegrass (Lolium perenne L.) sward that received approximately 220 kg N/ha or a perennial ryegrass–white clover (Trifolium repens L.) sward that received 50 kg N/ha. The longissimus muscle from cattle finished on grass/clover had a higher (P < 0.05) proportion of C18:2 and C18:3 but a lower (P < 0.05) proportion of conjugated linoleic acid and δ15N value than animals finished on the grass-only sward. Discriminant analysis using the fatty acid data showed that, after cross-validation, 80.7% of grass/clover and 86.1% of grass-only muscle samples were correctly classified. Discriminant analysis using the stable isotope data showed that, after cross-validation, 95.7% of grass/clover and 86.5% of grass-only muscle samples were correctly classified. Inclusion of white clover in pasture is likely to have little effect on healthiness of meat for consumers. However, changes in fatty acids and stable isotopes can be used to distinguish between grass/clover-fed and grass-only-fed beef.

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