scholarly journals Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

animal ◽  
2018 ◽  
Vol 12 (4) ◽  
pp. 882-888 ◽  
Author(s):  
C.L. Marley ◽  
R. Fychan ◽  
J.W. Davies ◽  
V.J. Theobald ◽  
N.D. Scollan ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Properties ◽  
Beef Steers ◽  
Longissimus Muscle

scholarly journals Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1589
Author(s):  
Maria Antonietta Colonna ◽  
Francesco Giannico ◽  
Vincenzo Tufarelli ◽  
Vito Laudadio ◽  
Maria Selvaggi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Sensory Properties ◽  
Point Of View ◽  
Phenological Stages ◽  
Commercial Feed ◽  
Experimental Group

The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy12

2016 ◽  
Vol 94 (4) ◽  
pp. 1550-1560 ◽  
Author(s):  
L. Campidonico ◽  
P. G. Toral ◽  
A. Priolo ◽  
G. Luciano ◽  
B. Valenti ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Red Clover ◽  
Longissimus Muscle

Effect of frame size and time-on-pasture on steer performance, longissimus muscle fatty acid composition, and tenderness in a forage-finishing system1,2

2014 ◽  
Vol 92 (10) ◽  
pp. 4767-4774 ◽  
Author(s):  
S. K. Duckett ◽  
C. Fernandez Rosso ◽  
G. Volpi Lagreca ◽  
M. C. Miller ◽  
J. P. S. Neel ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Muscle ◽  
Frame Size

scholarly journals Carcass characteristics, chemical and fatty acid composition of Longissimus muscle of Purunã bulls slaughtered at 18 or 24 months of age

2010 ◽  
Vol 32 (3) ◽  
Author(s):  
Roberto Haruyoshi Ito ◽  
Ivanor Nunes do Prado ◽  
Jesuí Vergílio Visentainer ◽  
Rodolpho Martin do Prado ◽  
Carlos Alberto Fugta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Carcass Characteristics ◽  
Longissimus Muscle

scholarly journals Polymorphic effects of FABP4 and SCD genes on intramuscular fatty acid profiles in longissimus muscle from two cattle breeds

2015 ◽  
Vol 84 (4) ◽  
pp. 327-336 ◽  
Author(s):  
Radka Dujková ◽  
Yuvaraj Ranganathan ◽  
Aleš Dufek ◽  
Jan Macák ◽  
Jiří Bezdíček
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Potential Candidate ◽  
Longissimus Muscle ◽  
Fatty Acid Profiles ◽  
Total N ◽  
Fatty Acid Binding ◽  
Cattle Breeds

The aim of this study was to evaluate the polymorphic effects of two single nucleotide polymorphisms (SNPs) of fatty acid binding protein (FABP4) and stearoyl-CoA desaturase (SCD) genes on intramuscular fatty acid profiles in the longissimus muscle in two cattle breeds. Two previously reported SNPs of bovine FABP4 (7516G>C) and SCD (878C>T) were in turn assessed for their associations with intramuscular fatty acid profiles from the upper sirloin cuts of Aberdeen Angus and Blonde d’Aquitaine cattle. In total, 33 animals were genotyped using PCR-RFLP. Intramuscular fatty acid composition was evaluated using two complementary statistical approaches: a classical univariate regression model and a multivariate approach using a combination of Principal Component Analysis and Random Forests. Significant effect of FABP4 SNP genotypes was found for several fatty acids including C15:0, C17:0, C18:0, C14:1, C17:1, C18:2n6, C20:4n6, C20:5n3, C22:5n3, total n-3, n-6 and total SFA (P < 0.05). These results suggest that FABP4 is a potential candidate gene affecting fatty acid composition in beef cattle.

Effects of offering lupins/triticale and vetch/barley silages alone or in combination with grass silage on animal performance, meat quality and the fatty acid composition of lean meat from beef cattle

2018 ◽  
Vol 156 (8) ◽  
pp. 1005-1016
Author(s):  
P. C. Kennedy ◽  
L. E. R. Dawson ◽  
F. O. Lively ◽  
R. W. J. Steen ◽  
A. M. Fearon ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dry Matter ◽  
Live Weight ◽  
Ammonia Nitrogen ◽  
Beef Steers ◽  
Grass Silage ◽  
High Ammonia ◽  
Barley Silage

AbstractAn experiment was carried out to examine the effects of offering beef steers grass silage (GS) as the sole forage, lupins/triticale silage (LTS) as the sole forage, a mixture of LTS and GS at a ratio of 70:30 on a dry matter (DM) basis, vetch/barley silage (VBS) as the sole forage, a mixture of VBS and GS at a ratio of 70:30 on a DM basis, giving a total of five silage diets. Each of the five silage diets was supplemented with 2 and 5 kg of concentrates/head/day in a 5 × 2 factorial design to evaluate the five silages at two levels of concentrate intake and to examine possible interactions between silage type and concentrate intake. A total of 80 beef steers were used in the 122-day experiment. The GS was well preserved while the whole crop cereal/legume silages had high ammonia-nitrogen (N) concentrations, low lactic acid concentrations and low butyric acid concentrations For GS, LTS, LTS/GS, VBS and VBS/GS, respectively, silage DM intakes were 6.5, 7.0, 7.2, 6.1 and 6.6 (s.e.d.0.55) kg/day and live weight gains were 0.94, 0.72, 0.63, 0.65 and 0.73 (s.e.d.0.076) kg/day. Silage type did not affect carcass fatness, the colour or tenderness of meat or the fatty acid composition of the intramuscular fat in thelongissimus dorsimuscle.

Sign in / Sign up

Export Citation Format

Share Document