scholarly journals Longissimus dorsi fatty acids composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture

2003 ◽  
Vol 46 (4) ◽  
pp. 601-608 ◽  
Author(s):  
Ivanor Nunes do Prado ◽  
Fernanda Barros Moreira ◽  
Makoto Matsushita ◽  
Nilson Evelázio de Souza
Keyword(s):  
Fatty Acids ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Protein Supplementation ◽  
Longissimus Dorsi ◽  
Fatty Acids Composition ◽  
Pennisetum Americanum ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Fat Thickness

Studies were carried out to evaluate the fatty acids composition of Longissimus dorsi muscle, with or without fat thickness, of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in millet (Pennisetum americanum L.) or star grass (Cynodon plectostachyus Pilger) pasture systems with mineral or mineral protein supplementation. Neither the treatment nor the genetic group had effect on meat fatty acids composition. The cut had effect on meat fatty acid composition. The meat without fat thickness had 11% of PUFA, 43% of MUFA and 45% of SFA. The meat with fat thickness had 5% of PUFA, 44% of MUFA and 50% of SFA. PUFA/SFA ratio was 0.10 and 0.25 and n-6/n-3 ratio was 0.80 and 1.27 for cuts with and without fat thickness.

scholarly journals Evaluation of carcass characteristics and meat chemical composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture systems

2003 ◽  
Vol 46 (4) ◽  
pp. 609-616 ◽  
Author(s):  
Fernanda Barros Moreira ◽  
Nilson Evelázio de Souza ◽  
Makoto Matsushita ◽  
Ivanor Nunes do Prado ◽  
Willian Gonçalves do Nascimento
Keyword(s):  
Chemical Composition ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Carcass Characteristics ◽  
Protein Supplementation ◽  
Cholesterol Concentration ◽  
Carcass Yield ◽  
Longissimus Dorsi Muscle ◽  
Fat Thickness ◽  
Average Body

The objective of this study was to evaluate the carcass characteristics (carcass weight, carcass yield, fat thickness, loin area, marbling and colour) and chemical composition of the Longissimus dorsi muscle (moisture, ash, crude protein, fat and cholesterol) of cuts with or without fat thickness, of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in millet (Pennisetum americanum L.) or star grass (Cynodon plectostachyus Pilger) pasture systems, with mineral or mineral protein supplementation. Animals were slaughtered with an average body weight of 450 kg (Bos indicus) or 470 kg (Bos indicus x Bos taurus crossbreed). There was no treatments effect on carcass characteristics and meat chemical composition of cut without fat thickness. The cuts with fat thickness of steers fed millet presented the highest fat deposition. Bos indicus steers presented higher carcass yield (57.23%) and fat thickness (4.88 mm) compared with crossbreed (53.40% and 3.05 mm). There was no breed effect on chemical composition of meat. The mean levels of cholesterol concentration were 31.41 mg/100 and 37.55 mg/100g of meat with and without fat thickness.

scholarly journals Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus×3/8 Bos indicus) cattle

Meat Science ◽  
2013 ◽  
Vol 94 (2) ◽  
pp. 247-252 ◽  
Author(s):  
Juliana Giusti ◽  
Eduardo Castan ◽  
Maeli Dal Pai ◽  
Mário De Beni Arrigoni ◽  
Samira Rodrigues Baldin ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Expression Of Genes

scholarly journals The effect of linseed pufa n-3 and probiotics on fatty acid composition and cholesterol level in Longissimus dorsi muscle of fatteners

2003 ◽  
Vol 19 (3-4) ◽  
pp. 31-36 ◽  
Author(s):  
T. Barowicz ◽  
W. Migdał ◽  
M. Pieszka ◽  
Branislav Zivkovic
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Level ◽  
Total Cholesterol Level ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Fatty Acids Composition ◽  
Fresh Tissue ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The experiment involved 24 Polish Landrace gilts, divided into 2 groups, and fed from 70 to 100 kg b.w. with a complete mixture containing 15% full fat flax with or without 0.35% probiotic (Acid Pack 4 Way). The experiment concluded with slaughtering, and dissection, meat of Longissimus dorsi muscle was sampled to determine fatty acids composition and total cholesterol content. The supplement was observed to have no effect on fattening, slaughter and physicochemical traits of meat. The probiotic supplement did not significantly affect the composition of fatty acids in Longissimus dorsi muscle. Total cholesterol level was observed to decrease from 61.3 to 55.5 mg/100 g fresh tissue. There were significant differences between HDL increases and LDL decreases in blood serum of the probiotic supplemented animals (P?0.01).

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

scholarly journals Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Xue Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Partial Least Squares Regression ◽  
Unsaturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Phospholipid Fatty Acids ◽  
Longissimus Dorsi ◽  
Least Squares Regression ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.

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