Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

2006 ◽  
Vol 86 (4) ◽  
pp. 535-545 ◽  
Author(s):  
J. L. Duynisveld ◽  
E. Charmley ◽  
P. Mir
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Block Design ◽  
Fatty Acid Content ◽  
Drip Loss

The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd-1 d-1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd-1 d-1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley- or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Key words: Pasture, steers, fatty acids, conjugated linoleic acid

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid andtrans-18:1 Fatty Acids

2008 ◽  
Vol 56 (5) ◽  
pp. 1654-1660 ◽  
Author(s):  
Mamun M. Or-Rashid ◽  
Nicholas E. Odongo ◽  
Bhishma Subedi ◽  
Pralhad Karki ◽  
Brian W. McBride
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Bos Grunniens

scholarly journals Modification of skin composition by conjugated linoleic acid alone or with combination of other fatty acids in mice

2005 ◽  
Vol 94 (2) ◽  
pp. 275-281 ◽  
Author(s):  
Daichi Oikawa ◽  
Tomonori Nakanishi ◽  
Yoshi-nori Nakamura ◽  
Takaya Yamamoto ◽  
Atsuko Yamaguchi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Subcutaneous Tissue ◽  
Collagen Content ◽  
Significant Difference ◽  
Triacylglycerol Content

The effects of conjugated linoleic acid (CLA), γ-linolenic acid (GLA), linoleic acid (LA), and their combinations, on skin composition in mice were investigated. Mice (8 weeks old) were orally administered with either LA, GLA, CLA, LA + GLA, LA + CLA, or CLA + GLA for 4 weeks. Then, the skin was analysed for triacylglycerol content, fatty acid composition and collagen content. Additionally, thicknesses of the dermis layer and subcutaneous tissue layer, and the size and number of adipocytes were measured histologically. The skin fatty acid composition was modified depending upon the fatty acid composition of supplemented oils. In each oil-alone group, skin triacylglycerol content was the highest in LA, followed by GLA and CLA treatments. Combinations with CLA had a similar triacylglycerol content compared with the CLA-alone group. No significant changes in collagen content were observed among any treatments. The effects on subcutaneous thickness were similar to the results obtained in the triacylglycerol contents, where groups supplemented with CLA alone or other fatty acids had significantly thinner subcutaneous tissue compared with the LA-alone group. However, no significant difference was detected in the thickness of the dermis layers. The number of adipocytes was highest in the LA + GLA group and tended to be reduced by CLA with or without the other fatty acids. These results suggest that CLA alone or in combination with other fatty acids strongly modifies skin composition in mice.

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

2003 ◽  
Vol 83 (1) ◽  
pp. 45-52
Author(s):  
T. A. Van Lunen ◽  
D. Hurnik ◽  
V. Jebelian
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

2001 ◽  
Vol 73 (2) ◽  
pp. 253-260 ◽  
Author(s):  
K. Raes ◽  
S. de Smet ◽  
D. Demeyer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Fatty Acid Content ◽  
Total Fatty Acids

AbstractThe effect of double-muscling (DM) genotype (double-muscling, mh/mh; heterozygous, mh/+; normal, +/+) of Belgian Blue (BB) young bulls on the intramuscular fatty acid composition, in particular conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFA) was examined in five different muscles. The relative fatty acid composition showed only minor differences between muscles within genotypes. However, the DM genotype had a large effect on both the intramuscular total fatty acid content and on the relative fatty acid composition. Across muscles, the mh/mh animals had a lower total fatty acid content compared with the +/+animals (907 v: 2656 mg/100 g muscle;P< 0·01) and a higher PUFA proportion in total fatty acids (27·5 v 11·3 g/100 g total fatty acids;P< 0001), resulting in a higher PUFA/saturated fatty acid ratio (0·55 v 0·18;P< 0·01) and a lower n-6/n-3 ratio (5·34 v. 6·17;P< 0·01). The heterozygous genotype was intermediate between the two homozygous genotypes. The relative CLA content was similar in the mh/mh and +/+ genotypes and approximated 0·4 to 0·5 g/100 g total fatty acids. From the data it is further suggested that differences in the metabolism of the n-3 and n-6 fatty acids could exist between DM genotypes.

Effect of finishing system (feedlot or pasture), high-oil maize, and copper on conjugated linoleic acid and other fatty acids in muscle of finishing steers

2004 ◽  
Vol 78 (2) ◽  
pp. 261-269 ◽  
Author(s):  
T. E. Engle ◽  
J. W. Spears
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Plasma Cholesterol ◽  
Longissimus Muscle ◽  
Finishing Cattle ◽  
Maize Type

AbstractSixty Angus steers (413 ± 8.0 kg) were used to determine the effects of copper (Cu), maize type, and finishing system (confinement v. pasture) on performance, carcass characteristics, and fatty acid composition of longissimus muscle in steers. Steers in confinement were given individually high concentrate diets containing either typical or high-oil maize, using Calan gate feeders. Steers grazing pasture (tall fescue) were maintained in four pastures with each pasture containing five steers. Salt was used to limit concentrate intake in pasture steers to approximately 0.6 of that observed in confinement steers. One half of the steers in each treatment received a CuO needle bolus at the initiation of the study while the remaining steers received no supplemental Cu. Equal numbers of steers per treatment were harvested after 91, 112 or 133 days on food. Rate of gain was lower (P < 0.01; 1.2 v. 1.6 kg/day) for pasture-fed steers compared with steers receiving typical maize. Cu supplementation increased (P < 0.05) ADG in steers given typical maize (1.8 v. 1.5 kg/day) and those on pasture (1.3 v. 1.1 kg/day) but not in steers given high-oil maize diets (1.5 v. 1.5 kg/day). Gain, dry-matter intake and gain/food did not differ between steers given typical or high-oil maize. Plasma cholesterol concentrations were lower (P < 0.01) in steers given typical maize relative to steers given high-oil maize. Steers receiving a Cu bolus had higher plasma (P < 0.05) and liver (P < 0.01) Cu concentrations than steers not receiving a Cu bolus. Steers receiving typical maize had lower (P < 0.05) liver Cu concentrations than steers receiving high-oil maize. Steers finished on pasture with limited concentrate had conjugated linoleic acid (CLA) concentrations in longissimus muscle that were approximately three times higher (P < 0.01) than steers given typical maize. Cu supplementation tended (P < 0.10) to increase muscle CLA. Longissimus muscle from pasture-fed steers was lower (P < 0.01) in C16: 0 and higher (P < 0.05) in C10: 0, C17: 0, C18: 3, C20: 3 and total polyunsaturated fatty acids than steers given typical maize. Muscle C18: 1 trans and C17: 0 tended to be reduced (P < 0.10) by Cu supplementation. These results indicate that finishing cattle on pasture with limited grain increases CLA in longissimus muscle and that Cu supplementation also alters the fatty acid composition of muscle.

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP &gt; 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P &lt; 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P &lt; 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

Effect of dietary conjugated linoleic acid supplementation during late gestation on colostrum yield, fatty acid composition, and IgG concentrations in primiparous sows

2018 ◽  
Vol 98 (4) ◽  
pp. 732-740 ◽  
Author(s):  
H. Liu ◽  
F. Wu ◽  
L.L. Bai ◽  
Y.F. Chen ◽  
C.H. Lai ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Late Gestation ◽  
Control Group ◽  
Dietary Conjugated Linoleic Acid ◽  
Suckling Piglets

This experiment was conducted to evaluate the effects of dietary conjugated linoleic acid (CLA) supplementation during late gestation on reproductive performance, colostrum yield, colostral fatty acid composition, and immunoglobulin G (IgG) concentrations in primiparous sows. Twenty-four primiparous Landrace × Large White pregnant sows were randomly selected and assigned to four dietary treatments: 0% (control), 0.75%, 1.50%, and 2.25% CLA supplementation from day 85 of gestation to parturition. During lactation, all sows were fed the same commercial diet. The preweaning mortality of suckling piglets born to dams fed supplemental CLA did decrease linearly (P = 0.01) during lactation. Administration of CLA during gestation increased linearly (P < 0.01) total saturated fatty acids and decreased linearly (P < 0.01) monounsaturated fatty acids and polyunsaturated fatty acids in colostrum. The concentrations of CLA isomers were higher (P < 0.01) in colostrum from primiparous sows fed CLA diets than in the control group. Feeding CLA increased (P < 0.05) colostral IgG concentrations, as well as that in the serum of neonatal piglets. In conclusion, 2.25% CLA supplementation in the diet of primiparous sows during late gestation could improve the passive immunity through colostral IgG and the survival of suckling piglets.

scholarly journals Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Karabacak ◽  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Linoleic Acid Content

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.

scholarly journals Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Rebecca Coughlan ◽  
Siobhan Moane ◽  
Tracey Larkin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
The Third ◽  
Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

scholarly journals Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1421
Author(s):  
Lorea R. Beldarrain ◽  
Lara Morán ◽  
Miguel Ángel Sentandreu ◽  
Kizkitza Insausti ◽  
Luis Javier R. Barron ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Ageing Time ◽  
Block Design ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Polyunsaturated Fatty Acid Content ◽  
Randomized Block Design

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

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