A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

Lee, Michael R. F.; Evans, Phil R.; Nute, G.R.; Richardson, RI; Scollan, Nigel D.

doi:10.1016/j.meatsci.2008.11.016

Cited by 77 publications

(85 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Replacing grass silage with wholecrop wheat silage (Noci et al, 2005b) or maize silage ) increased in the n-6 : n-3 ratio of muscle, whereas wilting grass before ensiling decreased this ratio (Noci et al, 2007b). Substituting grass silage with red clover silage increased 18:2n-6 and 18:3n-3 content of muscle (Sinclair, 2007;Lee et al, 2009a), but the higher content of 18:3n-3 due to red clover or lucerne in the diet is not associated with higher 20:5n-3 and 22:6n-3 enrichment (Table 7). Rearing cattle on concentrate containing linseeds increases 18:3n-3 in muscle and the longer-chain derivative 20:5n-3, but not necessarily 22:6n-3 (Noci et al, 2007a;Herdmann et al, 2010a;Nassu et al, 2011; Table 7).…”

mentioning

confidence: 99%

Recent developments in altering the fatty acid composition of ruminant-derived foods

Shingfield

Bonnet

Scollan

2013

Animal

Self Cite

435

443

View full text Add to dashboard Cite

There is increasing evidence to indicate that nutrition is an important factor involved in the onset and development of several chronic human diseases including cancer, cardiovascular disease (CVD), type II diabetes and obesity. Clinical studies implicate excessive consumption of medium-chain saturated fatty acids (SFA) and trans-fatty acids (TFA) as risk factors for CVD, and in the aetiology of other chronic conditions. Ruminant-derived foods are significant sources of medium-chain SFA and TFA in the human diet, but also provide high-quality protein, essential micronutrients and several bioactive lipids. Altering the fatty acid composition of ruminant-derived foods offers the opportunity to align the consumption of fatty acids in human populations with public health policies without the need for substantial changes in eating habits. Replacing conserved forages with fresh grass or dietary plant oil and oilseed supplements can be used to lower medium-chain and total SFA content and increase cis-9 18:1, total conjugated linoleic acid (CLA), n-3 and n-6 polyunsaturated fatty acids (PUFA) to a variable extent in ruminant milk. However, inclusion of fish oil or marine algae in the ruminant diet results in marginal enrichment of 20-or 22-carbon PUFA in milk. Studies in growing ruminants have confirmed that the same nutritional strategies improve the balance of n-6/n-3 PUFA, and increase CLA and longchain n-3 PUFA in ruminant meat, but the potential to lower medium-chain and total SFA is limited. Attempts to alter meat and milk fatty acid composition through changes in the diet fed to ruminants are often accompanied by several-fold increases in TFA concentrations. In extreme cases, the distribution of trans 18:1 and 18:2 isomers in ruminant foods may resemble that of partially hydrogenated plant oils. Changes in milk fat or muscle lipid composition in response to diet are now known to be accompanied by tissue-specific alterations in the expression of one or more lipogenic genes. Breed influences both milk and muscle fat content, although recent studies have confirmed the occurrence of genetic variability in transcript abundance and activity of enzymes involved in lipid synthesis and identified polymorphisms for several key lipogenic genes in lactating and growing cattle. Although nutrition is the major factor influencing the fatty acid composition of ruminant-derived foods, further progress can be expected through the use of genomic or marker-assisted selection to increase the frequency of favourable genotypes and the formulation of diets to exploit this genetic potential.

show abstract

mentioning

confidence: 99%

Recent developments in altering the fatty acid composition of ruminant-derived foods

Shingfield

Bonnet

Scollan

2013

Animal

Self Cite

435

443

View full text Add to dashboard Cite

show abstract

“…In steers fed fish oils, fishy offflavor has been shown to occur more with higher levels of long chain PUFA, as these fatty acids are more likely to become oxidized (Scollan et al, 2006). Similarly, Lee et al (2009) indicated that the fishy off-flavor found in cattle fed red clover silage may be related to the elevated levels of long chain fatty acids and overall n-3 PUFA observed in the meat. In this study, the concentrations of long-chain n-3 PUFA in LT such as 20:5n-3, 22:5n-3 and 2 Nine point descriptive scale for initial and overall tenderness (9 = extremely tender; 1 = extremely tough), initial and sustained juiciness (9 = extremely juicy; 1 = extremely dry), beef flavor intensity (9 = extremely intense; 1 = extremely bland), off-flavor intensity (9 = no off-flavor; 1 = extremely intense off-flavor), amount of connective tissue (9 = none detected; 1 = extremely abundant) and residual mouth coating (9 = none residual mouth coating; 1 = extremely abundant residual mouth coating).…”

Section: Resultsmentioning

confidence: 98%

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Prieto

Dugan

Larsen

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty acids (n-3, vaccenic and rumenic) was improved in beef by feeding co-extruded flaxseed (flaxseed, peas, and alfalfa) and alfalfa-grass hay as a total mixed ration (TMR), and further enhanced by feeding co-extruded flaxseed before alfalfa-grass hay (Non-TMR). Compared to TMR, feeding steers the Non-TMR resulted in tougher steaks (P < 0.05) with lower beef flavor (P < 0.01) and greater off-flavor (P < 0.01) intensity to an extent that might be detectable by consumers. High levels of trans-monounsaturated fatty acids, mainly of vaccenic acid, were associated with a fishy off-flavor, although actual changes in flavor may relate to correlated combined effects of conjugated fatty acids, atypical dienoic acids and ɑ-linolenic acid. Diet had no significant effect on sensory attributes of hamburgers, but when panelists described off-flavors, they noted more ‘other’ off-flavors (P < 0.05) with fishy and stale/cardboard notes being more prominant in Non-TMR hamburgers. Overall, beef samples with threshold levels of vaccenic acid over 6.12% of total fatty acids resulting from feeding flaxseed products, while of potentially greater health benefit, may pose challenges in terms of eating quality. Areas worthy of further investigation to ensure acceptable eating quality might be the influence of ageing on antioxidant capacity in beef with enhanced fatty acid profiles, and the potential use of protective packaging to limit deterioration.

show abstract

“…On the other hand, Faucitano et al (2008) found that cattle fed high concentrate diets showed a significantly decreased the proportion of ALA in Longissimus dorsi muscle lipids. Lee et al (2009) studied the effects of diets with grass or red clover silage on the proportions of LA and ALA in Longissimus dorsi muscle in dairy cull cows and found that red clover silage increased the percentages of LA and ALA. Herdman et al (2010) studied the effects of two diets, one rich in LA and the other rich in ALA and found that both affected the fatty acid composition of the lipid classes in the IMF of German Simmental bulls. The bulls fed the ALA rich-diet had higher concentrations of ALA in phospholipids and triglycerides.…”

Section: Discussionmentioning

confidence: 99%

Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids

García¹,

Latimori²,

Sancho³

et al. 2017

View full text Add to dashboard Cite

show abstract

A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

Cited by 77 publications

References 38 publications

Recent developments in altering the fatty acid composition of ruminant-derived foods

Recent developments in altering the fatty acid composition of ruminant-derived foods

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids

Contact Info

Product

Resources

About