Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina

Orellana, Carlos R.; Peña, Francisco; García, Antón; Perea, José; Martos, José M. García; Domenech, V.; Acero, R.

doi:10.1016/j.meatsci.2008.06.015

Cited by 78 publications

(67 citation statements)

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“…Similar cholesterol values have been observed by other authors (Schor et al, 2008;Orellana et al, 2009), whereas lower cholesterol values (45.6 to 52.3 mg 100 g -1 ) have been reported for beef from steers fed on pasture by Padre et al (2006) and feedlot by Rule et al (2002). However, some authors have indicated that the cholesterol content of muscle does not differ significantly between the feeding regimes of cattle (Wheeler et al, 1987;Taylor and Smith, 1990;Rule et al, 1997).…”

Section: Resultssupporting

confidence: 85%

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Morales

Folch

Iraira

et al. 2012

Chilean J. Agric. Res.

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In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat markets. However, there is limited scientific information about the nutritional quality of beef from Chile. The aim of the present study was to evaluate the nutritional quality of beef produced in Chile from different production systems classified according to the type of finishing diet. Two-hundred and five animals from 13 livestock farms were used, 80 steers were finished on grazing pasture, 79 on pasture supplemented with grain or concentrate and 46 steers were finished on a typical feedlot system in the central zone of Chile. Longissimus thoracis intramuscular fat, fatty acid composition and cholesterol content were determined. Beef from pasture-fed animals showed higher content of vaccenic acid (C18:1 trans-11) rumenic acid (CLA cis-9 trans-11) and n-3 fatty acids, and lower n-6:n-3 ratio than beef from feedlot animals. However, Chilean beef from the three production systems showed similar intramuscular fat percentages and a n-6:n-3 ratio lower than 4.0. Results indicate that the Longissimus muscle from Chilean beef could be recommended as a source of red meat for a healthy diet.

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Section: Resultssupporting

confidence: 85%

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Morales

Folch

Iraira

et al. 2012

Chilean J. Agric. Res.

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“…Though, in the literature, many authors have reported the effect of breeds on beef tenderness. In semi-tropical region of Argentina, breeds effect on tenderness was observed between Criollo Argentino and Brasford steers raised on forage (Orellana et al, 2009). Breeds specialized for meat production (Limousin and blonde of Aquitaine) have a lower value of shear force than other breeds (Holstein and Old Brown Swis) (Monsón et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

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2017

IRJPEH

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Collagen is an important constituent when the physical properties of meat are considered. In view of the fact that factors affecting camel meat toughness are not fully understood and the possibility that they could influence marketing of camel meat. A total of twenty-three camels (age range: 4 months-15 years) from both sexes and belonging to Sahraoui and Targui breeds were slaughtered following the normal abattoir procedures in Ouargla (Algeria). Samples of Longissimus dorsi muscle were collected and the collagen content was determined. Mean value was 2.20±0.27 % on fresh matter. A high value of the collagen content was recorded in animals more than 8 years old compared to adults animals from 0 to 4years old (p=0.024). The difference between the breeds was not significant (2.13 vs. 2.39 % in Sahraoui and Targui breeds, respectively). Females meat's had significantly higher values than that of the males (4.77 vs. 1.82%).

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“…In recent years, several studies aiming to evaluate the effects of feed (Fugita et al, 2012;Zawadzki et al, 2011;Valero et al, 2011;Sun et al, 2009;Fernandes et al, 2009;Jorge et al, 2009;Kazama et al, 2008;Silva et al, 2002;Prado et al, 2008b), genetic groups (Ito et al, 2012;Maggione et al, 2009;Rossato et al, 2009;Ducatti et al, 2009;Oliveira et al, 2009;Orellana et al, 2009;Abrahão et al, 2008;Prado et al, 2008a;2008c;2008d), sex (Prado et al, 2009a;2009b;Aricetti et al, 2008, Kuss et al, 2006, slaughter age (Ito et al, 2010), effect of a Luteinizing Hormone-Releasing Hormone (LHRH) fusion protein vaccine vs. surgical castration (Ruiz et al, 2005) and the anatomical location of muscles on meat quality in cattle, quantified the total fat, using gravimetric methods. It has been observed that, in general, if the objective is, beyond the quantification of total lipids, the quantification of fatty acids of meat lipids, mainly of polyunsaturated lipids, the methods used by researchers involve extracting lipids and sampling the "fresh" ones with solvents at room temperature.…”

Section: Ajabsmentioning

confidence: 99%

“…However, Orellana et al (2009) chose to measure the percentage of fat from the meat using the Soxhlet method (ISO R-1443), while an adaptation of the method described by Folch et al (1957), was used for the extraction of intramuscular lipids of beef. Since the determination of levels of total fat has an influence on the determination of fatty acids from the sample (Aued-Pimentel et al, 2010), despite the increased reagent use, handling and greater time spent in the analysis, the use of two gravimetric methods, such as the Soxhlet and Folch et al (1957), could bring greater accuracy to the results.…”

Section: Ajabsmentioning

confidence: 99%

“…Many studies aimed at evaluating the quality of meat from ruminants have used the method described by ISO (1978) for the transesterification of fatty acids from lipids extracted by cold methods (Fugita et al, 2012;Ito et al, 2012;Zawadzki et al, 2011, Valero et al, 2011, Ito et al, 2010, Sun et al, 2009Ducatti et al, 2009Orellana et al, 2009;Polyana et al, 2009;Maggione et al, 2009, Prado et al, 2009a2009b, Abrahão et al, 2008, Kazama et al, 2008, Prado et al, 2008a2008b;2008c;2008d;Macedo et al, 2008;Aricetti et al, 2008), among them, few have worked with the identification of different isomers of CLA Prado et al, 2009a;2009b;Aricetti et al, 2008;Prado et al, 2008a). Moreover, Sun et al (2009), did methylation lipids extracted with sodium methoxide in methanol and HCl in methanol at 80°C for 10 minutes, according to the procedure described by Sukhija and Palmiquist (1988) and Kramer et al (1967) modified to quantify the isomers of CLA in samples of muscle and liver of cattle.…”

Section: Ajabsmentioning

confidence: 99%

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Implications of Method Chosen for Analysis of Fatty Acids in Meat: A Review

Macedo¹,

Lacerda²,

Silva³

et al. 2012

American Journal of Agricultural and Biological Sciences

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The influence of the beef Fatty Acid (FA) profile on human health, has become a recurring concern. For an analysis of the lipid composition of food, it is necessary that the complex lipids be quantified in a suitable form for subsequent analysis of their composition by gas chromatography. The choice of appropriate methods of lipid extraction and esterification of fatty acids, is important in preventing chemical changes from within occurring in these molecules and the forming of artifacts. Among the methods used for quantification of lipids, those that use a mixture of polar and nonpolar solvents separate the lipids in the sample of the non-lipid components. As these methods were carried at ambient temperature, they most suitable for further analysis of the FA profile. These methods were extracted lipids efficiently and did not alter their chemical constitution. The methods of derivation of fatty acids for esterification could be catalyzed by acids or bases. The method was chosen to convert the lipids in Fatty Acid Methyl Esters (FAME) and allow their analysis by gas chromatography, should not lead to incomplete conversion of lipids into their FAME or form artifacts. The reagents commonly used in the transesterification of triacylglycerols in meat samples were the hydroxides of sodium or potassium hydroxide in methanol. Transesterification with these reagents could be developed at room temperature in a short period of time. It becomes a reliable technique for the identification of isomers of fatty acids such as conjugated linoleic acid. No single method performs optimally in all situations. The researcher must know the nature of the sample and select the appropriate method.

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Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina

Cited by 78 publications

References 28 publications

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Nutritional Quality of Beef Produced in Chile from Different Production Systems

Untitled

Implications of Method Chosen for Analysis of Fatty Acids in Meat: A Review

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