Dietary tea reduces the iron content of beef

Zembayashi, Meiji; Lunt, D. K.; Smith, Stephen B.

doi:10.1016/s0309-1740(99)00058-3

Cited by 40 publications

(38 citation statements)

References 6 publications

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Section: Discussionmentioning

confidence: 99%

“…There are several reports on changes in marbling score during the fattening period (Chung, 1997;Okumura et al, 2007Okumura et al, , 2012Yamazaki, 1981;Zembayashi et al, 1999). Zembayashi et al (1999) reported that intramuscular fat increased up to 36.7 months of age in Japanese Black cattle. This report is supported by Okumura et al (2012), in which an additional fattening period of 6 months, from 24 to 30 months of age, in Japanese Black steers resulted in an increase in intramuscular fat.…”

Section: Discussionmentioning

confidence: 99%

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Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Lee¹,

Choi²,

Shin³

et al. 2013

Journal of Animal Science and Technology

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This study analyzed optimal slaughter ages and carcass traits to investigate factors that affect farm incomes. Carcass characteristics and economical analysis of 81 Hanwoo steers previously tested (Expt. 1) and 5,826 steers from Gangwon-Do, area A (Expt. 2) were used. In Expt. 1, the strongest relationship was between the slaughter age and the carcass weight based on the R 2 value, and the weakest relationship was between the slaughter age and the marbling score based on the R 2 . The slaughter age, marbling score, and rib-eye area of steers slaughtered from 26 to 31 months of age had a positive effect on income, but back fat thickness had a negative effect. In the economical analysis of Expt. 1, the optimal time for slaughter was 31 months of age. In Expt. 2, composed of steers slaughtered from 26 to 35 months of age in farms site of area A, the income was highest from steers slaughtered at 28 months of age, after which the income decreased. From the results of Expt. 1 and 2, it is evident that the optimal slaughter age of Hanwoo steers is affected by the genetic differences of calves, the feeding program and management, fattening skills, or carcass price. In order to improve the income of individual farms, the slaughter age must be precisely decided by understanding the exact relationship between the feeding cost of Hanwoo steers and slaughter results, such as carcass weight, yield grade and quality grade.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Lee¹,

Choi²,

Shin³

et al. 2013

Journal of Animal Science and Technology

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“…In both cases, TC delayed discolouration of the fresh minced beef for 2 days. Dietary feeding of green TC has been reported to reduce iron content in beef and decrease the redness of beef muscle (Zembayashi, Lunt, & Smith, 1999). Mitsumoto et al (2005) reported that TC inhibited lipid oxidation greatly in beef and chicken meat at the level of 400 mg/kg meat.…”

Section: Discussionmentioning

confidence: 99%

Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

Tang

HUANG

et al. 2006

Journal of Food Engineering

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“…3; Lunt et al 1993Lunt et al , 2005Zembayashi 1994; Percentage intramuscular lipid Zembayashi et al 1999;Smith et al 2001). As intramuscular lipid accumulates, there is a concomitant elevation in the concentration of oleic acid, from a low of 30% to more than 50% of total adipose tissue fatty acids (Table 1 and Fig.…”

Section: Fatty Acid Composition Of Beef At Different Stages Of Growthmentioning

confidence: 99%

Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle

Smith

Lunt

Chung

et al. 2006

Animal Science Journal

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157

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Oleic acid (18:1n-9) is the most abundant fatty acid in bovine adipose tissue. Because most of the lipid in bovine muscle is contributed by intramuscular adipocytes, oleic acid also is the predominant fatty acid in beef. In many species, the concentration of oleic acid in adipose tissue is dictated by the average concentration of oleic acid in the diet, but in ruminant species such as beef cattle, oleic acid is hydrogenated largely to stearic acid by ruminal microorganisms. In these species, the concentration of oleic acid in adipose tissue is dependent upon the activity of ∆ 9 desaturase, encoded by the stearoyl coenzyme A desaturase (SCD) gene. Expression of the SCD gene is essential for bovine preadipocyte differentiation, and desaturase gene expression and catalytic activity increase dramatically as adipose tissue mass increases after weaning. Feeding a hay-based diet to American Wagyu steers to a typical Japanese bodyweight endpoint (650 kg) markedly stimulated desaturase enzyme activity as well as the accumulation of both oleic acid and intramuscular lipid, but the increase in oleic acid and intramuscular lipid was much less in hay-fed Angus steers. Increasing the concentration of oleic acid improves the palatability and healthiness of beef, and Korean Hanwoo and Japanese Black (and American Wagyu) seem especially well adapted to accumulate oleic acid in their adipose tissue.

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Dietary tea reduces the iron content of beef

Cited by 40 publications

References 6 publications

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle

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