Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat

Abstract

The aim of this study was to evaluate the impact of dietary extruded flaxseed (EF) and/or rumen-protected (rp) lipids on beef meat quality and oxidation. In all, 63 crossbred heifers (Charolais  Limousin) were evenly distributed into seven experimental groups, balanced in terms of age and body weight (BW). The feeding groups differed in both, the dietary lipid source (EF and/or rp-conjugated linoleic acid (CLA), supplemented with vitamin E (VE)) and the supplementation length (90 or 180 days before slaughter); the same total amount of lipids was administered to the animals. With the respect of the control group, the a-linolenic acid content significantly increased and the n-6/n-3 ratio decreased in cattle groups fed with EF. The results also show that providing CLA and/or EF did not lead to an increase in CLA isomers (CLAs) in the lipid fraction of the meat. Our finding shows that administering EF for a shorter period with respect to longer, moderately enhance the nutritional value of the meat with regard to fat composition. No significant effects of dietary supplementation on TBA-reactive substances (TBARs) levels of fresh meat were observed; however, the protection provided by vitamin supplementation might become evident during meat storage under commercial retail conditions.

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

“…This result occurred for two reasons: the higher content of n-3 FA originating from extruded linseed integration and the decrease in n-6 concentration, in line with previous works ( 68 , 69 ). The same results were found by Mordenti et al ( 70 ) in fresh meat obtained from crossbred heifers fed with linseed.…”

Effects of breed and different lipid dietary supplements on beef quality

“…As regards ALA content, precursor of docosahexaenoic acid, statistical differences emerged between C and T groups. This dietary effect of the flaxseed inclusion, due to the escape from the rumen of a significant C18:3 amount, was confirmed and demonstrated by several studies (Kouba & Mourot, 2011;Mordenti et al, 2015Mordenti et al, , 2018Nassu et al, 2011;Raes et al, 2004;Scollan et al, 2006). Regarding this effect, it was important also to consider the physical breakdown of flaxseed by extrusion process, used in this trial, compared with ground flaxseed and/or linseed oil, used in previous studies.…”

“…Supplementing 0.9 kg/head/day of extruded flaxseed to heifers of FRA-T, ITA-T, and ANG-T breeds, increased ALA acid content of LT intramuscular fat of approximately 53%, 27%, and 29%, respectively. In our previous study (Mordenti et al, 2018) we found a significant correlation between extruded flaxseed increasing doses (0, 0.25, and 0.50 kg/head/day) and ALA level in lipid meat. Priolo et al (2001) reported the variation in ALA in intramuscular fat of cattle: grazing for 6 months on pasture had an effect of increasing intramuscular ALA of 50%.…”

“…To increase unsaturated fatty acids (UFA), the solution may be to administer diets supplemented with specific lipid sources, like flaxseed, rich in α-linolenic acid (ALA), for a shorter period before slaughtering (Mordenti, Gatta, Lambertini, & Tassinari, 2005;Mordenti et al, 2018;Nassu et al, 2011;Scollan et al, 2001).…”

Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers

“…This result agrees with previous studies [57,59] in which an increase in MUFA in meat of animals supplemented with unsaturated fatty acids were recorded. Even if the quantity of linseed was the same between the L and LE groups, the significant increase in MUFA and PUFA in the burgers of the LE group recorded here was mainly ascribable to the use of vitamin E. We observed the same trend for PUFA (p < 0.05), n-3 (p < 0.01) and CLA (p < 0.01) in the LE group compared to groups L and C. Other authors [58,59] confirmed that the diet enriched with linseed can affect the concentration of n-3 FA in meat as demonstrated also in our research between the L and LE groups compared to group C. The higher concentration of n-3 FA also contributed to increase the availability of linolenic acid in the muscle, resulting in an enhanced synthesis of its elongation and desaturation products, such as EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). The higher value of I-Harris index is due to the higher EPA and DHA level in the muscle of animals that received a diet enriched with linseed.…”