Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

Laborde, F L; Mandell, I. B.; Tosh, J. J.; Buchanan-Smith, J. G.; Wilton, J. W.

doi:10.4141/a01-022

Cited by 21 publications

(11 citation statements)

References 30 publications

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“…In fact, after complete compensation small or no differences in meat composition were found in calves (Ryan et al, 1993;Laborde et al, 2002). Schoonmaker et al (2001) also found no differences in meat composition derived from weaning management.…”

Section: Carcass and Meat Qualitymentioning

confidence: 61%

Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

et al. 2008

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Section: Carcass and Meat Qualitymentioning

confidence: 61%

Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

et al. 2008

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“…The CLA content is variable among tissues and is influenced by diet (Table 4). Pasturing animals has a positive effect on levels of beneficial fatty acids in beef (Laborde et al 2002;Rule et al 2002), while maintaining carcass quality. Grass-fed cattle contained 7.4 mg CLA g -1 lipid in the top round, and those supplemented with 8.5 kg of cracked corn contained 5.1 mg CLA g -1 lipid (Shantha et al 1997; Table 4).…”

Section: Increasing Desirable Fatty Acids In Beef Through Dietary Supmentioning

confidence: 99%

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Mir¹,

Ivan²,

He³

et al. 2003

Can. J. Anim. Sci.

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Z. 2003. Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review. Can. J. Anim. Sci. 83: 673-685. The diet is the source of many essential fatty acids such as linoleic and linolenic acids for all mammals. These fatty acids either, as altered isomers or as other elongated products, have been found to provide unique advantages to human health. Currently two conjugated linoleic acids (CLA) isomers (cis-9, trans-11 C18:2; trans-10, cis-12 C18:2) and two elongated products of linolenic acid [eicosapentaenoic acid (EPA, C20:5 n-3), docosahexaenoic acid (DHA, C22:6 n-3)] have been recognized for their roles in maintaining human health. Consumers can obtain these functional fatty acids from beef if the feeding management of beef cattle can be altered to include precursor fatty acids. Diet, breed, and gender are important factors that affect total fat content and/ or the fatty acid profile of beef with regard to CLA, EPA, and DHA. Diet provides the precursor fatty acids that are altered and deposited, and breed dictates, the amount of fat that is deposited. These fatty acids can be increased in beef by increasing the forage:concentrate ratio, inclusion of non-fermented forage, and supplementation with various oils or oil seeds. The CLA and vaccenic acid (trans-11 C18:1) concentration in beef was increased by feeding sunflower oil or seeds, linseed, and soybean oil supplemented diets, while cattle fed linseed and fish oil supplemented diets had increased concentrations of EPA and DHA. Although the concentration of these fatty acids can be increased in beef, there is a need to further the understanding of the mechanism by which they exert positive affects on human health. De la nourriture, les animaux tirent maints acides gras essentiels comme les acides linoléique et linolénique. On sait que ces acides gras et leurs isomères modifiés ou des molécules plus longues sont également bénéfiques à la santé humaine. À l'heure actuelle, on a reconnu les effets bénéfiques de deux isomères des acides linoléiques conjugués (le cis-9, trans-11 C18:2 et le trans-10, cis-12 C18:2) et de deux formes allongées de l'acide linolénique [l'acide eïcosapentaénoïque (EPA, C20:5 n-3) et l'acide docosahexaénoïque (DHA, C22:6 n-3) sur la santé humaine. Les consommateurs peuvent obtenir ces acides gras fonctionnels du boeuf si on modifie l'alimentation des bovins pour leur fournir les acides gras précurseurs. Le régime, la race et le genre sont des facteurs importants qui affectent la concentration totale de lipides et la composition des acides gras dans la viande (ALC, EPA et DHA). La nourriture fournit les acides gras précurseurs, qui sont modifiés et déposés dans les tissus, tandis que la race dicte l'importance des dépôts lipidiques. On peut accroître la concentration de ces acides gras dans le boeuf en relevant le rapport fourrages:concentrés, en utilisant des fourrages non fermentés et en employant divers oléagineux ou huiles comme supplément. L'huile ou les graines de tournesol, de lin et...

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“…Furthermore, α-linolenic (18:3n-3) levels were more than 7 times higher in bison than beef (Table 1). It is well known that diet can alter the fatty acid composition in bison (Rule et al 2002) and beef (Laborde et al 2002;Nuernberg et al 2008). However, changes to diet have less of an effect in a ruminant animal compared to a monogastric, due to bio-hydrogenation of dietary fatty acids in the rumen (Scollan et al 2006).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

Galbraith

Aalhus

Juárez

et al. 2016

JFR

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Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. Longissimus samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (P < 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (P < 0.01), leading to higher (P < 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.

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Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

Cited by 21 publications

References 30 publications

Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

Dietary manipulation to increase conjugated linoleic acids and other desirable fatty acids in beef: A review

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

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