Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves

González, L.; Moreno, T.; Bispo, Esperanza; Dugan, M. E. R.; Franco, Daniel

doi:10.1016/j.meatsci.2013.09.027

Cited by 36 publications

(20 citation statements)

References 50 publications

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“…Babassu [58] Canola [59] Crambe [60] Oilseed Radish [61] Palm [62] Sunflower [63] Jatropha [64] Cotton [65] Soybean [66] Peanut [67] Caprylic acid (C8:0)…”

Section: Fattyacidsmentioning

confidence: 99%

Biodiesel production in Brazil: Current scenario and perspectives

Cremonez

Feroldi

Nadaleti

et al. 2015

Renewable and Sustainable Energy Reviews

139

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“…Babassu [58] Canola [59] Crambe [60] Oilseed Radish [61] Palm [62] Sunflower [63] Jatropha [64] Cotton [65] Soybean [66] Peanut [67] Caprylic acid (C8:0)…”

Section: Fattyacidsmentioning

confidence: 99%

Biodiesel production in Brazil: Current scenario and perspectives

Cremonez

Feroldi

Nadaleti

et al. 2015

Renewable and Sustainable Energy Reviews

139

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“…According to phylogenetic studies [3,4] the Spanish cattle breeds encompass two main groups: one group includes the RE and the other one contains the RG, while AV occupies an intermediate position. Carcass and meat quality from these breeds have been widely studied under different production systems [5][6][7][8][9][10][11][12] However, there are few papers which compare these breeds in terms of meat quality traits, and little is available on sensory and flavor characteristics of these three breeds, with two exceptions [8,13].…”

Section: Introductionmentioning

confidence: 99%

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

López‐Pedrouso

Rodríguez-Vázquez

Purriños

et al. 2020

Foods

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Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.

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“…Supplementing PUFA in cattle diets has, therefore, frequently led to only minor changes in the PUFA or PUFA-BHP content of beef. For example, Gonzalez et al [ 56 ] found very limited accumulation of PUFA or PUFA-BHP in beef when adding 4.5% sunflower, linseed or soybean oil to a concentrate-based diet, and concluded finding ways to protect PUFA from ruminal biohydrogenation would be an important step to increase the PUFA content of beef. Trying to protect PUFA through feed processing [ 57 ] or by chemical treatment (e.g., feeding calcium salts or amides of fatty acid) have met with limited success [ 58 , 59 ].…”

Section: Introductionmentioning

confidence: 99%

The scope for manipulating the polyunsaturated fatty acid content of beef: a review

Vahmani

Mapiye

Prieto

et al. 2015

J Animal Sci Biotechnol

101

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Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3 (n-3) fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products, including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.

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Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves

Cited by 36 publications

References 50 publications

Biodiesel production in Brazil: Current scenario and perspectives

Biodiesel production in Brazil: Current scenario and perspectives

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

The scope for manipulating the polyunsaturated fatty acid content of beef: a review

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