Effects of breed and different lipid dietary supplements on beef quality

Mordenti, A.; Brogna, Nico; Canestrari, Giorgia; Bonfante, Elena; Eusebi, Stefano; Mammi, Ludovica Maria Eugenia; Giaretta, Elisa; Formigoni, Andrea

doi:10.1111/asj.13177

Cited by 11 publications

(6 citation statements)

References 43 publications

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“…The experimental diets did not affect the meat's chemical composition, showing similar results in each experimental group regarding protein, fat and ash content (Table 2). Generally, the meat composition is strictly related to the diet composition and, as described by other authors [30,31], the similar energetic and protein content of the experimental diets used in this study did not reveal differences in the protein, fat and ash content of meat.…”

Section: Discussionsupporting

confidence: 84%

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

et al. 2022

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The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of essential oils (Rosmarinus officinalis and Origanum vulgare var. hirtum) (EOs). For this aim, the burgers were analysed for pH, thiobarbituric-acid-reactive substance (TBARS) content, Ferric Reducing/Antioxidant Power Assay (FRAP), vitamin E and colour measurements (L, a*, b) at 3, 6, 9, 12 days of storage: the TBARs were the highest in group L compared to C and LE after 12 days of storage (0.98, 0.73, and 0.63 mg MDA/kg, respectively). The TBARS content was also influenced by the use of EO compared to burgers not treated with EO (p < 0.05). The vitamin E content was influenced by the diet (p < 0.01), but not by the EO. The meat of the L group showed the lowest value of redness (a*) compared to C and LE (p < 0.01), while the use of EO did not affect colour parameters. The microbiological profile of the burgers showed a lower Pseudomonas count for L and LE at T0 (2.82 ± 0.30 and 2.30 ± 0.52 Log CFU/g, respectively) compared to C (3.90 ± 0.38 Log CFU/g), while the EO did not influence the microbiological profile. The FA composition was analysed at 0 and 12 days. The burgers from the LE group showed the highest value of polyunsaturated FA compared to the L and C groups (p < 0.05). Our findings suggest that the inclusion of vitamin E in a concentrate rich in polyunsaturated fatty acids is useful to limit intramuscular fat oxidation and to preserve the colour stability of burgers from young Marchigiana bulls enriched with healthy fatty acids. Moreover, linseed and vitamin E had a positive effect on microbial loads and growth dynamics, containing microbial development through time.

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Section: Discussionsupporting

confidence: 84%

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

et al. 2022

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“…However, other factors such as diet could be taken into account, especially when it contains a high level of fat and high marbling scores in the meat [ 62 ]. Although Giaretta et al [ 63 ] observed a positive correlation between meat tenderness and fat content, in particular to intramuscular fat [ 64 , 65 ], other authors reported that the diet is probably not the major cause of tenderness differences [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

García-Torres

López-Gajardo

Tejerina

et al. 2020

Foods

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The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

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“…The parameter pH 24 is widely used to evaluate raw meat quality, due to its strong association with meat quality characteristics, including color, water-holding capacity, and tenderness ( Mordenti et al, 2019 ; Nunez-Sanchez et al, 2021 ). In this study, the pH 24 , ranging from 5.49 to 5.64, values were typically observed in sheep at the time of slaughter ( Vergara and Gallego, 2000 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Replacing Alfalfa Hay With Native Grass Hay in Pelleted Total Mixed Ration on Physicochemical Parameters, Fatty Acid Profile, and Rumen Microbiota in Lamb

Du¹,

You

Sun

et al. 2022

Front. Microbiol.

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This study aimed to investigate the effects of replacing alfalfa with native grass on growth performance, meat quality, and rumen microbiota of lambs. Forty-five 6-month-old Ujimqin lambs with live body weight (BW) of 29.50 ± 0.26 kg were used for the experiment, and the lambs were assigned to three diet treatments (three pens per treatment and five lambs per pen) with 30 square meters per pen in semi-open housing based on similar BW. The lambs have received 30% alfalfa (HA, high alfalfa percentage group), 20% alfalfa (MA, moderate alfalfa percentage group), and 10% alfalfa (LA, low alfalfa percentage group) diets, respectively (dry matter basis). The diet treatments had a significant (P < 0.05) influence on the dry matter intake of lambs and the dry matter intake increased with the increasing percentages of native grass hay, while the significantly (P < 0.05) lower final BW and average daily gain were observed in the MA and LA groups compared with that in the HA group. The diet had a significant (P < 0.05) difference in meat pH value, water loss rate, cooked meat rate, moisture, and intramuscular fat, while no significant (P > 0.05) difference was found in protein. As native grass hay percentages increased in the diet, the contents of palmitic (C16:0) and palmitoleic (C16:1 cis-9) in the HA and MA groups were significantly (P < 0.05) lower than that in the LA groups, and compared with the HA group, the contents of elaidic (C18:1 trans-9), oleic (C18:1 cis-9), and linoleic (C18:2 cis-9–cis-12) were significantly (P < 0.05) increased in the MA and LA groups. The content of α-linolenic (C18:3n3) was significantly (P < 0.05) higher in the LA group than that in the HA and MA groups. The principal coordinate analysis profile displayed that the composition of the bacterial community of these groups was distinctly separated from each other. No significant (P > 0.05) difference was observed in the dominant rumen bacteria at the phyla and genus levels. In conclusion, the meat quality and fatty acid profile analysis revealed that replacing alfalfa hay with native grass hay is more beneficial for Mongolian lambs, and the meat from LA diet treatment is better than the others. In addition, correlation analysis of the association of rumen microbiome with growth performance, meat quality, and fatty acid profile provides us with a comprehensive understanding of the composition and function of rumen microbiota. These findings could provide knowledge of how the diet affects the animal performance, meat quality of lambs, and microbiota of the rumen, laying a theoretical basis for replacing alfalfa with native grass.

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Effects of breed and different lipid dietary supplements on beef quality

Cited by 11 publications

References 43 publications

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

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

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Effects of Replacing Alfalfa Hay With Native Grass Hay in Pelleted Total Mixed Ration on Physicochemical Parameters, Fatty Acid Profile, and Rumen Microbiota in Lamb

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