Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition

Vahmani, Payam; Rolland, D. C.; McAllister, Tim A.; Block, H. C.; Proctor, Spencer D.; Guan, Le Luo; Prieto, Nuria; López-Campos, Ó.; Aalhus, J. L.; Dugan, M. E. R.

doi:10.1016/j.meatsci.2017.04.008

Cited by 58 publications

(48 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As shown in Vahmani et al (2017), steers fed Non-TMR had higher 45 min post-slaughter LT pH (6.79 vs. 6.69, P = 0.01) and tended to have higher 3 d post-slaughter LT pH (5.57 vs. 5.51, P = 0.07) than those fed TMR. A lower dry matter intake at the end of the trial in the Non-TMR steers (10.6 vs. 11.4 kg DM.d -1 , P < 0.05, Vahmani et al, 2017) could result in lower LT glycogen reserves prior to slaughter. Hence, lactic acid production could have been reduced leading to slightly higher meat pH.…”

Section: Resultsmentioning

confidence: 71%

“…Steaks from steers fed Non-TMR required 1.01 kg more shear force (P < 0.05) than those fed TMR, probably due to a higher early post mortem pH (Marsh et al, 1987). As shown in Vahmani et al (2017), steers fed Non-TMR had higher 45 min post-slaughter LT pH (6.79 vs. 6.69, P = 0.01) and tended to have higher 3 d post-slaughter LT pH (5.57 vs. 5.51, P = 0.07) than those fed TMR. A lower dry matter intake at the end of the trial in the Non-TMR steers (10.6 vs. 11.4 kg DM.d -1 , P < 0.05, Vahmani et al, 2017) could result in lower LT glycogen reserves prior to slaughter.…”

Section: Resultsmentioning

confidence: 81%

“…In a recent study, however, Vahmani et al (2017) may have found a key to increasing n-3 fatty acids, and rumenic and vaccenic acids in beef. These authors hypothesized that feeding extruded flaxseed prior to hay in a non-total mixed ration (non-TMR) would reduce the extent of biohydrogenation in the rumen, and increase the concentrations of 18:3n-3 (ɑ-linolenic acid) and its BHI in beef.…”

mentioning

confidence: 88%

“…Fatty acid composition from LT and 80/20 lean to fat grind samples was analyzed by gas chromatography as described in Vahmani et al (2017).…”

Section: Fatty Acid Analysesmentioning

confidence: 99%

“…These authors hypothesized that feeding extruded flaxseed prior to hay in a non-total mixed ration (non-TMR) would reduce the extent of biohydrogenation in the rumen, and increase the concentrations of 18:3n-3 (ɑ-linolenic acid) and its BHI in beef. When Vahmani et al (2017) fed extruded flaxseed prior to feeding hay in a Non-TMR, it significantly increased ɑ-linolenic, rumenic and vaccenic acids, and a number of other ɑ-linolenic-BHI in beef compared to feeding the same ingredients in a TMR. Specifically, feeding the Non-TMR enriched longissimus thoracis (LT) and hamburger with ɑ-linolenic acid (+12% and +17%, respectively), vaccenic acid (+49% and +39%, respectively), rumenic acid (+33% and +47%, respectively), conjugated linolenic acid (CLnA; +49% and +67%, respectively), t11,c13-18:2 (+93.7% and +102%, respectively), t11,t15-18:2 (+67% and +46%, respectively), and t11,c15-18:2 (+40% and +33%, respectively).…”

mentioning

confidence: 99%

See 4 more Smart Citations

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Prieto

Dugan

Larsen

et al. 2017

Meat and Muscle Biology

Self Cite

View full text Add to dashboard Cite

This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty acids (n-3, vaccenic and rumenic) was improved in beef by feeding co-extruded flaxseed (flaxseed, peas, and alfalfa) and alfalfa-grass hay as a total mixed ration (TMR), and further enhanced by feeding co-extruded flaxseed before alfalfa-grass hay (Non-TMR). Compared to TMR, feeding steers the Non-TMR resulted in tougher steaks (P < 0.05) with lower beef flavor (P < 0.01) and greater off-flavor (P < 0.01) intensity to an extent that might be detectable by consumers. High levels of trans-monounsaturated fatty acids, mainly of vaccenic acid, were associated with a fishy off-flavor, although actual changes in flavor may relate to correlated combined effects of conjugated fatty acids, atypical dienoic acids and ɑ-linolenic acid. Diet had no significant effect on sensory attributes of hamburgers, but when panelists described off-flavors, they noted more ‘other’ off-flavors (P < 0.05) with fishy and stale/cardboard notes being more prominant in Non-TMR hamburgers. Overall, beef samples with threshold levels of vaccenic acid over 6.12% of total fatty acids resulting from feeding flaxseed products, while of potentially greater health benefit, may pose challenges in terms of eating quality. Areas worthy of further investigation to ensure acceptable eating quality might be the influence of ageing on antioxidant capacity in beef with enhanced fatty acid profiles, and the potential use of protective packaging to limit deterioration.

show abstract

Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 81%

mentioning

confidence: 88%

“…Fatty acid composition from LT and 80/20 lean to fat grind samples was analyzed by gas chromatography as described in Vahmani et al (2017).…”

Section: Fatty Acid Analysesmentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Prieto

Dugan

Larsen

et al. 2017

Meat and Muscle Biology

Self Cite

View full text Add to dashboard Cite

show abstract

The Growth‐Inhibiting Effects of Beef Fatty Acids on MCF‐7 Cells Are Influenced Mostly by the Depot Location and Inconsistently by the Biohydrogenation Intermediate Content

Vahmani

Rolland

Gzyl

et al. 2018

Lipids

View full text Add to dashboard Cite

Biohydrogenation intermediates (BHI) including conjugated linoleic acid (CLA) isomers are formed during ruminal biohydrogenation of polyunsaturated fatty acids (PUFA) in ruminants. Although many studies have examined the anticarcinogenic effects of CLA, few studies have reported the anticarcinogenic properties of BHI in their natural form found in dairy and beef fats. The present study compared the growth‐inhibitory effects of fatty acids from beef perirenal fat (PRF) or subcutaneous fat (SCF) with low or high levels of BHI in MCF‐7 human breast cancer cells. Cells were exposed for 72 h to media containing increasing doses (50 to 400 μM) of different beef fat treatments. Fatty‐acid analysis showed that BHI were readily incorporated into cell phospholipids (PL) in a treatment‐dependent manner, but higher BHI in PL did not consistently inhibit growth. Culturing with low‐BHI PRF or high‐BHI PRF did not lead to growth inhibition, but low‐BHI SCF inhibited growth, and inhibition was further increased by high‐BHI SCF. Other classes of fatty acids may, therefore, be interacting with BHI resulting in differential effects on growth inhibition in human breast cancer cells.

show abstract

Rumen fermentation, intramuscular fat fatty acid profiles and related rumen bacterial populations of Holstein bulls fed diets with different energy levels

Wang

et al. 2019

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition

Cited by 58 publications

References 62 publications

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

The Growth‐Inhibiting Effects of Beef Fatty Acids on MCF‐7 Cells Are Influenced Mostly by the Depot Location and Inconsistently by the Biohydrogenation Intermediate Content

Rumen fermentation, intramuscular fat fatty acid profiles and related rumen bacterial populations of Holstein bulls fed diets with different energy levels

Contact Info

Product

Resources

About