Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers

Abstract

We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25. 83-26.17, 17.26-18.53 and 32.40-33.15°C, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as C , in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group. C with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M. longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.

Effects of Rice Bran, Flax Seed, and Sunflower Seed on Growth Performance, Carcass Characteristics, Fatty Acid Composition, Free Amino Acid and Peptide Contents, and Sensory Evaluations of Native Korean Cattle (Hanwoo)

“…Intake of rice bran and rice oil for 126 d by feedlot-finished steers was found to improve tenderness (p = 0.81), juiciness (p = 0.33), and palatability (p = 0.22) of steaks extracted from the LM between the 10th and 12th ribs ( Donicht et al, 2011 ). When finishing Hanwoo steers were fed rice bran for 314 d, juiciness and overall palatability of the LM muscle was improved (p<0.05) compared to the Control animals ( Kim et al, 2011 ). An early study by Bowling et al (1977) comparing forage-finished and grain-finished beef suggested that the consumer or retailer may discriminate against forage-finished beef due to the color (muscle or fat) and palatability (flavor, tenderness, or both) of the meat.…”

“…Previously, Kim et al (2011) reported that there were no changes in myristic acid (C 14:0 ), palmitic acid (C 16:0 ), stearic acid (C 18:0 ), or oleic acid (C 18:1 ) percentages in LM of Hanwoo steers fed rice bran (0.1% of concentrate) for 314 d. Additionally, feeding rice bran had no effects on the percentages of conjugated linoleic acid (CLA) or trans vaccenic acid in the LM of finishing Hanwoo steers. In a different study, no differences (p>0.22) were observed in the concentrations of myristic acid (C 14:0 ), palmitic acid (C 16:0 ), stearic acid (C 18:0 ), or total SFAs in the LM of flax seed-fed steers ( Kronberg et al, 2011 ).…”

“…High proportions of oleic acid in beef decrease the melting point of lipids extracted from sirloin produced by Hanwoo steers ( Kim et al, 2013b ). According to a panel test, Hanwoo beef with high MUFA percentages also has high palatability scores compared to imported beef with relatively low MUFA concentrations ( Kim et al, 2011 ). In addition, information provided by previous studies implies that beef produced with a concentrate-based feeding system has high scores for tenderness, juiciness, umami, and overall palatability.…”

The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers

“…Other amino acids were observed at higher levels in the control group, but there were no significant differences according to the ratio of roughage in the diet ( Table 6 ). The free amino acid content in the carcasses of feeder cattle has been reported to be affected by the amino acid content of the feed ingredients ( Kim et al, 2011 ). The free amino acids related to beef taste are caused by the hydrolysis of cooked free amino acids and reaction with lipid oxidation products, and is reported to be affected by the initial state of the meat ( Shibamoto, 1980 ).…”

Effects of feeding ethanol on growth performances, carcass characteristics, and lipid metabolism of finishing Korean cattle (Hanwoo) steers

“…Besides these benefits of MUFAs, MUFAs in beef is also reported to have positive effects on palatability. Hanwoo beef with high proportions of MUFAs had high scores in palatability in panel tests comparing with imported beef having relatively low MUFA levels [ 39 , 40 ]. In addition, information provided by previous researchers implies that beef produced by a concentrate-based feeding system was highly rated for tenderness, juiciness, umami, and overall palatability.…”