Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls

Cifuni, Giulia Francesca; Napolitano, Fabio; Riviezzi, Amelia Maria; Braghieri, Ada; Girolami, Antonio

doi:10.1016/j.meatsci.2003.10.017

Cited by 72 publications

(66 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cifuni et al (2004) reported that the monounsaturated fatty acids with cis configuration are hypocholesterolemic with the advantage of reducing the HDL cholesterol level, which protects against heart disease.…”

Section: Resultsmentioning

confidence: 99%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

ABSTRACT. This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Keywords: Conjugated linoleic acid, cholesterol, ether extract, meat cuts, protein.Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo RESUMO. Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g -1 , respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Palavras-chave: Ácido linoleico conjugado, colesterol, extrato etéreo, cortes cárneos, proteína.

show abstract

Section: Resultsmentioning

confidence: 99%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…Despite the lack of literature about cholesterol content in beef by-products, our results are higher than other studies. Several authors 31 34 investigated the cholesterol amount on beef meat and all of them had lower cholesterol content than our by-products 460.8-490.7 31 …”

Section: Cholesterol Content Of By-productsmentioning

confidence: 91%

Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

Marzocchi

Pasini

Baldinelli³

et al. 2018

J. Oleo Sci.

View full text Add to dashboard Cite

“…In that study, oleic, palmitic and stearic acids corresponded to 81.80% of total fatty acids in the control diet. Cifuni et al (2004) investigated the fatty acid profile of young feedlot bulls and found that oleic and stearic acids accounted for more than 50% of the total fatty acids.…”

Section: Resultsmentioning

confidence: 99%

Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

Aferri¹,

Leme

Pereira

et al. 2012

R. Bras. Zootec.

View full text Add to dashboard Cite

-The objective of this study was to evaluate the fatty acid composition of the longissimus dorsi muscle in carcasses of ¾ Bos taurus taurus ¼ Bos taurus indicus steers fed different sources of fatty acids. Thirty-six steers aged 14 months, with a mean live weight of 320 kg, were fed the following diets for 96 days: 1) control diet, containing no supplemental fat source; 2) CaSFA, diet containing 50 g calcium salts of fatty acids per kg total dry matter; 3) CS diet, containing 210 g cottonseed per kg total dry matter. The fatty acid composition of the longissimus dorsi muscle was determined by gas chromatography. No difference in slaughter weight, carcass weight, backfat thickness, or longissimus dorsi muscle area was observed between animals receiving the diets CaSFA and CS. Animals consuming the two fat-supplemented diets presented higher concentrations of oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids, corresponding to an average 80.76% of total fatty acids, and higher concentrations of vaccenic acid (C18:1 t11) in the muscle when compared with the control group.Supplementation of the diet of feedlot crossbred steers with CaSFA or cottonseed did not promote significant alterations in the lipid composition of the longissimus dorsi muscle.

show abstract

Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls

Cited by 72 publications

References 55 publications

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

Contact Info

Product

Resources

About