Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

Abstract

The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3 n–3 and a linear reduction in collagen, C16:0, C16:1 cis– 9, C18:1, MUFAs, and Δ9–desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls’ diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles

“…Promotion or inhibition of the BH of certain cis 18:1 isomers with tannins has also been described (e.g., cis-9, -11 and -13 18:1; Khiaosa-ard et al, 2009; Buccioni et al, 2017a) and subsequently confirmed in milk (e.g., Pascual et al, 2019) and meat Gesteira et al, 2019;. In the case of the oleic acid, SCD activity would act as a confounding factor when examining the effects of tannins on meat and milk Bernard et al, 2013).…”

“…Furthermore, many of these intramuscular FA profiles were not comprehensive enough to study even the most relevant FA. Indeed, it is of note that trans-11 18:1 is not reported in several studies Gesteira et al, 2019). Overlooked coelutions between trans-11 18:1 and other 18:1 isomers (in particular trans-10 18:1) may also exist, which obliges to be cautious in the interpretation of poorly detailed FA profiles.…”

The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis

“…According to this result, Lobón, et al [28] suggested that the use of quebracho to improve biohydrogenation should be wisely excluded. In addition, Acacia mearnsii extract was investigated in serial doses at 10, 30 and 50 g/kg DM in total mixed rations (TMRs), forage and concentrate (40:60), and the concentrations of PUFA in meat were observed [50]. The desaturase index was reported to be increased after supplementation with dietary tannins, but the amount of CLAs was decreased.…”

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

“…However, the effect of mimosa CT extract on oxidation of myoglobin in meat was contradictory: one of these works reported the reduction of metmyoglobin formation [90], while the other showed that supplementation of diets with mimosa CT extract did not affect the myoglobin oxidation [91]. Lipid oxidation in salted and sun-dried meat from bulls fed an oil-supplemented (42.5 g/kg DM of soybean oil) diet composed of 40:60 forage and concentrate was also not affected by increasing levels of mimosa extract in the diets (10, 30 and 50 g/kg DM) [92]. Similar results were also found by Staerfl et al [93], who reported that supplementation of maize silage with concentrate containing 141 g/kg of mimosa extract did not improved the oxidative stability of perirenal fat of bulls.…”