Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences

Larick, D.K.; Turner, B. E.

doi:10.1111/j.1365-2621.1990.tb06751.x

Cited by 108 publications

(71 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Diets high in grains, for example corn, can increase the ω6 and polyunsaturated acids changing the flavor and smell. Grass based diets increase ω3 in the meat, which contributes to healthy meat (Larick & Turner, 1990). There were interactions between sex-type and time on feed for C12:0, C14:1C9, C15:1, C17:0, C18:1C9, C18:1T16, C18:2C9C12 acids, monounsaturated, polyunsaturated and ω6 (Table 6).…”

Section: Resultsmentioning

confidence: 99%

<b>Time on feedlot and sexual effects on animal performance and characteristics of lamb’s meat

Mazon

Carvalho

Pesce

et al. 2017

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

ABSTRACT. For this research 48 male lambs were divided in randomized blocks in a factorial design, having as factors sexual condition (castrated or uncastrated) and time on feed (36 or 78 days). High grain diet was monitored daily to measure the performance of the animal nutrition. The characteristics of the carcass and meat were taken for the fatty acids profile and sensorial analysis. The effect of the factors as sexual condition and time on feed, and the interaction between them, were evaluated by analysis of variance using the GLM procedure of SAS software and the treatment averages were compared by Student's T test. The uncastrated animals presented greater weight gain and dry matter intake, better feed efficiency, and larger loin area. More time on feed resulted in higher weight at slaughter. Parameters such as pH, color, meat tenderness and sensorial attributes were not affected by treatments. For the fatty acid profile there was effects and interactions between sexual condition and time on feed. It is concluded that castration should not be used when the animal is young and slaughtered and feed intensively, but neutering can be interesting to improve the fatty acid profile of the meat.Keywords: castrated, Dorper, fatty acids, meat, Santa Inês, sheep.Período de confinamento e efeito do sexo sobre o desempenho e características de qualidade da carne de cordeiros RESUMO. No experimento realizado, foram utilizados 48 cordeiros machos divididos em blocos casualizados, em esquema fatorial, sendo tais fatores: a condição sexual (castrado ou não castrado) e tempo de confinamento (36 ou 78 dias). Uma dieta rica em grãos foi ofertada e controlada diariamente para medir o desempenho da nutrição animal, as características da carcaça e da carne foram avaliadas, e foi feita análise sensorial. A condição sexual e o tempo em confinamento, bem como a interação entre eles, foram avaliados por análise de variância, utilizando o procedimento GLM do software SAS e as médias dos tratamentos foram comparadas pelo teste t de estudante (p < 0,05). Os animais não castrados apresentaram maior ganho de peso e consumo de matéria seca. Eles também tiveram uma melhor eficiência alimentar e área de lombo. Mais tempo no confinamento resultou em maior peso ao abate. Parâmetros como pH, cor, maciez da carne e atributos sensoriais não foram afetados pelos tratamentos. Para o perfil de ácidos graxos, houve efeitos e as interações entre condição sexual e tempo de confinamento. Concluiu-se que a castração não deve ser usada quando o animal é novo e criado em sistema intensivo, mas a castração pode ser interessante para melhorar o perfil de ácidos graxos da carne.

show abstract

Section: Resultsmentioning

confidence: 99%

<b>Time on feedlot and sexual effects on animal performance and characteristics of lamb’s meat

Mazon

Carvalho

Pesce

et al. 2017

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…About half of the total lipids from the SR membrane measured in this study are phospholipids (Table 3). Larick and Turner (1990) and Noci et al (2005) reported that PUFA, especially 18:2, are predominately associated with the phospholipid fraction. Therefore, the greater content of PUFA in SR membrane than muscle tissue was expected.…”

Section: Sr Membrane Fatty Acidsmentioning

confidence: 99%

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

et al. 2018

View full text Add to dashboard Cite

Abstract. Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.

show abstract

“…Isto se deve ao alto conteúdo de AG ω-3 (C18: 3) presente nas forragens, enquanto que os grãos são normalmente ricos em AG ω-6 (C18: 2) (LARICK; TURNER, 1990;RAES et al, 2003;WOOD et al, 2003). Em geral, os AG da gordura intramuscular da carne bovina são compostos por aproximadamente 44% de saturados, 5% de cadeia ímpar, 45% de monoinsaturados e 5% de polinsaturados (DUCKETT, 2002).…”

Section: Perfil De áCidos Graxos Qualidade Da Carcaça E Da Carneunclassified

“…O metabolismo ruminal modifica o perfil dos ácidos graxos da gordura da dieta disponíveis para absorção intestinal e a biohidrogenação no rúmen influencia a digestibilidade da gordura, sendo o principal fator determinante do perfil de ácidos graxos saturados constituintes da gordura corporal dos ruminantes (FRENCH et al, 2000;JENKINS, 1993;LARICK;TURNER, 1990;PALMQUIST, 1996).…”

Section: Perfil De áCidos Graxos Qualidade Da Carcaça E Da Carneunclassified

“…Dietas ricas em energia melhoram o sabor e aroma da carne bovina (BOWLING et al, 1978;LARICK;TURNER, 1990;MELTON, 1990). Melton (1990) descreve os resultados da análise sensorial realizada por painel treinado, utilizando escala hedônica de 1 a 8 para sabor e aroma no contra-filé de bovinos alimentados com três dietas diferentes e ricas em energia, à base de silagem de milho, ω-3 -ácidos graxos ômega-3 (soma de C18:2t11c15, C18:3; C20:5, C22:5 e C22:6); 5 ω-6 -ácidos graxos ômega-6 (soma de C18:2c9c12, C20:3 e C20: 4) Embora inferior aos valores encontrados neste trabalho, Huerta-Leidenz et al AGS, AGMI e AGPI de, respectivamente, 49,2%, 39,6% e 11,2%, sendo que sete ácidos graxos compuseram 87% do total de ácidos graxos, fato também verificado neste experimento com os ácidos graxos C14:0; C16:0; C16:1cis-9; C18:0; C18:1 cis-9; C18:1trans-11 e C18:2cis-9, cis-12.…”

Section: Tratamentounclassified

See 1 more Smart Citation

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

View full text Add to dashboard Cite

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

show abstract

Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences

Cited by 108 publications

References 35 publications

<b>Time on feedlot and sexual effects on animal performance and characteristics of lamb’s meat

<b>Time on feedlot and sexual effects on animal performance and characteristics of lamb’s meat

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Contact Info

Product

Resources

About