Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

Mattii, S.; Priori, Sara; Trombetta, M. F.

doi:10.4081/ijas.2009.s2.513

Cited by 8 publications

(6 citation statements)

References 3 publications

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“…The experimental diets did not significantly affect growth performance, in agreement with findings from other studies performed on finishing steers fed vegetable oilseeds ( 32 – 34 ). The lack of effect of linseed supplementation on animal performance may be ascribed to the similar energetic and protein content and to the similar dry matter intake.…”

Section: Discussionsupporting

confidence: 91%

“…Similar results have been found by Kim et al (35) in a study on the use of whole flaxseed in Hanwoo steers. The ADG in the present study was slightly higher than the value observed by Mattii et al (32) in Marchigiana beef (final weights ∼755.0 kg); this effect may be ascribed to the different weights at slaughter. Carcass traits did not show differences between treatment groups; in the present study, a lower dressing percentage was found than that reported by Pezzi et al (36), probably because of the different ages and weights at slaughter.…”

Section: Animal Performance and Carcass Traitscontrasting

confidence: 85%

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Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

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Section: Discussionsupporting

confidence: 91%

Section: Animal Performance and Carcass Traitscontrasting

confidence: 85%

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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“…The results for the chemical and physical traits are in the range of those reported by [25][26][27], except for the b*, C* and h* color parameters, which are little higher. This could be due to the fact the animals sampled for those studies came from single farms.…”

Section: Animal Performance and Meat Quality Traitssupporting

confidence: 61%

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

Patel

Bergamaschi

Magro

et al. 2019

Preprint

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Mineral profile of beef interests human health, but also animal performance and meat quality. This study analyzes the relationships of 20 minerals in beef (ICP-OES) with 3 animal performance and 13 meat quality traits analyzed on 182 samples of Longissimus thoracis. Animals’ breed and sex showed limited effects. The major sources of variation (farm/date of slaughter, individual animal within group and side/sample within animal) differed greatly from trait to trait. Mineral contents were correlated to animal performance and meat quality being significant 52 out of the 320 correlations at the farm/date level, and 101 out of the 320 at the individual animal level. Five latent factors explained 69% of mineral co-variation. The most important, “Mineral quantity” factor correlated with age at slaughter and with the meat color traits. Two latent factors (“Na+Fe+Cu” and “Fe+Mn”) correlated with performance and meat color traits. Two other (“K-B-Pb” and “Zn”) correlated with meat chemical composition and the latter also with carcass weight and daily gain, and meat color traits. Meat cooking losses correlated with “K-B-Pb”. Latent factor analysis appears be a useful means of disentangling the very complex relationships that the minerals in meat have with animal performance and meat quality traits.

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“…The results for the chemical and physical traits are in the range of those reported by [26][27][28], except for the b*, C* and h* color parameters, which are little higher. This could be due to the fact the animals sampled for those studies came from single farms.…”

Section: Animal Performance and Beef Quality Traitssupporting

confidence: 61%

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

Patel

Bergamaschi

Magro

et al. 2019

Animals

View full text Add to dashboard Cite

The mineral profile of beef is a subject of human health interest, but also animal performance and meat quality. This study analyzes the relationships of 20 minerals in beef inductively coupled plasma-optical emission spectrometry (ICP-OES) with three animal performance and 13 beef quality traits analyzed on 182 samples of Longissimus thoracis. Animals’ breed and sex showed limited effects. The major sources of variation (farm/date of slaughter, individual animal within group and side/sample within animal) differed greatly from trait to trait. Mineral contents were correlated to animal performance and beef quality being significant 52 out of the 320 correlations at the farm/date level, and 101 out of the 320 at the individual animal level. Five latent factors explained 69% of mineral co-variation. The most important, “Mineral quantity” factor correlated with age at slaughter and with the beef color traits. Two latent factors (“Na + Fe + Cu” and “Fe + Mn”) correlated with performance and beef color traits. Two other (“K-B-Pb” and “Zn”) correlated with beef chemical composition and the latter also with carcass weight and daily gain, and beef color traits. Beef cooking losses correlated with “K-B-Pb”. Latent factor analysis appears be a useful means of disentangling the very complex relationships that the minerals in beef have with animal performance and beef quality traits.

show abstract

Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

Cited by 8 publications

References 3 publications

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

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