Oxidative stability, fatty acid composition and health lipid indices of Longissimus dorsi muscle from Aberdeen Angus steers produced in different feeding systems

Abstract

The aim of this study was to evaluate the oxidative and anti-oxidative status of unaged and aged Longissimus dorsi (LD) muscle obtained from a commercial abattoir. Also, fatty acid composition and calculated health lipid indices of meat were compared. Animals slaughtered were Aberdeen Angus steers raised in three typical feeding systems of Uruguay: (1) Pasture (n=10), (2) Pasture + Supplement (P+S) with corn grain (n=10), and (3) Feedlot (n=10). Feeding had no effect on lipid and protein oxidation but the antioxidant enzymes activities were affected as follows: superoxide dismutase (SOD): Pasture, Feedlot > P+S; catalase: Pasture > P+S, Feedlot; glutathione peroxidase (GPx): Feedlot > P+S > Pasture. Total antioxidant potential, determined by Fenton reaction, was higher in aged meat from Pasture compared with aged meat from Feedlot. Meat from Pasture and P+S presented a higher eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and total n-3 content and a lower lipid content, n-6/n-3 ratio and trombogenic index compared to meat from Feedlot. In conclusion, Pasture seems to produce a more resistant meat against induced oxidation processes, particularly after ageing, and a healthier meat together with meat from P+S system, regarding fatty acid composition and lipid indices, compared to Feedlot.

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines

“…High ω-3 PUFA content can benefit human health, but the oxidation of ω-3 PUFA would produce health-impairing factors. However, in comparison with the literature on grass-fed beef [27,39], the antioxidant contents of our Angus x Salers animals seem outside an optimal range. This might produce health-risk components from ω-3 PUFA oxidation.…”

Estatus oxidativo, antioxidante, del selenio, y aceptabilidad del consumidor de la carne de ave enriquecida con selenio dietario

“…Lipid oxidation was measured in meat stored during 0, 3, and 7 days from both muscles (n=10) according to Lynch and Frei (1993) with modifications as described in Terevinto et al (2019). For this, 5 g frozen meat were homogenized in a Waring-Blender (Fisher Inc. USA) with 100 ml of an extraction buffer (0.15 M KCl, 0.02 M EDTA, and 0.30 M BHT) at 12.000 rpm for 1 minute.…”

“…Protein oxidation was determined in meat from Pectoralis and Gastrocnemius muscles (n=10) stored refrigerated during 0, 3 and 7 days, by the carbonyl protein assay according to Mercier et al (2004) with modifications as described in Terevinto et al (2019). The same homogenate for lipid oxidation, kept frozen since the day before, was thawed and then centrifuged at 2000 g for 10 min (Sorvall ST16-R, USA).…”

Inclusión de forrajes con distinta relación de fibra soluble e insoluble en la dieta de cerdos

“…Se realizó una metilación en frío de los ácidos grasos extraídos que se cuantificaron con una columna capilar CPSIL-88 de 100 m de longitud, acoplada a un cromatógrafo Perkin Elmer Split/Splitless ClARUs 500. Las rampas de temperatura, presión de hidrógeno y aire se describen en Terevinto, Cabrera & Saadoum (2019). La ganancia diaria (GD, kg/día) se calculó con el peso inicial, el peso final y la duración en días de cada Fase.…”