Relationships between Fatty Acid Composition of Lamb Fat and Dietary Ingredients

Rib steaks (n = 52) from forage‐fed cattle and United States Department of Agriculture Choice and Select rib steaks obtained from area supermarkets were utilized to determine correlations between fatty acids and sensory characteristics, to develop prediction models for sensory characteristics, and to determine correlations among fatty acids. The beef/brothy and beef fat sensory characteristics were positively correlated (P < 0.05) with 16:0, 16:1cis‐9 and 18:1, and negatively correlated (P < 0.05) with 15:0, α‐18:3, 20:4, 20:5, 22:5 and 22:6. The grassy sensory characteristic was positively correlated (P < 0.05) with 15:0, 16:1trans‐9, 18:0, 18:2cis‐9,trans‐11 (conjugated linoleic acid [CLA]), α‐18:3, 20:5, 22:5 and 22:6. Regression utilizing stepwise selection to develop prediction equations for sensory characteristics indicated that the beef/brothy sensory characteristic was best predicted (P < 0.05) by the single fatty acid 20:5, with this fatty acid explaining 40% of the variation. CLA and α‐18:3 were utilized in the model that best predicted (P < 0.05) milky/oily flavor, with these two fatty acids explaining 31% of the variation. These results indicate that CLA and the 20‐ and 22‐carbon polyunsaturates have large roles in influencing flavor, causing increases in grassy and milky/oily flavor or decreasing beef/brothy flavor. PRACTICAL APPLICATIONS With the increase in concentrate feed costs, it has become more important to finish cattle on alternate feedstuffs, particularly forage. However, shifting cattle from concentrate to forage finishing diets may impart different sensory attributes of the beef produced. Therefore, it would be advantageous to be able to predict palatability characteristics such as beef flavor in order to correctly segregate beef into markets that seek and accept different sensory attributes. Results from this study would allow beef to be identified from its fatty acid profile as forage finished or grain finished in sensory characteristics and therefore targeted to the appropriate markets. Furthermore, with these results, it may be possible to produce and correctly classify beef from forage‐finished diets that may exhibit affinities to deposition of fatty acids more closely associated with grain‐finished beef, and therefore fit into those markets.

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“…1999). Furthermore, biohydrogenation of fatty acids is a secondary step to triglyceride hydrolysis by lipase enzymes (Ray et al. 1975).…”

Section: Resultsmentioning

confidence: 99%

Correlations and Prediction Equations for Fatty Acids and Sensory Characteristics of Beef Longissimus Rib Steaks From Forage‐fed Cattle and Retail Usda Choice and Select Rib Steaks

Baublits

Pohlman

Brown

et al. 2008

Journal of Muscle Foods

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“…The PL FA composition appears to be regulated by several factors including, partial or complete hydrogenation of UFA by rumen microorganisms (Christie, 1981) and the capacity of the adipose tissue site being examined for lipolysis and lipogenesis (Pothoven et al, 1975). As the proportion of corn in the diet fed to ruminants is increased, available soluble carbohydrates also increase, resulting in a lower ruminorecticular pH (Ray et al, 1975). Tove and Matrone (1962) hypothesized that the reduction in ruminorecticular pH would result in a decrease in hydrogenase activity.…”

Section: Phospholipid Compositionmentioning

confidence: 98%

“…Tove and Matrone (1962) hypothesized that the reduction in ruminorecticular pH would result in a decrease in hydrogenase activity. Additionally, it has been reported (Ray et al, 1975) that in order for enzymatic hydrogenation to occur, fatty acids must be hydrolyzed from the glycerol molecule by lipases to free the fatty acid carboxyl group. Since lipases are primarily exogenous, with optimal activity near neutrality, a decreased ruminorectitular pH, due to the addition of corn in the diet, may also decrease hydrogenation via this route.…”

Section: Phospholipid Compositionmentioning

confidence: 98%

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

Larick

Turner

1990

Journal of Food Science

108

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Neutral lipid (NL) and phospholipid (PL) fractions and their corresnonding fattv acid CFA) nrofiles from the L. dorsi of Angus-Hereford hkifers 6=2?) we& cc&pared as a function of forage grazing (FG) and time in the feedlot after grazing (DIF) on pasture. There were no differences in total PL content or FA composition of the individual PL as influenced by initial FG. As DIF increased, there was an increase in PL concentration and significant changes in the FA composition of the total PL and several of the individual PL fractions, separated by high performance liquid chromatography. Total PL content and FA content of the individual PL were significantly correlated with differences in the flavor characteristics of ground beef which were determined by a descriptive panel.

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“…2000). Although the feeding regimen of the cattle from which the retail Choice and Select steaks were obtained is unknown, the decreased 18:2 cis‐ 9,12 percentages for the forage treatments compared with the retail Choice and Select treatments could be due to different fatty acid compositions in the dietary ration or the dietary ration's effect on rumen physiology (Ray et al . 1975; Bauman et al .…”

Section: Resultsmentioning

confidence: 99%

“…2002). Furthermore, there tends to be a reduction in biohydrogenation in the rumen with the addition of concentrates in the diet (Ray et al . 1975), and rumen microbial biohydrogenation of linoleic (18:2 cis ‐9,12) and linolenic (18:3 cis ‐9,12,15) acid yields CLA and vaccenic (18:1 trans ‐11) acid as intermediates to the end product stearic (18:0) acid (Bauman et al .…”

Section: Resultsmentioning

confidence: 99%

Comparison of Fatty Acid and Sensory Profiles of Beef From Forage‐fed Cattle With Retail United States Department of Agriculture Choice and Select Beef

Baublits

Pohlman

Brown

et al. 2006

Journal of Muscle Foods

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Over two consecutive years, steaks from cattle (n = 107) grazing three cool‐season grazing systems consisting of either orchard grass pasture or fescue pasture, each with soyhull (SH) supplementation or fescue pasture with no supplementation, were compared with retail United States Department of Agriculture (USDA) Choice and Select steaks obtained from area supermarkets for fatty acid and sensory characteristics. Steaks from all three forage treatments had greater (P < 0.05) proportions of longissimus conjugated linoleic acid (CLA; cis‐9, trans‐11) and lower (P < 0.05) n‐6–n‐3 fatty acid ratios than USDA Choice or Select steaks. Sensory evaluation revealed that steaks from the SH‐supplemented treatments had similar (P > 0.05) beef/brothy and grassy flavor intensities than retail USDA Choice and Select steaks, whereas steaks from unsupplemented forage‐fed cattle had decreased (P < 0.05) beef/brothy and increased (P < 0.05) grassy flavor intensities than USDA Choice and Select steaks. These results suggest that supplementing SHs to cattle on forage can enhance beef flavor and reduce grassy flavor characteristics similar to retail USDA Choice and Select steaks while maintaining heightened CLA proportions and a lower n‐6–n‐3 ratio.

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Relationships between Fatty Acid Composition of Lamb Fat and Dietary Ingredients

Cited by 20 publications

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Correlations and Prediction Equations for Fatty Acids and Sensory Characteristics of Beef Longissimus Rib Steaks From Forage‐fed Cattle and Retail Usda Choice and Select Rib Steaks

Correlations and Prediction Equations for Fatty Acids and Sensory Characteristics of Beef Longissimus Rib Steaks From Forage‐fed Cattle and Retail Usda Choice and Select Rib Steaks

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

Comparison of Fatty Acid and Sensory Profiles of Beef From Forage‐fed Cattle With Retail United States Department of Agriculture Choice and Select Beef

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