Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

Abstract

Research has shown both production and health benefits for the use of chicory (Cichorium intybus) within ruminant diets. Despite this, little was known about the effects of this forage, containing differing fatty acid profiles and secondary plant compounds compared with ryegrass, on beef stability, fatty acid composition or sensory properties. An experiment was conducted to investigate whether the inclusion of chicory in the diet of grazing beef steers would alter these three properties in the M. Longissimus muscle when compared with beef steers grazing perennial ryegrass (Lolium perenne). Triplicate 2 ha plots were established with a chicory (cv. Puna II)/perennial ryegrass mix or a perennial ryegrass control. A core group of 36 Belgian Blue -cross steers were used within a 2-year beef finishing experiment (n = 6/replicate plot). In the 2 nd grazing year, steers were slaughtered as they reached a target fat class of 3. Muscle pH was checked 2 and 48 h post-slaughter. A section of the hindloin joint containing the M. Longissimus lumborum muscle was removed and a 20 mm-thick steak was cut and muscle samples were taken for analysis of vitamin E and fatty acid analysis. The remaining section of the loin was vacuum packed in modified atmosphere packs and subjected to simulated retail display. A section of the conditioned loin was used for sensory analysis. Data on pH, vitamin E concentration and colour stability in a simulated retail display showed there were no effects of including chicory in the diet of grazing beef steers on meat stability. There were also no differences found in the fatty acid composition or the overall eating quality of the steaks from the two treatments. In conclusion, there were no substantive effects of including chicory in the swards of grazing beef cattle on meat stability, fatty acid composition or sensory properties of the M. Longissimus muscle when compared with beef steers grazing ryegrass-only swards.

Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

“…No diet effect was found in the present study, except for higher hue values in MS beef on day 14 of storage. An absence of diet effects on beef colour was also observed by Marley et al 19 . when steers grazed chicory/ryegrass compared to a ryegrass pasture.…”

“…50 No diet effect was found in the present study, except for higher hue values in MS beef on day 14 of storage. An absence of diet effects on beef colour was also observed by Marley et al 19 when steers grazed chicory/ryegrass compared to a ryegrass pasture. Although ⊍-tocopherol contents were lower in the muscle of MS animals compared to PRG animals, no effect was observed for L*, a*, b* or chroma values.…”

“…17 Although it has been established that novel plant species can alter the composition of ruminant products, few studies have evaluated the effect of feeding ruminants a botanically-diverse diet consisting of several different plant species; most studies to date focused on comparisons between grazing single-species or two-species pasture. 10,18,19 There are several novel forage species about which there is little information regarding their effect on FA and tocopherol levels, and ultimately oxidative stability, in meat.…”

Microbiome-driven breeding strategy potentially improves beef fatty acid profile benefiting human health and reduces methane emissions

“…After removing a 125-mm section from the caudal cut surface of longissimus thoracis et lumborum, the next 25 mm was taken, vacuum-packed and frozen for subsequent analysis. The fatty acid analysis was carried out at the University of Bristol by direct saponification [75,[113][114][115]. The samples were hydrolysed with 2 M KOH in water to methanol (1:1), and the fatty acids were extracted into petroleum spirit, methylated using diazomethane and analysed by gas liquid chromatography.…”

Effect of secondary compounds on nutrients utilization and productivity of ruminant animals: A review

“…Animals fed condensed tannin had lower dressing percent than controlled one; with dressing percent being intermediate for animals fed hydrolysable tannin were reported (Addisu, 2016). More differently, Marley et al (2018) research has shown there were no substantive effects of including chicory (tannin bearing plant) in the swards of grazing beef cattle on meat stability, fatty acid composition or sensory properties of the M. Longissimus muscle when compared with beef steers grazing ryegrass-only swards.…”