The Effect of Slaughter Season on the Fatty Acid Profile in Four Types of Fat Deposits in Crossbred Beef Bulls

Sobczuk-Szul, Monika; Wroński, Marek; Wielgosz-Groth, Zofia; Mochol, Magdalena; Rzemieniewski, Arkadiusz; Nogalski, Zenon; Pogorzelska-Przybyłek, Paulina; Purwin, Cezary

doi:10.5713/ajas.2012.12371

Cited by 10 publications

(12 citation statements)

References 30 publications

(47 reference statements)

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“…The potential healthfulness of GFB is one of the primary drivers of consumer interest in the product [29]. Research on GFB has mainly focused on its low ratio of n-6 to n-3 FAs [4,7,13,22]. A 2:1 n-6 to n-3 dietary ratio is considered ideal [30], however, typical 'western diets' are estimated to be 20:1 and grain-finished beef have reported ratios up to 13.6:1 [31,32].…”

Section: Discussionmentioning

confidence: 99%

“…For example, cattle finished in spring rather than fall have higher n-3 FAs [12]. Finishing in spring also increases the saturated FA (SFA) stearic acid, and the monounsaturated FA (MUFA) oleic acid in beef tissue [12,13]. Stearic acid has a net neutral effect on serum cholesterol unlike the SFAs palmitic and myristic acid, which are associated with increases in serum LDL cholesterol [14].…”

Section: Introductionmentioning

confidence: 99%

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Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef

et al. 2020

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There is increased consumer interest in grass-finished beef (GFB) with retail sales reaching $272 million in 2016. GFB contains higher omega-3 fatty acid levels compared to grain-finished beef, but variations in fatty acid (FA), mineral, and antioxidant content by producers and season is poorly documented. Hence, GFB samples from cattle finished in both fall and spring were obtained from four producers representing several US sub-regions. FAs were extracted using microwave-assisted extraction, derivatized to methyl-esters, and quantified using gas chromatography-mass spectrometry. Mineral content was quantified using coupled plasma mass-spectrometry and antioxidants were quantified via UV-absorption. Overall, total omega-3 FA content was greater in beef from cattle finished in the spring (13.4 mg/ 100g beef) than the fall (10.3; P<0.001). Additionally, α-tocopherol was present in greater amounts in spring-finished beef (259 vs. 223 ug/100g beef, P<0.001) as was the micromineral selenium (18.2 vs. 17.3ug/100g beef, P = 0.008). Despite using the same feed in fall and spring, cattle from producer 4 had higher total omega-3, omega-6, and total polyunsaturated fatty acids in spring compared to fall (P<0.010). These results suggest there are seasonal differences in omega-3 and omega-6 fatty acids, minerals and antioxidants in grassfinished beef independent of finishing diet.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef

et al. 2020

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“…Bilik et al (2009) showed that the fatty acid composition of meat from bulls was more favourable when they were fattened SI with a greater proportion of bulky feeds in the diet, compared with I fattening. Furthermore fat from cattle slaughtered in the summer season has a higher nutritional value and more health-promoting properties (Sobczuk-Szul et al, 2013). De Smet et al (2000), feeding maize silage and concentrate, demonstrated that an increased fat content of bovine meat was paralleled by increased proportions of SFAs and MUFAs and a decreased proportion of PUFAs.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Slaughter Weight and Fattening Intensity on Changes in Carcass Fatness in Young Holstein-Friesian Bulls

Nogalski

Wielgosz-Groth

Purwin

et al. 2014

Italian Journal of Animal Science

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The objective of this study was to determine the effect of body weight (BW) at slaughter and fattening intensity on carcass fatness and meat fatty acid profile in young Holstein-Friesian bulls. One-hundred bulls fattened on two levels of intensity a semi-intensive (SI) and an intensive (I) were used. Fattening was carried out to BW of 500, 550, 600, 650 and 700 kg. Live ultrasound measurements were performed to determine back fat thickness. Carcass dressing percentage, carcass conformation and fatness, intramuscular fat content of m. longissimus dorsi and fatty acid profile (by gas chromatography) were determined after slaughter. Intensively fattened bulls were characterised by a greater carcass dressing percentage -by 1.17% on average, greater carcass conformation scores, greater external fat thickness and a greater intramuscular fat content than bulls SI fattened. Fat from intensively fattened bulls contained higher levels of polyunsaturated fatty acids (PUFAs) -by 0.96/100 g on average. Semi-intensive fattening contributed to a decrease in the n-6/n-3 PUFA ratio and to a significant increase in the concentrations of C18:2 and C20:4 fatty acids. Regardless of the fattening intensity, the n-6/n-3 ratio was greater in heavier animals. The best results were achieved when young Holstein-Friesian bulls were fattened intensively to BW of 650 kg.

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“…The consumer market values attributes such as palatability (tenderness, flavor, and juiciness), appearance (color, firmness, and marbling), convenience (cut or sliced product), and health and nutrition (protein, cholesterol, and other benefits) (Sobczuk-Szul et al, 2013). However, the consumption of red meat has been linked to the onset of cardiovascular diseases, hypertension, and obesity (Sobczuk-Szul et al, 2013). As a result, consumer interest in foods with desirable nutritional characteristics and health benefits has been rising.…”

Section: Introductionmentioning

confidence: 99%

Performance and fatty acid profile of Holstein calves slaughtered at different weights

et al. 2018

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Our objective was to evaluate performance and fatty acid contents of the meat of Holstein veal fed in feedlots and slaughtered at four different pre-determined live weights (140, 180, 220, and 260 kg). Twenty-three non-castrated calves with initial average ages of 58 days and 57 kg live weight were used in this study. Average daily gain, dry matter intake, nutrient intake, cold carcass weight, cold carcass yield, scraps, and fat thickness improved with increasing slaughter weight. However, C18:0, C22:0, C18:2Trans10Cis12, C18:1n9Cis acids, sum of unsaturated fatty acids, and lipid content decreased with the increase in slaughter weight. Raising the slaughter weight of Holstein calves from 144 to 260 kg improves the performance of animals, mainly due to the increase in their intake capacity. However, this increase in slaughter weight does not result in significant changes in the fatty acid composition of the meat.

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The Effect of Slaughter Season on the Fatty Acid Profile in Four Types of Fat Deposits in Crossbred Beef Bulls

Cited by 10 publications

References 30 publications

Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef

Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef

The Effect of Slaughter Weight and Fattening Intensity on Changes in Carcass Fatness in Young Holstein-Friesian Bulls

Performance and fatty acid profile of Holstein calves slaughtered at different weights

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