Addition of an extract of lucerne (Medicago sativa L.) to cattle diets – Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle

Abstract

. Addition of an extract of lucerne (Medicago sativa L.) to cattle diets -Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle. Meat Science, 130,[69][70][71][72][73][74][75][76][77][78][79][80] University of Bristol -Explore Bristol Research General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms AbstractThere is considerable interest in enhancing beneficial fatty acids, particularly 18:3n-3, conjugated linoleic acid and long chain n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in beef to provide benefits to human health. Here, the potential to enhance these fatty acids by feeding a n-3 polyunsaturated fatty acid (PUFA)-rich plant extract (PX) from lucerne is presented. Cattle (n=8/diet) were assigned to the following finishing diets: straw and concentrate (S-CC); straw and concentrate containing 25% PX and 2000 IU vitamin E/kg PX-concentrate (S-PXC); grass silage (GS); GS plus 75 g PX/kg dry matter intake (DMI) (GS-LPX) or GS plus 150 g PX/kg DMI (GS-HPX). Addition of PX to concentrates or GS increased the n-3 fatty acid content of loin muscle and had favourable effects on the n-6:n-3 PUFA ratio (P < 0.05), without detrimental effects on loin muscle sensory characteristics.

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

“…In the calibration set, neutral and phospholipid fractions were 81.7% and 18.3%, respectively, in agreement with MacKintosh, et al [ 37 ]. The phospholipid fraction contained much more PUFA than the neutral lipid (13.5% of SFA, 9.6% of MUFA and 74.1% of PUFA) while 18:1c9, 18:1t9 and CLA had lower percentages in phospholipid fraction (9.9%, 9.0% and 9.1% respectively) than in neutral lipid, which is in agreement with the findings of Wood, et al [ 38 ] and MacKintosh, et al [ 37 ]. Conversely, the percentages of FA with 20 or more carbons were greater in the phospholipid fraction than in neutral lipid.…”

“…Means of total FA were higher than means of the FA of phospholipid fraction but differences were much higher for SFA and MUFA than PUFA. In general, total FA was more variable than the phospholipid fraction, as expected, because the different carcass fatness of the animals used in the study is related to the neutral lipid fraction, while the phospholipid fraction is more constant and less susceptible to differences in bodycomposition [ 37 ]. Therefore, the coefficient of variation (CV) of total FA from 11 FA was higher than 60% while only 4 FA had a CV of the phospholipid fraction higher than this value.…”

Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks

“…Meat from Mixed basal diet steers contained higher concentrations of vitamin E (2.8 v 1.7 μg/kg Mixed v Concentrate) and had approximately one day longer shelf life in simulated retail display than Concentrate basal diet samples. This longer shelf life may be associated with the higher vitamin E concentrations in the Mixed samples which may well be derived from the grass silage in the Mixed basal diet (MacKintosh et al, 2017). It is also noteworthy that meat vitamin E concentration from both diets was less than the value of 3.0 mg/kg reported as optimum for colour stability by Liu, Scheller, Arp, Schaefer, & Williams, (1996).…”

“…At 48 h post-mortem, samples from the loin eye muscle, M. longissimus thoracis (LT) were obtained from all carcasses, vacuum-packed and delivered, using chilled transport, to the University of Bristol for assessment of sensory characteristics, colour stability under retail display conditions and vitamin E content (MacKintosh et al, 2017). All samples were chilled and conditioned at 0 ± 1 °C for 10 days.…”

Fatty Acid Profile of Intramuscular Fat in the Longissimus Lumborum and Semimembranosus Muscles of Bulls Fed Diets Based on Virginia Fanpetals, Grass and Maize Silages

“…Higher concentrations of α-linolenic acid and lower concentrations of linoleic acid in GS and VFS, compared with MS, did significantly affect the proportions of n-6 and n-3 PUFAs or their ratio in IMF, either. The source of fatty acids influences the process of their biohydrogenation (MacKintosh et al, 2017). In general, the levels of n−3 PUFAs are higher in the muscles of cattle fed fresh grass, compared with conserved grass, and they increase with the amount of pasture consumed and grazing time on pasture (Scollan et al, 2006).…”