Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

Aldai, Noelia; Lavín, Paz; Kramer, J. K. G.; Jaroso, Raquel; Mantecón, Ángel R.

doi:10.1016/j.meatsci.2012.06.024

Cited by 45 publications

(28 citation statements)

References 65 publications

(58 reference statements)

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“…The fatty acid profile of intramuscular fat from Retinta young bulls in this study were in line with those reported by other authors who studied intramuscular fat from other lean young bulls of European continental breeds, such as Limousin (Aldai et al, 2012) Pirenaica (Indurain et al, 2006) or Serrana de Teruel (Ripoll et al, 2016) slaughtered at the same live weight. Saturated fatty acids 16:0 and 18:0, monounsaturated fatty acid 9c18:1 and polyunsaturated fatty acid 6c18:2 were the most abundant fatty acids in the intramuscular fat and this concurs with results reported for meat from young bulls of different origins (i.e.…”

Section: Discussionsupporting

confidence: 92%

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Horcada

López

Polvillo

et al. 2018

Span. j. agric. res.

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This research explores the possibility of using the fatty acid profiles of intramuscular fat to authenticate the origin of Retinta breed meat according to different feeding regimes based on the combined use of concentrate and grass or forage (GP, grass pasture; MC, medium concentrate; HC, high concentrate). Young bulls from GP (n=30) were reared on grass pasture and supplement with concentrate in controlled feeders; MC (n=30) and HC (n=15) were reared in farm buildings using 40 and 80% concentrate of total dry matter from diet, respectively. The stepclass function in R was used to perform a stepwise linear discriminant analysis including thirty fatty acids from intramuscular fat. Two fatty acids, 9c18:1 and 22:5 n-3 were selected as discriminators of the meat origin. Meat from the GP and MC was characterized by higher 22:5 n-3 (p<0.05), while HC meat showed higher 9c18:1 (p<0.05). The use of 9c18:1 and 22:5 n-3 fatty acids from intramuscular fat resulted in a correct assignation of 100% of beef samples to each of the feeding regimes. Therefore, in addition to serving as an effective tool for discriminating between feeding regimes in the origin of the beef, the fatty acid profile of intramuscular fat could help companies to check the authenticity of the meat origin.Additional keywords: pasture; concentrate supplement; discriminant analysis; gas chromatography.

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Section: Discussionsupporting

confidence: 92%

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Horcada

López

Polvillo

et al. 2018

Span. j. agric. res.

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“…Muscle and subcutaneous fat from animals fed ground cottonseed had greater octadecenoic acid concentrations (C18:1 t-10-11-12). These isomers are largely comprised of vaccenic acid (C18:1 t-11) (Aldai et al, 2012;He et al, 2012), and this fatty acid is the main substrate available for synthesis of CLA (C18:2 c-9, t-11) in adipose tissue and muscle. Despite the greater vaccenic acid content in the tissues, the CLA concentration was lower in animals fed ground cottonseed.…”

Section: Resultsmentioning

confidence: 99%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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“…The choice of investigating veal meat was dictated by the poor literature about the effects of MAP on a bovine fresh meat fundamentally different from beef both from a physical and chemical perspective, such as low fat content, and a good smooth flavour product (Vieira et al, 2005), eating quality (Monteiro et al, 2013), fatty acids profile (Aldai et al, 2012), low myoglobin concentration (De Pa lo et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition

Cited by 45 publications

References 65 publications

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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