Comparison of breed, slaughter weight and castration on fatty acid profiles in the longissimus thoracic muscle from male Boer and Australian feral goats

Pratiwi, Ni Made Werdi; Murray, Peter; Dg, Taylor; Zhang, D.

doi:10.1016/j.smallrumres.2005.04.002

Cited by 27 publications

(14 citation statements)

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“…According to Cinci et al (2000) sex hormones have important effect on fatty acid metabolism in rats by influence on D 9 and D 6 desaturase and D 5 desaturase-elongase. The results of fatty acid composition of abdominal fat in castrated pheasants, in the present study, appear to be different from the results reported for other castrated animals (Werdi Pratiwi et al, 2006;Högberg et al, 2004), nevertheless, the results between trials are highly variable and therefore difficult to compare. Högberg et al (2004) stated that differences in fatty acid composition between sexes can be considered as negligible and that the main influence on fatty acid composition is still the dietary fatty acid composition fed to the animals.…”

Section: Discussioncontrasting

confidence: 99%

“…Especially polyunsaturated fatty acids have been shown to be of nutritional importance for humans and animals (Horrocks and Yeo, 1999). In several animal species, it has been shown, that castration and testosterone deficiency can influence the fatty acid composition of muscle and adipose tissue (Werdi Pratiwi et al, 2006;Högberg et al, 2004;Cinci et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant(Colchicus colchicus)

Mašek

Severin

Kos

et al. 2010

Italian Journal of Animal Science

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Section: Discussioncontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant(Colchicus colchicus)

Mašek

Severin

Kos

et al. 2010

Italian Journal of Animal Science

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“…Predominant fatty acids in LD muscle tissue of Boer kids are oleic (32.0-48.3 %), palmitic (17.7-25.2 %) and stearic (5.0-13.9 %), and account about 72 % of total fatty acids. Results of these fatty acids in the present study are lower than the ones reported by Mahgoub et al (2002) of Omani Jebel Akhdar goats and Werdi Pratiwi et al (2006) of Boer and Australian feral goats. Since a change in diet after weaning and the increase of slaughter weight may change significantly the fatty acid profiles (Dhanda et al 2003, Beserra et al 2004) these differences may relate primarily to differences in the feeding regimes.…”

Section: Resultscontrasting

confidence: 95%

“…Lighter kids had 1.26 % of heptadecenoic and 37.66 % of oleic acid, while heavier kids had 1.85 % of heptadecenoic and 44.64 % of oleic acid. Partially, this agrees with the findings of Werdi Pratiwi et al (2006) who found at higher slaughter weights a significant increase (P≤0.01) of oleic and palmitoleic acid. In the present study palmitoleic acid was not significantly different at higher slaughter weights.…”

Section: Resultssupporting

confidence: 92%

Fatty acid composition and sensory analysis in Boer kids meat

et al. 2014

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This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.

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“…The differences between the cuts in this study can also be associated with the anatomical location of the muscle (Macedo et al, 2008), probably due to different rates of development of muscle fibers, the structure and diameter that may affect the cholesterol synthesis rate among the different muscles of the carcass (Werdi Pratiwi et al, 2006). Moreira et al (2003); Rule et al (1997) evaluated the cholesterol content of beef with different fat content in the carcass.…”

Section: Resultsmentioning

confidence: 94%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Keywords: Conjugated linoleic acid, cholesterol, ether extract, meat cuts, protein.Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo RESUMO. Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g -1 , respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Palavras-chave: Ácido linoleico conjugado, colesterol, extrato etéreo, cortes cárneos, proteína.

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Comparison of breed, slaughter weight and castration on fatty acid profiles in the longissimus thoracic muscle from male Boer and Australian feral goats

Cited by 27 publications

References 24 publications

Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant(Colchicus colchicus)

Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant(Colchicus colchicus)

Fatty acid composition and sensory analysis in Boer kids meat

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

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