Comparison of the Fatty Acid Profiles of the Meat of Crossbreds with 75% Charolais Blood Proportion and Thai Indigenous Upland Cattle

Chaiwang, Niraporn; Jaturasitha, Sanchai; Sringam, Korawan; Wicke, Michael; Kreuzer, Michael

doi:10.12982/cmujns.2015.0082

Cited by 4 publications

(3 citation statements)

References 17 publications

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“…The three most abundant fatty acids found in LT muscle examined in this study were oleic acid (C18:1n9c; 58.28–61.75%), palmitic acid (C16:0; 18.35–20.08%), and stearic acid (C18:0; 6.41–7.95%), respectively. These results agree with other studies [ 59 , 60 , 61 ]. Oleic acid, a MUFA, is abundant in grain-fed beef, which could be considered an important dietary source of MUFAs for humans [ 62 ].…”

Section: Resultssupporting

confidence: 94%

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

Chaosap

Lukkananukool

Polyorach

et al. 2022

Foods

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This study investigated the effects of dietary energy density in rice straw and cassava pulp fermented total mixed ration on pH, cooking loss, Warner–Bratzler shear force (WBSF), and collagen content of 2- or 14-d-aged native Thai cattle (NTC) Longissimus thoracic (LT) muscles and fatty acids and ribonucleotides of 2-d-aged LT. Eighteen yearling NTC (Bos indicus) were randomly divided into three dietary treatments (T1 = 8.9, T2 = 9.7, and T3 = 10.5 MJ ME/kg), with six bulls per treatment. The results showed that T1 had the highest WBSF (p < 0.05). However, T2 had similar WBSF to T3 (p > 0.05). With aging, cooking loss increased (p < 0.01), while WBSF decreased (p < 0.01). Insoluble and total collagen decreased with aging (p < 0.05). Dietary energy density had no effect (p > 0.05) on collagen content, ribonucleotides and most fatty acids. However, T1 had more (p < 0.05) decanoic (C10:0), vaccenic (C18:1n9t), trans-linolelaidic (C18:2n6t), eicosatrienoic (C20:3n6), and docosadienoic (C22:2) acids than T2 and T3. In terms of lowest feed cost with comparable tenderness to T2 and highest energy density, T3 may be well suited for feeding NTC. Aging for 14 days improves LT tenderness, but its cooking loss may affect yield and juiciness.

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Section: Resultssupporting

confidence: 94%

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

Chaosap

Lukkananukool

Polyorach

et al. 2022

Foods

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“…The three most abundant fatty acids in the LT muscle of NTC in the current study were oleic acid, palmitic acid, and stearic acid, which is consistent with the results of [ 54 , 64 , 65 ]. The fatty acid composition in the bovine muscle depends on the fatty acids in the diet and the activity of rumen microorganisms that convert unsaturated fatty acids to saturated fatty acids [ 66 ].…”

Section: Discussionsupporting

confidence: 92%

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

Lukkananukool,

Polyorach,

Sommart

et al. 2023

Foods

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The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.

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“…The different results from previous studies may have effects on ruminant genus, grazing behavior, land use, plant varieties, the environment, topography, and other factors. The average SFA and UFA were 67.64% and 32.35%, respectively, in the cattle grazing in lowland and mountain areas, while SFA was higher and UFA was lower than the previous studies [ 34 , 38 ], which reported that they used a total mixed ration and separate feeding (concentrate with paragrass [ Brachiaria mutica ]) and the cattle were reared in separate pens. This could be due to the different feeding systems, the ingredients used in the diet, etc., which have an effect on the fatty acids in meat.…”

Section: Discussionmentioning

confidence: 73%

Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest

Gunun,

Kaewpila,

Suwannasing

et al. 2024

Anim Biosci

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Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition.Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand.Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat.Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.

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Comparison of the Fatty Acid Profiles of the Meat of Crossbreds with 75% Charolais Blood Proportion and Thai Indigenous Upland Cattle

Cited by 4 publications

References 17 publications

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest

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