Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Mwangi, Felista W.; Charmley, E.; Gardiner, Christopher; Malau‐Aduli, Bunmi S.; Kinobe, Robert T.; Malau‐Aduli, A.E.O.

doi:10.3390/foods8120648

Cited by 70 publications

(53 citation statements)

References 161 publications

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“…In our study, the IMF was 60% higher in the HOC group compared to the CTR group, highlighting a more tender meat with a less weight loss after the cooking than that of the CTR group. Moreover, Mwangi et al [ 3 ] report that the soft fat and the palatability of beef are associated with a high concentration of oleic acid in the IMF, as found in our results.…”

Section: Discussionsupporting

confidence: 88%

“…It is now well known that beef is a food rich in nutrients beneficial for human health. The acceptance index of meat is measured in relation to color, intramuscular fat content, healthy fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics influence the consumer and therefore the market demand [ 3 ] whose objective is to provide safe beef with high food characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Both the carcass fat deposition and the meat fatty acid composition play an important role in eating characteristics variation [ 3 ]. The World Health Organization [ 4 ] recommends a reduction in the intake of saturated fatty acids (SFA) in favor of the n-3 polyunsaturated fatty acids (n-3PUFA), for their beneficial effects on human health.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Chiofalo

Liotta

Presti

et al. 2020

Animals

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Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Chiofalo

Liotta

Presti

et al. 2020

Animals

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“…Many genes and enzymes are responsible for fatty acid metabolism and their correlations with meat quality traits. However, the roles of stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), and fatty acid synthase (FASN) are the most critical [22,23] and need further elucidation herein. Therefore, the primary objective of this review was to critically appraise the published literature regarding fatty acid synthesis and metabolism, IMF, FMP, and carcass quality to identify knowledge gaps and highlight research opportunities associated with nutrition-genetics interactions influencing n-3 LC-PUFA that can inform future meat-eating quality investigations in TAW lambs.…”

Section: Introductionmentioning

confidence: 99%

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes.

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“…The nature of the finishing diet might influence productivity results, carcass traits and instrumental meat quality [6]. Replacing cereals with fibrous by-products usually decreases the energy content of the concentrate and might affect fat synthesis and deposition [7,8].…”

Section: Introductionmentioning

confidence: 99%

Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Díaz

García

Avilés

et al. 2020

Animals

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Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 26% cereals and up to 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was lower in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

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Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Cited by 70 publications

References 161 publications

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

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