Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers

Bispo, Esperanza; Moreno, T.; Latorre, Alicia; González, L.; Herradón, P. G.; Franco, Daniel; Monserrat, Lorenzo

doi:10.1016/j.meatsci.2010.05.014

Cited by 13 publications

(14 citation statements)

References 40 publications

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“…Similar values were found for this ratio by other authors Blanco et al, 2008Blanco et al, , 2009Bispo et al, 2010aBispo et al, , 2011.…”

Section: Fatty Acid Compositionsupporting

confidence: 91%

“…The obtained results exceed in all cases the FAO (2010) nutritional recommendations for human diet, because this ratio should not exceed 4.0. Other authors showed similar trends when studying beef although their numbers were lower than those reported in this work (Bispo et al, 2010a(Bispo et al, , 2011. These papers showed higher ratios for weaned animals, ratios that also exceed the aforementioned nutritional recommendations.…”

Section: Fatty Acid Compositionsupporting

confidence: 75%

“…Unlike other authors, no significant differences (p > 0.05) were found among groups for this FA. Therefore, oleic acid was not discriminant in this case, since it was normally most abundant in milk-fed calves Blanco et al, 2009;Bispo et al, 2010aBispo et al, , 2011. Higher values of this fatty acid (41.34% vs. mean values of 33.17% in the present work) were found in cull cows (Pateiro et al, 2012a).…”

Section: Fatty Acid Compositionmentioning

confidence: 45%

“…In this case, no significant differences (p > 0.05) were found between animals, which were reflected in similar values for this FA. The effect of weaning status on linoleic and linolenic acids contents were also evaluated by other authors (Bispo et al, 2010a(Bispo et al, , 2011 who reported that amount of linoleic acid was higher in weaned animals, while linolenic acid presented higher values in unweaned animals. The influence of diet on FA composition was also previously observed by Varela et al (2004) in pasture finished animals.…”

Section: Fatty Acid Compositionmentioning

confidence: 95%

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Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p<0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

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“…Similar values were found for this ratio by other authors Blanco et al, 2008Blanco et al, , 2009Bispo et al, 2010aBispo et al, , 2011.…”

Section: Fatty Acid Compositionsupporting

confidence: 91%

Section: Fatty Acid Compositionsupporting

confidence: 75%

Section: Fatty Acid Compositionmentioning

confidence: 45%

Section: Fatty Acid Compositionmentioning

confidence: 95%

See 2 more Smart Citations

Meat quality of veal: Discriminatory ability of weaning status

Pateiro

Lorenzo

Díaz

et al. 2013

Span. j. agric. res.

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“…In Europe, suckler beef is in great demand and in some cases acquiring protected geographical indication (PGI) status on account of low fat, appealing flavor, and perceived wholesomeness (Bispo et al 2010). Although less common in North America, suckler beef could potentially fill a health conscious or environmentally sustainable niche market by providing a diversified, low-input alternative to common high-grain finishing practices.…”

mentioning

confidence: 99%

Fatty acid profile of British Columbia suckler beef

et al. 2016

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Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

et al. 2010

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The effect of weaning calves at different ages (NW=not weaned, W5=5.5 months old and W2=weaned after being born and then fed with natural Holstein Friesian milk until 2 months old), on animal performance and carcass and Longissimus thoracis muscle quality, was studied in 36 eight month-old Rubia Gallega calves. Feed ingestions, weight gains, slaughter (SW) and carcass weights (CW), carcass conformation and fat scores, and meat characteristics (24 hours postmortem): colour, pH, water holding capacity, chemical composition and texture (Warner Bratzler (WB) test, sensory panel), were studied. NW calves showed the highest SW and CW (P<0.001). Yellowness (b*), redness (a*) and chroma (C*) were higher in NW than W2 calves (P<0.05). Shear firmness was higher in W2 than in NW and W5 veal. W2 veal was less elastic (P<0.05), tender (P<0.05) and juicy (P<0.01) than NW and W5 veal.

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Effect of weaning status on lipids of Galician Blond veal: Total fatty acids and 18:1 cis and trans isomers

Cited by 13 publications

References 40 publications

Meat quality of veal: Discriminatory ability of weaning status

Meat quality of veal: Discriminatory ability of weaning status

Fatty acid profile of British Columbia suckler beef

Effect of weaning status on animal performance and meat quality of Rubia Gallega calves

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