Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Abstract

Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458 ± 16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss ( P ⩽ 0.001) and intramuscular fat ( P ⩽ 0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses ( P ⩽ 0.01) and shear force ( P ⩽ 0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour ( P ⩽ 0.05), but increased beef ( P ⩽ 0.01) and liver ( P ⩽ 0.05) flavours. Meat aged for 21 days was significantly more rancid ( P ⩽ 0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

“…All the texture variables were similar to those reported in the literature for animals of similar characteristics (Barahona et al, 2016;Campo et al, 2000;Campo, Sanudo, Panea, Alberti, & Santolaria, 1998;Christensen et al, 2011;Macíe et al, 2000;Monsón et al, 2003;Monson, Sanudo, & Sierra, 2004;Oliván et al, 2004;Olleta et al, 2005;Panea, Catalán, & Olleta, 2010a;Panea, Ripoll, Olleta, & Sañudo, 2011;Sanudo et al, 2004). Some authors reported a lack of breed or production system effect on texture variables (Guerrero et al, 2013;Marino et al, 2011;Vieira, Garcia-Cachan, Recio, Dominguez, & Sanudo, 2006), whereas other authors found such an effect (Christensen et al, 2011;Panea, Ripoll, Sañudo, Olleta, & Albertí, 2016;Sanudo et al, 2004).…”

Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed

“…Some authors have found that the ether extract (Corazzin et al 2012) and protein (Corazzin et al 2012;Barahona et al 2016) increase with the inclusion of flaxseed in the diet, even for the inclusion levels considered in the current trial. However, most of the published literature has shown, in agreement with our findings, that flaxeed does not exert any significant effect on the meat proximate consituents (Ju arez et al 2012;Mapiye, Aalhus et al 2013;Albert ı et al 2014).…”

Colour variability of beef in young bulls from fifteen European breeds

“…Average values of pH 10 (Table ) ranged from 5.51 to 5.69 which are in the expected range for beef. These results are in accordance with average values reported previously, for example, 5.53 for Charolais (Renand et al ., ), 5.57 for Simmental and 5.54 for Angus (Chambaz et al ., ), 5.63 for Holstein (Barahona et al ., ) and an overall mean of 5.67 for carcasses of different cattle breeds, class and sexes in the Spanish market (Mach et al ., ).…”