Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different ages

Lengyel, Z.; Húsvéth, Ferenc; Polgár, Péter; Szabó, Ferenc; Magyar, L.

doi:10.1016/s0309-1740(02)00252-8

Cited by 36 publications

(30 citation statements)

References 22 publications

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“…In steers with the highest slaughter weight, the intramuscular content of MLD reached 3.27%, and the noted value was significantly higher than those determined for steers slaughtered at 450 and 500 kg BW. Lengyel et al (2003) demonstrated that in HF steers, the intramuscular content of MLD increased considerably with age at slaughter. Fattening to higher weights significantly improves intramuscular fat content (Bruns et al, 2004).…”

Section: Resultsmentioning

confidence: 95%

“…Sharman et al (2013) demonstrated that only feeding moderateenergy diets to steers allows producing high-quality beef with an optimal fat content. According to Lengyel et al (2003), intramuscular fat content of beef cuts is affected by the length of fattening period and final BW of cattle. Intramuscular fat is a key driver of beef tenderness and flavor, and it is considered beneficial to consumer health.…”

Section: Introductionmentioning

confidence: 99%

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Effect of slaughter weight on the carcass value of young crossbred ('Polish Holstein Friesian' × 'Limousin') steers and bulls

Nogalski

Wielgosz-Groth

Purwin

et al. 2014

Chilean J. Agric. Res.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Effect of slaughter weight on the carcass value of young crossbred ('Polish Holstein Friesian' × 'Limousin') steers and bulls

Nogalski

Wielgosz-Groth

Purwin

et al. 2014

Chilean J. Agric. Res.

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“…As in the present study, this could be related to a delay in the changes in the FA composition with age. In fact, as animals become older, the proportions of saturated and mono-unsaturated FA increase in several muscles whereas that of PUFA decreases as shown in bulls by Lengyel et al (2003). No differences in FA composition were observed in the muscle of clones at later stages (Berthelot et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Comparison of cloned and non-cloned Holstein heifers in muscle contractile and metabolic characteristics

Jurie

Picard

Heyman

et al. 2009

Animal

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Muscle contractile and metabolic characteristics were studied on nine cloned and eight non-cloned (control) heifers. The animals were submitted to repeated biopsies of the semitendinosus (ST) muscle at the ages of 8, 12, 18 and 24 months. The contractile type was determined from the proportion of the different myosin heavy chain (MyHC) isoforms separated by electrophoresis. Glycolytic metabolism was assessed by lactate dehydrogenase (LDH) activity, and oxidative metabolism was assessed by isocitrate dehydrogenase (ICDH), cytochrome-c oxidase (COX) and b-hydroxyacyl-CoA dehydrogenase (HAD) activities. In cloned heifers at 8 months of age, there was a greater proportion of MyHC I (slow oxidative isoform) and MyHC IIa (fast oxido-glycolytic isoform), a lower proportion of MyHC IIx (fast glycolytic isoform), greater COX and HAD activity and a lower LDH/ICDH ratio compared with control heifers. Thus, young cloned heifers had slower muscle types associated with a more oxidative muscular metabolism than control heifers. From 12 months of age onwards, no significant differences were observed between cloned and control heifers. A delay in muscle differentiation and maturation in cloned heifers is hypothesised and discussed.

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“…Furthermore Thompson (2004) in cattle and in lamb found a positive relationship between IMF% and the flavour liking and juiciness scores of untrained Australian consumers. IMF% is also positively associated with the oxidative capacity (Jurie et al, 2007;Kelman et al, 2014) and therefore the haem iron content of muscles (Turkki and Campbell, 1967;Lengyel et al, 2003;Kelman et al, 2014) and has a strong negative association with the moisture content of beef and pork (Barlocco et al, 2006;Pflanzer and de Felício, 2011).…”

Section: Introductionmentioning

confidence: 99%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Bonny

Gardner

Pethick

et al. 2015

Animal

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The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were obtained for six muscles; outside (m. biceps femoris), topside (m. semimembranosus), striploin (m. longissimus thoracis), rump (m. gluteus medius), oyster blade (m. infraspinatus) and tenderloin (m. psoas major) from each of 18 French and 18 Australian cattle. The four sensory scores were weighted and combined into a single score termed MQ4, which was also analysed. All sensory scores were highly correlated with each other and with MQ4. This in part reflects the fact that MQ4 is derived from the consumer scores for tenderness, juiciness, flavour and overall liking and also reflects an interrelationship between the sensory scores themselves and in turn validates the use of the MQ4 term to reflect the scope of the consumer eating experience. When evaluated across the six different muscles, all biochemical measurements, except soluble collagen, had a significant effect on all of the sensory scores and MQ4. The average magnitude of impact of IMF%, haem iron, moisture content, total and insoluble collagen contents across the four different sensory scores are 34.9, 5.1, 7.2, 36.3 and 41.3, respectively. When evaluated within the same muscle, only IMF% and moisture content had a significant effect on overall liking (5.9 and 6.2, respectively) and flavour liking (6.1 and 6.4, respectively). These results indicate that in a commercial eating quality prediction model including muscle type, only IMF% or moisture content has the capacity to add any precision. However, all tested biochemical measurements, particularly IMF% and insoluble collagen contents, are strong predictors of eating quality when muscle type is not known. This demonstrates their potential usefulness in extrapolating the sensory data derived from these six muscles to other muscles with no sensory data, but with similar biochemical parameters, and therefore reducing the amount of future sensory testing required.

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Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different ages

Cited by 36 publications

References 22 publications

Effect of slaughter weight on the carcass value of young crossbred ('Polish Holstein Friesian' × 'Limousin') steers and bulls

Effect of slaughter weight on the carcass value of young crossbred ('Polish Holstein Friesian' × 'Limousin') steers and bulls

Comparison of cloned and non-cloned Holstein heifers in muscle contractile and metabolic characteristics

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

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