Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin

Abstract

The objective of the present study was to evaluate the meat quality and fatty acid (FA) profile of the muscle and subcutaneous fat of young bulls fed ground soybean grain (SB) or rumen protected fat (RPF) with (230 mg head(-1) day(-1)) or without monensin. Forty animals with an initial weight of 359 kg were allotted in a 2×2 factorial arrangement of treatments. The use of monensin increased the arachidonic and α-linolenic acids in the longissimus dorsi (LD) muscle and subcutaneous fat, respectively (P<0.05). The meat from the animals receiving RPF had greater C18:1 content (P<0.01). The CLA and C18:2 contents were greater in the LD muscle of the animals fed SB (P<0.01). However, α-C18:3 was greater in the LD muscle of animals fed RPF (P<0.01). In the subcutaneous fat, SB reduced C12:0 and C14:0 contents (P<0.01) and increased C18:0 (P<0.05). The inclusion of RPF increased the C18:1 and CLA contents (P<0.01) in the subcutaneous fat. Soybean elevated PUFA contents and increased susceptibility of muscle and subcutaneous fat to lipid oxidation.

Effects of grain source and monensin level on growth performance, carcass traits and fatty acid profile in feedlot beef steers

“…In addition, the use of ionophores may alter the meat lipid composition by affecting ruminal BH (Ladeira et al, 2014). However, increasing dietary monensin did not alter the fatty acid profile in the PCD muscle in present study, which may be explained by the suggestion of DiLorenzo and Galyean (2010) that high energy density diets are less responsive to monensin addition.…”

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

“…Wolff et al [25] reported that the reactive oxygen species produced by lipid oxidation may modify or oxidize intracellular and membrane proteins in muscle. Ladeira et al [26] suggested that the changes of redness index ( * ) are associated with the instability of heme pigments in the secondary products (alpha-and betaaldehydes) of lipid oxidation, causing the decreased stability of oxymyoglobin.…”

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

“…Antibiotics, anabolic steroids and β-adrenergic agonists have been widely used to improve feed efficiency and animal production (Faucitano et al, 2008;Ladeira et al, 2014;Mapiye et al, 2013b). Owing to their ability to inhibit growth of ruminal bacteria involved in biohydrogenation, antibiotic growth promotants have been postulated to have a positive impact on FA profile of beef depending on the composition and duration of the implant used (Faucitano et al, 2008;Ladeira et al, 2014).…”

“…Owing to their ability to inhibit growth of ruminal bacteria involved in biohydrogenation, antibiotic growth promotants have been postulated to have a positive impact on FA profile of beef depending on the composition and duration of the implant used (Faucitano et al, 2008;Ladeira et al, 2014). Several studies have revealed that anabolic implants in cattle fed grain-based diets result in minor increases in total and individual proportions of t-18:1 isomers including t10-18:1 in beef (Faucitano et al, 2008;Fritsche, Rumsey, Yurawecz, Ku, & Fritsche, 2001;Mapiye et al, 2013b).…”

“…Several studies have revealed that anabolic implants in cattle fed grain-based diets result in minor increases in total and individual proportions of t-18:1 isomers including t10-18:1 in beef (Faucitano et al, 2008;Fritsche, Rumsey, Yurawecz, Ku, & Fritsche, 2001;Mapiye et al, 2013b). Similarly, addition of antibiotics (ionophore and non-ionophore) to grain-based diets had no effect (Ladeira et al, 2014;Song et al, 2010) or slightly increased (Aldai, Dugan, Kramer, Mir, & McAllister, 2008;Faucitano et al, 2008) t-18:1 FA in beef. Aldai et al (2008) suggested that ionophore antibiotics with a narrow-spectrum of antimicrobial activity are likely to have a greater impact on the t-18:1 FA profile of beef than antibiotics, which have a broad-spectrum of antimicrobial activity.…”