Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.5851/kosfa.2017.37.2.153

Cited by 88 publications

(85 citation statements)

References 33 publications

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“…Furthermore, the addition of heat‐treated rapeseed increased intramuscular fat (IMF) content ( p = 0.013) and decreased cholesterol content ( p = 0.009) but had no effect on dry matter, protein, and ash contents of the meat. The difference in meat tenderness between the HTR and CONT yaks could be explained, at least in part, by their differences in IMF and fatty acid composition (Hwang & Joo, ). An increase in IMF can improve the texture, juiciness, flavor, and tenderness of the meat (Frank et al, ; Hwang & Joo, ; Jung, Hwang, & Joo, ).…”

Section: Resultsmentioning

confidence: 99%

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Hao

Xiang

Degen

et al. 2019

Animal Science Journal

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Heat‐treated rapeseed was supplemented to indoor fed yaks in winter to test the effect on dry matter intake (DMI), body mass change, and meat quality. Sixteen 3‐year‐old yak steers (124 ± 15.3 kg) were divided randomly into two groups and were offered either heat‐treated rapeseed (HTR) or rapeseed meal (CONT). The yaks were allowed 14 days for adjustment and measurements were made over 120 d. There was no difference in DMI between groups (p = 0.67), but average daily gain tended to be higher (p < 0.056) and feed to gain ratio tended to be lower (p = 0.050) in HTR than in CONT yaks. Meat from HTR yaks was more tender (p = 0.006), had higher intramuscular fat (p = 0.013), and had lower cholesterol content (p = 0.009) than from CONT yaks. In addition, the atherogenic index was lower (0.37 vs. 0.43; p = 0.049), the PUFA:SFA ratio was higher (0.55 vs. 0.37; p = 0.049), and the n‐6:n‐3 (n‐6 PUFA to n‐3 PUFA) ratio was lower (2.76 vs. 4.78; p = 0.003) in HTR than in CONT yaks, which all favoured the HTR yaks. Meat from HTR yaks met human health standards of a PUFA:SFA ratio of above 0.4 and n‐6:n‐3 ratio of less than 4, whereas meat from CONT yaks just missed these standards.

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Section: Resultsmentioning

confidence: 99%

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Hao

Xiang

Degen

et al. 2019

Animal Science Journal

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“…These results implied that high concentrate grain-fed beef could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef [53]. Lee et al [121] reported differences between gene expression of FABP4, SCD, PPARγ, titin, and nebulin in longissimus muscle from high-and low-marbled Hanwoo steers.…”

Section: Effects Of Fatty Acids On Meat Qualitymentioning

confidence: 98%

“…The most undesirable FA, according to French et al [49], would be myristic acid (C14:0), which represents only 3% of total FA in meat [50]. Howsoever, the main SFAs present in beef intramuscular fat are the palmitic (C16:0) and stearic (C18:0) acids, which make up more than 50% of the total lipid composition [51][52][53]. The presence of SFA in beef is the main cause of concern and associations of human health with cardiovascular disease and obesity, by influencing cholesterol blood levels [54].…”

Section: Fatty Acid Composition and Its Relationship With Human Healthmentioning

confidence: 99%

“…This suggests that the loss of in vivo PUFAs occurs when the antioxidant status is low. It is well known that marbling plays an important role in meat quality and sensory palatability of beef [53]. It has also been shown that in some countries growing score marbling corresponds to more acceptable taste, greater juiciness, bigger texture, and therefore greater palatability and acceptability [51,[117][118][119][120].…”

Section: Effects Of Fatty Acids On Meat Qualitymentioning

confidence: 99%

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Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Martins¹,

Lemos²,

Mueller³

et al. 2018

Meat Science and Nutrition

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The consumer's profile has changed, and in recent years, there has been a greater concern for the nutritional quality of meat, especially in relation to fat that compose it. The meat fat composition can contribute to the onset of cardiovascular disease. On the other hand, fat is an essential component in the human diet, as well as providing energy; it contains essential fatty acids (FAs) that must be present in food. The meat nutritional properties are largely related to its fat content and fatty acid composition. In addition, fat gives flavor to food, helps in the absorption of vitamins, and plays an important role in the immune response, for humans, and animals. The fat nutritional and sensory quality in meat that is determined by the fatty acid composition can affect the degree of fat saturation, the storage stability, and flavor. There are several factors that can influence the fatty acid composition, such as animals' species, breed, sex, and diet, causing various changes in carcass, as well as in tissues and chemical meat composition.

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“…This is because fresh grasses have a high concentration of linoleic (C18:2 n6) and α-linolenic (C18:3 n3) acids (Boufaïed et al, 2003), precursors of CLA and vaccenic acid in the rumen. This is why the grazing-based production systems lead to higher CLA concentrations in their beef, compared to systems that use grain to feed animals (Hwang & Joo, 2017;Van Elswyk & McNeill, 2014). Although, lipids in grasses are in low concentration and range between 30 and 100 g/kg dry matter (Boufaïed et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and fatty acid profile of beef in Northeastern Mexico: grazing vs feedlot systems

Bautista-Martínez

Hernández–Mendo

Crosby-Galván

et al. 2020

CyTA - Journal of Food

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Physicochemical characteristics and lipid profile of beef from cattle feeding on grazing and feedlot were compared. Forty beef samples were collected from each feeding system. The samples were taken from the Longissimus dorsi muscle. There were no differences between the feeding systems (P > 0.05) with regard to pH, luminosity index (L*), red (a*), yellow (b*), drip loss, and cooking yield. Regarding the nutritional content, there were significant differences in moisture and fat contents (P < 0.05), but not in protein or ash content (P > 0.05). The main fatty acids found were oleic, palmitic, and stearic. There was a higher concentration of unsaturated fatty acids, especially conjugated linoleic acid, on that beef from grazing bovines (P < 0.05). This information is useful for producers in the Northeastern region of Mexico, as it can help differentiate their product from the product of other similar ecological regions in Mexico and worldwide. Características fisicoquímicas y perfil de ácidos grasos de carne de res en el Noreste de México: sistema de pastoreo versus sistema confinado RESUMEN Las características fisicoquímicas, valor nutricional y perfil lipídico de la carne de bovino alimentados en pastoreo y estabulado en el noreste de México fueron evaluados en este estudio. Se colectaron 40 muestras de carne en cada sistema de alimentación. Las muestras fueron del músculo Longissimus dorsi tomadas entre la 12°y 13°costilla. El pH, índice de luminosidad (L*), rojo (a*) y amarillo (b*), perdida por goteo y rendimiento por cocción, no mostraron diferencias entre los sistemas de alimentación (P > 0.05). En el valor nutricional no se encontraron diferencias en el contenido de proteína ni cenizas (P > 0.05) pero si, en el contenido de humedad y grasa (P < 0.05). Los principales ácidos grasos en la carne de bovino fueron: oleico (C18:1, n-9), palmítico (C16:0) y esteárico (C18:0). Hubo una mayor concentración de ácidos grasos insaturados, en particular, ácido linoleico conjugado en la carne de bovinos en pastoreo (P < 0.05). Esta información es de utilidad para productores de la región noreste de México, ya que puede ayudar a diferenciar su producto del de otras regiones de México y del mundo.

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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Cited by 88 publications

References 33 publications

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Physicochemical characteristics and fatty acid profile of beef in Northeastern Mexico: grazing vs feedlot systems

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