Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal

Costa, P.; Roseiro, L.C.; Partidário, Ana; Alves, V.; Bessa, Rui J. B.; Calkins, Chris R.; Santos, C.

doi:10.1016/j.meatsci.2005.06.011

Cited by 22 publications

(19 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It should be kept in mind that, depending of the breed, diet composition, animal sex, slaughter season and muscle analyzed, different FA profiles are expected. The above-mentioned results are in agreement with those reported by Nuernberg et al (2005), for Longissimus muscle from German Holstein and German Simmental bulls; and Aldai, Murray et al (2006), for Longissimus thoracis muscle samples from bulls of Asturiana breed; Costa et al (2006), for Biceps femoris, Supraspinatus and L. dorsi muscle from veals of Barrosã breed; and Marino et al (2006), for L. dorsi, Semimembranosus and Semitendinosus muscle from Podolian young bulls. Moreover, the good agreement obtained with the results reported by Costa et al (2006) is of major importance, since it refers to the same breed and the same muscle studied in this work.…”

Section: Resultssupporting

confidence: 90%

“…The mean FA composition (w/w%) obtained based on three replicates of one sample of each 7, 6, 18 and 6 animal carcasses of MOF, MT, BOF and BT, respectively, are shown in Table 4. It has been reported (Costa et al, 2006) that FA composition of intramuscular lipids fractions in Barrosã-PDO veal was significantly affected by slaughter season and sex. Nevertheless, the degree of such influence was dependent of the muscle considered, being more important for Biceps femoris and Supraspinauts muscle than for L. dorsi muscle.…”

Section: Resultsmentioning

confidence: 97%

“…Some studies concerning these two kinds of local autochthonous bovines found an influence of slaughter season, sex and animal age on the fatty acid composition (Brígido et al, 2004;Costa et al, 2006;da Silva, Lemos, Monteiro & Portugal, 1998;Prates, Quaresma, Bessa, Fontes, & Alfaia, 2006;Simõ es & Mendes, 2003;Simõ es & Mira, 2002;Simõ es, Mira, Lemos, & Mendes, 2005). However, this kind of information is usually not given when meat is purchased.…”

Section: Introductionmentioning

confidence: 99%

“…On the contrary, consumers are more concerned about certification of meat origin. It is known that Mirandesa-PDO and Barrosã-PDO veals have unique genetic characteristics being produced in well defined geographic regions with typical production systems Sanchez et al, 2003), and thus specific fat compositions might be expected (Costa et al, 2006). This last information could be used in order to distinguish breeds and production sub-systems.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

View full text Add to dashboard Cite

Consumers are very concerned in ''Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine breeds (Mirandesa and Barrosã) and two production sub-systems (traditional and organic farming) were studied during a two-year period. Statistical analysis showed that production system and breed had a significant effect on the overall raw meat fatty acids (FA) content. Besides, the FA profiles could be used as an effective tool to differentiate the four groups studied allowing a 100% correct classification. The meat FA content was also correlated with the relative importance of the animal feeding stuff area.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

View full text Add to dashboard Cite

show abstract

“…In contrast to other countries (Polkinghorne et al, 2008;Smith et al, 2008), no system of meat eating quality assurance exists in Portugal. Due to their economical relevance, several studies were conducted in order to characterise AL and BA meats from a nutritional point of view (Alfaia et al, 2006;Costa et al, 2006;Alfaia et al, 2007;Costa et al, 2011). However, little is known about the factors involved in meat sensory quality among these Portuguese breeds.…”

Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

Self Cite

View full text Add to dashboard Cite

This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

show abstract

Analysis of Frying

2019

Food Frying

View full text Add to dashboard Cite

Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal

Cited by 22 publications

References 26 publications

Raw bovine meat fatty acids profile as an origin discriminator

Raw bovine meat fatty acids profile as an origin discriminator

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Analysis of Frying

Contact Info

Product

Resources

About