Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints

Chung, Ki Yong; Lunt, D. K.; Choi, Cheol; Chae, S.H.; Rhoades, Ryan; Adams, Tom; Booren, Betsy; Smith, Stephen B.

doi:10.1016/j.meatsci.2006.01.002

Cited by 94 publications

(96 citation statements)

References 26 publications

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“…These authors found that animals with greater amount of fat in the carcass had higher cholesterol levels on meat. Likewise, Chung et al (2006) worked with Wagyu and Angus animals slaughtered at different feeding times and verified a strong correlation between marbling and cholesterol content.…”

Section: Resultsmentioning

confidence: 84%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Keywords: Conjugated linoleic acid, cholesterol, ether extract, meat cuts, protein.Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo RESUMO. Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g -1 , respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Palavras-chave: Ácido linoleico conjugado, colesterol, extrato etéreo, cortes cárneos, proteína.

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Section: Resultsmentioning

confidence: 84%

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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“…Stearic acid is one of the main FA indicating fat hardness. Increased conversion of stearic acid to oleic acid will raise fat so ness because beef lipids enhanced with oleic acid have a lower melting point (CHUNG et al, 2006). The concentration of oleic acid has been reported to be positively correlated with beef overall palatability (WESTERLING & HEDRICK, 1979).…”

Section: Resultsmentioning

confidence: 99%

The changes of fatty acids composition in beef of charolaise bulls slaughtered at different weight

Filipčík¹,

Šubrt²,

Dufek³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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FILIPČÍK, R., ŠUBRT, J., DUFEK, A., DRAČKOVÁ E.: The changes of fatty acids composition in beef of charolaise bulls slaughtered at diff erent weight. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 135-140 The aim of this work was to evaluate a slaughter weight infl uence (500-580; 581-640; 641-700 kg) of Charolaise bulls on intramuscular fat content and fatty acid profi le in musculus longissimus thoracis (MLT). The beef samples from 144 bulls were used to be evaluated. Statistically evidential (P < 0.05) diff erences in the intramuscular fat proportions (1.14 < 1.54 < 1.76%) in MLT samples were proved at all the weight categories of bulls. The highest average proportional ratio was determined in palmitic acid (C16:0), that ranged from 23.75% in bulls at 500-580 kg weight category to 24.79 % at 641-700 kg weight group. The lowest ratio of MUFA was in eicosapentaeonic acid (C20:1), its content ranged from 0.36% in the third weight group to 0.53% in 500-580 kg weight group. The highest MUFA ratio was in oleic acid (C18:1) at amount of 39.64% with diff erence ± 2.932%. The oleic acid ratio in beef rose up linearly according to the higher slaughtering weight (P < 0.01). Positive relation was proved between a slaughter weight and C18:3 a C22:5 PUFA content. The decrease of eicosapentaeonic and eicosadienoic acid was negative due to the essentiality for human health.

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“…An increase in USFA resulted in a decrease in the melting point making meat structure more changeable even at low temperature. Oleic acid has a positive relationship with favorable flavor intensities and softness as it had a low melting point (Smith et al, 1998;Chung et al, 2006 (Zhang et al, 2014). Zhang et al (2014) stated that omega-3 fatty acid can improve functional value of meat and meat products.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

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Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints

Cited by 94 publications

References 26 publications

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

The changes of fatty acids composition in beef of charolaise bulls slaughtered at different weight

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

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