Lipid composition of raw and grilled beef cattle slaughtered at four body weights

Abstract

The fatty acid composition of beef can be altered by factors related to the animal, management, processing and preparation. The effect of body weight and cooking of meat on the composition of long chain fatty acids was evaluated. Forty 10-month old crossbred young bulls (½ Brown Swiss x ½ Nellore) of initial body weight 219 kg finished in feedlot with high grain diet and slaughtered with 450, 469, 491 and 513 kg of body weight. The Longissimus dorsi muscle was collected after slaughter and carcass chilling. The individual composition of the fatty acids of the meat was not altered (P < 0.05) by different body weights and by cooking (until reaching 72º C). Likewise, the sum of the percentages of saturated, monounsaturated, polyunsaturated, omega 3 and 6 fatty acids; as well as the ratios between monounsaturated/polyunsaturated fatty acids and omega 3 and 6 were not altered. Therefore, the different body weights and heating used in this study were insufficient to cause significant alterations in the fat molecules and the meat can be consumed without damaging the health of the consumer.

An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls

“…However, the difference between in MUFA content of the bulls slaughtered at higher weight and lighter weight was found not to be significant. This finding was compatible with results of Mottin et al [ 27 ] who noted insignificant differences among the slaughter weights of Brown Swiss x Nellore crosses in terms of MUFA percentages.…”

“…The lowest SFA level was determined in LSW group while the greatest SFA content was obtained from HSW group. Insignificant differences determined among the LSW, MSW and HSW groups from the point of percentage of SFA were compatible with findings of Nogalski et al [ 26 ], Hollo et al [ 25 ] (2001) and Mottin et al [ 27 ].…”

“…In other words, PUFA/SFA ratio of the young animals in LSW group was 10.4% and 12.1% higher than those of animals in MSW and HSW groups respectively. This result was in harmony with the findings of the researches performed by Węglarz [ 17 ], Nogalski et al [ 1 ] and Mottin et al [ 27 ] who reported that the PUFA/SFA ratio lowered as the live weight of the cattle at slaughter time increased. Meanwhile, in present study, the proportion of PUFA/SFA (0.074–0.066) was close to 0.11 that was stated by Enser et al [ 28 ] and lower than that reported by Aldai et al [ 29 ] at 0.45.…”

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

“…C18:2n6c and C18:3n3 are essential fatty acids in the body; they must be obtained through food and have neuroprotective and anti-aging functions [ 36 ]. SFA and MUFA proportions increase and PUFAs decrease as body weight increases [ 37 , 38 ]. Compared with the HH group, the NH and SH groups had higher body weights, but their MUFA contents were inconsistent with previous findings.…”