Ratio of n-6/n-3 in the diets of beef cattle: Effect on growth, fatty acid composition, and taste of beef

McNiven, Mary A.; Duynisveld, J. L.; Turner, Thomas L.; Mitchell, Andrew

doi:10.1016/j.anifeedsci.2011.09.006

Cited by 14 publications

(17 citation statements)

References 27 publications

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“…Gibb et al (2004) observed no significant difference in toughness values between animals supplemented with sunflower seed rich in oleic and linoleic acid. McNiven et al (2011), in agreement with the current study, observed no differences in the sensory characteristics of the meat of steers supplemented with vegetable oils rich in unsaturated FAs (rapeseed, soy or linseed). Karlsson (1992) proposed that when a large number of measures used to assess meat quality (physical, chemical and sensory characteristics) were correlated, they could be replaced by fewer measures without a significant loss of information.…”

Section: Meat Qualitysupporting

confidence: 93%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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Section: Meat Qualitysupporting

confidence: 93%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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“…This agrees with previous studies (Hernández-Calva et al, 2011;LaBrune et al, 2008), who found an increase of off-flavor intensity in beef when feeding flaxseed. Conversely, McNiven et al (2011) reported no effect of feeding flaxseed on freshly cooked beef off-flavor. Differences in production systems, animal management systems, and diets have produced different findings in various studies in terms of the relationship between fatty acid composition and flavor (Calkins and Hodgen, 2007).…”

Section: Resultsmentioning

confidence: 99%

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Prieto

Dugan

Larsen

et al. 2017

Meat and Muscle Biology

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This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty acids (n-3, vaccenic and rumenic) was improved in beef by feeding co-extruded flaxseed (flaxseed, peas, and alfalfa) and alfalfa-grass hay as a total mixed ration (TMR), and further enhanced by feeding co-extruded flaxseed before alfalfa-grass hay (Non-TMR). Compared to TMR, feeding steers the Non-TMR resulted in tougher steaks (P < 0.05) with lower beef flavor (P < 0.01) and greater off-flavor (P < 0.01) intensity to an extent that might be detectable by consumers. High levels of trans-monounsaturated fatty acids, mainly of vaccenic acid, were associated with a fishy off-flavor, although actual changes in flavor may relate to correlated combined effects of conjugated fatty acids, atypical dienoic acids and ɑ-linolenic acid. Diet had no significant effect on sensory attributes of hamburgers, but when panelists described off-flavors, they noted more ‘other’ off-flavors (P < 0.05) with fishy and stale/cardboard notes being more prominant in Non-TMR hamburgers. Overall, beef samples with threshold levels of vaccenic acid over 6.12% of total fatty acids resulting from feeding flaxseed products, while of potentially greater health benefit, may pose challenges in terms of eating quality. Areas worthy of further investigation to ensure acceptable eating quality might be the influence of ageing on antioxidant capacity in beef with enhanced fatty acid profiles, and the potential use of protective packaging to limit deterioration.

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“…Para el linoleico y α-linolénico se presentan mayores concentraciones que las reportadas: 2,4 y 0,70 g/100 g de ácidos grasos, respectivamente (14). Los contenidos de estos ácidos poliinsaturados son muy importantes en la nutrición humana (23).…”

Section: Discussionunclassified

Contenido de ácidos grasos en carne de bovinos cebados en diferentes sistemas de producción en el trópico colombiano

Montoya¹,

García²,

Barahona³

2015

Vitae

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RESUMENAntecedentes: La carne es un alimento altamente nutritivo y un componente principal de la canasta básica familiar. Los consumidores seleccionan alimentos no solo por su gusto y satisfacción, sino por sus efectos en la nutrición y en la salud humana. Además se conoce muy poco sobre la calidad de carne producida en los sistemas colombianos y su contenido de ácidos grasos. Objetivo: Determinar el contenido y la composición de ácidos grasos en carne de bovinos cebados en distintos sistemas de producción colombianos. Métodos: Se obtuvieron lomos (Longissimus dorsi) de bovinos Cebú provenientes de cuatro sistemas de producción del trópico colombiano: Dos arreglos silvopastoriles (Centro Experimental Cotové, Universidad Nacional de Colombia y Montenegro, Quindío), una pradera mejorada (Montenegro, Quindío) y un sistema de pastoreo tradicional (Montería, Córdoba). Se extrajo grasa de 64 muestras de carne (dos por lomo) en el laboratorio de Química Analítica de la Universidad Nacional de Colombia, en la que se realizó un análisis cuantitativo de ácidos grasos por cromatografía de gases en el laboratorio de Análisis Instrumental de la Universidad Nacional de Colombia, sede Medellín. Los resultados se evaluaron siguiendo un diseño completamente al azar y la separación de medias se realizó por Duncan. Resultados: Hubo diferencias significativas en el contenido de ácido mirístico y palmítico entre el sistema tradicional y la pastura mejorada, siendo ambos mayores en el sistema tradicional. Hubo diferencias significativas en el contenido de ácidos insaturados, siendo el sistema silvopastoril del Quindío y la pradera mejorada, los de mayor relación de ácidos grasos polisaturados: insaturados (0,19). En la relación linoleico: α-linolénico no hubo diferencias entre los sistemas. Conclusión: La composición y el contenido de ácidos grasos variaron en la carne de los sistemas evaluados. Los principales componentes de la grasa fueron el ácido palmítico y el ácido oleico (30,73 y 35, 62 g/100 g de ácidos grasos).Palabras clave: Ácido linoleico, carne, grasas insaturadas, perfil lipídico, sistema de producción. ABSTRACTBackground: Meat is a highly nutritious food and a major component of the basic food basket. Consumers select foods not only for taste and satisfaction, but also for their effects on human nutrition and health. In addition there is very little knowledge about the quality of meat produced in the Colombian systems and their fatty acid content which undoubtedly affect human health. Objetive: To determine

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Ratio of n-6/n-3 in the diets of beef cattle: Effect on growth, fatty acid composition, and taste of beef

Cited by 14 publications

References 27 publications

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay

Contenido de ácidos grasos en carne de bovinos cebados en diferentes sistemas de producción en el trópico colombiano

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