Growth,carcass traits,chemical composition and fatty acid profile in beef from Charolais and Simmental bulls fed different types of dietary lipids

BACKGROUND: The effect of breed and whole sunflower seed on performance, carcass traits and the composition of meat was evaluated in Charolais (CH) and Simmental (SI) bulls. Samples of musculus longissimus lumborum (MLL) and musculus infraspinatus (MIS) were analysed. RESULTS: The CH bulls had a lower feed intake per kg of gain, a higher killing‐out percentage and produced more valuable carcasses. The muscles from SI bulls contained more monounsaturated fatty acids (FA) and less saturated FA (in g kg^?1 FA) than the muscles from CH bulls. The sunflower seed supplement increased the proportions of linoleic acid and c9t11 conjugated linoleic acid and the ratio of polyunsaturated fatty acids (PUFA) to saturated FA and decreased the index of atherogenicity of FA in meat lipids. CONCLUSION: The results of this study demonstrated the superiority of the CH over the SI breed in a number of economically important traits. The breed effect on the nutritional quality of meat was ambiguous. Meat lipids of the SI bulls contained more unsaturated FA but also more PUFA n‐6 and a higher PUFA n‐6/PUFA n‐3 ratio. Copyright © 2008 Society of Chemical Industry     

Fatty acid composition and sensory traits of beef fed palm oil supplements

This study measured the effect of replacing dietary fat from an animal source with palm oil supplements on the intramuscular fatty acid profile and sensory quality traits of the meat from young bulls. Thirty-six entire male Friesian calves (mean age=6.8±1.1 months, mean live weight=162.5±28.6kg) were assigned to one of four isoenergetic (1.03 MFU/kg DM) and isoproteinic (15.5% CP) diets, that differed in their fat additives: (D1) lard-tallow mix (control); (D2) hydrogenated palm oil fatty acids (PFA); (D3) calcium salt of partially hydrogenated PFA, and (D4) calcium salt of the fatty acid distillate from palm oil. Bulls (mean live weight=391.3±30.3kg) were slaughtered under commercial conditions and sensory tests were performed to evaluate the effects of the four diets and ageing time (1, 10, and 21d). Only the proportions of C16:0 and C18:0 were significantly affected by the palm oil dietary supplement. Ageing time affected grass odour, tenderness, juiciness, fibrosity, liver flavour, and acid flavour. Nevertheless, palm oil supplements did not negatively alter the organoleptic characteristics of the meat.     

Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls

Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles (P<0.001). Oleic and stearic fatty acids constituted more than 50% of the total fatty acids in all muscles studied. The meat produced by Podolian young bulls showed a favourable percentage content of polyunsaturated fatty acids and a beneficial ratio P/S. Conversely, the ratio n-6/n-3 exceeded the recommended value in the human diet. Changing the time of ageing from 8 to 15 days produced an increment of MDA (P<0.01). The differences in MDA content observed between meat samples aged 8 and 15 days were still detectable after 4 and 8 months of frozen storage. The extension of the ageing period from 8 to 15 days produced an increase in tenderness (P<0.05) and flavour intensity (P<0.01).     

Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef patties

Eight ground beef patty formulations, based on replacing meat with a natural source rich in provitamin A (i.e.carrot and sweet potato) were prepared. All treatments displayed better moisture retention than the controls and hence yield was improved. L, a, and b Hunter values increased and Instron texture profile analysis indicated lower peak forces, increased springiness, and, in some cases cohesiveness (i.e. juicier patties) for formulalions with boiled carrot or sweet potato. However, adding these ingredients in a dry form increased hardness, springiness and cohesiveness. Improvement in the content of provitamin A was achieved by incorporating carrot or sweet potato into the patties. Mixing meat with a natural rich source of provitamin A could be a long-term solution for combating vitamin A deficiency.     

Fatty acid composition of three freshwater fishes under different storage and cooking processes

Fatty acid composition of common carp (Cyprinus carpio), Nile tilapia (Oreochromis niloticus) and tambacu, a hybrid of tambaqui (Colossoma macropomum) and pacu (Piaractus mesopotamicus), was evaluated by gas chromatography. Raw, roasted and steamed fishes with and without skin were analyzed fresh and after 15, 30 and 45 storage days at −20 °C. Total lipid content was 9.3 g/100 g in carp, 0.79 g/100 g in tilapia and 1.3 g/100 g in tambacu with skin, with reductions of about 63%, 39% and 71% in the fishes without skin, respectively. The carp showed a high content of monounsaturated fatty acids (about 50%). In tilapia, palmitic and oleic acids were present in larger proportion, 26.55% and 23.86%, respectively. In tambacu, the fatty acid profile was 37% saturated, 34% monounsaturated and 21% polyunsaturated. Fatty acid composition did not present wide variations due to storage time and preparation, indicating that the storage and cooking methods used did not interfere in fatty acid composition.     

Comparisons of patties using mixtures of ground meat from beef, pork and chevaline

Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevaline. Analysis of sensory panel data revealed no significant difference (P < 0·05) in juiciness, flavor intensity, or flavor desirability. Raw and cooked samples of each of the five products were analyzed for proximate composition and were found to be comparable in nutritive value. There were small but non-significant differences in amino acid composition.     

Fatty acid composition of meat and perirenal fat in rabbits from two different rearing systems

To evaluate the effect of different rearing systems and sex on the fatty acid composition of rabbit meat and perirenal fat, the fat content and fatty acid composition of Longissimus lumborum and perirenal fat were determined by gas chromatography on 40 rabbits (20 males and 20 females) of the Carmagnola Grey breed reared from 9 to 16 weeks of age in individual California type cages (0.12 m²) or in group ground pens (0.25 m²/head). Ether extract percentage of muscle was significantly influenced by the housing system while, both sex and rearing method affected the fatty acid composition with a decrease in monounsaturated fatty acid (MUFA) and an increase in polyunsaturated ones (PUFA) in penned and male rabbits. The same trends were observed in the fatty acid composition of the perirenal fat, gender only had a significant affect on the saturated fatty acid (SFA) content in the perirenal fat. Indices relating to human health showed the PUFA/SFA ratio to be over the minimum recommendation for rabbits reared in pens and for males, while only the n6/n3 ratio was above the maximum recommendation for caged rabbits. Atherogenic index (AI) of perirenal fat was affected by gender, but no differences were observed in trombogenic index (TI) in either muscle or perirenal fat.     

Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation

The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 ± 30.2 kg, and 7.00 mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. Of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption.     

Fatty acid composition of water buffalo meat

The fatty acid composition of intramuscular lipids of Longissimus dorsi (LD), Psoas major (PM), Biceps femoris (BF), Semitendinosus (ST) muscles and liver of water buffalo male calves was determined by capillary gas-liquid chromatography. The content of total lipids in the LD muscle was found to be maximum, followed by PM, BF and ST in decreasing order (1·03, 0·99, 0·66 and 0·55g/100g of fresh muscle). Liver contained 2·65 g of total lipids per 100 g of fresh tissue. Following the anatomical location, intramuscular lipids contained 44-55% of saturated fatty acids, of which the major components were stearic and palmitic acids. Mono-unsaturated fatty acids (31-40%) composed mainly oleic acid (90%). The PUFA contents in PM, LD, ST and BF were, respectively, 11%, 12%, 13% and 16%. The predominant PUFA were linoleic (66%) and arachidonic (25%). The significance of difference of PUFA content between muscles is discussed. Liver contained 48%, 27% and 22% saturated, monosaturated and PUFA, respectively. The PUFA in liver were linoleic (36%), C20 (47%) and C22 (9%).     

Fatty acid profile,carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Carcass and meat quality traits of 60 Nellore young bulls fed diets without crude glycerin (CG); with CG replacing corn (CGc; 10% of dry matter — DM) in the concentrate; and with CG replacing soybean hull (CGsh; 10% of DM) in the concentrate were evaluated. Diets were evaluated at two concentrate levels (CLs). The CL did not affect cold carcass weight (CCW; P = 0.6074), cold carcass dressing (CCD; P = 0.9636), rib fat thickness (RFT; P = 0.8696) and longissimus muscle area (LMA; P = 0.7524). Animals fed diets with CGc or CGsh showed meat with greater deposition of monounsaturated fatty acid (MUFA; P = 0.0022) and CLA (18:2 cis-9, trans-11) contents (P = 0.0001) than animals fed diets without CG. The inclusion of 10% of CG in diets CGc or CGsh does not affect the carcass and meat quality traits; however, it increases the MUFA and CLA contents in beef, although these changes are very small in nutritional terms.     

Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties

Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.     

Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes

Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n=10) or Bos taurus (Bt, n=10) young bulls. Muscles were analyzed for WBSF, cooking loss, and moisture and fat contents. INF had the lowest WBSF (37.23N) and cooking loss (31.78%) of all. RHO exhibited the lowest moisture (72.62%) and highest fat content (5.23%) of all. Bi genotype exhibited higher WBSF (53.78, 48.69N), higher cook loss (36.27, 34.32%), higher fat content (2.93, 2.35%), and lower moisture content (73.70, 75.07%) than Bt. Further research is needed to estimate the actual consumer acceptance of beef forequarter muscles and their marketing potential as individual cuts in the Mexican market.     

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.     

Formation of amino-imidazo-azaarenes and carbolines in fried beef patties and chicken breasts under different cooking conditions in Korea

The effect of cooking temperature and time on amino-imidazo-azaarenes (AIAs) and carbolines in fried ground beef patties and chicken breast under different cooking conditions in Korea was evaluated. Beef patties were fried at different temperatures (150, 180, and 230°C) for 4, 8, 12, and 16 min per each side and then the amount of AIAs and carbolines was evaluated by solid-phase extraction and HPLC-MS analysis. In fried ground beef patties, formations of 9H-pyrido [3,4-b]indole (Norharman) and 1-methyl-9H-pyrido [3,4-b]indole (Harman) were dramatically increased at 230°C for 16 min. Concentrations of Norhanrman and Harman formed at 230°C for 16 min/side were 12 and 40 times greater than level those of Norharman formed at same cooking condition. In fried chicken breasts, 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx) and 2-amino-3,4,7,8-tetramethylimidazo[ 4,5-f]quinoxaline (Tri-MeIQx) were not found at 150 and 180°C. Norhanrman formed at 230°C for 16 min was approximately 4 times higher than fried chicken breasts at 180°C. These results suggest that increase of cooking temperature and time was directly affected on AIAs and carbolines formation in Korean cooked meat.     

Butter composition and texture from cows with different milk fatty acid compositions fed fish oil or roasted soybeans

Changing the milk fatty acid composition can improve the nutritional and physical properties of dairy products and their acceptability to consumers. A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB), or by selecting cows with a more unsaturated milk fatty acid composition. We examined whether feeding supplemental FO or RSB to cows that had a more unsaturated milk fatty acid composition acted additively to produce butter with improved fatty acid composition and texture. Using a 3 × 3 Latin square design with 2 replications, we fed diets to multiparous Holstein cows (60 to 200 DIM) chosen for producing either more or less unsaturated milk fatty acid composition (n = 6 for each group) for three 3-wk periods. The control diet contained 3.7% crude fat and the 2 experimental diets contained, on a dry matter basis, 0.8% of additional lipids in the form of 0.9% of FO or 5% of RSB. The milk, collected in the third week of feeding, was used to make butter, which was analyzed for its fatty acid composition and physical properties. Dry matter intake, milk yield, and milk composition were not significantly affected by cow diet or by cow selection. Cows that produced a more unsaturated and healthful milk fat prior to the feeding study, according to a “health-promoting index” [HPI = (sum of % of unsaturated fatty acids)/ (%12:0 + 4 × %14:0 + %16:0)], maintained a higher HPI in their butter during the feeding study than did cows with a low HPI. Milk from cows fed supplemental FO or RSB yielded more unsaturated butters with a higher HPI. This butter also was softer when the cows were fed RSB. Feeding RSB to cows chosen for their high milk HPI yielded the most unsaturated butter with the highest HPI and softest texture. Thus, selecting cows with a more health-promoting milk fatty acid composition and feeding supplemental RSB can be used in combination to produce butter that has a consumer-friendly texture and a healthful fatty acid profile.     

Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different ages

Holstein-Friesian bulls were slaughtered at 7, 14 and 19 months of age. Samples were collected from the psoas major, longissimus and semitendinosus muscles. The total lipids (TL) of the samples were extracted and the fatty acid compositions were analysed by gas chromatography. Both the slaughtering age and the type of muscles had significant effects on the intramuscular TL contents and fatty acid compositions. The longissimus muscle had higher intramuscular TL both at 14 and 19 months than at 7 months of age. As the bulls became older the proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased in the TL of each muscle tested, whereas that of polyunsaturated fatty acids (PUFA) decreased. Among the muscle types, the semitendinosus had the lowest, intramuscular TL at each slaughtering age and the psoas major the highest. Except for SFA at 7 months of age, the semitendinosus showed lower levels of SFA and MUFA and higher proportions of PUFA than the other two muscles.     

不同地区油菜籽脂肪酸组成及含量

采用气相色谱法对不同地区多个品种油菜籽的脂肪酸组成及含量进行分析。结果表明：不同地区各油菜籽品种所含脂肪酸组成基本相同,均含有17种脂肪酸,脂肪酸种类比较丰富;油菜籽中含量较多的脂肪酸有油酸、芥酸、亚油酸、亚麻酸和花生一烯酸,各品种油菜籽间油酸、芥酸和花生一烯酸含量差异较大,亚油酸和亚麻酸含量差异较小;杂交、丰油10号和杂双5号油菜籽可作为丰富的油酸、亚油酸来源,搏优6号和皖油13油菜籽可作为丰富的花生一烯酸来源,南阳红、秦优9号、花菜子和四月红油菜籽可作为丰富的芥酸来源,杂双5号油菜籽可作为低芥酸菜籽油的原料来源;种植土壤对杂交油菜籽脂肪酸含量影响较大,而丰油10号油菜籽脂肪酸含量不受种植土壤的影响,无论是杂交油菜籽还是丰油10号油菜籽,在相同种植土壤条件下,即使来自不同地区,同品种油菜籽脂肪酸含量均无明显差异。