A relationship between bovine fat colour and fatty acid composition |
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Authors: | Zhou G H Yang A Tume R K |
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Affiliation: | CSIRO Division of Food Processing, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia. |
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Abstract: | Subcutaneous adipose tissue was obtained from pasture-grazed (n = 13) and short-term (70 days) grain-fed (n = 13) cattle. The yellow colour of the adipose tissue was assessed by Minolta b(?) value readings and by determination of total carotenoids and the two measurements gave a correlation coefficient of 0·79 (P < 0·01). The fatty acid composition of the samples varied with fat colour. As the b(?) value and the carotenoid content of the fat increased, there was a significant increase in the total percentage of cis mono-unsaturated fatty acids and a decrease in saturated fatty acids (P < 0·01). Consequently, the ratio of cis mono-unsaturated to saturated fatty acids was found to be higher in those samples exhibiting a greater yellow colour. |
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