Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-03T00:19:54.080Z Has data issue: false hasContentIssue false
  • English
  • Français

Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition

Published online by Cambridge University Press:  18 August 2016

L. Vatansever ,
E. Kurt ,
M. Enser ,
G. R. Nute ,
N. D. Scollan ,
J. D. Wood  and
R. I. Richardson
L. Vatansever*
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
E. Kurt*
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
G. R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
N. D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
J. D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
R. I. Richardson
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
*
†Present addresses: Katkas Universitesi, Veteriner Fakultesi, Kars, Turkey.
‡Istanbul Universitesi, Veteriner Fakultesi, Avcilar 34851, Istanbul, Turkey.
Get access

Abstract

Two experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian and Welsh Black steers (experiment 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) and breed on meat quality. Diets were comprised of grass silage and a concentrate (60 : 40 on a dry-matter basis). Lipid in the concentrate provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish oil (experiment 1); and linseed or linseed/fish oil (experiment 2). These n-3 PUFA sources were compared with Megalac, a saturated fatty acid control, in both experiments. Diets were offered for 120 days (experiment 1) and 90 days (experiment 2). Measurements of meat quality included fatty acid composition, lipid oxidation and colour during retail display (i.e. shelf life parameters) and eating quality assessed by a trained taste panel. The samples examined were sirloin (longissimus) steaks and minced beef burgers produced from the forequarter muscles infraspinatus, supraspinatus and triceps brachii. The fatty acid results showed that linseed increased the proportion of 18 : 3 n-3 (a -linolenic acid) in neutral lipid of the burgers and approximately doubled it in the phospholipid. Increased synthesis of 20 : 4 n-3 and 20 : 5 n-3 also occurred, raising their levels in the phospholipid. Fish oil doubled the proportions of 20 : 5 n-3 and 22 : 6 n-3, with the linseed/fish oil results intermediate between linseed and fish oil. The Welsh Blacks in experiment 2 had higher proportions of 18 : 3 n-3 in neutral lipid and higher proportions of 18 : 3 n-3, 20 : 5 n-3 and 22 : 5 n-3 in phospholipid. This showed a clear genetic effect on fatty acid composition. The fish oil diet in experiment 1 greatly increased lipid oxidation during retail display in both overwrapped loin steaks and burgers packed in a modified atmosphere. Values for lipid oxidation in the burgers were much higher than in the steaks due to the intimate mixing of phospholipid fatty acids and prooxidants. Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments but was similar in linseed and controls. Colour oxidation also proceeded more rapidly in the fish oil samples in experiment 1 and tended to be faster in the linseed/fish oil groups in both experiments. Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores. Steaks from animals given the linseed diet (with high 18 : 3 n-3 proportions) had the highest ‘overall liking’ scores in experiment 1 but the cattle given linseed for the shorter time in experiment 2 were not different from controls. Despite their different PUFA profile in muscle, Welsh Blacks had similar eating quality scores to Holstein-Friesians which deposited more neutral lipid (marbling fat) in muscle.

Keywords

beefflavourkeeping qualitylipid peroxidationmeat qualitypolyenoic fatty acids
Type
Research Article
Information
Animal Science , Volume 71 , Issue 3 , December 2000 , pp. 471 - 482
Copyright
Copyright © British Society of Animal Science 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Asghar, A., Gray, J. I., Buckley, D. J., Pearson, A. M. and Booren, A. M. 1988. Perspectives on warmed-over flavour. Food Technology 42: 102—108.Google Scholar
Choi, N. J., Enser, M., Wood, J. D. and Scollan, N. D. 2000. Effect of breed on the deposition in beef muscle and adipose tissue of dietary n-3 polyunsaturated fatty acids. Animal Science 71: 509—519.Google Scholar
Department of Health. 1994. Nutritional aspects of cardiovascular disease. Reports on health and social subjects, no. 46. Her Majesty’s Stationery Office, London.Google Scholar
Elmore, J. S., Mottram, D. S., Enser, M. and Wood, J. D. 1999. Effect of polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural and Food Chemistry 47: 1619—1625.CrossRefGoogle ScholarPubMed
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J. and Wood, J. D. 1996. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science 42: 443—456.Google Scholar
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J., Wood, J. D. and Harrington, G. 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49: 329—341.Google Scholar
Enser, M., Richardson, R. I., Wood, J. D., Gill, B. P. and Sheard, P. R. 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science 55: 201—212.Google Scholar
Enser, M., Scollan, N. D., Choi, N. J., Kurt, E., Hallett, K. and Wood, J. D. 1999. Effect of dietary lipid on the content of conjugated linoleic acid (CLA) in beef muscle. Animal Science 69: 143—146.CrossRefGoogle Scholar
Fisher, A. V., Enser, M., Richardson, R. I., Wood, J. D., Nute, G. R., Kurt, E., Sinclair, L. A. and Wilkinson, R. G. 2000. Fatty acid composition and eating quality of lamb types derived from four diverse breed ✕ production systems. Meat Science 55: 141—147.CrossRefGoogle ScholarPubMed
Fisher, A. V., Wood, J. D., Stevens, G. and Robelin, J. 1983. The relationships between carcass fatness and the lipid and protein content of beef. Proceedings of the 29th European meeting of meat research workers, pp. 48—54.Google Scholar
Folch, J., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226: 497—509.Google Scholar
Larick, D. K. and Turner, B. E. 1990. Flavour characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences. Journal of Food Science 55: 312—368.Google Scholar
Mandell, I. B., Buchanan-Smith, J. G., Holub, B. J. and Campbell, C. P. 1997. Effects of fish meal in beef cattle diets on growth performance, carcass characteristics and fatty acid composition of longissimus muscle. Journal of Animal Science 75: 910—919.CrossRefGoogle ScholarPubMed
Marmer, W. N., Maxwell, R. J. and Williams, J. E. 1984. Effects of dietary regimen and tissue site on bovine fatty acid profiles. Journal of Animal Science 59: 109—121.Google Scholar
Medeiros, L. C., Field, R. A., Menkhaus, D. J. and Russell, W. C. 1987. Evaluation of range-grazed and concentrate-fed beef by a trained sensory panel, a household panel and a laboratory test market group. Journal of Sensory Studies 2: 259—272.CrossRefGoogle Scholar
Rettenmaier, R. and Schüep, W. 1992. Determination of vitamins A and E in liver tissue. International Journal of Vitamin and Nutritional Research 62: 312—317.Google Scholar
Riley, P., Enser, M., Hallett, K., Hewitt, B., Wood, J. D. and Atkinson, J. 1998. Short term feeding of a high level of linseed before slaughter to rapidly alter tissue fatty acid composition and improve pork nutritional value. Proceedings of the 15th international pig veterinary science congress, vol. 3, p. 28. Nottingham University Press, Nottingham.Google Scholar
Sanudo, C., Enser, M., Campo, M. M., Nute, G. R., Maria, G., Sierra, I. and Wood, J. D. 2000. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science 54: 339—346.CrossRefGoogle ScholarPubMed
Scollan, N. D., Choi, N. J., Maeng, W. J., Enser, M. and Wood, J. D. 2000a. Ruminal and small intestinal digestion of long chain fatty acids in steers fed on different sources of lipid. Journal of Agricultural Science, Cambridge In press.Google Scholar
Scollan, N. D., Fisher, A. V., Enser, M. and Wood, J. D. 2000b. Manipulating the fatty acid composition of muscle in beef cattle. British Journal of Nutrition In press.Google Scholar
Scott, T. W., Cook, L. J. and Mills, S. C. 1971. Protection of dietary polyunsaturated fatty acids against microbial hydrogenation in ruminants. Journal of the American Oil Chemists’ Society 48: 358—364.Google Scholar
Tarladgis, B. G., Watts, B. G., Younathan, M. T. and Dugan Jr, L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists’ Society 37: 44—48.CrossRefGoogle Scholar
Thonney, M. L., Perry, T. C., Armbruster, G., Beermann, D. H. and Fox, D. G. 1991. Comparison of steaks from Holstein and Simmental ✕ Angus steers. Journal of Animal Science 69: 4866—4870.Google Scholar
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I. and Sheard, P. R. 1999. Manipulating meat quality and composition. Proceedings of the Nutrition Society 58: 1–8.Google Scholar
Younathan, M. T. and Watts, B. 1959. Relationship of meat pigments to lipid oxidation. Food Research 24: 728—734.Google Scholar