Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-29T01:45:23.873Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Published online by Cambridge University Press:  23 November 2015

M. Barahona ,
J. L. Olleta ,
C. Sañudo ,
P. Albertí ,
B. Panea ,
M. Pérez-Juan ,
C. E. Realini  and
M. M. Campo
M. Barahona
Affiliation:
Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
J. L. Olleta
Affiliation:
Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
C. Sañudo
Affiliation:
Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
P. Albertí
Affiliation:
Unidad de Tecnología en Producción Animal, CITA Gobierno de Aragón, Avenida de Montañana 930, 50059 Zaragoza, Spain
B. Panea
Affiliation:
Unidad de Tecnología en Producción Animal, CITA Gobierno de Aragón, Avenida de Montañana 930, 50059 Zaragoza, Spain
M. Pérez-Juan
Affiliation:
IRTA. Finca Camps i Arnet, 17121 Monells, Spain
C. E. Realini
Affiliation:
IRTA. Finca Camps i Arnet, 17121 Monells, Spain
M. M. Campo*
Affiliation:
Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
*
†E-mail: [email protected]
Get access

Abstract

Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed+CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458±16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss (P⩽0.001) and intramuscular fat (P⩽0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses (P⩽0.01) and shear force (P⩽0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour (P⩽0.05), but increased beef (P⩽0.01) and liver (P⩽0.05) flavours. Meat aged for 21 days was significantly more rancid (P⩽0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

Keywords

linseedCLAmeattexturesensory attributes
Type
Research Article
Information
animal , Volume 10 , Issue 4 , April 2016 , pp. 709 - 717
Copyright
© The Animal Consortium 2015 

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

Aalhus, JL 1992. Edible meat by-products: advances in meat research. Food Research International 25, 83–84.CrossRefGoogle Scholar
Albertí, P, Beriain, MJ, Ripoll, G, Sarriés, V, Panea, B, Mendizabal, JA, Purroy, A, Olleta, JL and Sañudo, C 2014. Effect of including linseed in a concentrated fed to young bulls on intramuscular fatty acids and beef color. Meat Science 99, 1258–1265.CrossRefGoogle Scholar
Albertí, P, Gómez, I, Mendizabal, JA, Ripoll, G, Barahona, M, Sarriés, V, Isausti, K, Beriain, M J, Purroy, A and Realini, C 2013. Effect of whole linseed and rumen-protected conjugated acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls. Meat Science 94, 208–214.CrossRefGoogle ScholarPubMed
AOAC 1990. Association of official analytical chemists. AOAC, Washington, DC, USA.Google Scholar
Barnes, KM, Winslow, NR, Shelton, AG, Hlusko, KC and Azain, MJ 2012. Effect of dietary conjugated linoleic acid on marbling and intramuscular adipocytes in pork. Journal of Animal Science 90, 1142–1149.CrossRefGoogle ScholarPubMed
Barton, L, Marounek, M, Kudrna, V, Bures, D and Zahradkova, R 2007. Growth performance and fatty acid profile of intramuscular and subcutaneous fat from Limousin and Charolois heifers fed extruded linseed. Meat Science 76, 517–523.CrossRefGoogle ScholarPubMed
Campo, MM, Nute, GR, Wood, J D, Elmore, SJ, Mottram, DS and Enser, M 2003. Modelling the effect of fatty acids in odour development of cooked meat in vitro: Part I-sensory perception. Meat Science 63, 367–375.CrossRefGoogle ScholarPubMed
Campo, MM, Sañudo, C, Panea, B, Albertí, P and Santolaria, P 1999. Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Science 51, 383–390.CrossRefGoogle ScholarPubMed
Chriki, S, Renand, G, Picard, B, Micol, D, Journaux, L and Hocquette, JP 2013. Meta-analysis of the realitonships beef tenderness and muscle characteristics. Livestock Science 155, 424–434.CrossRefGoogle Scholar
CIE 1976. Commission Internationale de l’Éclairage, 18th session, September 1975. CIE Publication 36, London, UK.Google Scholar
Coulon, JB and Priolo, A 2002. Influence of forage feeding on the composition and organoleptic properties of meat and dairy products: bases for a “terroir” effect. In Proceedings of the 19th general meeting of the European Grassland Federation, May 2002. (ed. JL Durand, JC Emile, C Huyghe and G Lemaire), pp. 513–524. Organizing Committee of the 19th General Meeting of the European Grassland Federation, La Rochelle, France.Google Scholar
Destefanis, G, Barge, MT, Brugiapaliaga, A and Tassone, S 2000. The use of principal component analysis (PCA) to characterize beef. Meat Science 56, 255–259.CrossRefGoogle ScholarPubMed
Dunshea, FR, D’Souza, DN, Pethick, DW, Harper, GS and Warner, RD 2005. Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat. Meat Science 71, 8–38.CrossRefGoogle ScholarPubMed
Elmore, JS, Mottram, DS, Enser, M and Wood, JD 1999. Effect of polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural Food Chemistry 47, 1616–1625.CrossRefGoogle ScholarPubMed
Gomez, I, Mendizabal, JA, Sarries, MV, Insausti, K, Alberti, P, Realini, C, Perez-Juan, M, Oliver, MA, Purroy, A and Beriain, MJ 2015. Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets. Livestock Science 180, 106–112.CrossRefGoogle Scholar
Honikel, KO 1998. References methods for the assessment of physical characteristics of meat. Meat Science 49, 447–457.CrossRefGoogle ScholarPubMed
Jeremiah, LE and Gibson, LL 2003. The effects of postmortem product handling and aging time on beef palatability. Food Research International 36, 929–941.CrossRefGoogle Scholar
Juárez, M, Dugan, MER, Aldai, N, Basarab, JA, Baron, VS, McAllister, TA and Aalhus, JL 2012. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids. Meat Science 90, 764–769.CrossRefGoogle ScholarPubMed
Koohmaraie, M 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science 43, 193–201.CrossRefGoogle Scholar
LaBrune, HJ, Reinhardt, CD, Dikeman, ME and Drouillard, JS 2008. Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle. Journal of Animal Science 86, 167–172.CrossRefGoogle ScholarPubMed
Lawrie, RA and Ledward, DA 2006. The structure and growth of muscle: Lawrie’s meat science, 7th edition, pp. 42–127. Woodhead Publishing Ltd, Cambridge, England.CrossRefGoogle Scholar
Lee, KT and Yoon, CS 2001. Quality changes and shelf life of imported vacuum packaged beef chuck during storage at 0°C. Meat Science 59, 71–77.CrossRefGoogle ScholarPubMed
Lyan, B, Azais-Braesco, V, Cardinault, N, Tyssandier, V, Borel, P, Alexandre-Gouabau, MC and Grolier, P 2001. Simple method for clinical determination of 13 carotenoids in human plasma using an isocratic high-performance liquid chromatographic method. Journal of Chromatography 751, 297–303.CrossRefGoogle ScholarPubMed
Maddock, TD, Bauer, M L, Koch, KB, Anderson, VL, Maddock, RJ, Barceló Coblijn, G, Murphy, EJ and Lardy, EN 2006. Effect of processing flax in beef feedlot diets on performance carcass characteristics, and trained sensory panel ratings. Journal Animal Science 84, 1544–1551.CrossRefGoogle ScholarPubMed
McDougall, DB 1982. Changes in the colour and opacity of meat. Food Chemistry 9, 72–88.Google Scholar
Miller, MF, Kerth, CR, Wise, JW, Landsell, JL, Stowell, JE and Ramsey, CB 1997. Slaughter plant location USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. Journal Animal Science 49, 662–667.CrossRefGoogle Scholar
Monsón, F, Sañudo, C and Sierra, I 2005. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71, 471–479.CrossRefGoogle ScholarPubMed
Pariza, MW 2004. Perspective on the safety and effectiveness of conjugated linoleic acid. American Journal of Clinical Nutrition 79, 1132S–1136S.CrossRefGoogle ScholarPubMed
Partida, JA, Olleta, JL, Sañudo, C, Albertí, P and Campo, MM 2007. Fatty acid composition and sensory traits of beef fed palm oil supplements. Meat Science 76, 444–454.CrossRefGoogle ScholarPubMed
Poulson, CS, Dhiman, TR, Ure, AL, Cornforth, D and Olson, KC 2004. Conjugated linoleic acid content of beef from cattle fed diets containing high grain, CLA or raised on forages. Livestock Production Science 91, 117–128.CrossRefGoogle Scholar
Priolo, A, Micol, D and Agabriel, J 2001. Effects of grass feeding systems on ruminant meat colour and flavor: a review. Animal Research 50, 185–200.CrossRefGoogle Scholar
Ripoll, G, Casasús, I, Albertí, P and Blanco, M 2011. Characteristics and meat quality evolution of veal produced in Mediterranean mountain areas XIV Symposium of Animal Production, 17 to 18 May 2011, Zaragoza, Spain, Issue II, pp. 742–744.Google Scholar
Ritzenthaler, KL, McGuire, MK, Falen, R, Schultz, TD, Dasgupta, N and McGuire, MA 2001. Estimation of CLA intake by written dietary assessment methodologies underestimates actual intake evaluated by food duplicate methodology. Journal of Nutrition 131, 1548–1554.CrossRefGoogle ScholarPubMed
Sañudo, C, Macie, E S, Olleta, JL, Villarroel, M, Panea, B and Albertí, P 2004. The effects of slaughter weight breed type and ageing time on beef meat quality using two different texture devices. Meat Science 66, 925–932.CrossRefGoogle ScholarPubMed
Schiavon, SM, De Marchi, M, Tagliapietra, F, Bailoni, L, Cecchinato, A and Bittante, G 2011. Effects of high and low-protein rations combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bulls. Meat Science 89, 133–142.CrossRefGoogle ScholarPubMed
Scollan, ND, Choi, N, Kurt, E, Fisher, AV, Enser, M and Wood, JD 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition 85, 115–124.CrossRefGoogle ScholarPubMed
Scollan, ND, Dannenberger, D, Nuernberg, K, Richardson, I, MacKintosh, S, Hocquette, JF and Moloney, AP 2014. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 97, 384–394.CrossRefGoogle ScholarPubMed
Thompson, JM 2004. The effects of marbling on flavor and juiciness scores of cooked beef, after adjusting to a constant tenderness. Australian Journal of Experimental Agriculture 44, 645–652.CrossRefGoogle Scholar
Voedingsaanbevelingen voor België 2000. De Hoge Gezondheidraad, Ministerie van Sociale zaken, Volksgezondheid en Leefmilieu, Brussel, Belgie, 81.Google Scholar
Warren, HE, Scollan, ND, Nute, GR, Hughes, SI, Wood, JD and Richardson, RI 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages II: Meat stability and flavour. Meat Science 78, 270–278.CrossRefGoogle ScholarPubMed
Wood, JD, Enser, M, Fisher, A, Nute, GR, Richardson, RI and Sheard, PR 1999. Manipulating meat quality and composition. Proceedings of the Nutrition Society 58, 363–370.CrossRefGoogle ScholarPubMed
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR and Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.CrossRefGoogle Scholar
World Health Organization 2003. Diet, nutrition and the prevention of chronic diseases. Report ot the joint WHO/FAO expert consultation, Vol. 916, Geneva.Google Scholar