Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content1
| Autor: | W. M. Clapham, Susan K. Duckett, J. P. Fontenot, James P. S. Neel |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Vitamin Linolenic acid Linoleic acid Vitamin E medicine.medical_treatment Fatty acid General Medicine Eicosapentaenoic acid chemistry.chemical_compound Animal science chemistry Biochemistry beta-Carotene Genetics medicine Animal Science and Zoology Food Science Polyunsaturated fatty acid |
| Zdroj: | Journal of Animal Science. 87:2961-2970 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2009-1850 |
| Popis: | Angus-cross steers (n = 198; 270 kg of BW; 8 mo) were used in a 3-yr study to assess the ef- fects of winter stocker growth rate and finishing system on LM proximate, fatty acid, cholesterol, vitamin, and mineral composition. During the winter months (De- cember to April), steers were randomly allotted to 3 stocker growth rates: low (0.23 kg/d), medium (0.45 kg/d), or high (0.68 kg/d). At the completion of the stockering phase, steers were allotted randomly within each stocker growth rate to a high concentrate (CONC) or pasture (PAST) finishing system and finished to an equal time endpoint. Winter stocker growth rate did not alter (P > 0.05) proximate, cholesterol, or vitamin content of the LM. All interactions among winter stock- er growth rate and finishing system were nonsignifi- cant, indicating that supplementation systems during winter stocker period did not influence beef composi- tion after finishing on PAST or CONC. Finishing steers on CONC decreased (P 0.05) between finishing systems. α-Tocopherol and β-carotene content of the LM were 288 and 54% greater, respectively, for PAST-finished cattle than CONC. B-vitamins, thiamine and ribofla- vin, were also present in greater (P = 0.001) concen- trations for PAST than CONC. Calcium, Mg, and K contents of the LM were greater (P 0.05) among PAST and CONC. Concentrations of all n-3 fatty acids (li- nolenic acid, eicosapentaenoic, docosapentaenoic, doco- sahexaenoic) were greater (P = 0.01) for PAST than CONC. Total n-6 PUFA percentages were unchanged (P > 0.05) among finishing systems. The ratio of n-6 to n-3 fatty acids was 4.84 for CONC and 1.65 for PAST. Beef from CONC finished has a greater total, satu- rated, and monounsaturated fat content; in contrast, beef from PAST finished has less total, saturated, and monounsaturated fat content with greater contents of n-3 fatty acids and a decreased n-6 to n-3 ratio. Beef from PAST finished also has greater contents of B-vita- mins and antioxidants (vitamin E and β-carotene). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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