Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1
| Autor: | Silvana Martini, L. R. Pitcher, T. C. Griggs, A. Chail, Jennifer W. MacAdam, Robert Ward, Jerrad F. Legako |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_classification
0402 animal and dairy science food and beverages Fatty acid Forage 04 agricultural and veterinary sciences General Medicine 040401 food science 040201 dairy & animal science Hexanal chemistry.chemical_compound 0404 agricultural biotechnology chemistry Feedlot Genetics Animal Science and Zoology Food science Trefoil Flavor Legume Food Science Polyunsaturated fatty acid |
| Zdroj: | Journal of Animal Science. 94:2184-2197 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2015-0241 |
| Popis: | Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow brome ( Rehmann; USUGrass). Moreover, representative retail forage (USDA Certified Organic Grass-fed [OrgGrass]) and conventional beef (USDA Choice, Grain-fed; ChGrain) were investigated ( = 6 per retail type). The ChGrain had the greatest ( 0.05) to that of both USUGrain and USUGrass. Both grain-finished beef treatments were rated greater ( 0.05) with that of USUGrain and ChGrain. Flavor liking was rated greatest ( 0.05) to those of ChGrain, USUGrass, and OrgGrass. Cumulative SFA and MUFA concentrations were greatest ( 0.05) to those of USUGrain and USUGrass. Each forage-finished beef treatment, USUGrass, OrgGrass, and USUBFT, had lower ( < 0.001) ratios of -6:-3 fatty acids. Hexanal was the most numerically abundant volatile compound. The concentration of hexanal increased with increasing concentrations of total PUFA. Among all the lipid degradation products (aldehydes, alcohols, furans, carboxylic acids, and ketones) measured in this study, there was an overall trend toward greater quantities in grain-finished products, lower quantities in USUGrass and OrgGrass, and intermediate quantities in USUBFT. This trend was in agreement with IMF content, fatty acid concentrations, and sensory attributes. These results suggest an opportunity for a birdsfoot trefoil finishing program, which results in beef comparable in sensory quality with grain-finished beef but with reduced -6 and SFA, similar to grass-finished beef. |
| Databáze: | OpenAIRE |
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