Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis
| Autor: | Jossiê Zamperetti Donadel, Caroline Sefrin Speroni, A. P. B. Fruet, Roger Wagner, A.N.M. De Souza, José Laerte Nörnberg, C. J. Tonetto, F. Trombetta, A. S. De Mello, A.G. Rosado Júnior, Flávia Santi Stefanello |
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| Rok vydání: | 2017 |
| Předmět: |
Adult
Adolescent Avena Longissimus Thoracis Forage Biology Crossbreed Pasture Zea mays 0404 agricultural biotechnology Animal science Lolium Humans Muscle Skeletal Flavor Legume chemistry.chemical_classification geography Volatile Organic Compounds geography.geographical_feature_category Fatty Acids 0402 animal and dairy science Fatty acid 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Animal Feed CORN GRAIN Diet Red Meat chemistry Taste Trifolium Edible Grain Food Science |
| Zdroj: | Meat science. 140 |
| ISSN: | 1873-4138 |
| Popis: | Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of finishing crossbred steers on legume-grass pasture comprised of oats, ryegrass, and clover (PAST), legume-grass pasture plus whole corn grain (WCG) supplementation (SUPP), and only with WCG (GRAIN) on fatty acids profile, volatile compounds, sensory, and texture attributes were studied. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P 0.001), and highest deposition of C18:2 cis-9 trans-11 (P 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Overall, muscles from steers finished on PAST and SUPP showed similar attributes but differ when compared to GRAIN. The presence of forage is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, and minimize off-flavor. |
| Databáze: | OpenAIRE |
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