Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle
Autor: | M. Renerre, Philippe Gatellier, Hervé Juin, Y. Mercier |
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Rok vydání: | 2004 |
Předmět: |
chemistry.chemical_classification
geography geography.geographical_feature_category biology Vitamin E medicine.medical_treatment Lipid composition biology.animal_breed food and beverages Pasture Lipid oxidation chemistry Lipid content medicine Food science Charolais cattle Food Science Polyunsaturated fatty acid Mixed diet |
Zdroj: | Meat science. 69(1) |
ISSN: | 0309-1740 |
Popis: | Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n-3 PUFA, and to a less extent, of n-6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished animals. Effect of diet was also significant on myoglobin content with a higher content of haeminic iron in mixed-diet finished animals. Effect of diet on colour stability was slight with a beneficial effect of pasture finishing mode, significant only in heifers, and after a meat storage of six days in air. |
Databáze: | OpenAIRE |
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