Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
| Autor: | José Luis Olleta, Pere Albertí, Begoña Panea, M. Barahona, M. Pérez-Juan, C.E. Realini, Carlos Sañudo, María del Mar Campo |
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| Přispěvatelé: | Indústries Alimentàries, Qualitat i Tecnologia Alimentària |
| Rok vydání: | 2015 |
| Předmět: |
Rumen
663/664 Animal feed Conjugated linoleic acid Organoleptic Live weight SF1-1100 chemistry.chemical_compound meat 0404 agricultural biotechnology Flax Animals Linoleic Acids Conjugated Cooking Food science sensory attributes 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences CLA Animal Feed 040401 food science 040201 dairy & animal science Diet Animal culture Red Meat chemistry Ageing Seeds Red meat Animal Nutritional Physiological Phenomena Cattle Animal Science and Zoology Intramuscular fat linseed texture |
| Zdroj: | Zaguán. Repositorio Digital de la Universidad de Zaragoza instname Animal, Vol 10, Iss 4, Pp 709-717 (2016) |
| Popis: | 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. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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