Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls
| Autor: | Giuseppe Conte, Andrea Serra, Laura Casarosa, Francesca Ciucci, Alice Cappucci, Eleonora Bulleri, Leonor Corrales-Retana, Arianna Buccioni, Marcello Mele |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
040301 veterinary sciences
fatty acids 0403 veterinary science 03 medical and health sciences chemistry.chemical_compound meat Animal science food CLA isomers Lipid oxidation medicine TBARS 030304 developmental biology Original Research chemistry.chemical_classification 0303 health sciences lcsh:Veterinary medicine General Veterinary Cholesterol CLA isomers Fatty acids Linseed Meat Shelf-life Fatty acid 04 agricultural and veterinary sciences Minced beef food.food Fatty acids Linseed Meat Shelf-life shelf-life chemistry lcsh:SF600-1100 Veterinary Science Intramuscular fat linseed medicine.symptom Weight gain Polyunsaturated fatty acid |
| Zdroj: | Frontiers in Veterinary Science Frontiers in Veterinary Science, Vol 5 (2019) |
| ISSN: | 2297-1769 |
| Popis: | Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans′ n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|