Fatty acid compositions, free radical scavenging activities, and antioxidative enzyme activities of high-preference and low-preference beef cuts of Hanwoo () cows
| Autor: | Sang-Ho Moon, Eun-Kyung Kim, Se Young Jang, Yujiao Tang, Hye-Jin Seong, Yeong Sik Yun, Sanguk Chung, Mirae Oh |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 12, Pp 1974-1979 (2018) |
| Druh dokumentu: | article |
| ISSN: | 1011-2367 1976-5517 |
| DOI: | 10.5713/ajas.18.0069 |
| Popis: | Objective This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2′-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p |
| Databáze: | Directory of Open Access Journals |
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