Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

IF 1.4 4区农林科学 Q2 Agricultural and Biological Sciences

Animal Production Science Pub Date : 2023-12-18 DOI:10.1071/an23165

Barbara Martins Rodrigues, Ramon Costa Alvarenga, Dante Pazzanese Duarte Lanna, Afonso de Liguori Oliveira, Caroline Ceribeli, Banny Silva Barbosa Correia, Luiz Alberto Colnago, Daniel Rodrigues Cardoso, Fernando Antônio de Souza, Leandro Sâmia Lopes

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引用次数: 0

Abstract

Context

Although beef consumption has been linked to increased blood cholesterol, it has positive impacts on human health and provides essential nutrients of high biological value.

Aims

This study investigated the effects of aging time on beef quality, the chemical composition of the Longissimus thoracis (LT) muscle, and the metabolite and fatty acid profile of the subcutaneous fat from young bulls finished in feedlot with a high-lipid diet.

Methods

Fifty young bulls were divided into groups following their breed composition, Nellore (n = 25) and Angus × Nellore crossbred (n = 25), and randomly assigned into four pens. The feedlot phase consisted of 105 days of feed, and the diet (80% concentrate) was formulated to meet or safely exceed the requirements of beef cattle to achieve an average daily gain of 1.6 kg/day. After slaughter, meat samples were collected between the 11th and 13th ribs 24 h postmortem. Steaks were aged for 1, 14, 28, and 42 days.

Key results

No differences were observed for total weight loss, drip loss, and cooking loss between the genetic groups (P > 0.05). An increase in lipid oxidation was observed for TBARS in the LT beef and subcutaneous fat (P < 0.01). Shear force was influenced by breed and aging time (P < 0.01). There was a significant interaction between aging time and the parameters L* a*, b* c*, and h* (P < 0.01). The crossbred animals had greater (P < 0.01) concentrations of collagen, and Nellore had greater (P < 0.01) concentration of moisture in their LT beef. In total, 33 metabolites were identified in beef extract, and differences were observed in beef from both groups. Nellore animals had higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid.

Conclusions

The shear force, collagen concentration, and moisture were affected by breeds, while the aging time affected lipid oxidation, shear force, and colour parameters. Different breeds and a high-lipid diet modified the metabolite profile of meat and the profile of subcutaneous fat.

Implications

These findings suggest that genetic manipulation could potentially be used to improve beef quality.

查看原文本刊更多论文

内洛尔和内洛尔×安格斯杂交公牛皮下脂肪的老牛肉品质和脂肪酸组成

背景虽然食用牛肉会导致血液中胆固醇升高，但它对人类健康有着积极的影响，并能提供具有较高生物价值的必需营养素。目的本研究调查了老化时间对牛肉质量、胸长肌（LT）化学成分以及高脂饲料饲养的年轻公牛皮下脂肪代谢物和脂肪酸谱的影响。方法将 50 头青年公牛按其品种组成分为内洛尔（n = 25）和安格斯×内洛尔杂交牛（n = 25）两组，并随机分配到四个牛栏中。饲养阶段包括 105 天的饲养，日粮（80% 精料）的配方要满足或安全地超过肉牛的要求，以达到平均日增重 1.6 千克/天。屠宰后 24 小时，在第 11 和 13 根肋骨之间采集肉样。牛排分别陈化 1、14、28 和 42 天。主要结果各遗传组之间的总重量损失、滴水损失和烹饪损失均无差异（P > 0.05）。在 LT 牛肉和皮下脂肪中观察到 TBARS 的脂质氧化增加（P< 0.01）。剪切力受品种和老化时间的影响（P <0.01）。老化时间与参数 L* a*、b* c* 和 h* 之间存在明显的交互作用（P < 0.01）。杂交动物的胶原蛋白浓度更高（P <0.01），内洛尔动物的LT牛肉水分浓度更高（P <0.01）。在牛肉提取物中总共鉴定出 33 种代谢物，在两个组的牛肉中都观察到了差异。内洛尔动物的多不饱和脂肪酸和共轭亚油酸浓度较高。结论剪切力、胶原蛋白浓度和水分受品种影响，而老化时间则影响脂质氧化、剪切力和颜色参数。不同的品种和高脂饮食改变了肉的代谢物特征和皮下脂肪特征。意义这些研究结果表明，遗传操作可用于改善牛肉质量。

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来源期刊

Animal Production Science Agricultural and Biological Sciences-Food Science

CiteScore

3.00

自引率

7.10%

发文量

139

审稿时长

3-8 weeks

期刊介绍： Research papers in Animal Production Science focus on improving livestock and food production, and on the social and economic issues that influence primary producers. The journal (formerly known as Australian Journal of Experimental Agriculture) is predominantly concerned with domesticated animals (beef cattle, dairy cows, sheep, pigs, goats and poultry); however, contributions on horses and wild animals may be published where relevant. Animal Production Science is published with the endorsement of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Australian Academy of Science.