Effect of production system before the finishing period on carcass, meat and fat qualities of beef

Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months, or in a traditional extensive (EXT) system (n = 10) with weaning at 7 months, were subjected to the same conditions during the 145-day finishing period. Production system before the finishing period did not affect conformation, dressing percentage or morphology of the carcass; nevertheless, tissue composition differed somewhat between the two groups. Display had a stronger effect on meat colour than did production system. Percentage of myoglobin was highest in INT (P ⩽ 0.001), although meat texture and sensory quality did not differ between rearing conditions. EXT animals had darker, more yellow fat, a higher percentage of n-3 fatty acids (P ⩽ 0.001), a lower percentage of saturated fatty acids (P ⩽ 0.05) and a lower n-6/n-3 index (P ⩽ 0.001) than did the INT-reared animals. Production system before the fattening period might modify some of the characteristics of commercial beef, especially those associated with fat.This research was financed by European Project Programmes POCTEFA-OTRAC I 2009/010. The authors thank the OTRAC consortium members and the local government (DGA) for the PhD scholarship.info:eu-repo/semantics/publishedVersio

Near-infrared reflectance spectroscopy for predicting the phospholipid fraction and the total fatty acid composition of freeze-dried beef

Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2 p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2 p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef. © 2021 by the authors. Licensee MDPI, Basel, Switzerland

From the Environment to the Host: Re-Wiring of the Transcriptome of Pseudomonas aeruginosa from 22°C to 37°C

Pseudomonas aeruginosa is a highly versatile opportunistic pathogen capable of colonizing multiple ecological niches. This bacterium is responsible for a wide range of both acute and chronic infections in a variety of hosts. The success of this microorganism relies on its ability to adapt to environmental changes and re-program its regulatory and metabolic networks. The study of P. aeruginosa adaptation to temperature is crucial to understanding the pathogenesis upon infection of its mammalian host. We examined the effects of growth temperature on the transcriptome of the P. aeruginosa PAO1. Microarray analysis of PAO1 grown in Lysogeny broth at mid-exponential phase at 22°C and 37°C revealed that temperature changes are responsible for the differential transcriptional regulation of 6.4% of the genome. Major alterations were observed in bacterial metabolism, replication, and nutrient acquisition. Quorum-sensing and exoproteins secreted by type I, II, and III secretion systems, involved in the adaptation of P. aeruginosa to the mammalian host during infection, were up-regulated at 37°C compared to 22°C. Genes encoding arginine degradation enzymes were highly up-regulated at 22°C, together with the genes involved in the synthesis of pyoverdine. However, genes involved in pyochelin biosynthesis were up-regulated at 37°C. We observed that the changes in expression of P. aeruginosa siderophores correlated to an overall increase in Fe(2+) extracellular concentration at 37°C and a peak in Fe(3+) extracellular concentration at 22°C. This suggests a distinct change in iron acquisition strategies when the bacterium switches from the external environment to the host. Our work identifies global changes in bacterial metabolism and nutrient acquisition induced by growth at different temperatures. Overall, this study identifies factors that are regulated in genome-wide adaptation processes and discusses how this life-threatening pathogen responds to temperatur

Identifying market segments in beef: Breed, slaughter weight and ageing time implications

In this paper we propose a method to learn the reasons why groups of consumers prefer some beef products to others. We emphasise the role of groups since, from a practical point of view, they may represent market segments that demand different products. Our method starts representing people’s preferences in a metric space; there we are able to define a kernel based similarity function that allows a clustering algorithm to identify significant groups of consumers with homogeneous likes. Finally, in each cluster, we developed, with a support vector machine (SVM), a function that explains the preferences of those consumers grouped in the cluster. The method was applied to a real case of consumers of beef that tasted beef from seven Spanish breeds, slaughtered at two different weights and aged for three different ageing periods. Two different clusters of consumers were identified for acceptability and tenderness, but not for flavour. Those clusters ranked two very different breeds (Asturiana and Retinta) in opposite order. In acceptability, ageing period was appreciated in a different way. However, in tenderness most consumers preferred long ageing periods and heavier to lighter animal

Efecto de la dieta invernal sobre la calidad de la carne de cebones finalizados en pastos de montaña suplementados con cebada

The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d-1. Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p<0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p<0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p<0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p<0.05). In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.El objetivo del estudio fue evaluar el efecto de dos dietas invernales (WD) (100F, es decir, 100% forraje, 8,3 kg MS heno de alfalfa + 0,3 kg MS paja; y 65F:35C, es decir, 65% forraje:35% concentrado, 5,4 kg MS heno de alfalfa + 0,3 kg MS paja + 3,0 kg MS cebada), ofrecidos durante 118 días sobre algunas variables de calidad de la carne de cebones sacrificados a los 20 meses de edad, finalizados en pastos de montaña y suplementados con cebada (4,1 kg MS d-1). Se determinó el contenido en grasa intramuscular y el perfil de ácidos grasos del músculo Longissimus dorsi al mes de iniciarse el pastoreo (in vivo). Tras el sacrificio, se determinó el contenido en grasa intramuscular, el perfil de ácidos grasos, el pH, la textura instrumental (1, 8 y 15 días de maduración), el color (1, 2 y 8 días de exposición al oxígeno) y la calidad sensorial (8 y 15 días de maduración). La dieta invernal afectó al contenido en grasa intramuscular y a su composición después de un mes de pastoreo (p0,05), pero la maduración afectó a la intensidad de flavor a vacuno (p<0,05). En conclusión, la dieta invernal afectó a la cantidad de grasa intramuscular tras un mes de pastoreo pero no tuvo efectos importantes sobre la calidad post-mortem de la carne de los animales acabados en pastoreo