Finishing Effect on Fatty Acid Profile of Intramuscular Fat in Extensively Reared Steers

Both the amount and the composition of fat depots in beef may be influenced by several factors i.e. feeding system. Related to this factor, extensively reared cattle may produce beef with a more desirable fatty acid (FA) composition in terms of beneficial effect on human health, especially in relation to the content of n-3 type FAs. However, concentrate finishing improves some carcass traits and meat quality. In this sense, the objective of this work was to study the effect of concentrate finishing on intramuscular (IM) FA profile of Longissimus thoracis (LT) muscle in pasture fed steers

Comunicación corta. Composición de ácidos grasos de los depósitos grasos de cordero como discriminador del origen

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination.La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (España) RZ03-019Unión Europea. 5th Framework Programme of Research and Technological Developmen

Effect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls

The whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing