Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition.

摘要: Two experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian Welsh Black 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) breed on meat quality. Diets comprised grass silage a concentrate (60 : 40 dry-matter basis). Lipid in provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish 1); linseed 2). These PUFA sources compared Megalac, saturated acid control, both experiments. offered for 120 days 90 Measurements quality included composition, lipid oxidation colour during retail display (i.e. shelf life parameters) eating assessed by trained taste panel. The samples examined sirloin (longissimus) steaks minced beef burgers produced forequarter muscles infraspinatus, supraspinatus triceps brachii. results showed that increased proportion 18 3 (a -linolenic acid) neutral approximately doubled it phospholipid. Increased synthesis 20 4 5 also occurred, raising their levels Fish proportions 22 6 n-3, intermediate between oil. Blacks experiment 2 had higher This clear genetic effect composition. 1 greatly overwrapped loin packed modified atmosphere. Values much than due intimate mixing phospholipid prooxidants. was greater controls but similar controls. Colour proceeded more rapidly tended be faster groups Eating affected — eliciting scores ‘fishy’ ‘rancid’ having lower ‘overall liking’ scores. Steaks animals given (with high proportions) highest cattle shorter time not different Despite profile muscle, Holstein-Friesians which deposited (marbling fat) muscle.