Abstract
BackgroundHamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers’ grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w).ResultsPerirenal fat versus SCF hamburgers FA had 14.3% more (P <0.05) 18:0, 11.8% less cis (c)9-18:1 (P <0.05), and 1.82% more total trans (t)-18:1 mainly in the form of t11-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P <0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P <0.05) t-18:1 by 2.89% mainly in the form of t11-18:1, feeding DGGS-15 diet led to no further changes (P >0.05), but feeding DDGS-30 diet reduced the proportions of (P <0.05) of t-18:1 chiefly t11-18:1. Feeding SS and DDGS diets had small but significant (P <0.05) effects on hamburger sensory attributes and oxidative stability.ConclusionsFeeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (i.e., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
Highlights
Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA)
In a follow-up experiment we examined the effects of substituting red clover silage with a non-forage fibre source (wheat dried distiller’s grains plus solubles (DDGS)) along with sunflower seed (SS) addition to the diet and found that it improved beef quality while maintaining or increasing polyunsaturated fatty acids (PUFA)-biohydrogenation products (BHP) proportions in beef [10]
These results were related to relatively higher digestible energy and a trend for increasing DMI reported for the DDGS containing diets
Summary
Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Feeding cattle high-forage diets with sunflower-seed (i.e., a rich source of linoleic acid, 18:2n-6) is an effective way to promote deposition of t11-18:1 and t9, c11-18:2, with greater accumulations of total PUFA-BHP in perirenal fat (PRF) vs subcutaneous fat (SCF) [8] With these diets, the high forage content (up to 70% DM) negatively affects animal performance and beef quality (i.e., marbling fat deposition) [9]. In a follow-up experiment we examined the effects of substituting red clover silage with a non-forage fibre source (wheat dried distiller’s grains plus solubles (DDGS)) along with sunflower seed (SS) addition to the diet and found that it improved beef quality while maintaining or increasing PUFA-BHP proportions in beef [10]. The difference in SFA is, almost entirely due to an increased amount of 18:0, which is known to have neutral effect on plasma cholesterol profiles when consumed by humans [14]
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