Lipid Sources with Different Fatty Acid Profile Alters the Fatty Acid Profile and Quality of Beef from Confined Nellore Steers.

Giovani Fiorentini,Juliana D Messana,Ricardo A Reis,Isabela P C Carvalho,Roberta C Canesin,Telma T Berchielli,Josiane F Lage

doi:10.5713/ajas.14.0893

Giovani Fiorentini, Juliana D Messana + Show 5 more

Open Access

https://doi.org/10.5713/ajas.14.0893

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Abstract

The present study was conducted to determine the effects of lipid sources with different fatty acids profile on meat fatty acids profile and beef quality traits of Nellore. A total of 45 Nellore animals with an average initial body weight of 419±11 kg (at 15±2 mo) were distributed in a completely randomized design consisting of 5 treatments and 9 replicates. The roughage feed was maize silage (600 g/kg on a dry matter [DM] basis) plus concentrate (400 g/kg on a DM basis). The dietary treatments were as follows: without fat (WF), palm oil (PO), linseed oil (LO), protected fat (PF), and soybean grains (SG). No effects of lipid sources were observed (p>0.05) on beef color, pH, water-holding capacity, and sarcomere length. Beef from cattle fed PO had greater shear-force values (p<0.05) compared to beef from cattle fed WF. Deposition of main unsaturated fatty acids (oleic, linoleic, and linolenic) was greater in treatments WF, SG, and LO, respectively, while the values of conjugated linoleic acid (CLA) were greater when animals were fed LO. The inclusion of LO in the diet enhances the concentration of CLA in longissimus muscle and subcutaneous fat besides improving the atherogenicity index and elongase activity. As such, LO can be used with the aim to improve the quality of beef from confined Nellore cattle. Conversely, the use of PO is not recommended since it may increase the concentration of undesirable unsaturated fatty acids in muscle and subcutaneous fat, shear-force and the atherogenicity index.

Highlights

Modification of the fatty acids profile of meat to obtain a lower proportion of saturated fatty acids (SFA) is a reliable method to produce a healthier meat for consumers (Ladeira et al, 2014)
There was no effect of lipid sources on pH (p = 0.533) and color measurements of longissimus muscle and subcutaneous fat (Table 2)
Differences were observed for Warner–Bratzler shear force (WBSF) (p = 0.011) and cooking losses (p = 0.011) of beef from cattle fed different lipid sources

Summary

Introduction

Modification of the fatty acids profile of meat to obtain a lower proportion of saturated fatty acids (SFA) is a reliable method to produce a healthier meat for consumers (Ladeira et al, 2014). An important lipid source is the rumen protected fat (PF) from soybean oil, which exhibit low fatty acid release in the rumen (Jenkins and Bridges, 2007), and may result in increased monounsaturated fatty acids (MUFA) deposition in meat. Oleaginous seeds such as soybean grains are a potential source of slow release oil in the ruminal environment. The use of these sources may be a nutritional strategy that increases the ruminal escape of UFA (Duckett and Gillis, 2010), reducing the deposition of saturated fatty acids and enhancing the levels of UFA in animal tissues

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