Partial substitution of barley with maize meal or flaked meal in bovine diets: effects on fatty acid and α-tocopherol concentration and the oxidative stability of beef under simulated retail display

Abstract

Context Different cereal grain sources may be used in beef production but little is known about their effects on beef quality. Aims This study evaluated fatty acid composition, α-tocopherol concentration and oxidative stability of beef from bulls fed barley or a combination of barley and either ground or toasted flaked maize. Methods Fatty acid composition, α-tocopherol concentration, lipid oxidation and colour stability were measured in beef from late maturing bulls finished on a barley-based concentrate (BC) or on the concentrate with barley partially replaced by either maize meal (MM) or flaked meal (FM). Samples of M. longissimus thoracis were subjected to simulated retail display (4°C) for 3, 7, 10 and 14 days in modified atmosphere packs (O2:CO2; 80:20). Muscle was analysed for fatty acid and α-tocopherol concentrations, colour stability and lipid oxidation. Key results There were differences in the fatty acid concentrations. Total fatty acids, monounsaturated fatty acids and saturated fatty acids were higher (P < 0.05) in muscle from BC compared to FM bulls but neither were different to MM bulls. A decrease (P < 0.05) in concentration following display was observed across all treatments for α-tocopherol, C15:1, C18:2 n-6c, C18:3 n-3, C20:3 n-6, C20:4 n-6, C22:2, C20:5 n-3, C22:5 n-3, C22:6 n-3, total polyunsaturated fatty acids (PUFA), n-6 PUFA, n-3 PUFA and highly peroxidisable PUFA. Lipid oxidation in muscle was higher (P < 0.01) in muscle of FM compared to MM bulls after 14 days of refrigerated storage but neither were different to BC bulls. There was no difference (P > 0.05) in colour stability of muscle due to dietary treatment. Conclusions Partial replacement of barley with maize in the diet of bulls influences muscle fatty acid concentration and profile, leading to a marginal increase in lipid oxidation with no detrimental effect on colour stability. Implications Toasted-flaked or ground maize may partially substitute for rolled barley in a concentrate ration without affecting colour stability of meat under retail display conditions. The slight increase in lipid oxidation, after prolonged storage, in beef from bulls fed flaked toasted maize is unlikely to be of significance from a product acceptability perspective.