Fatty Acid Profile Of Beef Research Articles

Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

Genomic prediction for beef fatty acid profile in Nellore cattle

The objective of this study was to compare SNP-BLUP, BayesCπ, BayesC and Bayesian Lasso methodologies to predict the direct genomic value for saturated, monounsaturated, and polyunsaturated fatty acid profile, omega 3 and 6 in the Longissimus thoracis muscle of Nellore cattle finished in feedlot. A total of 963 Nellore bulls with phenotype for fatty acid profiles, were genotyped using the Illumina BovineHD BeadChip (Illumina, San Diego, CA) with 777,962 SNP. The predictive ability was evaluated using cross validation. To compare the methodologies, the correlation between DGV and pseudo-phenotypes was calculated. The accuracy varied from −0.40 to 0.62. Our results indicate that none of the methods excelled in terms of accuracy, however, the SNP-BLUP method allows obtaining less biased genomic evaluations, thereby; this method is more feasible when taking into account the analyses' operating cost. Despite the lowest bias observed for EBV, the adjusted phenotype is the preferred pseudophenotype considering the genomic prediction accuracies regarding the context of the present study.

Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf life.

Research was conducted to determine the effect of feeding de-oiled wet distillers grains plus solubles (WDGS) on beef fatty acid profile, retail shelf life and development of oxidation products during retail display (RD). A total of 336 crossbred yearling steers (initial BW = 351.08 ± 19.05 kg) were fed 1 of 7 dietary treatments: an all corn control (1:1 blend of dry rolled and high moisture corn), 35%, 50%, or 65% inclusion of WDGS, either full-fat or de-oiled. Within each treatment 15 Choice carcasses were randomly selected ( = 105), strip loins were obtained, aged 7 and 21 d, and representative steaks from each strip loin were placed in RD conditions for 7 d. Fatty acid profiles were determined (mg/100 g tissue basis) and differences ( ≤ 0.05) were found in the C16:1, C18:1T, C18:2 and total polyunsaturated fatty acids (PUFA) among dietary treatments. Palmitoleic acid (C16:1) was predominant ( < 0.0001) in the corn control group, intermediate in the 35% de-oiled WDGS group, but no differences ( > 0.05) were observed between all other diets. Elaidic acid (C18:1T) was greater ( = 0.01) in the 65% full-fat WDGS group, least for the corn control group, and intermediate for all other diets. Linoleic acid (C18:2) was greater ( = 0.0001) in all 3 full-fat WDGS groups and 65% de-oiled WDGS group (290.98 mg/100 g, on average), intermediate in the 50% and 35% de-oiled WDGS groups (231.08 and 227.16 mg/100 g, respectively) and least for the corn control group (177.70 mg/100 g). The PUFA content was greater ( < 0.01) in all 3 full-fat WDGS groups and 65% de-oiled WDGS group (337.13 mg/100 g, on average), intermediate in the 50% and 35% de-oiled WGDS groups (274.77 and 273.84 mg/100 g, respectively) and least for the corn control group (223.98 mg/100 g). Dietary treatment did not alter discoloration ( = 0.30) or lipid oxidation ( = 0.36). Shear force decreased with age and RD ( < 0.0001) but dietary treatment had no effect on shear force ( = 0.93). In general, feeding 35% and 50% de-oiled WDGS had intermediate PUFA content relative to a corn control or full-fat WDGS diet. Feeding de-oiled WDGS did not seem to increase beef shelf life and does not negatively alter beef quality parameters in relation to full-fat WDGS.

Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage

<h2>ABSTRACT</h2> As a coproduct of the fuel ethanol industry, distillers grains are commonly included in cattle diets and can alter fatty acid composition and increase lipid oxidation in beef. However, to our knowledge, current research has only evaluated raw beef products. This study investigated how supplementing dried distillers grains with solubles (DDGS) during backgrounding (0 or 0.6% of BW per steer daily) and including wet distillers grains with solubles (WDGS) in finishing diets (0 or 35% inclusion, DM basis) affected beef fatty acid profiles and lipid oxidation in cooked beef patties during refrigerated and frozen storage. Beef shoulder clods (n = 16) were independently ground and evaluated for fatty acid composition. From each clod, beef, salt, and sodium phosphate were mixed, and patties were formed, cooked, and placed in refrigerated and frozen storage. Backgrounding supplementation with DDGS caused a greater saturated:unsaturated fatty acid ratio (<i>P</i> = 0.04). Inclusion of 35% WDGS during finishing resulted in greater C18:0, C20:2, C22:0, and PUFA content (<i>P</i> ≤ 0.04). For cooked beef patties in refrigerated storage, backgrounding DDGS supplementation resulted in greater oxidation (<i>P</i> < 0.01), but including 35% WDGS during finishing decreased oxidation (<i>P</i> = 0.02). A backgrounding × finishing diet interaction (<i>P</i> < 0.01) for lipid oxidation in frozen, cooked beef patties was identified. Backgrounding DDGS supplementation increased lipid oxidation regardless of finishing diet. For cattle without backgrounding supplementation, less lipid oxidation occurred with WDGS inclusion in finishing diets. Although backgrounding DDGS supplementation resulted in few differences in fatty acid composition, it resulted in increased lipid oxidation.

Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

Abstract The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles) diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C), supranutritional vitamin E supplementation in vitamin Group E (E), supranutritional Se supplementation in selenium group (Se). At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P &lt; 0.05) in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

Effect of health status on fattening performance in young crossbred polish Holstein-Friesian × Limousin Bulls and steers.

The aim of this study was to determine the effect of disease incidence on selected parameters of cattle fattening performance and carcass quality, and the fatty acid profile of beef. The experimental materials comprised 16 bulls and 16 steers, Polish Holstein-Friesian × Limousin crossbreeds (including 10 healthy and six treated animals of each category). At 5weeks of age, bloodless castration was carried out using a rubber elastrator. The calves were fed milk replacer provided in automatic feeding stations. Until 540days of age, the animals were fattened in an Animal Research Laboratory equipped with the Roughage Intake Control (RIC) system (Insentec, the Netherlands). In comparison with healthy (untreated) bulls and steers, sick (treated) animals had lower average body weight at 180days of age, by 37kg (P≤0.05) and lower average final body weight at 540days of age, by 56kg (P≤0.05). Sick animals were characterized by lower feed intake and worse feed efficiency (not statistically significant differences). Hot carcass weight reached 318kg in healthy animals and 258kg in treated bulls (P≤0.05). In treated steers, the percentage of lean meat and bones in the three-rib section was higher and the percentage of fat was lower, compared with their healthy counterparts (P≤0.01). There was a category × health status interaction for carcass tissue composition. There were no significant influences of type of sickness on analyzed traits. In comparison with healthy steers, intramuscular fat of Musculus longissimus dorsi (MLD) from treated steers had significantly (P≤0.05) higher concentrations of polyunsaturated fatty acids (n-6 and n-3) and a lower content of conjugated linoleic acid.

Genetic correlation estimates between beef fatty acid profile with meat and carcass traits in Nellore cattle finished in feedlot.

The objective of this study was to estimate the genetic-quantitative relationships between the beef fatty acid profile with the carcass and meat traits of Nellore cattle. A total of 1826 bulls finished in feedlot conditions and slaughtered at 24months of age on average were used. The following carcass and meat traits were analysed: subcutaneous fat thickness (BF), shear force (SF) and total intramuscular fat (IMF). The fatty acid (FA) profile of the Longissimus thoracis samples was determined. Twenty-five FAs (18 individuals and seven groups of FAs) were selected due to their importance for human health. The animals were genotyped with the BovineHD BeadChip and, after quality control for single nucleotide polymorphisms (SNPs), only 470,007 SNPs from 1556 samples remained. The model included the random genetic additive direct effect, the fixed effect of the contemporary group and the animal's slaughter age as a covariable. The (co)variances and genetic parameters were estimated using the REML method, considering an animal model (single-step GBLUP). A total of 25 multi-trait analyses, with four traits, were performed considering SF, BF and IMF plus each individual FA. The heritability estimates for individual saturated fatty acids (SFA) varied from 0.06 to 0.65, for monounsaturated fatty acids (MUFA) it varied from 0.02 to 0.14 and for polyunsaturated fatty acids (PUFA) it ranged from 0.05 to 0.68. The heritability estimates for Omega 3, Omega 6, SFA, MUFA and PUFA sum were low to moderate, varying from 0.09 to 0.20. The carcass and meat traits, SF (0.06) and IMF (0.07), had low heritability estimates, while BF (0.17) was moderate. The genetic correlation estimates between SFA sum, MUFA sum and PUFA sum with BF were 0.04, 0.64 and -0.41, respectively. The genetic correlation estimates between SFA sum, MUFA sum and PUFA sum with SF were 0.29, -0.06 and -0.04, respectively. The genetic correlation estimates between SFA sum, MUFA sum and PUFA sum with IMF were 0.24, 0.90 and -0.67, respectively. The selection to improve meat tenderness in Nellore cattle should not change the fatty acid composition in beef, so it is possible to improve this attribute without affecting the nutritional beef quality in zebu breeds. However, selection for increased deposition of subcutaneous fat thickness and especially the percentage of intramuscular fat should lead to changes in the fat composition, highlighting a genetic antagonism between meat nutritional value and acceptability by the consumer.

Deriving Gene Networks from SNP Associated with Triacylglycerol and Phospholipid Fatty Acid Fractions from Ribeyes of Angus Cattle.

The fatty acid profile of beef is a complex trait that can benefit from gene-interaction network analysis to understand relationships among loci that contribute to phenotypic variation. Phenotypic measures of fatty acid profile from triacylglycerol and phospholipid fractions of longissimus muscle, pedigree information, and Illumina 54 k bovine SNP genotypes were utilized to derive an annotated gene network associated with fatty acid composition in 1,833 Angus beef cattle. The Bayes-B statistical model was utilized to perform a genome wide association study to estimate associations between 54 k SNP genotypes and 39 individual fatty acid phenotypes within each fraction. Posterior means of the effects were estimated for each of the 54 k SNP and for the collective effects of all the SNP in every 1-Mb genomic window in terms of the proportion of genetic variance explained by the window. Windows that explained the largest proportions of genetic variance for individual lipids were found in the triacylglycerol fraction. There was almost no overlap in the genomic regions explaining variance between the triacylglycerol and phospholipid fractions. Partial correlations were used to identify correlated regions of the genome for the set of largest 1 Mb windows that explained up to 35% genetic variation in either fatty acid fraction. SNP were allocated to windows based on the bovine UMD3.1 assembly. Gene network clusters were generated utilizing a partial correlation and information theory algorithm. Results were used in conjunction with network scoring and visualization software to analyze correlated SNP across 39 fatty acid phenotypes to identify SNP of significance. Significant pathways implicated in fatty acid metabolism through GO term enrichment analysis included homeostasis of number of cells, homeostatic process, coenzyme/cofactor activity, and immunoglobulin. These results suggest different metabolic pathways regulate the development of different types of lipids found in bovine muscle tissues. Network analysis using partial correlations and annotation of significant SNPs can yield information about the genetic architecture of complex traits.

Fatty acids in beef from grain- and grass-fed cattle: the unique South African scenario

Objective: Different fatty acids elicit different responses in the human body once ingested. Although red meat is often considered to be a source of fatty acids which has a negative impact on human health, many studies have reflected variability in the quantity and quality of fatty acids found in red meat produced on different production systems in different countries. This study evaluated the fatty acid profile of beef, produced by the grass- and grain-fed production systems practised in South Africa.Design: Data are reported as a percentage of lipid per 100 g total fat to enable a comparison with international findings. Furthermore, the findings are translated into edible meat portions, taking fat trimming (often associated with red meat intake) into consideration in order to determine the contribution which the different products can make to the human diet.Subjects and setting: Three cuts of beef from cattle from four production groups were sampled and the fatty acid composition analysed for the meat and fat fractions.Results: Notable differences were found in the quantity and quality of different fatty acids in beef from the different production systems. When untrimmed, no statistically significant difference was found in the total fat between beef produced on the different production systems. Differences became more significant as trimming was performed. When trimmed of all visible fat, beef from young cattle fed according to a grain-based feeding system contained less total fat (6.96 g), and less saturated fat (2.16 g) per 100 g, than beef produced from their grass-fed counterparts (9.77 g and 3.30 g, respectively). There was a more favourable omega-6 to omega-3 fatty acid ratio, i.e. 2.0–2.5:1.0 for grass-fed cattle, compared to 8–30:1 for grain-fed cattle, irrespective of the degree of trimming. The beef from the grass-fed cattle also contained a higher quantity of conjugated linoleic acid.Conclusion: A unique classification system for red meat has been implemented in South Africa and dictates the characteristics of the fresh meat that is available to consumers. The results of this study consequently indicate distinctive differences between the fatty acid profile of local red meat and that of beef produce from other countries; often used as a reference for dietary guidance.

Influence of feeding system (concentrate and total mixed ration) on fatty acid profiles of beef from three lean cattle breeds

The objective of this study was to examine the effect of two feeding systems (traditional concentrate plus cereal straw vs. total mixed ration) on the fatty acid composition of beef in lean beef breeds slaughtered at commercial weight. Two improved breeds, purebred Charolais (n=60) and Limousine (n=60), and one unimproved indigenous breed, Retinta (n=60), were raised on either an indoor concentrate system or a unifeed system consisting of a mixture of maize silage and concentrate. Young bulls fed the total mixed ration system showed a higher percentage of saturated fatty acid content than young bulls fed with concentrate plus wheat straw. The intramuscular fat of Retinta bulls raised on a concentrate feeding system showed higher monounsaturated (587.3mg/100g edible meat) and lower polyunsaturated fatty acid (221.0mg/100g edible meat) than Retinta bulls that were fed with mixed ration. No feeding system effect on fatty acid profile of fat was observed for the improved breeds. At commercial weight, the percentage of fatty acid desirable for human health was higher (70.3%) from the unimproved breed than the improved breeds (69.1%). The results obtained confirm that genetic background plays an important role in the fatty acid profile of meat from cattle raised with different feeding systems.

Genome-wide association between single nucleotide polymorphisms with beef fatty acid profile in Nellore cattle using the single step procedure.

BackgroundSaturated fatty acids can be detrimental to human health and have received considerable attention in recent years. Several studies using taurine breeds showed the existence of genetic variability and thus the possibility of genetic improvement of the fatty acid profile in beef. This study identified the regions of the genome associated with saturated, mono- and polyunsaturated fatty acids, and n-6 to n-3 ratios in the Longissimus thoracis of Nellore finished in feedlot, using the single-step method.ResultsThe results showed that 115 windows explain more than 1 % of the additive genetic variance for the 22 studied fatty acids. Thirty-one genomic regions that explain more than 1 % of the additive genetic variance were observed for total saturated fatty acids, C12:0, C14:0, C16:0 and C18:0. Nineteen genomic regions, distributed in sixteen different chromosomes accounted for more than 1 % of the additive genetic variance for the monounsaturated fatty acids, such as the sum of monounsaturated fatty acids, C14:1 cis-9, C18:1 trans-11, C18:1 cis-9, and C18:1 trans-9. Forty genomic regions explained more than 1 % of the additive variance for the polyunsaturated fatty acids group, which are related to the total polyunsaturated fatty acids, C20:4 n-6, C18:2 cis-9 cis12 n-6, C18:3 n-3, C18:3 n-6, C22:6 n-3 and C20:3 n-6 cis-8 cis-11 cis-14. Twenty-one genomic regions accounted for more than 1 % of the genetic variance for the group of omega-3, omega-6 and the n-6:n-3 ratio.ConclusionsThe identification of such regions and the respective candidate genes, such as ELOVL5, ESSRG, PCYT1A and genes of the ABC group (ABC5, ABC6 and ABC10), should contribute to form a genetic basis of the fatty acid profile of Nellore (Bos indicus) beef, contributing to better selection of the traits associated with improving human health.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-016-2511-y) contains supplementary material, which is available to authorized users.

Effects of Chromium Methionine Supplementation on Blood Metabolites and Fatty Acid Profile of Beef during Late Fattening Period in Holstein Steers

The objective of this study was to determine the effects of chromium methionine (Cr-Met) chelate supplementation on blood metabolites and fatty acid profile of beef from Holstein steers during late fattening period. Fifteen Holstein steers were allotted randomly into two groups including the control (non Cr-Met feeding, NCM, ave. body weight [BW] = 483±25.7 kg) and the treatment (Cr-Met feeding for 4 months, 4CM, ave. BW = 486±27.5 kg) group. The feeding amount of Cr-Met to animals was limited to 400 ppb/cow/d and was supplemented to total mixed ration. No difference in blood albumin, alkaline phosphatase, urea-nitrogen, calcium, creatine, glucose, total protein, triglyceride, and cholesterol were observed between the treatment groups (p>0.05). The level of high density lipoprotein was higher in the 4CM group than the NCM group, whereas low density lipoprotein was lower in the 4CM group (p<0.05). The fatty acid composition (caprate, laurate, myristate, pentadecanoate, palmitate, palmitoleate, margarate, cis-11 heptadodecanoate, stearate, oleate, trans-vaccenate, linoleate, cis-11 eicosenoate, docosa hexaenoic acid, and docosa pentaenoic acid) of the beef showed no difference between the two groups (p>0.05). The arachidonic acid level tended to be higher in the 4CM than the NCM group (p = 0.07). Cr-Met had no influence (p>0.05) on the ratio of saturated, unsaturated, unsaturated/saturated, monounsaturated/saturated and polyunsaturated/saturated fatty acids whereas the ratio of polyunsaturated fatty acids (PUFA) in the 4CM group was comparatively higher than the NCM group (p<0.05). This study concluded that feeding Cr-Met supplementation in 400 ppb/d to Holstein steers for 4 months during late fattening period can improve some blood metabolites and beef quality by increasing PUFA and gamma-linoleate compositions of beef.

Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls

Twenty Nellore bulls (ABW=357.7±9.65kg) were divided into 2 groups: intact and immunocastrated — Bopriva®. After the trial period, the cattle were slaughtered and carcass fat thickness was evaluated, ether extract and fatty acid composition of the longissimus thoracis analyses were performed, and the activity indices of relevant enzymes were calculated. The means were calculated and compared by Student's t-test and Pearson's correlation coefficients (p<0.05). The immunocastrated group showed higher back fat thickness, ether extract, monounsaturated fatty acids (MUFAs), and activity index of Δ9 desaturase C18 and lower polyunsaturated fatty acids (PUFAs) and n−6 fatty acids when compared to the intact group. The correlations between ether extract and the saturated and monounsaturated fatty acids were positive, and negative with polyunsaturated, n−3, n−6 and PUFA/SFA. Therefore, immunocastration may improve the fatty acid profile in the longissimus thoracis by increasing MUFAs, mainly oleic acid that is the most representative fatty acid in the meat and is considered beneficial to health.

Performance, Carcass Quality and Fatty Acid Profile of Crossbred Wagyu Beef Steers Receiving Palm and/or Linseed Oil.

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging 640±18 kg live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomized design into 3 treatment groups. All steers were fed approximately 7 kg/d of 14% crude protein concentrate with ad libitum rice straw and had free access to clean water and were individually housed in a free-stall unit. The treatments were i) control concentrate plus 200 g/d of palm oil; ii) control concentrate plus 100 g/d of palm oil and 100 g/d of LSO, iii) control concentrate plus 200 g/d of LSO. This present study demonstrated that supplementation of LSO rich in C18:3n-3 did not influence feed intakes, LW changes, carcass and muscle characteristics, sensory and physical properties. LSO increased C18:3n-3, C22:6n-3, and n-3 polyunsaturated fatty acids (PUFA), however, it decreased C18:1t-11, C18:2n-6, cis-9, trans-11, and trans-10,cis-12 conjugated linoleic acids, n-6 PUFA and n-6:n-3 ratio in Longissimus dorsi and Semimembranosus muscles.

Genome-wide association and genomic prediction of breeding values for fatty acid composition in subcutaneous adipose and longissimus lumborum muscle of beef cattle.

BackgroundIdentification of genetic variants that are associated with fatty acid composition in beef will enhance our understanding of host genetic influence on the trait and also allow for more effective improvement of beef fatty acid profiles through genomic selection and marker-assisted diet management. In this study, 81 and 83 fatty acid traits were measured in subcutaneous adipose (SQ) and longissimus lumborum muscle (LL), respectively, from 1366 purebred and crossbred beef steers and heifers that were genotyped on the Illumina BovineSNP50 Beadchip. The objective was to conduct genome-wide association studies (GWAS) for the fatty acid traits and to evaluate the accuracy of genomic prediction for fatty acid composition using genomic best linear unbiased prediction (GBLUP) and Bayesian methods.ResultsIn total, 302 and 360 significant SNPs spanning all autosomal chromosomes were identified to be associated with fatty acid composition in SQ and LL tissues, respectively. Proportions of total genetic variance explained by individual significant SNPs ranged from 0.03 to 11.06 % in SQ, and from 0.005 to 24.28 % in the LL muscle. Markers with relatively large effects were located near fatty acid synthase (FASN), stearoyl-CoA desaturase (SCD), and thyroid hormone responsive (THRSP) genes. For the majority of the fatty acid traits studied, the accuracy of genomic prediction was relatively low (<0.40). Relatively high accuracies (> = 0.50) were achieved for 10:0, 12:0, 14:0, 15:0, 16:0, 9c-14:1, 12c-16:1, 13c-18:1, and health index (HI) in LL, and for 12:0, 14:0, 15:0, 10 t,12c-18:2, and 11 t,13c + 11c,13 t-18:2 in SQ. The Bayesian method performed similarly as GBLUP for most of the traits but substantially better for traits that were affected by SNPs of large effects as identified by GWAS.ConclusionsFatty acid composition in beef is influenced by a few host genes with major effects and many genes of smaller effects. With the current training population size and marker density, genomic prediction has the potential to predict the breeding values of fatty acid composition in beef cattle at a moderate to relatively high accuracy for fatty acids that have moderate to high heritability.Electronic supplementary materialThe online version of this article (doi:10.1186/s12863-015-0290-0) contains supplementary material, which is available to authorized users.

Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets

Forty-eight young Holstein bulls were used to evaluate the effect of whole linseed and conjugated linoleic acid (CLA) supplementation on beef fatty acid profile in intramuscular and subcutaneous fat. Animals were fed one of four isoenergetic and isoproteic diets: control (0% linseed, 0% CLA), linseed (10% linseed, 0% CLA), CLA (0% linseed, 2% CLA), and linseed plus CLA (10% linseed, 2% CLA). The fatty acid profile had similar trends in intramuscular and subcutaneous fat when diets were enriched with linseed and/or CLA, increasing the level of CLAc9,t11 and α-linolenic acid (ALA), and decreasing the n-6/n-3 fatty acid ratio. Supplementation with linseed improved the fatty acid profile by increasing the proportions of n-3 and CLA fatty acids and decreasing the n-6/n-3 ratio compared with the control. CLA addition achieved similar CLA tissue levels to linseed supplementation, but similar n-3 proportions to the control. Linseed plus CLA supplementation was more effective in increasing total polyunsaturated fatty acids and CLA compared with their individual addition. It is concluded that supplementation of whole linseed and/or CLA in bulls resulted in an increase in beef fat of some fatty acids considered to be of potential benefit to human health.

Animal performance, carcass characteristics and beef fatty acid profile of grazing steers supplemented with corn grain and increasing amounts of flaxseed at two animal weights during finishing

The objective of this study was to determine (1) the effects of increasing flaxseed addition to the corn grain supplemented at finishing to grazing steers on animal performance, carcass characteristics and longissimus muscle (LM) fatty acid profile, and (2) whether dietary treatments effects are affected by animal body weight (BW) at supplementation. Forty eight steers were assigned to eight treatment combinations defined by four dietary treatments (CNTRL, no supplement; FLAX-0, 0.7% BW of cracked corn grain; FLAX-1 and FLAX-2, FLAX-0 plus 0.125% and 0.250% BW of unprocessed flaxseed, respectively) and by two animal BW treatments generated by supplementing steer in early spring (EARLY) or late spring (LATE). Steers assigned to EARLY received their dietary treatment when reaching 366±27.3kg BW (August, 3rd) and those assigned to LATE when reaching 458±42.8kg (October, 10th). After 70d on trial, carcass data and LM samples (12th rib region) were collected for fatty acid (FA) analysis. Total DMI was greater in supplemented treatments (FLAX-0, FLAX-1 and FLAX-2) than in CNTRL, with no flaxseed level effect. Dietary treatment effects on performance and carcass characteristics were not affected by BW treatments. Increasing flaxseed supplementation linearly increased subcutaneous fat thickness; whereas increasing BW at initiation of supplementation decreased average daily again, but increase final BW, hot carcass weight, and LM total fatty acid content. Animal BW at initiation of supplementation affected dietary treatments effects on LM n-6/n-3 ratio; ratio was highest in FLAX-0 and lowest in CNTRL and FLAX-2 in both BW treatments; did not differ between BW treatments in CNTRL and in FLAX-2, but was greater in EARLY than in LATE in FLAX-0 and FLAX-1. Trans-vaccenic acid proportion was greater in CNTRL than in supplemented treatments, but was not affected by flaxseed level; similar trend was observed for CLA cis-9, trans-11 proportion. Linolenic acid proportion did not differ between CNTRL and supplemented treatments, but was linearly increased with flaxseed level. Fatty acids changes with increasing animal BW at supplementation were associated with the increased in total muscle fatty acid content; total and individual polyunsaturated fatty acids were lower in LATE than in EARLY, whereas trans-vaccenic acid and CLA cis-9, trans-11 were greater. Adding flaxseed to the corn grain supplemented increase subcutaneous fat thickness of grazing steers without negatively affecting fatty acid profile, except for a reduction in trans-vaccenic acid proportion. Therefore, adding flaxseed to the corn supplemented to grazing steers increases carcass fatness while reducing the negative effect of corn supplementation on LM n-6/n-3 ratio but not on trans-vaccenic acid. Increasing BW at supplementation reduces supplementation effects on LM n-6/n-3 ratio.

&lt;b&gt;Quality of aged meat of young bulls fed crude glycerin associated with different roughage sources

This trial aimed to evaluate the inclusion of 10% of crude glycerin associated with roughage sources on the quality of meat aged for 1, 7 or 14 days post mortem of Nellore young bulls. Thirty feedlot animals (n = 10) with initial body weight of 416.70 ± 24.74 kg and 18 months of age were assigned to three treatments: corn silage (CS), sugar cane (SC) and sugar cane bagasse (CB), using a completely randomized design. After 85 days of feeding, animals were slaughtered with 554.51 ± 38.51 kg. Samples of longissimus muscle were collected, after carcass chilling, and vacuum-packed. Diets influenced pH, meat color and subcutaneous fat (SF) (p > 0.05). Animals fed CS showed higher values of b* in SF (p 0.05). Aging times influenced pH and shear force of beef (p < 0.05). Beef aged for 14 days showed higher pH (5.90) and lower shear force (2.40 kgf). Diets containing 10% crude glycerin in the DM associated with CS, SC or CB had no effect on the fatty acid profile in beef. The aging process for 14 days reduces shear force, improving meat quality.

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

In addition to being an important source of macro- and micronutrients, beef can also be a source of trans (t)-18:1 fatty acids (FA). Overall, trans-FA have been associated with an increased incidence of cardiovascular disease in humans. Recent research has, however, shown that t-18:1 FA are a group of distinct isomers which elicit differential biological effects. The current review examines the potential of different nutritional strategies to enrich potentially beneficial or deplete detrimental t-18:1 isomers in beef. The possible contribution of seemingly beneficial t-18:1 isomers to global food and nutrition security is highlighted. The review also describes the importance of developing a regulatory framework to govern the consumption of individual t-18:1 isomers to enhance and sustain their contribution to food and nutrition security.

The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang

Rendang is a traditional Minangkabau cuisine with the main ingredient of beef or buffalo meat which is cooked using coconut milk and some spices. Rendang is cooked more than 2 hours, and after that do the repeated heating. This study aimed to determine the effect of repeated heating on fatty acid profiles of beef and spices of rendang. The analysis carried out at Chemistry Lab. and Biochemistry Lab. In Fateta Unand and Integrated Lab in IPB Bogor. This study designed used a completely randomized design with 5 treatments and 3 replications. The treatments that used in this study were A (raw beef), B (freshly cooked rendang), C (first heating), D (second heating), E (third heating) where the heating was done every 2 days. Data were collected for fatty acids profile of beef and spices of rendang. Analysis of the Type of Fatty Acid by HPLC method (AOAC, 1984 ) . The results shown that repeated heating of beef and spice of rendang had significantly different effect on the type of fatty acids and an increased trans fatty Acid of rendang.