1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets

Effect of sunflower seed supplementation on the fatty acid composition of muscle and adipose tissue of pasture-fed and feedlot finished beef

2007 ◽  
Vol 87 (1) ◽  
pp. 71-86 ◽  
Author(s):  
J. A. Basarab ◽  
P. S. Mir ◽  
J. L. Aalhus ◽  
M. A. Shah ◽  
V. S. Baron ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sunflower Seed ◽  
Vaccenic Acid ◽  
Dietary Treatment ◽  
Finishing Diets ◽  
Fat Depots ◽  
Alfalfa Hay ◽  
Barley Silage

This study examined the effects of whole sunflower seed (WSS) supplementation on pasture and in finishing diets on the fatty acid profile of muscle [gastrocnemius (GN), longissimus thoracis (LT), intercostals (IC)] and adipose tissue [subcutaneous (SQ), intermuscular (IM)]. Ninety-six yearling steers averaging 410 kg were randomly allocated to three pasture (P) dietary treatments: (1) supplemented with WSS (P-WSS, n = 48); (2) supplemented with cracked barley grain (P-BAR, n = 24), and (3) not supplemented (P-CON, n = 24). Steers rotationally grazed meadow bromegrass-alfalfa pasture for 66 d. After 66 d on pasture, half the steers from each dietary treatment were trucked to a feedlot where they were adjusted to finishing diets. The remaining 48 steers continued with their dietary treatment on stockpiled pasture for an additional 47 d (SD = 11) until they were slaughtered directly off pasture. In the feedlot, half the steers from each pasture dietary treatment were fed either a control (83% rolled barley, 10% alfalfa hay, 5% barley silage, 1% molasses and 1% vitamin/mineral premix; F-CON) or a WSS supplemented diet (68% rolled barley, 15% WSS, 10% alfalfa hay, 5% barley silage, 1% molasses and 1%; F-WSS). Provision of WSS to steers grazing pasture for 113 d followed by direct slaughter increased cis-9, trans-11 CLA content in the muscles by 17.0 to 29.1% (GN, 0.570 vs. 0.467; LT, 0.515 vs. 0.399; IC, 0.531 vs. 0.454 mg 100 mg-1 fat) and in adipose tissue by 32.0% in IM (0.636 vs. 0.482 mg 100 mg-1 fat) and 40.3% in SQ (0.839 vs. 0.598 mg 100 mg-1 fat) fat depots compared with control steer slaughtered directly off pasture. On pasture supplementation of WSS also increased C18:1 trans-11 content in muscle by 20.1 to 40.8% and in IM adipose tissue by 55.0%. The inclusion of WSS in finishing diets increased CLA cis-9 trans-11 content in muscle by 31.5 to 209.0% and in adipose tissue by 40.7% in the SQ fat and 25.6% in the IM fat. It also increased C18:1 trans-11 content in muscle by 80.0 to 207.3% and in adipose tissue by 181% in the IM fat and 224% in the SQ fat. Strong, positive relationships were observed between tissues in the concentration of CLA cis-9 trans-11, C18:1 trans-11 and C18:3 (R2, 0.69–0.88; P < 0.0001). The results indicate that increasing the dietary polyunsaturated fatty acids in beef cattle diets increased the levels of CLA cis-9 trans-11 and C18:1 trans-11 in muscle and fat tissues. Key words: Beef, pasture, feedlot, fatty acid profile, conjugated linoleic acids, vaccenic acid

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Meat Science ◽  
2018 ◽  
Vol 136 ◽  
pp. 16-22 ◽  
Author(s):  
A.S. de Mello ◽  
B.E. Jenschke ◽  
L.S. Senaratne ◽  
T.P. Carr ◽  
G.E. Erickson ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Quality Attributes ◽  
Distillers Grains ◽  
Beef Quality ◽  
Finishing Diets ◽  
Wet Distillers Grains

scholarly journals PSVII-7 Fatty acid profile is not affected by feeding finishing cattle essential oils and/or benzoic acid

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 166-166
Author(s):  
Lydia M Wang ◽  
Benjamin M Bohrer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Oil ◽  
Benzoic Acid ◽  
Essential Oils ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Finishing Diets ◽  
Finishing Steers ◽  
Oil Blend

Abstract Fatty acid profile of beef subcutaneous fat was evaluated in two separate studies where blends of essential oils and/or benzoic acid were fed to finishing steers. Study 1 had sixty-eight finishing steers that were fed 1 of 5 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1 (Victus Liv, DSM Nutritional Products), benzoic acid (VevoVitall, DSM Nutritional Products), or a combination of essential oil blend #1 and benzoic acid. Study 2 had seventy-six finishing steers that were fed 1 of 7 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1, essential oil blend #2 (Fortissa Fit 45, Provimi Canada), benzoic acid, a combination of essential oil blend #1 and benzoic acid, or a combination of essential oil blend #2 and benzoic acid. All feed additives were supplemented according to manufacturer instructions, which were 33 mg/kg of monensin, 11 mg/kg of tylosin, 1 g/steer/day of essential oil blend #1, 4 g/steer/day of essential oil blend #2, and 0.5% inclusion level (on a DM basis) of benzoic acid. Fatty acid profile was determined on a 4 cm × 1 cm × 1 cm sample of subcutaneous fat from the 12th rib location of each steer. Fatty acid methyl esters were used to identify and quantify individual fatty acids using gas chromatography. Data were analyzed separately for the two studies, using a RCBD with fixed effect of treatment, and random effects of block (allocation weight of the steers) and the interaction of treatment and block. Total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), total polyunsaturated fatty acids (PUFA), MUFA:SFA, PUFA:SFA, and n6:n3 were not different (P &gt; 0.09) between treatments for either study. Overall, it was concluded that supplementation of essential oils and/or benzoic acid did not affect fatty acid profile of beef subcutaneous fat.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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