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Bai Y, Wang X, Ha L, Ao Q, Dong X, Guo J, Zhao Y. Application of stable isotopes and mineral elements fingerprinting for beef traceability and authenticity in inner mongolia of China. Food Chem 2025; 465:141911. [PMID: 39541684 DOI: 10.1016/j.foodchem.2024.141911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 10/01/2024] [Accepted: 11/01/2024] [Indexed: 11/16/2024]
Abstract
In recent years, the origin and safety of counterfeit meat products have raised significant concerns among consumers. Therefore, there was an urgent need to develop a new method using fingerprinting techniques for meat product traceability. This study aimed to evaluate the traceability and authenticity of beef from Inner Mongolia by measuring the δ13C and δ15N values, as well as 13 mineral elements. In the complex environment of feeding regimes and agricultural types, δ15N, δ13C, and Se were selected as characteristic variables to differentiate feeding regimes, while Fe, K, Tl, Sr, Mn, and δ13C were chosen as characteristic variables for tracing the origin of the beef. Linear discriminant analysis achieved an accuracy rate of up to 100 %. This research confirmed the effectiveness of combining stable isotopes with mineral elements in accurately determining the origin of Inner Mongolian beef and verifying the authenticity of typical feed, providing a valuable strategy for traceability.
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Affiliation(s)
- Yang Bai
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China
| | - Xin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China
| | - Liya Ha
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China
| | - Qier Ao
- Institute of Quality and Standardization, Inner Mongolia Autonomous Region Market Supervision Administration, Hohhot 010018, PR China
| | - Xin Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China
| | - Jun Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China.
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
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Holman BWB, Refshauge G, Newell MT, Hopkins DL, Hayes RC. The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement. Meat Sci 2024; 216:109549. [PMID: 38878409 DOI: 10.1016/j.meatsci.2024.109549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 07/26/2024]
Abstract
This study compared carcasses as well as the quality and mineral concentration of meat from lambs extensively grazing perennial wheat with clover (PW + C), serradella (PW + S), lucerne (PW + L), or a mineral salt supplement (PW + Min). A split-plot design was used, wherein 3 crossbred ewe lambs (n = 72 in total) (sub-plots) grazed each of 4 forage types (plots), that were replicated across 6 locations (blocks). The feeding study concluded after 96 d, when all the lambs were slaughtered. The left longissimus lumborum muscles (LL) were collected and wet aged for either 5 or 56 d post-mortem. Lambs grazing PW + Min were found to produce carcasses with lower dressing percentage values to those grazing the other forage types (P = 0.037). The LL of lambs grazing PW + L had the lowest crude protein values (P = 0.015). Forage type by ageing period interactions did not affect meat quality. The 56 d ageing period resulted in higher purge loss (P < 0.001) and TVB-N values (P < 0.001) and a decline in shear force (P < 0.001) compared to the 5 d ageing period. The other carcass and meat quality parameters were not affected by forage type; including hot carcass weight, pH decline parameters, eye muscle area, cooking loss, intramuscular fat, sarcomere length, colour stability, and concentrations of calcium, iron, magnesium, sodium, and zinc in the LL. These findings confirm that perennial cereal production systems, that include legume forages with contrasting protein, energy, and micronutrient profiles, can deliver comparable lamb carcasses and meat quality.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia.
| | - Gordon Refshauge
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Matthew T Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Richard C Hayes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia
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Bond JJ, Refshauge G, Newell MT, Holman BWB, Wheeler D, Woodgate S, Kamath KS, Hayes RC. Quantitative Differences in Rumen Epithelium Proteins in Lambs Fed Wheat, Perennial Wheat, or Perennial Wheat plus Lucerne. Proteomes 2023; 11:27. [PMID: 37755706 PMCID: PMC10537991 DOI: 10.3390/proteomes11030027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/16/2023] [Accepted: 09/19/2023] [Indexed: 09/28/2023] Open
Abstract
The value of crops such as perennial wheat (PW) for grain and grazing compared to conventional wheat (W), or the addition of lucerne to PW (PWL) is still being determined. This research sought to determine if these diets were associated with changes in the membranebound proteins that transport nutrients in the rumen epithelium (RE). Crossbred ewes (Poll Dorset × Merino) were fed W, PW, or PWL (50:50) fresh-cut forage ad libitum for 4 weeks. Average daily gain (ADG; p < 0.001) was highest in the W-fed lambs compared to the PW and PWL. Metabolisable energy intake (MEI) was higher in lambs fed W (p < 0.001) compared to PW and PWL. In pairwise comparisons of the PW and PWL diet group we found protein abundance was significantly (p < 0.05, FDR < 0.05, Benjamini p < 0.05) different in fatty acid metabolism, oxidative phosphorylation, and biosynthesis of cofactors pathways. There were not any differences in protein abundance related to nutrient transport or energy metabolism in the RE between W- vs. PW- and W- vs. PWL-fed lambs. However, in the PW- vs. PWL-fed lambs, there was a difference in the level of proteins regulating the metabolism of fatty acids and energy production in the mitochondria of the rumen epithelium.
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Affiliation(s)
- Jude Jessie Bond
- NSW Department of Primary Industries, Extensive Livestock Industry Centre, Trevenna Rd, University of New England, Armidale, NSW 2351, Australia
| | - Gordon Refshauge
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; (G.R.); (M.T.N.); (R.C.H.)
| | - Matthew T. Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; (G.R.); (M.T.N.); (R.C.H.)
| | - Benjamin W. B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia;
| | - David Wheeler
- NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2800, Australia;
| | - Serey Woodgate
- NSW Department of Primary Industries, Extensive Livestock Industry Centre, Trevenna Rd, University of New England, Armidale, NSW 2351, Australia
| | - Karthik S. Kamath
- Australian Proteome Analysis Facility (APAF), Macquarie University, North Ryde, NSW 2109, Australia
| | - Richard C. Hayes
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; (G.R.); (M.T.N.); (R.C.H.)
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia;
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Panea B, Ripoll G, Alcalde MJ. Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs. Animals (Basel) 2023; 13:2756. [PMID: 37685020 PMCID: PMC10486408 DOI: 10.3390/ani13172756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
In Spain, lamb consumption has decreased over the last few years. To increase farmers' income, we studied the nutritional quality of the barren ewes' meat in comparison to traditional lambs' meat with 10 barren ewes, 10 male lambs, and 10 female lambs from the Merino breed. We measured the subcutaneous fat, muscle color, and carcass tissue composition, as well as proximal composition, mineral, tocopherol, retinol, lutein, and cholesterol contents, and the TPA texture profile, fatty acid profile, and lipid oxidation of the meat. There was no effect of the animal type (males, females, and ewes) on the pH, and the differences in the subcutaneous fat color, lipid oxidation, and texture were irrelevant from a practical point of view. The tissue composition in the three groups of animals reflected a high percentage of saleable meat, with no penalty incurred for intensive fattening in any of the groups. The ewes' meat presented a higher percentage of moisture, collagen, ash, calcium, iron, α-tocopherol, and retinol than the lambs' meat. In addition, it had higher content of DHA and CLA and lower values for the ratio n6/n3, which is beneficial for health, although it also contained more fat, saturated fatty acids, and cholesterol than the lambs' meat.
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Affiliation(s)
- Begoña Panea
- Animal Science Department, Centro de Investigación y Tecnología Agroalimentaria de Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain;
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Miguel Servet 177, 50013 Zaragoza, Spain
| | - Guillermo Ripoll
- Animal Science Department, Centro de Investigación y Tecnología Agroalimentaria de Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain;
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Avda. Miguel Servet 177, 50013 Zaragoza, Spain
| | - María J. Alcalde
- Department of Agronomy, Universidad de Sevilla, Ctra. Utrera km. 1, 41013 Seville, Spain;
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Holman BWB, Fowler SM, Bailes KL, Meyer RG, Hopkins DL, Clayton EH. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum. Meat Sci 2023; 201:109192. [PMID: 37084549 DOI: 10.1016/j.meatsci.2023.109192] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/05/2023] [Accepted: 04/06/2023] [Indexed: 04/23/2023]
Abstract
This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done). It was found that cooking loss increased as the level of cooking doneness increased. The proportion of most major fatty acids were not altered by cooking. However, when adjusted for cooking loss (i.e., mg/135 g serve of lamb as-is equivalent prepared to each level of cooking doneness), the concentration of most major fatty acids, including C16:0, C18:0, C18:1n-9, and many conjugated linoleic acids, were lowered after grilling to any level of cooking doneness and compared to the uncooked samples. The omega-6 to omega-3 ratio was lowest for the uncooked samples and highest for those prepared to a well done level of cooking doneness. Conversely, the concentration of health claimable omega-3 fatty acids in the uncooked meat was retained upon cooking and across all the different internal endpoint temperatures. Calcium, magnesium, phosphorous, potassium, and sodium were reduced with preparation of lamb meat to any level of cooking doneness, compared with uncooked meat. Zinc, iron, and selenium were retained within the cooked samples. These findings show that consumer preference for a level of cooking doneness will have only minor effects on the concentration of minerals and fatty acids in lamb meat.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Richard G Meyer
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | | | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
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Mahachi LN, Chikwanha OC, Katiyatiya CL, Marufu MC, Aremu AO, Mapiye C. Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerne. Meat Sci 2023; 195:109009. [DOI: 10.1016/j.meatsci.2022.109009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/06/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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Canton-Castillo JG, Moguel-Ordoñez Y, Alcaraz-Romero A, Piña-Cardenas B, Betancur-Ancona D. Effect of inclusion of alfalfa hay in the diet and gender on carcass and meat characteristics of Katahdin × Pelibuey lambs. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2147184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jose G. Canton-Castillo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Yolanda Moguel-Ordoñez
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Alberto Alcaraz-Romero
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mérida, Mexico
| | - Benjamin Piña-Cardenas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Veracruz, Mexico
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Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs. Front Vet Sci 2022; 9:933038. [PMID: 36172615 PMCID: PMC9510752 DOI: 10.3389/fvets.2022.933038] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 08/22/2022] [Indexed: 11/17/2022] Open
Abstract
Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.
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Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- National Veterinary Research Institute, Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Oyelola Abdulwasiu Adegboye
- Public Health and Tropical Medicine Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- *Correspondence: Aduli Enoch Othniel Malau-Aduli
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Holman BWB, Fowler SM, Refshauge G, Hayes RC, Newell MT, Clayton EH, Bailes KL, Hopkins DL. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat. Vet Anim Sci 2022; 15:100230. [PMID: 35028487 PMCID: PMC8739457 DOI: 10.1016/j.vas.2022.100230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/30/2021] [Accepted: 12/31/2021] [Indexed: 11/05/2022] Open
Abstract
The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to each of the four dietary treatments (48 lambs in total) and held within individual pens for the duration of the 28 day feeding study. Lambs were slaughtered and the longissimus lumborum (LL) and semimembranosus (SM) muscles analysed. The independent effect of wheat type on fatty acid concentrations was negligible. The concentration of long-chain saturated and omega-6 polyunsaturated fatty acids was higher when lucerne was included in the diet. Only monounsaturated fatty acids were affected by the interaction between wheat type and lucerne. The three-way interaction between wheat type, lucerne and muscle was only significant for the concentration of C12:0 and anteiso-C15:0. The concentration of thiobarbituric reactive substances and vitamin E was higher in meat from lambs fed a lucerne biculture, compared with those fed a cereal monoculture. Furthermore, and independent to dietary treatment, higher concentration of omega-3, omega-6 and other health claimable fatty acids were found in the SM, compared with the LL. This information will support industry adoption of novel perennial wheat polycultures and help producers to utilise it as a dual-purpose crop for the production of grain and/or sheep meat.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Gordon Refshauge
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia.,Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Richard C Hayes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - Matthew T Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
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