Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock - thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.

Improved muscle fatty acid composition and oxidative stability in lambs grazing on sainfoin pasture

As a mode of animal management, grazing on pasture has the potential to improve animal performance and provide healthy meat. However, there is little information about the effects of lamb meat quality grazed on sainfoin pasture. Therefore, the present study was conducted to compare the fatty acid composition and oxidative stability of growing lambs. The twenty-four lambs were randomly divided into grazing on sainfoin pasture (GS) or feeding indoors pelleted total mixed ration (FI). The results show that GS had the higher polyunsaturated fatty acids (PUFA), especially n-3 PUFA (P = 0.002), and beneficial for nutritional index of fatty acid. Corresponding that GS had lower the Thiobarbituric acid reactive substance (TBARS) in raw (P = 0.005) and cooked meat (P = 0.008). The GS had higher total phenols (P = 0.021), ferric reducing antioxidant power (FRAP) (P = 0.048) and α-Tocopherol of meat (P = 0.004). In conclusion, grazing on sainfoin pasture in lambs can improve muscle fatty acid composition and oxidative stability than feeding indoors.

The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display

Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the Semimembranosus muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced. The muscles were placed in a refrigerated showcase for 3, 6, and 9 days. The contents of β-carotene, α-tocopherol, and fatty acids were determined before the meat was placed on display. Lipid and protein oxidation, color, and heme iron content were determined before and during display. The meat from pasture-fed steers had a lower intramuscular fat content (1.78 ± 0.15 vs. 4.52 ± 0.46), lower levels of monounsaturated fatty acids, a lower n-6/n-3 ratio, less lipid and protein oxidation, lower L* and a* values, and higher levels of α-linolenic acid, DHA, total n-3, β-carotene, and α-tocopherol. In conclusion, the meat from pasture-fed steers was more stable during retail display from an oxidative point of view, which may be due to its higher levels of antioxidant compounds such as β-carotene and α-tocopherol and had a healthier fatty acid profile for consumers.

A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers

Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.

Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

BACKGROUND

Beef from pasture-fed animals is viewed as a healthier and more welfare-friendly alternative to concentrate-fed beef. Botanically-diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content of beef, as well as the oxidative stability of the meat. In the present study, steers were assigned to one of three botanically-diverse diets: perennial ryegrass (PRG), perennial ryegrass + white clover (PRG + WC) or multi-species (MS), all with a finishing diet of the respective botanically-diverse silages plus a cereal-based concentrate, consistent with production systems in Ireland. The FA profile, tocopherol content, oxidative stability and colour of meat during storage were measured.

RESULTS

Compared to the other diets, the MS diet resulted in higher proportions of linolenic acid (C18:3n-3c), linoleic acid (C18:2n-6c) and total polyunsaturated fatty acids (PUFA), with higher PUFA:saturated fatty acid and n-6:n-3 ratios in the meat. α-Tocopherol concentrations were lowest in the meat of animals from the MS diet. In uncooked meat, lipid oxidation and colour values were affected by storage time across all diets, whereas the MS diet led to higher hue values only on day 14 of storage. When cooked, meat from animals on PRG + WC and MS diets had higher lipid oxidation on days 1 and 2 of storage than meat from animals on the PRG diet.

CONCLUSION

Feeding steers on a botanically-diverse diet consisting of six plant species can improve the n-3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality

Two groups of 8 individually housed young crossbred-bulls, in the finishing period, were used to test the effect of a Total Mixed Ration diet with high forage content (54% DM), low starch content (14% DM), supplemented with sunflower seeds (10% DM) (HFS) on growth performance, carcass and meat quality, fatty acid profile and carbon footprint, with reference to a conventional concentrate-based (90% DM) (Control) diet. The experiment lasted 64 days before slaughter. During the experiment, feed intake was monitored daily and live weight every 14 days. Individual CH₄ emissions were assessed at 16-days intervals, using a GreenFeed for Large Animal unit. Feed intake and feed conversion ratio were higher for HFS diet, but average daily weight gain and feeding costs were similar for the two diets. Dressing percentage was reduced with HFS diet. The HFS increased redness, yellowness and Chroma of subcutaneous fat, but did not compromise commercial value of the carcasses. Meat colour, shear force, or sensory parameters were not affected by diet. The HFS diet allowed a healthier FA profile, due to the higher proportions of 18:3n-3, t11-18:1 and c9,t11-18:2 and the lower proportion of t10-18:1. The HFS diet did not reduce the carbon footprint in the finishing period of young bulls, due to increased digestive CH₄ emissions. The results of this experiment showed that the HFS diet can be an alternative to the conventional diets used in finishing young-bulls. Although it may result in a slight reduction in animal performance, it has a strong impact on reducing dependence on inputs from outside the farm.

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review

A desire for more sustainable pasture-based ruminant feeding systems has led to growing interest in utilising botanically-diverse pastures (BDP) over monoculture pastures. Research suggests that, from a human consumption viewpoint, grass-based ruminant feeding leads to more nutritionally desirable fatty acid (FA) and antioxidant concentrations in meat compared with concentrate feeding, which can affect meat quality. The FA, antioxidant and secondary metabolite content of plants differ, depending on species, maturity and seasonality, offering the potential through targeted feeding of BDP to produce meat with superior nutritional and antioxidant profiles. This review explores the effect, if any, that grazing ruminants on BDP has on the FA profile, fat-soluble vitamin, and antioxidant content of meat. The input-output relationship between forage and red meat constituents is complex and is likely affected by species diversity, forage consumption patterns and modulation of rumen fermentation processes. Further investigation is required to fully understand the effect that BDP may have on the composition and quality of ruminant meat.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus Muscle

Beef contains an array of conjugated linoleic acid (CLA) isomers for which positive effects have been reported in animal models of human disease. The objectives were to develop a CLA-enriched beef production system and to assess its quality. Sixty Spring-born heifers were housed in Autumn and offered unwilted grass silage and a barley/soyabean concentrate or wilted grass silage and a concentrate containing sunflower oil and fish oil. In May, both groups were offered either pasture for 22 weeks, restricted pasture and sunflower oil and fish oil for 22 weeks, or pasture for 11 weeks and restricted pasture and sunflower oil and fish oil for the final 11 weeks. The predominant CLA isomer in beef was cis9, trans11 representing on average, 80% total CLA. The modified winter diet followed by supplementation for 22 weeks resulted in beef that had a CLA concentration that was higher, at a comparable intramuscular fatty acid concentration, than previously reported. The lipid and colour stability (over 10 days in modified atmosphere packaging) and sensory characteristics were generally not negatively affected. There were minor effects on the expression of candidate genes involved in lipid metabolism. Consumption of this beef would make a substantial contribution to the quantity of CLA suggested to have a positive effect on consumer health.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging

This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor. PRACTICAL APPLICATION: Meat aging is an important strategy to improve the quality of various meat traits (including flavor). The results of this work could be of interest to meat professionals who will be able to apply in actual production by choosing the best aging time based on flavor and meat quality for different muscle parts.

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

ContextDifferent cereal grain sources may be used in beef production but little is known about their effects on beef quality.AimsThis 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.MethodsFatty 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 resultsThere were differences in the fatty acid concentrations. Total fatty acids, monounsaturated fatty acids and saturated fatty acids were higher (P&lt;0.05) in muscle from BC compared to FM bulls but neither were different to MM bulls. A decrease (P&lt;0.05) in concentration following display was observed across all treatments for α-tocopherol, C15:1, C18:2n-6c, C18:3n-3, C20:3n-6, C20:4n-6, C22:2, C20:5n-3, C22:5n-3, C22:6n-3, total polyunsaturated fatty acids (PUFA), n-6 PUFA, n-3 PUFA and highly peroxidisable PUFA. Lipid oxidation in muscle was higher (P&lt;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&gt;0.05) in colour stability of muscle due to dietary treatment.ConclusionsPartial 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.ImplicationsToasted-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.

Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage

BACKGROUND

Concentrate supplementation of a grass silage-based ration is a typical practice employed for indoor winter finishing of beef cattle in many temperate countries. Plant by-products, such as dried corn gluten feed (CGF), can be used to replace conventional feedstuffs in a concentrate supplement to enhance the sustainability of ruminant production systems and to improve meat quality. This study examined the chemical composition, fatty acid profile, oxidative stability and sensory attributes of beef (longissimus thoracis muscle) from steers offered grass silage and concentrate supplements containing varying levels (0%, 25%, 50%, 75%) of CGF substituted for barley / soybean meal.

RESULTS

Feeding 50%CGF decreased the protein content and increased intramuscular fat in comparison with 25%CGF. Total phenol content and iron-reducing antioxidant power followed the order: 0%CGF > 50%CGF and 25%CGF > 0%CGF = 50%CGF, respectively. Compared to 0%CGF, 25%CGF and 75%CGF decreased C14:0 and increased C22:2n-6, C20:5n-3 and total n-3 polyunsaturated fatty acids whereas 75%CGF increased conjugated linoleic acids and C18:3n-3. Diet did not affect the oxidative stability and sensory attributes of beef patties.

CONCLUSION

The inclusion of up to 75%CGF in a supplementary concentrate for steers increased the proportion of health-promoting unsaturated fatty acids without negatively influencing the shelf-life and eating quality of longissimus thoracis muscle. © 2021 Society of Chemical Industry.

The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs' nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs' diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% $\text{w}/\text{v}$ did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

Changes in antioxidant enzymes in postmortem muscle and effects on meat quality from three duck breeds during cold storage

This study was conducted to evaluate changes to antioxidant systems in the postmortem muscle of three duck breeds and to analyze their relationship with meat quality. Pekin ducks, Muscovy ducks, and Mulard ducks were euthanized at the age of 70 d. The antioxidant enzyme activities and related gene expressions as well as meat quality in muscle tissues were examined. The breed of the duck had a significant effect on the antioxidant capacity of muscle tissues (P < 0.05), with the exceptions of superoxide dismutase (SOD) activity at 96 h as well as total antioxidant capacity (T-AOC) at 120 h. The SOD, glutathione peroxidase (GPx/GSH-Px), and T-AOC activities from highest to lowest were Muscovy duck > Mulard duck > Pekin duck, whereas the malondialdehyde (MDA) concentration followed the opposite pattern. During cold storage (0–120 h), a decrease in the GPx, SOD, and T-AOC activities was noted, although MDA concentration increased gradually. The GPx1 and Cu/Zn-SOD gene expression levels in Muscovy duck muscle tissues were significantly higher than those in other breeds at both 0 and 24 h. Correlation analysis showed that higher antioxidant enzyme activity in duck muscle tissues was associated with higher water-holding capacity (WHC) and more stable meat color. Higher antioxidant enzyme activity in duck meat similarly resulted in higher pH values, higher WHC, and more stable meat color. These data indicate that antioxidant enzymes may inhibit lipid oxidation and participate in the regulation of meat quality.

Grass finishing and the residual effect of pasture prior to concentrate finishingon the shelf stability of late-maturing bull beef

Context The finishing of late-maturing bulls on grass is economically more favourable than finishing on cereal concentrates but it may have a negative effect on oxidative stability. Aim To determine the effect of varying levels of pasture feeding during the finishing period on the oxidative stability of bull beef. Methods Groups of eight late-maturing breed sired bulls were assigned to one of the following production systems: (1) pasture only for 200 days (P), (2) pasture only for 100 days followed by pasture plus 50% of the dietary dry matter (DM) intake as concentrate for 100 days (P-C50), (3) pasture plus 50% of the DM intake as concentrate for 200 days (C50), (4) pasture only for 100 days followed by ad libitum concentrates for 100 days (P-C), (5) pasture plus 50% of the DM intake as concentrate for 100 days followed by ad libitum concentrates for 100 days (C50-C) and (6) ad libitum concentrates offered indoors for 200 days (C). The M. Longissimus thoracis et lumborum muscle was excised post-slaughter for proximate, fatty acid and α-tocopherol analysis and for measurement of lipid and protein oxidation and colour stability. Results The polyunsaturated fatty acid (PUFA) concentration and proportion in muscle were higher (P &lt; 0.001) in C50 bulls compared with P, P-C50 and P-C bulls. The concentration of highly peroxidisable PUFA was at least 1.3-fold higher (P &lt; 0.001) in the muscle of C50 bulls than of C and P-C bulls whereas the proportion was at least 1.5-fold higher (P &lt; 0.001) in muscle of P, P-C50 and C50 bulls compared with C and P-C bulls. There was a higher (P &lt; 0.001) concentration of saturated fatty acids and monounsaturated fatty acids in muscle of bulls fed on concentrate in the last 100 days (P-C, C50-C and C) compared with those fed on grass (fully or partially) in the last 100 days (P, P-C50 and C50). α-Tocopherol concentration was at least 1.5-fold higher (P &lt; 0.001) in muscle of P bulls compared with C, C50-C and P-C bulls. Redness, redness stability, lipid and protein oxidation did not differ between treatments (P &gt; 0.05). Conclusions The increase in highly peroxidisable PUFA in beef, by increasing pasture in the finishing ration did not increase susceptibility to oxidation, most likely due to a concomitant increase in α-tocopherol. Implications Beef can be produced from late-maturing bulls grazing on pasture for 200 days without impacting negatively on oxidative stability.

Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.

The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls

Finishing late-maturing bulls on grass may alter the antioxidant/prooxidant balance leading to beef with higher susceptibility to lipid oxidation and a lower colour stability compared to bulls finished on cereal concentrates. In this context, lipid oxidation and colour stability of beef from late-maturing bulls finished on pasture, with or without concentrate supplements, or indoors on concentrate was assessed. Charolais or Limousin sired bulls (n = 48) were assigned to four production systems: (1) pasture only (P), (2) pasture plus 25% dietary DM intake as barley-based concentrate (PC25), (3) pasture plus 50% dietary DM intake as barley-based concentrate (PC50) or (4) a barley-based concentrate ration (C). Following slaughter and postmortem ageing, M. Longissimus thoracis et lumborum was subjected to simulated retail display (4°C, 1000 lux for 12 h out of 24 h) for 3, 7, 10 and 14 days in modified atmosphere packs (O2 : CO2; 80 : 20). Lipid oxidation was determined using the 2-thiobarbituric acid-reactive substances assay; α-tocopherol was determined by HPLC; fatty acid methyl esters were determined using Gas Chromatography. Using a randomised complete block design, treatment means were compared by either ANOVA or repeated measures ANOVA using the MIXED procedure of SAS. Total polyunsaturated fatty acid (PUFA) concentrations were not affected by treatment, n-3 PUFAs were higher (P < 0.001) and the ratio of n-6 to n-3 PUFAs was lower (P < 0.001) in muscle from P, PC25 and PC50 compared to C. α-Tocopherol concentration was higher in muscle from P compared to PC50 and C bulls (P = 0.001) and decreased (P < 0.001) in all samples by day 14. Lipid oxidation was higher in muscle from C compared to P bulls on day 10 and day 14 of storage (P < 0.01). Finishing on pasture without supplementation did not affect beef colour stability and led to lower lipid oxidation, possibly due to the higher α-tocopherol concentration compared to concentrate finished beef.

Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge

This study investigated the oxidative stability of meat from lambs fed silages in which timothy grass was totally or partially replaced by sainfoin and/or red clover. Five groups of 8 lambs were fed the following silages: timothy grass (T), mixture (50:50) of timothy with either sainfoin (T-SF) or red clover (T-RC), mixture of timothy, sainfoin and red clover (50:25:25; T-SF-RC), or mixture (50:50) of sainfoin and red clover (SF-RC). Feeding the silages containing red clover (T-RC, T-SF-RC and SF-RC) decreased the deposition of vitamin E in muscle relative to the highly unsaturated fatty acids (P < .001), did not affect the oxidative stability of fresh meat, but reduced oxidative deterioration in cooked meat and in meat homogenates incubated with pro-oxidant catalysts (P < .001). The results of this study demonstrated that feeding lambs with silages containing sainfoin and red clover improve the oxidative stability of meat subjected to strong pro-oxidant conditions and suggest that these effects should be further clarified.

Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

Objective

To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil.

Methods

The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation.

Results

The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts.

Conclusion

These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaks

The objective of this study was to determine the effects of feeding endophyte-infected tall fescue seeds to Angus steers during the stocker phase on the quality attributes of beef strip steaks during retail display. Endophyte-infected tall fescue seeds had no effect on steak surface lean color, myoglobin forms, proximate composition, thiobarbituric acid reactive substances, aerobic plate count, pH, activity of superoxide dismutase and metmyoglobin reductase, shear force, and sensory attributes (P ≥ 0.087). However, lightness, redness, oxymyoglobin percentage, and MRA decreased from 45.01, 32.60, 67.61%, and 9.54 μM/min/g, respectively, on d 0 to 40.11, 21.83, 48.95%, and 2.30 μM/min/g, respectively, on d 7 (P ≤ 0.001). Thiobarbituric acid reactive substances were increased by 30% by d 5 (P = 0.015) and APC was increased by 0.5 log CFU/g by d 7 (P ≤ 0.012).

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.

Comparative evaluation of the quality and fatty acid profile of meat from brown hares and domestic rabbits offered the same diet

Since animal diets have a strong influence on meat quality, a comparative study on farmed brown hares and domestic rabbits offered the same diet was undertaken to assess the physical and chemical properties of their meat. Ten brown hares and ten domestic rabbits were used to characterize the traits of meat from the foreleg, hind leg, and Longissimus lumborum muscles. The study indicated higher protein content in hare meat than in rabbit meat. The meat of hares had a concentration of heme iron that was more than twice as high as that of rabbits. Lower SFA and MUFA content and higher PUFA content contributed to the superior PUFA/SFA ratio in hares. An unfavorable n-6/n-3 ratio but superior atherogenic and thrombogenic indices was observed for hare meat. The higher TBARS of hares indicated a higher susceptibility of hare meat to lipid oxidation. Hare meat was also characterized by a higher water holding capacity and higher color indices (redness and chroma).

Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture

The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. Lipid and myoglobin oxidation, pH, objective color, and α-tocopherol concentrations were evaluated on M. longissimus thoracis steaks. Dietary treatments did not affect pH and minimally affected protein carbonylation. Steaks from steers fed GRAIN were less red, showed higher lipid oxidation during retail display, and higher metmyoglobin formation from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass. Inclusion of roughage in finishing diets is essential to maintain retail color and prevent lipid and myoglobin oxidation.

Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers

Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties.

Meat provenance: Authentication of geographical origin and dietary background of meat

The authenticity of meat is now an important consideration in the multi-step food chain from production of animals on farm to consumer consumption of the final meat product. A range of techniques, involving analysis of elemental and molecular constituents of meat, fingerprint profiling and multivariate statistical analysis exists and these techniques are evolving in the quest to provide robust methods of establishing the dietary background of animals and the geographical origin of the meat derived from them. The potential application to meat authentication of techniques such as stable isotope ratio analysis applied to different animal tissues, measurement in meat of compounds directly derived from the diet of animals, such as fatty acids and fat soluble vitamins, and spectroscopy is explored. Challenges pertaining to the interpretation of data, as they relate to assignment of dietary background or geographical origin, are discussed.

Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls?

BACKGROUND

Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean area, young bulls are usually finished on concentrates (Conventional beef). Alternatively, steers can be finished on grass with supplements (G-supp); however, if carcasses are too lean, meat quality may be negatively affected. To increase fat deposition, grazing steers were finished on a total mixed ration composed of alfalfa hay and corn (TMR). Thus the objective of the study was to compare the quality of Longissimus muscle of the three systems.

RESULTS

Conventional beef had low yellowness and similar lightness and redness values compared with the beef from the forage-based systems, which differed slightly. The meat of the G-supp and TMR steers had higher conjugated linoleic acid (CLA) and total n-3 polyunsaturated fatty acid (PUFA) contents and lower n-6/n-3 PUFA ratio (more appropriate from a human health point of view) but was tougher than the Conventional beef.

CONCLUSION

The Conventional beef was better accepted by consumers than the beef from both forage-based systems because it was the most tender. Thus tenderness of meat from forage-fed steers should be improved to ensure consumer acceptance. © 2017 Society of Chemical Industry.

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.

The application of transcriptomic data in the authentication of beef derived from contrasting production systems

BACKGROUND

Differences between cattle production systems can influence the nutritional and sensory characteristics of beef, in particular its fatty acid (FA) composition. As beef products derived from pasture-based systems can demand a higher premium from consumers, there is a need to understand the biological characteristics of pasture produced meat and subsequently to develop methods of authentication for these products. Here, we describe an approach to authentication that focuses on differences in the transcriptomic profile of muscle from animals finished in different systems of production of practical relevance to the Irish beef industry. The objectives of this study were to identify a panel of differentially expressed (DE) genes/networks in the muscle of cattle raised outdoors on pasture compared to animals raised indoors on a concentrate based diet and to subsequently identify an optimum panel which can classify the meat based on a production system.

RESULTS

A comparison of the muscle transcriptome of outdoor/pasture-fed and Indoor/concentrate-fed cattle resulted in the identification of 26 DE genes. Functional analysis of these genes identified two significant networks (1: Energy Production, Lipid Metabolism, Small Molecule Biochemistry; and 2: Lipid Metabolism, Molecular Transport, Small Molecule Biochemistry), both of which are involved in FA metabolism. The expression of selected up-regulated genes in the outdoor/pasture-fed animals correlated positively with the total n-3 FA content of the muscle. The pathway and network analysis of the DE genes indicate that peroxisome proliferator-activated receptor (PPAR) and FYN/AMPK could be implicit in the regulation of these alterations to the lipid profile. In terms of authentication, the expression profile of three DE genes (ALAD, EIF4EBP1 and NPNT) could almost completely separate the samples based on production system (95 % authentication for animals on pasture-based and 100 % for animals on concentrate- based diet) in this context.

CONCLUSIONS

The majority of DE genes between muscle of the outdoor/pasture-fed and concentrate-fed cattle were related to lipid metabolism and in particular β-oxidation. In this experiment the combined expression profiles of ALAD, EIF4EBP1 and NPNT were optimal in classifying the muscle transcriptome based on production system. Given the overall lack of comparable studies and variable concordance with those that do exist, the use of transcriptomic data in authenticating production systems requires more exploration across a range of contexts and breeds.

Effects of dietary pomegranate seed pulp on oxidative stability of kid meat

This study was conducted to evaluate the effects of dietary pomegranate seed pulp (PSP) on meat color and lipid stability of kids. Thirty-two Mahabadi male kids were randomly assigned to one of four diets with different levels of PSP: 1 - diet without PSP (Control), 2 - diet containing 5% PSP (PSP5), 3 - diet containing 10% PSP (PSP10), and 4 - diet containing 15% PSP (PSP15). The kids were slaughtered at the end of the study and m. longissimus lumborum (LL) was sampled. The TBARS values of both raw and cooked meat were decreased (P<0.0001) by increasing levels of PSP in the diet. The meat of kids fed PSP15 showed higher a* and C* values (P<0.01) and lower H* and b* values (P<0.001), than kids fed with Control diet. The results of this experiment indicated that replacing barley and corn grains with PSP in the diet may improve the color and lipid stability of kid meat.

Growth Performance, Carcass Characteristics and Meat Yield of Boer Goats Fed Diets Containing Leaves or Whole Parts of Andrographis paniculata

The study was conducted to determine the effect of feeding diets containing Andrographis paniculata leaves (APL), whole Andrographis paniculata plant (APWP) and a control without Andrographis paniculata (AP0), on growth performance, carcass characteristics and meat yield of 24 intact Boer bucks. The results obtained indicated that inclusion of Andrographis paniculata significantly improved feed intake, weight gain, feed efficiency and live weight. The ratios of carcass to fat, lean to bone, lean to fat, and composition of meat were also improved. In addition, there were significant differences (p<0.05) between the dietary treatments in dressing percentage and chilling loss. Goats fed on AP0 (control) had significantly higher proportions of fat and bone, as well as thicker back fat than the supplemented animals (APL and APWP). Higher gut fill in animals fed Andrographis paniculata suggested slow rate of digestion, which could have improved utilization and absorption of nutrients by the animals. Goats fed Andrographis paniculata also produced higher meat yield and relatively lower fat contents (p<0.05).

Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: the U.S. experience

Studies of forage and/or grass feeding of cattle versus grain finishing have been conducted in varying regions throughout the world but generalization of these results to beef from U.S. cattle may not be appropriate. In particular, available grass/forage variety and form as well as cattle breed have a significant impact on the nutritional profile of beef. The current review summarizes the nutritional characteristics of beef as reported from the limited number of studies comparing U.S. grass/forage-fed versus grain-finished cattle and estimates the intake of key nutrients that might be expected from consumption of U.S. beef from either feeding system. In addition, many studies report changes in fatty acids solely as a percentage of total fatty acids. Since grass/forage feeding typically results in a leaner product; the current review compares the fatty acid profile of beef from grass/forage feeding to that of grain-finished cattle on a mg/100 g of meat basis.

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

Over 89 days, 10 lambs (S) were fed concentrates and hay in stall, while 9 lambs (P) grazed at pasture. Two groups of 9 animals grazed at pasture until switching to a concentrate-based diet for 14 or 37 days before slaughter (P-S14 and P-S37). The fat content of longissimus dorsi muscle (LM) increased with increasing duration of concentrate feeding (P=0.05). As a consequence, the concentration of polyunsaturated fatty acids (PUFA) and of the highly peroxidisable (HP) PUFA in the polar lipids was similar between treatments. Lipid oxidation in fresh LM over 8 days of storage was affected by the diet (P<0.0005) with the P-S37 and P treatments producing, respectively, the highest and the lowest TBARS values. The P treatment reduced TBARS in cooked minced LM over 2 days of storage and no difference was found between the P-S14, P-S37 and S treatments. Colour stability of fresh LM was not noticeably affected by the dietary treatment.

The Ewe's Reproductive Performance, Growth Rate and Carcass Quality of Lambs Kept in a Barn vs Those Kept under an Overhead Shelter

A herd of polish lowland local sheep was divided into two equal groups: the first group was kept under an overhead shelter, and the second group was kept in a warm barn. The effect of maintenance on ewe’s reproductive performance, survival as well as the growth rate of lambs, and their carcasses quality was investigated. The lack of differences in fertility and prolificacy of ewes as well as in the survival and growth rate between the groups confirmed a good adaptation of Żelaźnieńska sheep to low temperature. Harsh environmental conditions did not cause a significant decrease of the body weight growth; however, they brought in an (insignificant) reduction of subcutaneous fat thickness and meatiness of the loin part of a lamb’s body. The fat content of carcasses obtained from lambs reared under the overhead shelter was significantly lower, with no differences of meat and bones contribution between the groups.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P<0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P=0.003), peroxides (PV; P<0.001) and TBARS (P=0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P<0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.