Discrimination of Meat Produced by Bos taurus and Bos indicus Finished under an Intensive or Extensive System
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals and Management
2.2. Experimental Procedures
2.3. Statistical Analyses
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Group | Variable | Mean | CV (%) |
---|---|---|---|
Meat chemical composition | Moisture (%) | 72.63 | 2.8 |
Protein (%) | 19.08 | 8.9 | |
Ash (%) | 0.90 | 20.0 | |
Fat (%) | 6.39 | 49.0 | |
Cholesterol (mg/100 g) | 49.27 | 32.5 | |
Meat colour parameters | L* 24 h | 32.76 | 7.4 |
a* 24 h | 20.00 | 7.8 | |
b* 24 h | 4.23 | 27.4 | |
L* 10 d | 33.61 | 7.9 | |
a* 10 d | 16.51 | 12.6 | |
b* 10 d | 4.87 | 28.5 | |
Meat physical properties | Cooking loss 24 h (%) | 29.06 | 16.0 |
Shear Force 24 h (kg) | 7.98 | 21.2 | |
Cooking loss 10 d (%) | 30.20 | 17.1 | |
Shear Force 10 d (kg) | 5.64 | 27.0 | |
pH 24 h | 5.85 | 3.1 | |
Fatty acids (FA, %) | Microbial FA | 2.26 | 21.2 |
Biohydrogenation FA | 4.06 | 23.2 | |
n-3 FA | 1.22 | 93.4 | |
n-6 FA | 3.49 | 40.4 | |
12:0 | 0.07 | 42.9 | |
14:0 | 3.04 | 21.1 | |
14:1c-9 | 0.49 | 36.7 | |
16:0 | 24.62 | 8.0 | |
16:2 | 0.34 | 26.5 | |
16:1c-9 | 2.79 | 23.3 | |
17:0 | 1.21 | 13.2 | |
17:1c-9 | 1.03 | 72.8 | |
18:0 | 20.42 | 17.8 | |
18:1c-9 | 32.64 | 8.9 | |
18:1c-11 | 1.20 | 26.7 | |
20:0 | 0.18 | 27.8 | |
20:1-c13 | 0.28 | 60.7 | |
18:2-c9,t-11 | 0.48 | 27.1 |
Discriminant Factors | Genetic Groups | Finishing Systems | Genetic Group × Finishing System Combinations |
---|---|---|---|
Physicochemical (PC) properties | 0.582 | 0.222 | 0.070 |
Fatty acid (FA) profiles | 0.363 | 0.032 | 0.004 |
PC properties and FA profiles | 0.208 | 0.024 | 0.002 |
Discrimination Criteria | Discriminant Function | ||
---|---|---|---|
Variable | Unstandardized Coefficients | Standardized Coefficients | |
Physicochemical properties | Cholesterol | 0.057 | 0.781 |
Shear Force 24 h | 0.340 | 0.525 | |
b* 10 d | −0.312 | −0.413 | |
(Constant) | −3.981 | - | |
Fatty acid profiles | Biohydrogenation FA | −1.195 | −0.919 |
n-3 | −1.382 | −1.570 | |
12:0 | 20.192 | 0.659 | |
14:0 | −1.429 | −0.892 | |
16:0 | 0.322 | 0.614 | |
16:1c-7 | 11.810 | 1.119 | |
17:0 | −3.027 | −0.484 | |
17:1c-9 | 1.260 | 0.952 | |
20:1c-13 | 3.545 | 0.599 | |
(Constant) | −1.187 | - | |
Physicochemical properties and fatty acid profiles | Microbial FA | −2.589 | −1.240 |
Biohydrogenation FA | 0.586 | 0.451 | |
n-3 | 0.893 | 1.014 | |
12:0 | −19.301 | −0.630 | |
14:0 | 0.908 | 0.567 | |
14:1c-9 | 2.662 | 0.473 | |
17:0 | 4.638 | 0.741 | |
18:0 | 0.255 | 0.863 | |
18:2c-9,t-11 | 5.147 | 0.635 | |
Moisture | 0.156 | 0.319 | |
Ash | −1.286 | −0.222 | |
Cholesterol | 0.056 | 0.768 | |
Shear Force 24 h | 0.171 | 0.265 | |
b* 10d | −0.244 | −0.322 | |
(Constant) | −26.590 | - |
Discrimination Criteria | Discriminant Function | ||
---|---|---|---|
Variable | Unstandardized Coefficients | Standardized Coefficients | |
Physicochemical properties | Protein | 1.074 | 0.953 |
Cholesterol | −0.024 | −0.366 | |
a* 24 h | −0.239 | −0.357 | |
b* 24 h | 0.201 | 0.233 | |
Shear Force 24 h | 0.114 | 0.189 | |
(Constant) | −16.266 | - | |
Fatty acid profiles | Microbial FA | −1.977 | −0.792 |
n-3 | −0.983 | −0.564 | |
n-6 | 0.546 | 0.656 | |
12:0 | 30.608 | 0.623 | |
14:0 | −0.941 | −0.503 | |
16:1c-7 | −6.184 | −0.320 | |
16:1c-9 | 2.630 | 1.531 | |
17:0 | 2.404 | 0.386 | |
17:1c-9 | −2.088 | −0.683 | |
18:0 | 0.195 | 0.668 | |
18:1c-11 | −2.508 | −0.528 | |
20:0 | 7.111 | 0.334 | |
20:1c-13 | 4.135 | 0.432 | |
(Constant) | −5.044 | - | |
Physicochemical properties and fatty acid profiles | Moisture | 0.357 | 0.691 |
Fat | 0.435 | 1.015 | |
L* 24 h | −0.088 | −0.214 | |
Microbial FA | −1.798 | −0.721 | |
Biohydrogenation FA | 0.779 | 0.695 | |
n-3 | −0.844 | −0.484 | |
n-6 | 0.535 | 0.642 | |
12:0 | 26.423 | 0.538 | |
14:0 | −1.020 | −0.545 | |
16:0 | −0.210 | −0.368 | |
16:2 | −8.253 | −0.427 | |
16:1c-9 | 2.830 | 1.648 | |
17:0 | 3.196 | 0.512 | |
17:1c-9 | −2.438 | −0.797 | |
18:1-c11 | −2.025 | −0.426 | |
20:0 | 7.619 | 0.358 | |
20:1-c13 | 4.000 | 0.418 | |
18:2-c9,t-11 | −7.032 | −0.741 | |
(Constant) | −22.621 | - |
Discrimination Criteria | Variable | Unstandardized Coefficients | Standardized Coefficients | ||||
---|---|---|---|---|---|---|---|
Function 1 | Function 2 | Function 3 | Function 1 | Function 2 | Function 3 | ||
Physicochemical properties | Protein | 1.003 | 0.445 | 0.205 | 0.892 | 0.396 | 0.183 |
Cholesterol | −0.069 | 0.075 | 0.024 | −0.665 | 0.716 | 0.228 | |
a* 24 h | −0.124 | −0.189 | −0.123 | −0.187 | −0.283 | −0.185 | |
Shear Force 24h | 0.028 | 0.256 | −0.278 | 0.042 | 0.388 | −0.421 | |
b* 10 d | −0.011 | −0.029 | 0.625 | −0.015 | −0.037 | 0.812 | |
(Constant) | −13.410 | −10.294 | −3.454 | - | - | - | |
Fatty acid profiles | Microbial FA | 1.064 | −2.227 | −1.376 | 0.423 | −0.885 | −0.547 |
Biohydrogenation FA | −0.906 | 0.775 | −0.244 | −0.636 | 0.544 | −0.171 | |
n-3 | 1.132 | 3.052 | 1.786 | 0.602 | 1.622 | 0.949 | |
n-6 | −0.481 | −0.165 | 0.127 | −0.574 | −0.197 | 0.151 | |
12:0 | −29.838 | −10.257 | 12.169 | −0.609 | −0.209 | 0.248 | |
14:0 | 1.402 | 1.132 | −1.063 | 0.721 | 0.582 | −0.547 | |
16:0 | 0.161 | −0.125 | 0.349 | 0.271 | −0.210 | 0.589 | |
16:2 | 9.052 | −1.963 | 11.573 | 0.465 | −0.101 | 0.595 | |
16:1c-9 | −2.851 | 0.818 | 1.860 | −1.341 | 0.384 | 0.874 | |
17:0 | −1.901 | 7.194 | 4.292 | −0.300 | 1.137 | 0.678 | |
17:1c-9 | 1.839 | −3.413 | −2.751 | 0.595 | −1.105 | −0.891 | |
18:1-c11 | 2.185 | −0.353 | 0.896 | 0.409 | −0.066 | 0.168 | |
20:1-c13 | −3.571 | −1.981 | 0.632 | −0.375 | −0.208 | 0.066 | |
18:2-c9,t-11 | 7.404 | 3.278 | −0.731 | 0.715 | 0.316 | −0.071 | |
(Constant) | −4.327 | −8.274 | −17.221 | ||||
Physicochemical properties and fatty acid profiles | Microbial FA | 1.615 | 0.009 | −2.469 | 0.642 | 0.004 | −0.981 |
Biohydrogenation FA | −0.928 | −0.078 | 0.791 | −0.651 | −0.054 | 0.555 | |
n-3 | 0.572 | −0.016 | 3.268 | 0.304 | −0.008 | 1.737 | |
12:0 | −31.774 | 24.073 | −2.326 | −0.649 | 0.491 | −0.047 | |
14:0 | 1.065 | −1.172 | 0.438 | 0.548 | −0.603 | 0.225 | |
16:0 | 0.232 | 0.267 | 0.015 | 0.391 | 0.450 | 0.025 | |
16:2 | 9.532 | 8.389 | 1.755 | 0.490 | 0.431 | 0.090 | |
16:1c-9 | −2.599 | 1.492 | 1.722 | −1.222 | 0.702 | 0.810 | |
17:0 | −1.841 | −0.122 | 8.369 | −0.291 | −0.019 | 1.323 | |
17:1c-9 | 1.638 | −0.419 | −4.283 | 0.530 | −0.136 | −1.386 | |
20:0 | −8.541 | 0.954 | 0.464 | −0.381 | 0.043 | 0.021 | |
20:1-c13 | −4.655 | 0.668 | −2.159 | −0.489 | 0.070 | −0.227 | |
18:2-c9,t-11 | 8.447 | −3.425 | 2.122 | 0.815 | −0.331 | 0.205 | |
Protein | 0.381 | 0.289 | 0.078 | 0.339 | 0.257 | 0.069 | |
Cholesterol | −0.007 | −0.086 | −0.023 | −0.068 | −0.826 | −0.222 | |
Shear Force 24 h | 0.047 | −0.165 | 0.180 | 0.071 | −0.251 | 0.272 | |
(Constant) | −11.095 | −9.634 | −16.564 |
Source of Information | Genetic Group | Finishing System | Genetic Group × Finishing System | |||||
---|---|---|---|---|---|---|---|---|
Taurus | Indicus | Grain | Pasture | Indicus Pasture | Indicus Grain | Taurus Pasture | Taurus Grain | |
Physicochemical (PC) properties | 81.3 (80.0) | 81.2 (78.8) | 98.2 (98.2) | 93.5 (93.5) | 69.2 (69.2) | 94.9 (94.9) | 75.0 (65.0) | 80.0 (80.0) |
Fatty acid (FA) profiles | 93.3 (92.0) | 89.4 (87.1) | 100.0 (100.0) | 100.0 (100.0) | 100.0 (96.2) | 93.2 (88.1) | 100.0 (100.0) | 92.7 (90.9) |
PC and FA profiles | 100.0 (97.3) | 95.3 (94.1) | 100.0 (100.0) | 100.0 (100.0) | 100.0 (96.2) | 100.0 (96.6) | 100.0 (100.0) | 98.2 (98.2) |
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Bressan, M.C.; Rodrigues, E.C.; Rossato, L.V.; Neto-Fonseca, I.; Alves, S.P.; Bessa, R.J.B.; Gama, L.T. Discrimination of Meat Produced by Bos taurus and Bos indicus Finished under an Intensive or Extensive System. Animals 2020, 10, 1737. https://doi.org/10.3390/ani10101737
Bressan MC, Rodrigues EC, Rossato LV, Neto-Fonseca I, Alves SP, Bessa RJB, Gama LT. Discrimination of Meat Produced by Bos taurus and Bos indicus Finished under an Intensive or Extensive System. Animals. 2020; 10(10):1737. https://doi.org/10.3390/ani10101737
Chicago/Turabian StyleBressan, Maria C., Erika C. Rodrigues, Lizandra V. Rossato, Isabel Neto-Fonseca, Susana P. Alves, Rui J.B. Bessa, and Luis T. Gama. 2020. "Discrimination of Meat Produced by Bos taurus and Bos indicus Finished under an Intensive or Extensive System" Animals 10, no. 10: 1737. https://doi.org/10.3390/ani10101737