Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Diets
2.2. Sample Collection and Animals Perfomances
2.3. Meat Chemical and Cholesterol Analysis
2.4. Meat Fatty Acids Analysis
2.5. Meat Color Determination
2.6. Lipid Oxidation
2.7. Statistical Analysis
3. Results
3.1. Animal Perfomances, Drip and Cooking Loss Analyses
3.2. Proximate and Cholesterol Analyses
3.3. Fatty Acids Analysis
3.4. Lipid Stability to Oxidation
3.5. Color Determinations
4. Discussion
4.1. Animal Performances, Drip and Cooking Loss
4.2. Proximate and Cholesterol Analyses
4.3. Fatty Acids Analysis
4.4. Lipid Stability to Oxidation
4.5. Color Determination
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Concentrate | Extruded Linseed | Wheat Straw | |
---|---|---|---|
Chemical composition (% DM) | |||
Crude Protein | 17.2 | 22.0 | 3.8 |
Ether extract | 5.3 | 35.0 | 3.1 |
Crude fiber | 7.5 | 7.5 | 38.2 |
Ash | 7.1 | 4.5 | 5.9 |
NEF, MJ/kg DM | 8.4 | 10.3 | 2.5 |
Fatty acid profile (% total FA) | |||
C16:0 | 17.0 | 14.0 | - |
C18:0 | 6.4 | 4.1 | - |
C18:1n-9 | 20.96 | 18.5 | - |
C18:2n-6 | 42.22 | 11.9 | - |
C18:3n-3 | 0.5 | 42.5 | - |
Diet | |||||
---|---|---|---|---|---|
Item | CON | LIN | L+E | SEM | p-Value |
Initial live weight (kg) | 400 | 419 | 370 | 24.98 | 0.093 |
Slaughter weight (kg) | 522 | 531 | 480 | 25.67 | 0.171 |
Daily weight gain (kg/d) | 1.36 | 1.25 | 1.23 | 0.07 | 0.270 |
Hot carcass weight (kg) | 299 | 307 | 262 | 20.20 | 0.151 |
Hot dressing (%) | 57.03 | 57.57 | 54.41 | 1.29 | 0.192 |
Shrink loss (%) | 0.98 | 1.00 | 0.98 | 0.06 | 0.929 |
pH0 | 6.49 | 6.61 | 6.58 | 0.09 | 0.645 |
pH24 | 5.68 | 5.73 | 5.77 | 0.08 | 0.665 |
Drip loss (%) | 1.78 | 1.23 | 1.46 | 0.53 | 0.708 |
Cooking loss (%) | 21.68 | 23.52 | 24.96 | 1.59 | 0.161 |
Diet | |||||
---|---|---|---|---|---|
Item | CON | LIN | L+E | SEM | p-Value |
Dry matter (%) | 27.37 | 26.53 | 26.38 | 0.86 | 0.561 |
Crude ash (%) | 1.08 | 1.01 | 1.01 | 0.07 | 0.542 |
Crude Protein (%) | 21.82 | 22.24 | 21.65 | 0.39 | 0.474 |
Ether extract (%) | 2.92 | 3.73 | 2.80 | 0.33 | 0.050 |
Cholesterol (mg/100 g) | 45.93a | 49.81a | 28.63b | 5.47 | 0.010 |
Diet | |||||
---|---|---|---|---|---|
Item | CON | LIN | L+E | SEM | p-Value |
SFA | 52.22a | 48.66b | 48.02b | 0.84 | 0.025 |
MUFA | 35.81a | 34.15ab | 33.53b | 0,99 | 0.006 |
PUFA | 11.97b | 17.19a | 20.69a | 1.22 | 0.001 |
n−6 | 09.89b | 14.32ab | 17.14a | 1.84 | 0.008 |
n−3 | 1.37c | 2.49b | 3.15a | 0.239 | ** |
n−6 to n−3 ratio | 7.21a | 5.75b | 5.43b | 0.57 | 0.001 |
CLA * | 0.31b | 0.40a | 0.40a | 0.03 | 0.009 |
C14:0 | 2.95 | 2.23 | 2.45 | 0.29 | 0.113 |
C16:0 | 27.98 | 28.22 | 27.22 | 0.47 | 0.201 |
C18:0 | 20.00 | 17.67 | 18.54 | 0.90 | 0.095 |
Total trans C18:1 | 3.18a | 2.084b | 1.99b | 0.32 | 0.009 |
C18:1 n-9 cis | 29.50a | 29.69ab | 26.58b | 0.99 | 0.036 |
C18:2 n-6 cis | 7.86b | 11.72a | 13.86a | 1.54 | 0.003 |
C18:3 n-3 | 0.94b | 1.26b | 1.85a | 0.16 | ** |
CLA 9–11 | 0.29b | 0.39a | 0.40a | 0.03 | 0.003 |
C20:2 n-6 | 0.04 | 0.07 | 0.06 | 0.02 | 0.204 |
C20:3 n-6 | 0.33 | 0.37 | 0.47 | 0.08 | 0.275 |
C22:4 n-6 | 1.66b | 1.90ab | 2.62a | 0.29 | 0.017 |
C20:5 n-3 | 0.12b | 0.38ab | 0.68a | 0.05 | ** |
C22:5 n-3 | 0.28b | 0.59a | 0.54a | 0.06 | ** |
C22:6 n-3 | 0.02b | 0.10a | 0.10a | 0.02 | 0.003 |
Diet | Day | p-Value | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Item | CON | LIN | L+E | 1 | 2 | 3 | 4 | 5 | 6 | SEM | Diet | Day | Diet x Day |
L* | 44.16 | 43.59 | 44.69 | 40.84b | 44.95a | 44.91a | 44.82a | 44.81a | 44.54a | 0.50 | 0.326 | ** | 0.078 |
a* | 22.51a | 19.31c | 20.67b | 20.26cd | 22.63a | 21.55b | 20.94bc | 19.98d | 19.66cd | 1.06 | 0.007 | ** | 0.905 |
b* | 17.16a | 15.48b | 16.58ab | 13.51d | 17.61a | 17.22ab | 16.99ac | 16.44c | 16.58c | 0.70 | 0.045 | ** | 0.592 |
H° | 37.30b | 38.65a | 38.68a | 33.57e | 37.94d | 38.68c | 39.12b | 39.52a | 40.28a | 0.75 | ** | ** | 0.0004 |
C* | 28.31a | 24.78c | 26.52b | 24.36d | 28.69a | 27.59b | 26.97bc | 25.88cd | 25.73bd | 1.18 | 0.014 | ** | 0.975 |
OMb% | 70.63 | 63.56 | 64.07 | 57.94fe | 75.81a | 70.32b | 66.56c | 63.87d | 62.73cde | 4.01 | 0.054 | ** | 0.203 |
DMb% | 12.29 | 16.17 | 14.54 | 34.32a | 9.19c | 9.84c | 10.64bc | 11.38b | 10.56b | 4.19 | 0.067 | ** | ** |
MMb% | 17.08 | 20.27 | 21.4 | 7.74f | 14.99e | 19.84d | 22.81c | 24.75ac | 26.71ab | 2.21 | 0.140 | ** | 0.146 |
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Morittu, V.M.; Spina, A.A.; Iommelli, P.; Poerio, A.; Oliverio, F.V.; Britti, D.; Tudisco, R. Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability. Agriculture 2021, 11, 1032. https://doi.org/10.3390/agriculture11111032
Morittu VM, Spina AA, Iommelli P, Poerio A, Oliverio FV, Britti D, Tudisco R. Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability. Agriculture. 2021; 11(11):1032. https://doi.org/10.3390/agriculture11111032
Chicago/Turabian StyleMorittu, Valeria Maria, Anna Antonella Spina, Piera Iommelli, Anselmo Poerio, Francesco Vincenzo Oliverio, Domenico Britti, and Raffaella Tudisco. 2021. "Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability" Agriculture 11, no. 11: 1032. https://doi.org/10.3390/agriculture11111032