Hostname: page-component-848d4c4894-p2v8j Total loading time: 0 Render date: 2024-06-11T10:43:43.494Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  15 October 2019

S. Siphambili ,
A. P. Moloney ,
E. G. O’Riordan ,
M. McGee  and
F. J. Monahan Open the ORCID record for F. J. Monahan [Opens in a new window]
S. Siphambili
Affiliation:
UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
A. P. Moloney
Affiliation:
Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
E. G. O’Riordan
Affiliation:
Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
M. McGee
Affiliation:
Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
F. J. Monahan*
Affiliation:
UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
*
†E-mail: frank.monahan@ucd.ie
Get access

Abstract

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.

Keywords

lipid oxidationfatty acidspolyunsaturated fatty acidsα-tocopherolshelf life
Type
Research Article
Information
animal , Volume 14 , Issue 3 , March 2020 , pp. 656 - 666
Copyright
© The Animal Consortium 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

American Meat Science Association 2012. AMSA (American Meat Science Association) meat colour measurement guidelines. American Meat Science Association, Chicago, IL, USA.Google Scholar
Belitz, H, Grosch, W and Schieberle, P 2009. Lipids. In Food Chemistry, pp. 158–245, Springer-Verlag, Berlin, Germany.Google Scholar
Brunton, NP, Mason, C and Collins, MJ 2015. Rapid microwave assisted preparation of fatty acid methyl esters for the analysis of fatty acid profiles in foods. Journal of Analytical Chemistry 70, 1218–1224.CrossRefGoogle Scholar
Chriki, S, Renand, G, Picard, B, Micol, D, Journaux, L and Hocquette, JF 2013. Meta-analysis of the relationships between beef tenderness and muscle characteristics. Livestock Science 155, 424–434.CrossRefGoogle Scholar
Crupkin, M and Zambelli, A 2008. Detrimental impact of trans fats on human health: stearic acid-rich fats as possible substitutes. Comprehensive Reviews in Food Science and Food Safety 7, 271–279.CrossRefGoogle Scholar
Daley, CA, Abbott, A, Doyle, PS, Nader, GA and Larson, S 2010. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal 9, 10–21.CrossRefGoogle ScholarPubMed
Descalzo, AM, Insani, EM, Biolatto, A, Sancho, AM, García, PT, Pensel, NA and Josifovich, JA 2005. Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Science 70, 35–44.CrossRefGoogle ScholarPubMed
Descalzo, AM, Rossetti, L, Sancho, AM, García, PT, Biolatto, A, Carduza, F and Grigioni, GM 2008. Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina. Meat Science 79, 582–588.CrossRefGoogle ScholarPubMed
Dunne, PG, Monahan, FJ, O’Mara, FP and Moloney, AP 2005a. Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E. Meat Science 71, 480–489.CrossRefGoogle Scholar
Dunne, PG, O’Mara, FP, Monahan, FJ, French, P and Moloney, AP 2005b. Colour of muscle from 18-month-old steers given long-term daily exercise. Meat Science 71, 219–229.CrossRefGoogle ScholarPubMed
European Commission 2012. Regulation EU 432/2012. Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Official Journal of the European Union L136, 1–40.Google Scholar
Enser, M, Hallett, K, Hewett, B, Fursey, G, Wood, J and Harrington, G 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329–341.CrossRefGoogle ScholarPubMed
Finneran, E, Crosson, P, O’kiely, P, Shalloo, L, Forristal, D and Wallace, M 2012. Stochastic simulation of the cost of home-produced feeds for ruminant livestock systems. The Journal of Agricultural Science 150, 123–139.CrossRefGoogle Scholar
Fratianni, A, Caboni, M, Irano, M and Panfili, G 2002. A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals. European Food Research and Technology 215, 353–358.CrossRefGoogle Scholar
French, P, Stanton, C, Lawless, F, O’Riordan, EG, Monahan, FJ, Caffrey, PJ and Moloney, AP 2000. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. Journal of Animal Science 78, 2849–2855.CrossRefGoogle ScholarPubMed
Fruet, AP, De Mello, A, Trombetta, F, Stefanello, FS, Speroni, CS, De Vargas, DP, De Souza, AN, Júnior, AR, Tonetto, CJ and Nörnberg, JL 2018. Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture. Meat Science 145, 121–126.CrossRefGoogle ScholarPubMed
Insani, EM, Eyherabide, A, Grigioni, G, Sancho, AM, Pensel, NA and Descalzo, AM 2008. Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Science 79, 444–452.CrossRefGoogle ScholarPubMed
Lanari, MC, Brewster, M, Yang, A and Tume, RK 2002. Pasture and grain finishing affect the color stability of beef. Journal of Food Science 67, 2467–2473.CrossRefGoogle Scholar
Leheska, J, Thompson, L, Howe, J, Hentges, E, Boyce, J, Brooks, J, Shriver, B, Hoover, L and Miller, M 2008. Effects of conventional and grass-feeding systems on the nutrient composition of beef. Journal of Animal Science 86, 3575–3585.CrossRefGoogle ScholarPubMed
Lenehan, C 2016. Strategies for growing and finishing suckler-bred male cattle prior to a second winter at pasture, or indoors on rations differing in composition. MSc thesis, University College Dublin, Ireland.Google Scholar
Liu, Q, Lanari, M and Schaefer, D 1995. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73, 3131–3140.CrossRefGoogle ScholarPubMed
Luciano, G, Moloney, A, Priolo, A, Röhrle, F, Vasta, V, Biondi, L, López-Andrés, P, Grasso, S and Monahan, F 2011. Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations. Journal of Animal Science 89, 3759–3768.CrossRefGoogle ScholarPubMed
Mezgebo, GB, Monahan, FJ, McGee, M, O’Riordan, EG, Picard, B, Richardson, RI and Moloney, AP 2017a. Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems. Animal 11, 1636–1644.CrossRefGoogle ScholarPubMed
Mezgebo, GB, Monahan, FJ, McGee, M, O’Riordan, EG, Richardson, IR, Brunton, NP and Moloney, AP 2017b. Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet. Food Chemistry 235, 86–97.CrossRefGoogle ScholarPubMed
Monahan, FJ, Skibsted, LH and Andersen, ML 2005. Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. Journal of Agricultural and Food Chemistry 53, 5734–5738.CrossRefGoogle ScholarPubMed
Morrissey, PA, Buckley, DJ, Sheehy, PJA and Monahan, FJ 1994. Vitamin-E and meat quality. Proceedings of the Nutrition Society 53, 289–295.CrossRefGoogle ScholarPubMed
Müller, CE, Möller, J, Jensen, SK and Udén, P 2007. Tocopherol and carotenoid levels in baled silage and haylage in relation to horse requirements. Animal Feed Science and Technology 137, 182–197.CrossRefGoogle Scholar
Niki, E 2014. Role of vitamin E as a lipid-soluble peroxyl radical scavenger: in vitro and in vivo evidence. Free Radical Biology and Medicine 66, 3–12.CrossRefGoogle ScholarPubMed
Nuernberg, K, Dannenberger, D, Nuernberg, G, Ender, K, Voigt, J, Scollan, ND, Wood, JD, Nute, GR and Richardson, RI 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livestock Production Science 94, 137–147.CrossRefGoogle Scholar
O’Riordan, E, Crossan, P and McGee, M 2011. Finishing male cattle from the beef suckler herd. Irish Grassland Association Journal 45, 131–146.Google Scholar
Ponnampalam, EN, Norng, S, Burnett, VF, Dunshea, FR, Jacobs, JL and Hopkins, DL 2014. The synergism of biochemical components controlling lipid oxidation in lamb muscle. Lipids 49, 757–766.CrossRefGoogle ScholarPubMed
Purchas, R, Burnham, D and Morris, S 2002. Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers. Journal of Animal Science 80, 3211–3221.CrossRefGoogle ScholarPubMed
Röhrle, F, Moloney, A, Black, A, Osorio, M, Sweeney, T, Schmidt, O and Monahan, F 2011. α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets. Food Chemistry 124, 935–940.CrossRefGoogle Scholar
Tarrant, PV 1989. Animal behaviour and environment in the dark-cutting condition in beef – a review. Irish Journal of Food Science and Technology 13, 1–21.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985–992.CrossRefGoogle ScholarPubMed
Vestergaard, M, Oksbjerg, N and Henckel, P 2000. Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 54, 177–185.CrossRefGoogle ScholarPubMed
Warren, HE, Scollan, ND, Enser, M, Hughes, SI, Richardson, RI and Wood, JD 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition. Meat Science 78, 256–269.CrossRefGoogle ScholarPubMed
Weiss, WP, Hogan, JS and Wyatt, DJ 2009. Relative bioavailability of all-rac and RRR vitamin E based on neutrophil function and total α-tocopherol and isomer concentrations in periparturient dairy cows and their calves. Journal of Dairy Science 92, 720–731.CrossRefGoogle ScholarPubMed
Yang, A, Lanari, MC, Brewster, M and Tume, RK 2002. Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement. Meat Science 60, 41–50.CrossRefGoogle ScholarPubMed
Supplementary material: File

Siphambili et al. supplementary material

Siphambili et al. supplementary material

Download Siphambili et al. supplementary material(File)
File 31.9 KB