Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Effects of grass- and concentrate-based finishing systems on the quality of meat from the M. longissimus thoracis of young Sarda bulls

Context Recent heightened interest of consumers in the origins of their food, together with broader general awareness of environmental matters, has led to an increase in the demand for meat obtained from grazing systems. The importance of local breeds adapted to medium- and low-input production is fully recognised as a means of guaranteeing the sustainability of these farming methods. A finishing system based on pastures and the use of local breeds could both meet the demands of consumers and increase economic returns for Sardinian farmers. Aims The work evaluated the effects of different finishing treatments (pasture PAS-0C vs hay–concentrate-based diets HAY-C) on the quality of meat from young Sarda bulls and the usefulness of meat chemicals as markers to discriminate between finishing systems. Methods Twenty-eight young Sarda bulls were assigned randomly to the following two treatments: finished on natural pasture (PAS-0C group, n = 7), and fed on natural pasture hay ad libitum and concentrate (HAY-C group, n = 21). The latter group comprised three levels characterised by an increasing daily dose of concentrates, as follows: 2.5 kg/animal (HAY-2.5C), 3.3 kg/animal (HAY-3.3C), and ad libitum (HAY-ALC). After slaughter at a fixed age (416 ± 25 days), carcass yield, pH of the Longissimus thoracis (LT) muscle, colour parameters, cooking loss, proximate analysis, α-tocopherol and cholesterol concentration, and fatty acid composition of intramuscular fat of LT were all determined. The discriminating power of the meat chemicals between the two main finishing systems (PAS-0C vs HAY-C) and among the three groups receiving concentrates and hay (HAY-2.5C, HAY-3.3C and HAY-ALC) was assessed using linear discriminant analysis. Key results Pasture-based treatment decreased the intramuscular fat and increased the α-tocopherol concentration of meat and the proportion of some desirable fatty acids (α-linolenic acid and its derivatives eicosapentaenoic acid, docosapentaenoic acid), and improved the value of the ratio of n-6:n-3, without affecting the ultimate pH, colour parameters, and cooking loss. The discriminant procedure was able to discriminate accurately between the two main finishing systems and among the three groups receiving concentrate and hay (P < 0.0001 and P < 0.005 of the Hotelling’s T-squared test respectively). The concentration of α-tocopherol was key to the discrimination of the two main finishing systems, whereas the content of C17:0 and C18:0i were particularly effective in discriminating among the three groups fed with hay concentrate. Conclusions Grazing improves some of the meat traits of young Sarda bulls compared with the effects of a hay-concentrate-based finishing diet. The concentration of α-tocopherol in meat is an effective marker for discriminating the effects of pasture from those of a concentrate-based finishing diet Implications The results highlight the role of pasture-based diet in finishing young Sarda bulls, and could provide a wealth of knowledge for Sardinian beef farmers for delivering meat produce that stands out in the market and meets the demand of consumers more concerned about food origin and its healthiness.

Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems

Context In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated. Aims As there is a scarcity of information concerning meat quality traits of beef from such extended rearing systems, three finishing systems of different lengths (Short, 14–16 months; Medium, 20–24 months; Long, 31–34 months) were compared in which cattle were slaughtered at similar conformation and fat classification scores. Methods The experiment comprised a three (system) × two (gender) design with 24 Limousin cross-bred cattle (12 steers and 12 heifers) assigned to each system. Characteristics of the rib section (between and inclusive of the 5th and 10th ribs) and sensory properties of M. longissimus thoracis samples were then assessed. Key results Older (Long system) cattle had greater rib section and L. thoracis weights. L. thoracis was tougher in older (Long system) cattle when assessed by a trained sensory panel. Heifers had lower rib section weights than steers but neither rib section composition or meat toughness differed between genders. Gristle (visible connective tissue) in the rib section increased with system length and was associated with an increased perception of gristle on eating. Conclusions Overall meat quality was considered commercially acceptable regardless of system. Implications The likely increased greenhouse gas emissions but reduced utilisation of food resources from the Long system need to be considered in conjunction with the meat quality characteristics of the system.

Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle

Simple Summary

Beef is in great demand in many countries. Consumers are more inclined to buy beef with good tenderness, color, flavor, and healthy fatty acid composition. Beef that has been aged is often more suitable for cooking and processing. A research gap exists regarding the analysis of meat quality during the aging process in Yunling cattle, a new hybrid beef cattle bred by Chinese researchers. This study measured a set of indicators of Yunling beef and other two breeds as controls (Simmental cattle, an excellent beef cattle breed used around the world, and Wenshan cattle, a local beef cattle breed in southern China), including the pH, water loss rate, cooking loss, Warner-Bratzler shear force, myofibrillar fragmentation index, inosine 5′-monophosphate, color, and fatty acid profiles. In addition, some growth performance and carcass characteristics were determined. The results showed that the pH, water holding capacity, growth performance, and carcass traits of Yunling and Simmental cattle were basically the same and better, respectively, than those of Wenshan cattle. Aging time had no effect on beef fatty acid composition, with Yunling beef showing a healthier fatty acid profile versus the other two breeds. With increased aging time, the tenderness and color of Yunling beef became more suitable for cooking and sensory characteristics. Therefore, this study suggests that Yunling beef should be used for cooking and processing after aging.

Abstract

The beef aging process is essential for compliance with certain major requisites, such as sensory characteristics for cooking and meat processing. Meat quality analysis of Yunling cattle, a new hybrid beef cattle bred by Chinese researchers, during the aging process, represents a major research gap. To explore Yunling beef initially, indicators associated with meat quality during the aging process of Yunling, Simmental, and Wenshan cattle were measured. In addition, some important economic traits were detected in the three breeds, including growth performance and carcass characteristics. The results showed that the growth performance, carcass traits, pH, and water holding capacity of Yunling and Simmental cattle were basically the same and better, respectively, than those of Wenshan cattle. The proportions of individual fatty acids in Yunling beef were healthier than in the other two breeds. Aging time did not affect the fatty acid profiles of the beef (p > 0.05). The contents of certain fatty acids in the three beef types displayed some differences in terms of days of aging (p < 0.05). The tenderness and meat color were better in the Yunling beef as the aging time increased, indicating that Yunling beef aged for 7 days was more suitable for cooking, exhibiting better sensory characteristics. Thus, a 7-day short-term aging process is very effective in improving the quality of Yunling beef. Our study attempted to fill a gap in the Yunling beef quality analysis during aging, providing further evidence for Yunling beef improvement.

A modified nanocomposite biosensor for quantitative l-glutamate detection in beef

A new biosensor for detecting l-glutamate (l-Glu) in beef was developed. Firstly, a bare Au electrode was surface-modified by gold nanoparticles (Au NPs), graphene oxide (GO), and chitosan (CS) as immobilized materials, and then its surface was connected with l-glutamate oxidase (GluOx). The modified Au NPs/GO/CS electrode was characterized by scanning electron microscopy, and the formation mechanism was elaborated. The response current of the l-Glu biosensor maximized to 0.08 mA at pH 7.5 and 0.09 mA at 30 °C, with a detection range of 0.2-1.4 mM and a detection limit of 0.023 mM. The l-Glu biosensor had high accuracy, and its results linearly fitted with those of the amino acid analyzer with a coefficient of 0.996. The l-Glu biosensor had high selectivity, repeatability, and stability and detected higher l-Glu content in the cooked beef than in the raw beef.

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

Consequences of Maternal Essential Fatty Acid and Conjugated Linoleic Acid Supplementation on the Development of Calf Muscle and Adipose Tissue

Common silage and concentrate-based diets in dairy and beef production may deliver insufficient amounts of essential fatty acids (EFA), thereby also reducing conjugated linoleic acids (CLA) in body tissues and milk. An impaired maternal EFA and CLA supply can have an important impact on calf postnatal development. The current study investigates how maternal supplementation with EFA and CLA affects muscle and adipose tissue development in neonatal calves. Holstein cows (n = 40) were abomasaly supplemented with coconut oil (control), CLA or EFA, or both combined during the transition period. Calves were fed their dam's colostrum until slaughter at day 5 of life. Fatty acid composition and tissue morphology were analyzed. In muscle and adipose tissues, EFA, CLA, and metabolites were elevated, indicating the effective transfer of maternally-supplemented FA to the offspring. Muscle fiber types, fiber nuclei, myosin heavy chain isoform distribution, capillarization, and fat cell size of intramuscular and other adipose tissues did not differ among groups. The results confirm that maternal nutrition during the transition period can alter the FA composition of the calf tissues. This could influence the offspring's development and health in the long-term, even though only minor effects were observed in the neonatal calves' tissue morphology.

Mass spectrometry-based untargeted metabolomics approach for differentiation of beef of different geographic origins

Beef is a common staple food in many countries, and there is a growing concern over misinformation of beef products, such as false claims of origin, species and production methods. In this study, we used a mass spectrometry-based metabolomics approach to study the metabolite profiles of beef samples purchased from local retailers in Hong Kong. Using multivariate analysis, beef samples from different a) geographical origins, namely the United States (US), Japan and Australia, and b) feeding regimes could be differentiated. We identified twenty-four metabolites to distinguish beef samples from different countries, ten metabolites to identify Angus beef samples from others and seven metabolites to discriminate Australian beef produced by the organic farming from that produced using other farming modes. Based on results of this study, it is concluded that metabolomics provides an efficient strategy for tracing and authenticating beef products to ensure their quality and to protect consumer rights.

Fatty Acid Characterization of Beef Longissimus from Steers Finished on Fodder Beet or Traditional Winter Forages in New Zealand Compared to US Grain-Fed Beef

Fatty acids were evaluated to characterize lipid profiles of beef from 3 feeding programs: New Zealand (NZ) fodder beet (FB), NZ grass/non-FB (NFB), and United States grain. Strip loins were selected within each program based on expected eating quality focusing on marbling, ossification, and pH. Selection resulted in 6 treatments: FB high quality, FB low quality, NFB high quality, NFB low quality, US Top Choice, and US Select. Samples were aged 21 d or 35 d postmortem. A subset of 152 samples (12–13 per treatment combination) were used for fatty acid characterization. Within the polar lipid fraction, US treatments had lower monounsaturated fatty acid (MUFA) and greater polyunsaturated fatty acid (PUFA) than NZ treatments (P &lt; 0.05). Within the neutral lipid fraction, concentrations of total neutral lipids and proportions of saturated fatty acid, MUFA, and PUFA were affected by treatment (P &lt; 0.05). Total neutral lipids were greatest in Top Choice (P &lt; 0.05) and greater in FB high quality than all other treatments (P &lt; 0.05). Proportions of satu- rated fatty acid in the neutral lipid fraction were greater in NFB treatments than US treatments (P &lt; 0.05); FB treatments were intermediate. Proportions of MUFA were greatest in Top Choice (P &lt; 0.05). Proportions of PUFA were greatest (P &lt; 0.05) in Select, greater in Top Choice than all NZ treatments (P &lt; 0.05), and greater in NFB treatments than FB treatments (P &lt; 0.05). No interactions occurred for any groups of fatty acids in either fraction ( P &gt; 0.05), and aging did not affect fatty acid composition. Lipid profiles were impacted by finishing diet; however, most differences were between US grain-fed beef and NZ treatments—with limited differences between FB and NFB samples—when product was selected based on quality descriptors. Therefore, FB could be substituted for grass forages to sustain the NZ beef industry through winter months and limit seasonality without detrimental effects on product quality.

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28-39°C), high n-3 LC-PUFA EPA+DHA content (33-69mg/100g), marbling (3.4-8.2%), tenderness (20.0-38.5N) and overall consumer liking (7.9-8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition-genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes.

Effects of a high-fibre and low-starch diet in growth performance, carcass and meat quality of young Alentejana breed bulls

Growth performance, carcass and meat quality of 16 Alentejana bulls fed for 90 days with a conventional cereal-based (Control) or a high-fibre and low-starch (HFLS) diet were studied. The HFLS diet included 20% alfalfa hay, 4.8% soybean oil, 6% soybean hulls, 6% dehydrated citrus and 6% sugar beet pulps in substitution of grain. Ryegrass hay was offered to a maximum of 20% of total intake in both diets. Bulls were individually housed, weighed every 14 days, and feed intake was registered daily. Average daily weight gain, dry matter intake, carcass and most meat quality traits were not affected by the diet (P > .05). Feeding an HFLS diet, therefore, can improve beef fatty acid profiles without negatively impacting animal performance or meat quality.

Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils

The aim of this study was to evaluate the effect of the dietary inclusion of Cistus ladanifer L. and vegetable oils on intramuscular fat composition, muscle antioxidant status and lipid oxidative stability, and explore the mechanism by which dietary Cistus ladanifer limits the lipid oxidation. Lambs were assigned 9 diets, corresponding to 3 levels of Cistus ladanifer (50, 100 and 200 g/kg DM) and 3 levels of oil (0, 40 and 80 g/kg DM). Oil supplementation increased highly peroxidizable fatty acid content and the peroxidizability index (P < .05). Muscle phenolic content, reducing ability and radical scavenging ability were not affected by Cistus ladanifer (P > .05). The highest level of Cistus ladanifer enhanced muscle resistance to lipid oxidation (P = .006) and increased α-tocopherol content (P = .005), reducing meat lipid oxidation over 7 days of storage (P < .001). Results showed that Cistus ladanifer has a protective effect against lipid oxidation through increasing α-tocopherol concentration in the muscle.

The Myth of Cultured Meat: A Review

To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of in vitro meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether in vitro meat is Kosher or Halal (e.g., compliant with Jewish or Islamic dietary laws).

The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage

Context Cold-pressed rapeseed cake is a by-product of biodiesel manufacturing that can be obtained on-farm after simple mechanical extraction of the oil. It has a high crude fat content and contains significant amounts of linoleic acid, which make it a promising lipid supplement to modulate meat fatty acid profile. However, previous studies have indicated that using unsaturated fats in beef cattle diets could promote lipid oxidation and reduce meat redness. Aims The present study aimed to evaluate the effects of supplementation of intensively fattened beef steers with cold-pressed rapeseed cake on the fatty acid composition of beef fat and changes in measures of meat colour and lipid oxidation during 6 days of aerobic storage. Methods Sixteen Limousin steers were divided into two homogeneous groups and were fed ad libitum with barley straw and a concentrate mixture supplemented with either PROGRAS (PROGRAS at 2.7% of the diet, high in palmitic acid C16:0 from palm oil; CTR, experimental control; n = 8) or cold-pressed rapeseed cake (CPRC at 14.8% of the diet; CPRC treatment; n = 8) for a period of 9 months. The growth performance and carcass traits were assessed. The intramuscular fatty acids were analysed and the colour stability and lipid oxidation were measured in meat stored aerobically at 4°C for 0, 3 or 6 days. Key results Slaughter bodyweight and average daily gain were not affected by the inclusion of CPRC in the diet. Nor were there any changes in carcass weight, conformation or fatness. The longissimus thoracis from CPRC-fed animals depicted a higher UFA–SFA ratio and a lower atherogenic index than did that from animals fed CTR. Feeding CPRC increased the oleic acid , the vaccenic acid and the rumenic acid proportions in the muscle fat without affecting the ratio of C18:1 trans-10 to C18:1 trans-11. The extents of lipid oxidation and colour deterioration during aging were not affected by the dietary treatments. Conclusions The use of cold-pressed rapeseed cake as a lipid supplement in beef-steer diet improved the fatty acid profile of muscle fat without compromising meat oxidative stability, animal growth performance and carcass characteristics. Implications The supplementation of beef-steer diet with cold-pressed rapeseed cake could be an advantageous economical strategy allowing exploitation of an important by-product of small-scale biodiesel manufacturing to provide consumers with healthier meat.

Meat quality traits and feeding distillers grains to cattle: a review

Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.

Trends and Drivers of Change of Pastoral Beef Production Systems in a Mediterranean-Temperate Climate Zone of Chile

The present study used surveys of the cattle sector over the period of 2009-2015 to develop a typology of cattle farms to evaluate their evolution over time and to identify variables that may be associated with systems' adaptive changes and continuance. Four groups of farms were defined using multivariate analyses as follows: Group I are small calf-cow operations using non-specialized beef breeds; Group II is similar to Group I but employs specialized beef breeds; Group III is dedicated to finishing cattle, and Group IV are larger farms (>1000 animals) with a complete cycle of breeding and fattening. In general, beef cattle production in the temperate-Mediterranean Southern Zone of Chile is declining in response to the opening up of the economy that allows for ample imports, the high opportunity cost of land, and recurrent droughts associated with climate change. Current policies and regulations have modified farms' businesses models depending on their ease of access to markets, farm size and financial capacity. The defined groups require different development paths and strategies. Sustainable intensification is an alternative strategy for farms in Group I and II, particularly if they were to contract the finishing stage of their cattle with Group III farms. In contrast, it is suggested that Group IV farms concentrate on pastoral production using low external inputs to enhance the production of "natural" beef for high-value niche markets, with positive externalities.

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.

Gene Expression and Fatty Acid Profiling in Longissimus thoracis Muscle, Subcutaneous Fat, and Liver of Light Lambs in Response to Concentrate or Alfalfa Grazing

A better understanding of gene expression and metabolic pathways in response to a feeding system is critical for identifying key physiological processes and genes associated with polyunsaturated fatty acid (PUFA) content in lamb meat. The main objective of this study was to investigate transcriptional changes in L. thoracis (LT) muscle, liver, and subcutaneous fat (SF) of lambs that grazed alfalfa (ALF) and concentrate-fed (CON) slaughtered at 23 kg and using the Affymetrix Ovine Gene 1.1 ST whole-genome array. The study also evaluated the relationship between meat traits in LT muscle, including color, pigments and lipid oxidation during 7 days of display, α-tocopherol content, intramuscular fat (IMF) content and the fatty acid (FA) profile. Lambs that grazed on alfalfa had a greater α-tocopherol concentration in plasma than CON lambs (P < 0.05). The treatment did not affect the IMF content, meat color or pigments (P > 0.05). Grazing increased the α-tocopherol content (P < 0.001) and decreased lipid oxidation on day 7 of display (P < 0.05) in LT muscle. The ALF group contained a greater amount of conjugated linoleic acid (CLA), C18:3 n−3, C20:5 n−3, C22:5 n−3, and C22:6 n−3 than did the CON group (P < 0.05). We identified 41, 96 and four genes differentially expressed in LT muscle, liver, and subcutaneous fat, respectively. The most enriched biological processes in LT muscle were skeletal muscle tissue development, being the genes related to catabolic and lipid processes downregulated, except for CPT1B, which was upregulated in the ALF lambs. Animals grazing alfalfa had lower expression of desaturase enzymes in the liver (FADS1 and FADS2), which regulate unsaturation of fatty acids and are directly involved in the metabolism of n−3 PUFA series. The results found in the current study showed that ingesting diets richer in n−3 PUFA might have negative effects on the de novo synthesis of n−3 PUFA by downregulating the FADS1 and FADS2 expression. However, feeding diets poorer in n−3 PUFA can promote fatty acid desaturation, which makes these two genes attractive candidates for altering the content of PUFAs in meat.

Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation

Currently, consumers are increasingly interested in obtaining high-quality and healthy lamb meat. Compared to grain-based diets, dietary forage legumes such as alfalfa and condensed tannin (CT)-rich sainfoin increase the levels of polyunsaturated fatty acids (PUFAs) that are beneficial for health in lamb meat thanks to their high content in PUFA and/or their impact on ruminal biohydrogenation. However, they can therefore adversely affect its oxidative stability. Thus, the impact of dietary forage legumes on lamb longissimus thoracis (LT) muscle FA composition and their stability to peroxidation was studied in 36 Romane lambs grazing alfalfa (AF; n = 12) or alfalfa plus daily supplementation with CT-rich sainfoin pellets (AS; n = 12; 15 g DM/kg BW, 42 g CT/kg DM) or stall-fed concentrate and grass hay indoors (SI; n = 12). Lambs were slaughtered at a mean age of 162 ± 8.0 days after an average experimental period of 101 ± 8.1 days. Forage legumes-grazing lambs outperformed SI lambs in LT nutritional quality, with more conjugated linoleic acids and n-3 PUFAs, especially 18:3n-3, eicosapentaenoic and docosahexaenoic acids (P < 0.001), and thus lower n-6 PUFA/n-3 PUFA and 18:2 n-6/18:3 n-3 ratios (P < 0.001). Peroxidizability index was higher (P < 0.001) in LT muscle of forage legumes-grazing lambs. Concurrently, two endogenous antioxidant enzyme activities, superoxide dismutase and glutathione peroxidase, were, respectively, similar and lower (P < 0.001) for forage legumes-grazing compared with SI lambs. A lower vitamin E level in SI lambs compared with forage legumes-grazing lambs (1.0 v. 3.8 mg/g, P < 0.001) could explain that malondialdehyde content, a marker of lipid oxidation intensity, was 0.63 µg/g in SI after 8 days in aerobic packaging conditions, whereas it remaining steady at 0.16 µg/g in forage legumes-grazing lambs. Dietary forage alfalfa thus improved FA composition of lamb LT muscle and their stability to oxidation when compared to SI lambs. However, supplementation of alfalfa-grazing lambs with CT-rich sainfoin pellets did not affect the nutritional quality of LT muscle FAs.

Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing

Proximate composition, Warner-Bratzler shear force (WBSF), consumer sensory traits, fatty acid composition, and volatile flavor compounds were assessed on steaks from USDA Select strip loins (n = 40; 8/treatment) representing grass-fed beef sourced from New Zealand (NZ) with marbling consistent with USDA Select along with strip loins from four feeding treatments designed to evaluate the effects of early exposure to grain-based diets for 0 d (0D), 40 d (40D), 80 d (80D), or 120 d (120D) prior to pasture-finishing on meat quality and composition. Percent fat, moisture, and protein and WBSF did not differ (P > 0.05), but percent ash was decreased in 120D samples compared to those from NZ, 0D, and 40D (P < 0.05). Consumer scores for all traits differed among samples from the treatments (P < 0.05), with steaks from NZ receiving greater scores for flavor liking than those from 0D, 40D, and 80D (P < 0.05). Consumers also rated NZ and 120D samples greatest for overall liking (P < 0.05). Saturated fatty acids were decreased, and monounsaturated fatty acids were increased in NZ samples compared to samples from all other treatments (P < 0.05), and conjugated linoleic acid was least in samples from NZ (P < 0.05). The ratio of omega-6 to omega-3 fatty acids was greater in 80D and 120D samples than those from all other treatments (P < 0.05). Non-enzymatic browning-derived ketones and 2-pentylfuran were increased in samples from NZ compared to those from all other treatments (P < 0.05), and differences among treatments in lipid-derived compounds were primarily of alcohols and aldehydes. Early exposure to grain-based diets for 120 d prior to pasture-finishing produces beef that is comparable to grass-fed beef from New Zealand in palatability but differs in chemical composition.

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at 65°C exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at 72°C. Shear force and springiness of 65°C-treated groups were lower than those of 72°C-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks

Increasing the lipid concentration and/or inclusion of nitrate in the diet of ruminant livestock have been proposed as effective strategies to reduce the contribution of methane from the agricultural sector to greenhouse gas emissions. In this study, the effects of increased lipid or added nitrate on beef eating quality were investigated in two experiments. In experiment 1, lipid and nitrate were fed alone with two different and contrasting basal diets to finishing beef cattle. In the second experiment, lipid and nitrate were fed alone or in combination with a single basal diet. The sensory properties and retail colour shelf life of loin muscle samples obtained were then characterized. Overall, neither lipid nor nitrate had any adverse effects on sensory properties or colour shelf life of loin muscle.

Fatty acid profile, mineral content, and palatability of beef from a multibreed Angus-Brahman population

Consumers demand meat that is both healthy and palatable, 2 attributes of meat that are affected by lipid content. Many cattle in the southern United States are Bos indicus influenced, as this improves the ability to survive and thrive in these subtropical regions. However, these animals tend to have leaner carcasses and less marbled meat products. Thus, the objective of this study was to examine the effect of percent Brahman genetics on carcass characteristics, palatability, fatty acids profile, and minerals content in LM of steers from a multibreed population ranging from 100% Angus to 100% Brahman. Breed effect was significant for birth weight (P = 0.0003), weaning weight (P < 0.0001), HCW (P < 0.0001), dressing percentage (P = 0.0008), ribeye area (P = 0.002), quality grade (P < 0.0001), and marbling score (P < 0.0001), and all these traits except dressing percentage decreased as the percentage of Brahman increased. Among palatability traits, breed group had a significant effect only on tenderness (TEND) and connective tissue (CT) scores (P < 0.0001). Least squares means decreased from Angus (5.75 ± 0.13 TEND score and 6.29 ± 0.14 CT score, respectively) to Brahman (4.84 ± 0.10 TEND score and 5.49 ± 0.11 CT score, respectively) as indicated by a significant linear effect. Breed group significantly affected the percentage of several individual fatty acids, saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA), but not monounsaturated fatty acids (MUFA). The 100% Angus group had the highest percentage of SFA at 49.92%, which was significantly higher (P < 0.05) than the SFA percentage in the 50%, 75%, and 100% Brahman breed groups. Brangus animals also had an increased SFA percentage compared with the 100% Brahman animals (P < 0.05). No significant effect was identified for the concentration of PUFA across the 6 breed groups (P = 0.14). Least squares means decreased from 100% Angus to 100% Brahman for concentration of total fat, SFA, and MUFA (g/mg meat). The concentration of magnesium (P < 0.0001), phosphorus (P = 0.06), and potassium (P = 0.06) increased as the percentage of Brahman increased. Our study shows that breed has a significant effect on the fatty acid profile of beef. Cattle with high Brahman percentage, which are characterized by lower marbled meat, will present a more favorable healthfulness profile with reduced content of SFA and MUFA but the same content of PUFA as purebred Angus animals.

Correlations between growth and wool quality traits of genetically divergent Australian lambs in response to canola or flaxseed oil supplementation

The correlations between growth and wool traits in response to canola and flaxseed oil supplementation were evaluated in Australian prime lambs. Sixty dual-purpose prime lambs including purebred Merino and crossbred lambs were allocated to one of five treatments of lucerne hay basal diet supplemented with isocaloric and isonitrogenous wheat-based pellets. Treatments were: no oil inclusion (Control); 2.5% canola oil; 5% canola oil; 2.5% flaxseed oil and 5% flaxseed oil, with lamb groups balanced by breed and gender. Each lamb was daily supplemented with 1kg of pellets and had free access to lucerne hay and water throughout the 7-week feeding trial, after a 3-week adaptation. Individual animal basal and supplementary pellet feed intakes were recorded daily, while body conformation traits, body condition scores and liveweights were measured on days 0, 21, 35 and 49. The lambs were dye-banded on the mid-side and shorn before commencing the feeding trial and mid-side wool samples were collected from the same dye-banded area of each lamb at the end of the experiment. Correlations between wool quality traits and lamb performance were non-significant (P>0.05). Oil supplementation had no detrimental effect on lamb growth and wool quality traits (P > 0.05). Gender significantly affected wither height gain and fibre diameter. There were significant interactions between oil supplementation and lamb breed on chest girth. The correlations between clean fleece yield (CFY) and other wool quality traits were moderate ranging from 0.29 to 0.55. Moderate to high correlations between fibre diameter (FD) and other wool quality traits were detected (0.46–0.99) with the strongest relationship between FD and wool spinning fineness (SF). The relationship between CFY and wool comfort factor (CF) were positive, while negative relationships between CFY and the others were observed. A combination of 5% oil supplementation and genetics is an effective and strategic management tool for enhancing feed efficiency and growth performance without negative effects on wool quality in dual-purpose lamb production. This is a good outcome for dual-purpose sheep farmers. It essentially means the absorbed nutrients in supplemented lambs yielded good growth performance without any detrimental impact on wool quality; a win-win case of nutrient partitioning into the synthesis of muscle and wool without compromising either traits.

Effects of forage species and feeding systems on rumen fermentation, microbiota and conjugated linoleic acid content in dairy goats

The objective of this experiment was to investigate the effects of forage species and feeding systems on ruminal fermentation, microbiota (Butyrivibrio fibrisolvens, Fibrobacter succinogenes and total bacteria) and conjugated linoleic acid (CLA) concentration of milk in dairy goats. Twenty female crossbred Saanen lactating goats (~35 ± 3.0 kg bodyweight) in early to mid-lactation stage were assigned to a 45-day completely randomised-design feeding experiment, with the following four forage (roughage) treatments: cut-and-carry grass (CG), grazing of grass (GG), cut-and-carry leucaena (CL) and grazing of leucaena (GL; n = 5). All animals were given concentrate equivalent to 1.5% of their bodyweight. The grass used in the study was napier Pak Chong 1 grass (Pennisetum purpureum × Pennisetum americanum hybrid). The results showed that irrespective of the type of forage, grazing goats (GG and GL) had a higher (P &lt; 0.05) forage intake and, thus, total dry-matter and crude-protein intakes than did those fed indoors (CG and CL). However, the intake of C18:2n6 and particularly of C18:3n3 was generally higher for grass-fed goats than for leucaena-fed goats. Treatments did not exert significant differences on rumen fermentation characteristics. However, the populations of B. fibrisolvens, F. succinogenes and total bacteria were significantly (P &lt; 0.05) higher in grazing goats (GG and GL) than in their counterparts fed with the cut-and-carry system (CG and CL). Goats in the grazing system also had a higher (P &lt; 0.05) milk yield, and milk fat, c9, t11 CLA and omega-3 fatty acid concentrations than did those in the cut-and-carry system and only grazing goats produced detectable levels of t10, c12 CLA in milk. Putting the above together, it can be concluded that allowing dairy goats to outdoor grazing stimulates a higher forage intake, including that of C18:2n6 and C18:3n3, as well as enhancing population of B. fibrisolvens (involved in the synthesis of milk CLA), resulting in a higher milk yield, and enhances c9, t11 and t10, c12 CLA in goat milk.

Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediates

With this trial we have tested the effects of structural and chemical composition of neutral detergent fibre (NDF) of the diet on lamb fatty acid composition of meat and subcutaneous fat. Twenty lambs, were fed complete diets with low starch and similar NDF content of different origin (ground alfalfa or soybean hulls). Animal performance and product quality were not affected by treatments. Rumen pH increased and parakeratosis intensity decreased with the level of alfalfa in the diet. Increasing the alfalfa proportion in the diet decreased t10-18:1 (P = .023), increased t11-18:1 (P = .003) and decreased the t10/t11 ratio according to a quadratic pattern (P = .020). Chemical composition and structure of the diet's fibrous fraction influenced the BI pattern of the final product. Forty percent of alfalfa in diet reduced the severity of t10-shift, but for its full resolution, other factors should be considered including forage particle size and buffering capacity of the diet.

Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics

The number of male calves from the Irish dairy herd has increased following the abolition of EU milk quotas in 2015. This is a new resource for the industry, and they can be reared economically to produce meat of acceptable eating quality with optimal fatty acid (FA) profile. The effects of breed and feeding treatment on the FA profile of the longissimus thoracis (LT) muscles of young dairy bulls (n = 69) of Holstein–Friesian and Jersey × Holstein–Friesian were evaluated. The relationship between FA composition and sensory characteristics was also investigated. Bulls were offered either 1 or 2 kg of concentrates at pasture during the first grazing season. Bulls finished on silage with 5 kg of concentrates or on ad libitum concentrates were slaughtered at 15 months of age, while bulls slaughtered at 19 months were fed either ad libitum pasture or pasture with 5 kg of concentrates during a second grazing season and finished on pasture with 5 kg of concentrates or ad libitum concentrates. Pasture-finished 19-month-old bulls had higher relative proportions of C18:0 (P &lt; 0.001), C20:5n3 (eicosapentaenoic acid; P &lt; 0.001), C18:2n6c (P &lt; 0.05), C20:4n6 (P &lt; 0.01), and total n-3 (P &lt; 0.001) and n-6 polyunsaturated FAs (P &lt; 0.05), but reduced C14:0, C16:0, C14:1, C16:1 and total monounsaturated FA (P &lt; 0.001) proportions than in other production treatments. The silage-based finishing system of 15-month-old bulls increased the relative proportions of C15:0 (P &lt; 0.01), C18:0 (P &lt; 0.001) and total saturated FA (P &lt; 0.01), but decreased the proportions of C20:3n6 (P &lt; 0.05) and total unsaturated FA (P &lt; 0.01) compared with the ad libitum-concentrate finishing system. However, the feeding system of the first or second grazing seasons had limited effects on the FA profile. Jersey × Holstein–Friesian breed type had higher relative proportions of C14:1 and C16:1 (P &lt; 0.05), but lower C15:0 (P &lt; 0.01), C17:0 (P &lt; 0.001) and C17:1 (P &lt; 0.01) proportions than did Holstein–Friesian beef. Slaughter age did not affect the FA profile. Monounsaturated FA, C14:0 and C16:0 proportions were positively (P &lt; 0.05) correlated, but polyunsaturated FA proportion was negatively (P &lt; 0.05) correlated with intramuscular fat content, sensory roast beef aroma, flavour, flavour length, juiciness, initial tenderness and ease of disintegration scores. Finishing system and slaughter weight were well discriminated on the basis of FA relative proportions by canonical discriminant analysis.

Supplementation with plant-derived oils rich in omega-3 polyunsaturated fatty acids for lamb production

In this report, an overview of the health benefits of omega-3 long-chain (≥C20) polyunsaturated fatty acids (n-3 LC-PUFA) and recent progress in using alpha linolenic acid (ALA) rich sources derived from oilseeds to enhance productive performance, n-3 PUFA profiles and sensory properties of lamb for human consumption is reviewed. Omega-3 LC-PUFA can prevent mental health issues and chronic human disorders including cancer, cardiovascular and inflammatory diseases. The median amount of n-3 LC-PUFA consumption is generally lacking in Western diets. More attention is now being paid to the use of innovative nutritional strategies to improve PUFA content in ruminants, which could subsequently increase the content of health-benefitting n-3 LC-PUFA for human consumption. The richest sources of dietary n-3 LC-PUFA are derived from marine products, while forage and oilseeds such as flaxseed, canola, and their oils are abundant in ALA. Numerous studies have shown that dietary ALA increases n-3 LC-PUFA levels of edible tissues. However, other studies concluded that ALA rich supplementation led to no differences in tissue FA profiles because of extensive biohydrogenation of dietary ALA, limited conversion from ALA to n-3 LC-PUFA and low incorporation of n-3 LC-PUFA into edible tissues. Generally, the inclusion of ALA rich sources in lamb diets potentially increases ALA content in lamb. It is proposed that supplementing ruminants with ALA-rich sources at or below 6% can promote n-3 PUFA profiles in lamb and is unlikely to have negative effects on feed intake, growth, carcass and sensory properties.

Effects of polymorphisms in CAPN1 and CAST genes on meat tenderness of Chinese Simmental cattle

Considerable evidence has demonstrated that the μ -calpain (CAPN1) gene and its inhibitor calpastatin (CAST) gene are major factors affecting meat quality. Marker-assisted selection (MAS) has been widely used to improve beef quality traits. Therefore, the objective of the present study was to investigate the single nucleotide polymorphisms (SNPs) of bovine CAPN1 and CAST genes using 367 animals representing the four main Chinese cattle breeds and to explore the effects of these SNPs on meat quality traits. Two SNPs within CAPN1 and one SNP in CAST were successfully identified in cattle. Genetic diversity analyses suggested that most SNPs in the four breeds exhibited a moderate genetic diversity. Moreover, associations between individual markers and meat quality traits were analyzed in Chinese Simmental cattle. The CAPN1 4558 A > G locus was found to be significantly associated with shear force value (SFV) and marbling score (BMS), and CAPN1 4684 C > T exerted a significant effect on SFV, while the CAST genotype was not significantly associated with any of the measured traits. SFV, commonly used to measure meat tenderness, represents an important quality trait as it contributes to the flavor of cooked meat. This work confirms the effect of CAPN1 on beef tenderness and lays an important foundation for future cattle breeding.

Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat

The present review will present the recent published results and discuss the main effects of nutrients, mainly fatty acids, on the expression of genes involved in lipid metabolism. In this sense, the review focuses in two phases: prenatal life and finishing phase, showing how nutrients can modulate gene expression affecting marbling and fatty acid profile in meat from ruminants. Adiposity in ruminants starts to be affected by nutrients during prenatal life when maternal nutrition affects the differentiation and proliferation of adipose cells enhancing the marbling potential. Therefore, several fetal programming studies were carried out in the last two decades in order to better understand how nutrients affect long-term expression of genes involved in adipogenesis and lipogenesis. In addition, during the finishing phase, marbling becomes largely dependent on starch digestion and glucose metabolism, being important to create alternatives to increase these metabolic processes, and modulates gene expression. Different lipid sources and their fatty acids may also influence the expression of genes responsible to encode enzymes involved in fat tissue deposition, influencing meat quality. In conclusion, the knowledge shows that gene expression is a metabolic factor affecting marbling and fatty acid profile in ruminant meat and diets and their nutrients have direct effect on how these genes are expressed.

Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities

Growth in demand for foods with potentially beneficial effects on consumer health has motivated increased interest in developing strategies for improving the nutritional quality of ruminant-derived products. Manipulation of the rumen environment offers the opportunity to modify the lipid composition of milk and meat by changing the availability of fatty acids (FA) for mammary and intramuscular lipid uptake. Dietary supplementation with marine lipids, plant secondary compounds and direct-fed microbials has shown promising results. In this review, we have compiled information about their effects on the concentration of putative desirable FA (e.g. c9t11-CLA and vaccenic, oleic, linoleic and linolenic acids) in ruminal digesta, milk and intramuscular fat. Marine lipids rich in very long-chain n-3 polyunsaturated fatty acids (PUFA) efficiently inhibit the last step of C18 FA biohydrogenation (BH) in the bovine, ovine and caprine, increasing the outflow of t11-18:1 from the rumen and improving the concentration of c9t11-CLA in the final products, but increments in t10-18:1 are also often found due to shifts toward alternative BH pathways. Direct-fed microbials appear to favourably modify rumen lipid metabolism but information is still very limited, whereas a wide variety of plant secondary compounds, including tannins, polyphenol oxidase, essential oils, oxygenated FA and saponins, has been examined with varying success. For example, the effectiveness of tannins and essential oils is as yet controversial, with some studies showing no effects and others a positive impact on inhibiting the first step of BH of PUFA or, less commonly, the final step. Further investigation is required to unravel the causes of inconsistent results, which may be due to the diversity in active components, ruminant species, dosage, basal diet composition and time on treatments. Likewise, research must continue to address ways to mitigate negative side-effects of some supplements on animal performance (particularly, milk fat depression) and product quality (e.g. altered oxidative stability and shelf-life).

Current situation and future prospects for beef production in Europe - A review

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.

Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value

This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.

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.