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

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples

In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef.

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.

Effects of sex on meat quality traits, amino acid and fatty acid compositions, and plasma metabolome profiles in White King squabs

The objective of this study was to investigate the effects of sex on meat quality and the composition of amino and fatty acids in the breast muscles of White King pigeon squabs. Untargeted metabolomics was also conducted to distinguish the metabolic composition of plasma in different sexes. Compared with male squabs, female squabs had greater intramuscular fat (IMF) deposition and lower myofiber diameter and hydroxyproline content, leading to a lower shear force. Female squabs also had higher monounsaturated fatty acid and lower n-6 and n-3 polyunsaturated fatty acid proportions in the breast muscle, and had greater lipogenesis capacity via upregulation of PPARγ, FAS and LPL gene expression. Moreover, female squabs had lower inosine 5'-monophosphate, essential, free and sweet-tasting amino acid contents. Furthermore, Spearman's correlations between the differential plasma metabolites and key meat parameters were assessed, and putrescine, N-acetylglutamic acid, phophatidylcholine (18:0/P-16:0) and trimethylamine N-oxide were found to contribute to meat quality. In summary, the breast meat of male squabs may have better nutritional value than that of females, but it may inferior in terms of sensory properties, which can be attributed to the lower IMF content and higher shear force value. Our findings enhance our understanding of sex variation in squab meat quality, providing a basis for future research on pigeon breeding.

Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices

Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor. However, pre-precooling and air-cooling tunnels are necessary industrial units in the cold chain for flavor dissipation. Sensory-directed flavor analysis was performed to identify the key aroma-active compounds in SSMB that had just completed (100 ℃), pre-cooled in the brine tanks (45 ℃), and exited the air-cooleded tunnel (10 ℃). We identified 110 aroma-active substances, of which 42 were quantified based on their high flavor dilution factors. Recombination and omission tests identified 29 odorants as the main aroma-active molecules. Additionally, the flavor matrix revealed the relationship between the aroma component expression and sensory attributes. Flavor substances derived from spices, such as eugenol, anethole, and linalool, are enriched during the pre-cooling stage. The different meat attributes of the three samples were primarily related to aldehydes generated from lipid oxidation.

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review

Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and Fatty Acids Profile of the Liver Tissue of Male Water Buffaloes (Bubalus bubalis) Managed in Different Ecosystems of the Eastern Amazon

The diet offered to animals has a great influence on the composition of tissues and, consequently, the quality. The objective of this study was to evaluate the influence of Amazonian ecosystems, in the dry and rainy periods of the year, on the composition of cholesterol, tocopherols, β-carotene and the fatty acid profile of the livers of water buffaloes (Bubalus bubalis) reared in the Eastern Amazon, in an extensive or intensive system. Total lipid content was influenced by the location and time of year (p < 0.05). Ninety-six male water buffaloes were used (12 per sampling period), aged between 24 and 36 months, with average weights of 432 kg (end of the rainy season) and 409 kg (end of the dry season). Total cholesterol, α-tocopherol and γ-tocopherol influenced the relationship between extensive vs intensive ecosystems, location, periods and the interaction between the location and period of the year (p < 0.05). Animals raised in a pasture ecosystem had the highest values of omega-3, and those raised in confinement, the highest values of omega-6 (p < 0.05). The proportions of n-6/n-3 and hypocholesterolemia (7.14) and hypercholesterolemia (3.08%) (h/H) were found in greater amounts in animals raised in confinement (p < 0.05). The atherogenic index (AI) had a higher value in the rainy season, in animals raised in Santarém (2.37%), with no difference between pasture and feedlot ecosystems, except in animals raised in the rainy season in Nova Timboteua, with a lower AI (1.53%). The thrombogenicity index (TI) was higher in the livers of confined animals (0.32%) and lower (0.18%) in those raised in Nova Timboteua (rainy season). Amazonian ecosystems influence the nutritional values of buffalo liver, with the best nutritional values in animals in the extensive system.

Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

The effects of sainfoin inclusion (Onobrychis viciifolia) in the finishing concentrate for light lambs on the fatty acid (FA) composition of the ruminal digesta, plasma, and meat were evaluated. Twenty-six weaned male lambs were divided into three groups and fed individually ad libitum for 40 days with one of three concentrates differing in the level of sainfoin inclusion: 0% (0SF), 20% (20SF), and 40% (40SF). The rumen digesta showed an increase in C18:3 n-3 concentration and a decrease in C18:1 t10 concentration when sainfoin was included in the concentrate regardless of the level of inclusion. However, the highest C18:1 t11 and the lowest C18:2 n-6 proportions were obtained only in the 40SF rumen, showing a stronger t11 biohydrogenation pathway. In plasma, most effects were associated with changes in the levels of polyunsaturated FA (PUFA) n-3. The meat FA profile of 40SF lambs presented higher percentages of PUFA n-3 and CLA c9,t11 and a lower PUFA n-6/PUFA n-3 ratio compared with those from 0SF and 20SF diets because of the potentiation of the ruminal t11 pathway. Inclusions of 20 and 40% sainfoin both showed beneficial effects on meat quality; furthermore, these effects were most marked in the 40% sainfoin diet.

Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

Supplementation with protected kapok seed oil and choline chloride to improve the performance and lipid status of thin-tailed sheep

Background and Aim

Healthy meat production is an important aspect of increasing sheep productivity. This study aimed to examine the influence of protected kapok seed oil (KSO) in combination with choline chloride (CC) on the feed utilization, lipid status, and performance of thin-tailed sheep.

Materials and Methods

Thirty male thin-tailed sheep (approximately 6 months old, with an average body weight of 12.59 ± 1.48 kg) were divided into six treatment groups (five heads/treatment). Factor 1 consisted of two treatments: K1 (KSO supplementation at 10% supplementation and 75% protection level) and K0 (without KSO supplementation). Factor 2 consisted of three levels of CC: (C0: 0%; C1: 1.5% and C2: 3% feed dry matter (DM) basis supplementation levels). The variables measured were the DM consumption, DM digestibility, organic matter digestibility, nitrogen retention, daily body weight gain (DBWG), and blood and meat lipid status. The data were analyzed using analysis of variance in a completely randomized design in a factorial pattern of 2 × 3 × 5.

Results

Choline chloride supplementation (up to 3%) increased DM consumption in the K0C2 group. The CC and protected KSO (K1C2) supplementation combination resulted in the highest DM consumption level (p < 0.05). The protected KSO supplementation increased DBWG (the DBWG in the K1C0 group was higher than that in the K0C0 group, and the highest DBWG was found in the K1C2 group) (p < 0.05). Protected KSO and CC supplementation decreased cholesterol levels and increased the relative proportion of linoleic acid in meat (p < 0.05).

Conclusion

Combined supplementation with protected KSO and CC improved the feed utilization and performance of male thin-tailed sheep. There were increases in DBWG, decreases in intramuscular fat and cholesterol levels, and increases in meat linoleic acid levels.

Partial replacement of high-fat diet with n-3 PUFAs enhanced beef tallow attenuates dyslipidemia and endoplasmic reticulum stress in tunicamycin-injected rats

Introduction

Metabolic syndrome (MetS) is considered as a complex, intertwined multiple risk factors that directly increase the risk of various metabolic diseases, especially cardiovascular atherosclerotic diseases and diabetes mellitus type 2. While lifestyle changes, including dietary intervention are effective in mitigating or preventing MetS, there are no specific therapies against MetS. Typical western diets comprise of high saturated fatty acid, cholesterol, and simple sugar; consequently their consumption may increase the potential pathological developmental risk of MetS. Partial replacement of dietary fatty acids with polyunsaturated fatty acids (PUFAs) is widely recommended measure to manage MetS-related disorders.

Methods

In the present study, we used rat model to investigate the role of n-3 PUFA enriched beef tallows (BT) on MetS and tunicamycin (TM)-induced endoplasmic reticulum (ER) stress, by partially replacing dietary fat (lard) with equal amounts of two different BTs; regular BT or n-3 PUFA-enriched BT. The experimental rats were randomly assigned to three different dietary groups (n = 16 per group): (1) high-fat and high-cholesterol diet (HFCD); (2) HFCD partially replaced with regular BT (HFCD + BT1); (3) HFCD partially replaced with n-3 enhanced BT (w/w) (HFCD + BT2). After 10 weeks of dietary intervention, each experimental rodent was intraperitoneally injected with either phosphate-buffered saline or 1 mg/kg body weight of TM.

Results

HFCD + BT2 showed improved dyslipidemia before TM injection, and increased serum high-density lipoprotein cholesterol (HDL-C) levels after TM injection. BT replacement groups had significantly reduced hepatic triglyceride (TG) levels, and decreased total cholesterol (TC) and TG levels in epididymal adipose tissue (EAT). Furthermore, BT replacement remarkably attenuated TM-induced unfolded protein responses (UPRs) in liver, showing reduced ER stress, with BT2 being more effective in the EAT.

Discussion

Therefore, our findings suggest that partially replacing dietary fats with n-3 PUFA to lower the ratio of n-6/n-3 PUFAs is beneficial in preventing pathological features of MetS by alleviating HFCD- and/or TM-induced dyslipidemia and ER stress.

Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet

Abstract. This study aimed to evaluate the effect of sex on the chemical composition, fatty acid profile, and nutritional indexes of the Longissimus lumborum muscle of feedlot cattle fed a whole shelled corn diet. A total of 40 Nellore cattle were used, of which 20 animals were uncastrated bulls and 20 were heifers, with an average body weight of 411 ± 20.82 and 274 ± 17.80 kg, respectively. The diet was composed of 85 % whole shelled corn and 15 % protein–vitamin–mineral supplement. The chemical composition, fatty acid profile, and the nutritional value of the meat of the animals were evaluated. The chemical composition of the Longissimus lumborum muscle was similar among sexes (p>0.05). Differences were observed in the saturated (17 : 0, 18 : 0, and 21 : 0) and monounsaturated (16 : 1 cis-9, 17 : 1 cis-10, 18 : 1 cis-9, and 18 : 1 trans-7) fatty acid composition between sexes (p<0.05), and the polyunsaturated fatty acid (18 : 2 cis-9 and cis-12, 18:2 cis-9 and trans-11, 20 : 3 n-6, and 22 : 6 n-3) content also showed sex differences (p<0.05). The total number of saturated and polyunsaturated fatty acids was higher in bulls, and the total number of monounsaturated fatty acids was higher in heifers (p<0.05). Indicators of nutritional quality, such as the n-6 : n-3 ratio, thrombogenicity index, and Δ-9-desaturase C14, Δ-9-desaturase C16, and Δ-9-desaturase C18 indexes, were different between the sexes (p<0.05). In conclusion, sex was not found to influence chemical composition but did affect the fatty acid profile and nutritional indexes in the meat of feedlot cattle fed a whole shelled corn diet.

Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep

Introduction

Black Tibetan sheep is one of the primitive sheep breeds in China that is famous for its great eating quality and nutrient value but with little attention to the relationship between feeding regimes and rumen metabolome along with its impact on the muscle metabolism and meat quality.

Methods

This study applies metabolomics-based analyses of muscles and 16S rDNA-based sequencing of rumen fluid to examine how feeding regimes influence the composition of rumen microbiota, muscle metabolism and ultimately the quality of meat from Black Tibetan sheep. Twenty-seven rams were randomly assigned to either indoor feeding conditions (SG, n = 9), pasture grazing with indoor feeding conditions (BG, n = 9) or pasture grazing conditions (CG, n = 9) for 120 days.

Results

The results showed that, compared with BG and CG, SG improved the quality of Black Tibetan sheep mutton by preventing a decline in pH and increasing fat deposition to enhance the color, tenderness and water holding capacity (WHC) of the Longissimus lumborum (LL). Metabolomics and correlation analyses further indicated that the feeding regimes primarily altered amino acid, lipid and carbohydrate metabolism in muscles, thereby influencing the amino acid (AA) and fatty acid (FA) levels as well as the color, tenderness and WHC of the LL. Furthermore, SG increased the abundance of Christensenellaceae R-7 group, [Eubacterium] coprostanoligenes group, Methanobrevibacter, Ruminococcus 2 and Quinella, decreased the abundance of Lactobacillus, Prevotella 1 and Rikenellaceae RC9 gut group, and showed a tendency to decrease the abundance of Succinivibrio and Selenomonas 1. Interestingly, all of these microorganisms participated in the deposition of AAs and FAs and modified the levels of different metabolites involved in the regulation of meat quality (maltotriose, pyruvate, L-ascorbic acid, chenodeoxycholate, D-glucose 6-phosphate, glutathione, etc.).

Discussion

Overall, the results suggest that feeding Black Tibetan sheep indoors with composite forage diet was beneficial to improve the mouthfeel of meat, its color and its nutritional value by altering the abundance of rumen bacteria which influenced muscle metabolism.

Ewe early gestation supplementation with eicosapentaenoic and docosahexaenoic acids affects the liver, muscle, and adipose tissue fatty acid profile and liver mRNA expression in the offspring

Our objectives were to assess the effects of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) supplementation to pregnant ewes during the first third of gestation on their offspring's liver, adipose, and muscle tissues fatty acid (FA) profile and liver mRNA expression after a finishing period receiving diets with different FA profiles. Twenty-four post-weaning lambs, blocked by sex and body weight, were used in a 2 × 2 factorial arrangement of treatments. The first factor was dam supplementation (DS) in the first third of gestation with 1.61% of Ca salts of palm fatty acid distillate (PFAD) or Ca salts enriched with EPA-DHA. Ewes were exposed to rams with marking paint harnesses during the breeding. Ewes started DS at the day of mating, considered day 1 of conception. Twenty-eight days after mating, ultrasonography was used to confirm pregnancy, and nonpregnant ewes were removed from the groups. After weaning, the offspring lambs were supplemented (LS, second main factor) with two different FA sources (1.48% of PFAD or 1.48% of EPA-DHA) during the growing and fattening phase. Lambs were fed the LS diet for 56 d and sent to slaughter, where the liver, muscle, and adipose tissue samples were collected for FA analysis. Liver samples were collected for relative mRNA expression for genes associated with FA transport and metabolism. The data were analyzed as a mixed model in SAS (9.4). In the liver, the amount of C20:5 and C22:6 (P < 0.01) increased in lambs with LS-EPA-DHA, while some C18:1 cis FA isomers were greater in the lambs from DS-PFAD. In muscle, amounts of C22:1, C20:5, and C22:5 increased (P < 0.05) in lambs born from DS-EPA-DHA. The adipose tissue amounts of C20:5, C22:5, and C22:6 were greater (P < 0.01) in lambs from LS-EPA-DHA. Interactions (DS × LS; P < 0.05) were observed for DNMT3β, FABP-1, FABP-5, SCD, and SREBP-1; having greater mRNA expression in liver tissue of LS-EPA-DHA, DS-PFAD and LS-PFAD, DS-EPA-DHA lambs compared with the lambs in the other two treatments. Liver ELOVL2 mRNA relative expression (P < 0.03) was greater in the offspring of DS-PFAD. Relative mRNA expression (P < 0.05) of GLUT1, IGF-1, LPL, and PPARγ increased in the liver from LS-EPA-DHA lambs. Dam supplementation during early gestation using with different FA sources changed the lipid FA profile in MT, LT, and SAT during the finishing period depending on the tissue and type of FA source administered during the growing phase.

Low-protein diets supplemented with glycine improves pig growth performance and meat quality: An untargeted metabolomic analysis

For the purpose to improve meat quality, pigs were fed a normal diet (ND), a low protein diet (LPD) and a LPD supplemented with glycine (LPDG). Chemical and metabolomic analyses showed that LPD increased IMF deposition and the activities of GPa and PK, but decreased glycogen content, the activities of CS and CcO, and the abundance of acetyl-CoA, tyrosine and its metabolites in muscle. LPDG promoted muscle fiber transition from type II to type I, increased the synthesis of multiple nonessential amino acids, and pantothenic acid in muscle, which should contributed to the improved meat quality and growth rate. This study provides some new insight into the mechanism of diet induced alteration of animal growth performance and meat quality. In addition, the study shows that dietary supplementation of glycine to LPD could be used to improved meat quality without impairment of animal growth.

RNA-Seq Analysis Identifies Differentially Expressed Genes in the Longissimus dorsi of Wagyu and Chinese Red Steppe Cattle

Meat quality has a close relationship with fat and connective tissue; therefore, screening and identifying functional genes related to lipid metabolism is essential for the production of high-grade beef. The transcriptomes of the Longissimus dorsi muscle in Wagyu and Chinese Red Steppe cattle, breeds with significant differences in meat quality and intramuscular fat deposition, were analyzed using RNA-seq to screen for candidate genes associated with beef quality traits. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that the 388 differentially expressed genes (DEGs) were involved in biological processes such as short-chain fatty acid metabolism, regulation of fatty acid transport and the peroxisome proliferator-activated receptor (PPAR) signaling pathway. In addition, crystallin alpha B (CRYAB), ankyrin repeat domain 2 (ANKRD2), aldehyde dehydrogenase 9 family member A1 (ALDH9A1) and enoyl-CoA hydratase and 3-hydroxyacyl CoA dehydrogenase (EHHADH) were investigated for their effects on intracellular triglyceride and fatty acid content and their regulatory effects on genes in lipogenesis and fatty acid metabolism pathways. This study generated a dataset from transcriptome profiling of two cattle breeds, with differing capacities for fat-deposition in the muscle, and revealed molecular evidence that CRYAB, ANKRD2, ALDH9A1 and EHHADH are related to fat metabolism in bovine fetal fibroblasts (BFFs). The results provide potential functional genes for maker-assisted selection and molecular breeding to improve meat quality traits in beef cattle.

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.

Meat (Longissimus lumborum Muscle) Quality in Males of the Family Cervidae

The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.

Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef

Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef.

Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain

Cattle diet and breed modify the nutritional profile of beef. The objective of this study was to compare the fatty acid (FA) and micronutrient profiles of Red Angus (RA) and RA x Akaushi (AK) crossbreed steers fed either a grass or grain diet. This two-year study randomly assigned steers to the diets using a 2 × 2 factorial experiment. FAs and micronutrients were analyzed. Diet effect was the strongest with grass-finished beef being higher in n-3 polyunsaturated FAs (p < 0.001), conjugated linoleic acid (p < 0.05), vaccenic acid (p < 0.05), iron (p < 0.001), and vitamin E (p < 0.001) compared to grain-finished beef. Breed effects were observed for lauric and myristic acids (p < 0.05), selenium (p < 0.05), and zinc (p < 0.01) with AK containing more of these compounds than RA. Diet × breed effects were non-existent. These results indicate that diet has a stronger influence than breed on modifying the nutritional profile of beef. Because of a more favorable FA and antioxidant profile, consumption of grass-finished beef could benefit human health.

Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition

Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines

To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system versus a mixed system with beef cattle and sheep) were used in this study. Three muscle cuts (striploin—m. longissimus dorsi et thoracis; bolar blade—m. triceps brachii caput longum; internal flank plate—m. obliquus internus abdominis) were used for consumer eating quality testing and striploin was used for panelist eating quality assessment, and objective measurements [Warner–Bratzler shear force (WBSF) and fatty acid (FA) and antioxidant contents]. Results indicated that the farming system had no impact on carcass characteristics or meat quality, but it tended to affect FA content, which is likely explained by between-system differences in animal maturity (assessed by ossification score). Animal gender had significant effects on three eating quality traits evaluated by untrained consumers, with higher flavor liking, overall liking, and overall meat eating quality (MQ4) scores in females than in males. Additionally, FA contents were correlated with sensory quality traits to varying extents: consumer-scored tenderness, flavor, and overall liking were mainly positively correlated with ω-3 and ω-6 polyunsaturated fatty acid (PUFA) contents, and panelist-evaluated tenderness and abnormal flavor were more positively correlated with total lipids, saturated fatty acid (SFA), and monounsaturated fatty acid (MUFA) contents. Overall, this study showed that specific grass-fed crossbred Angus x Salers cattle can produce lean meat rich in ω-3 PUFAs with a low ω-6/ω-3 ratio and with “better than average” beef eating quality.

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.

Long Term Dietary Supplementation with Omega-3 Fatty Acids in Charolais Beef Cattle Reared in Italian Intensive Systems: Nutritional Profile and Fatty Acids Composition of Longissimus lumborum Muscle

Recently, the quality of beef has received great attention, and health concerns have been focused on fatty acid composition in relation to dietary requirements. The present work aims to evaluate the effect of omega-3 fatty acids (FA) lipid supplement in beef diet on the nutritional characteristics of Longissimus lumborum (LL) muscle. One hundred and eighty Charolais beef were divided in two groups: the control group (CON) received a basal diet and the second one (TR) an isoenergetic diet containing the omega-3 supplement. Dietary treatment did not affect (p > 0.05) growth performances, carcass characteristics and LL colour indices. Cholesterol content resulted lower (p < 0.001) in LL muscle from TR group than CON. The omega-3 FA and conjugated linoleic acid content were higher (p < 0.001) in LL muscle from TR than CON. As expected, LL muscle from TR group showed an increased value of malondialdehyde than CON during refrigerated storage, anyway, remaining within the threshold value of 1 mg/kg meat. In conclusion, the lipid supplement, rich in omega-3 FA improves the fatty acid profile and decreases cholesterol content of LL muscle. This feeding practice is suggested to enhance the nutritional value of meat from beef reared in intensive condition, improving the consumer’s health.

Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

The study was aimed at determining the effects of the rearing system and intensity of fattening on beef physicochemical properties and sensory quality, fatty acid composition, and mineral compounds and vitamins concentration. The study was conducted using meat from 38 young, crossbred bull calves, which were reared with nurse cows (C) or were fed milk replacer (R). In the study, intensive (Int) or semi-intensive (SInt) fattening system were applied. The bulls were slaughtered at the age of 560 days and samples of the longissimus lumborum (LL) muscle were collected. Meat from C bulls was juicier (p < 0.05) and had a higher concentration of conjugated linoleic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), as well as zinc (Zn), iron (Fe), and α-tocopherol, compared with meat from R bulls. The Int system resulted in the intramuscular fat (IMF) content increase (p < 0.01) and reduced shear force (p < 0.05), compared with the SInt system. Meat from Int bulls had a better eating quality and a higher monounsaturated fatty acid (MUFAs), Zn, and Fe; however, it had a lower proportion of polyunsaturated fatty acids (PUFAs) and α-tocopherol concentration than meat obtained from SInt bulls.

Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.

Total Lipids, Fatty Acid Composition, Total Cholesterol and Lipid-Soluble Antioxidant Vitamins in the longissimus lumborum Muscle of Water Buffalo (Bubalus bubalis) from Different Production Systems of the Brazilian Eastern Amazon

Simple Summary

The constant search for higher living standards and better health makes consumers more aware of the nutritional compositions of foods. Water buffalo meat has so far been poorly characterized. In this work, we have analyzed the influence of different production systems in the Eastern Amazon on meat nutritional quality parameters of water buffalo. Meat nutritional value was improved when buffaloes were reared in Marajó Island extensive system during the rainy season, as it had lower levels of cholesterol and higher amounts of α-tocopherol, associated with a higher h/H ratio and a lower index of atherogenic. Also, this meat had lower levels of saturated fatty acids and higher amounts of mono- and polyunsaturated fatty acids. Overall, meat from buffaloes raised in pasture production systems showed better lipid nutritional quality.

Abstract

The aim of this study was to analyze the influence of distinct production systems and seasonal variation in the Brazilian Eastern Amazon on the meat lipid composition of water buffaloes. Water buffaloes were reared in commercial farms in the Eastern Amazon either in extensive systems (Marajó Island, Nova Timboteua and Santarém locations), during rainy or dry seasons, or intensive (feedlot) systems. Animals reared in extensive systems were fed natural pastures, and those reared in feedlots were fed sorghum silage and commercial pellets. Buffaloes were slaughtered and ribeye muscle (longissimus lumborum) samples collected. Lipid-soluble antioxidant vitamins and fatty acids were analyzed. The nutritional value of meat from buffaloes reared in Marajó Island extensive system during the rainy season was higher than that of other systems, as it had lower levels of cholesterol and higher amounts of α-tocopherol associated with higher hypocholesterolaemic/hypercholesterolaemic ratio and lower index of atherogenic. Also, this meat had lower percentages of saturated fatty acids and higher proportions of mono- and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, with increased PUFA/saturated fatty acids ratio and decreased n-6/n-3 PUFA ratio. However, all extensive systems produced meat with a relatively low index of thrombogenicity values, which is advantageous for human health.

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11-C18:1) and conjugated linoleic acid (CLA), ∑n - 6, ∑n - 3, ∑n - 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.

Fatty Acid Profile of Intramuscular Fat in the Longissimus Lumborum and Semimembranosus Muscles of Bulls Fed Diets Based on Virginia Fanpetals, Grass and Maize Silages

The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on the fatty acid profile and the content of selected nutrients and vitamins in the Longissimus lumborum (LL) and Semimembranosus (SM) muscles of young bulls. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to four dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Virginia fanpetals silage (VFS) (600); (3) VFS (300) and GS (300); and (4) VFS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. The intramuscular fat (IMF) of bulls fed GS had the highest (P<0.05) concentrations of n-3 polyunsaturated fatty acids (PUFAs) and linolenic acid (LNA), whereas the IMF of bulls receiving GS and VFS was characterized by the highest proportion of MUFAs, mostly oleic acid (C18:1 cis 9). In comparison with the LL muscle, the SM muscle contained less IMF (by 40%) with a more nutritionally desirable profile. The SM muscle was characterized by a more desirable mineral composition and a higher concentration of α-tocopherol.

Review: On-farm and processing factors affecting bovine carcass and meat quality

This paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The diversity of livestock systems comes from the diversity of breeds (dairy or beef), ages and gender (bulls, steers, heifers, cull cows) used to produce either mainly beef or beef and milk. In addition, there are factors linked to farming practices (including diet, especially grazing) which significantly influence the sensory, nutritional, technological and extrinsic (such as image) quality attributes of meat. These can become factors of positive differentiation when controlled by the application and certification of technical specifications. Finally, preslaughter (such as stress), slaughter (such as the chilling and hanging method of carcasses) and postslaughter (such as ageing, packaging and cooking) conditions have a strong influence on the microbiological, sensory, technological and image quality attributes of beef. In this review, potential synergisms or antagonisms between the different quality attributes are highlighted. For example, finishing cattle on grass, compared to indoor fattening on a high concentrate diet, has the advantage of producing leaner meat with a higher proportion of omega-3 fatty acids while exhibiting superior oxidative stability, but with the consequence of a darker meat colour and lower productivity, as well as higher seasonality and land surface requirements. Moreover, the control of on-farm factors is often guided by productivity (growth rate, feed conversion ratio) and carcass quality attributes (weight, conformation and fatness). Genetic selection has often been oriented in this direction, without taking other quality attributes into account. Finally, the interactions between all these factors (and especially between on-farm and slaughter or processing factors) are not considered in the quality grading schemes in European countries. This means that positive efforts at farm level may be mitigated or even eliminated by poor slaughtering or processing conditions. All these considerations explain why between-animal variability in quality can be high, even when animals come from the same farming system. The ability to predict the sensory and nutritional properties of meat according to production factors has become a major objective of the supply chain.

A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months

Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a production perspective. Ensuring satisfactory quality of bull beef from dairy origin is essential. Aim To determine the effect of two production systems and three muscle types on physico-chemical characteristics and fatty acid (FA) profile of beef from Holstein-Friesian (HF) bulls. Methods Thirty HF bulls were equally assigned to two production systems, namely, slaughter at under 16 months of age or slaughter at 19 months of age. Longissimus thoracis (LT), Semitendinosus (ST) and Gluteus medius (GM) muscles were excised post-slaughter for determination of pH, colour, Warner–Bratzler (WB) variables, cook loss, chemical composition [intramuscular fat (IMF), moisture, protein, ash], collagen characteristics and FA profile. Results WB variables and cook loss after 14 days postmortem ageing, and insoluble and total collagen contents were higher, while IMF content, redness and saturation at 24 h post-blooming were lower for muscles from the 19-month production system. Muscles from the under 16-month production system had a higher saturated fatty acid (SFA) proportion and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio, while muscle from the 19-month production system had a higher PUFA proportion, n-3 PUFA proportion and PUFA:SFA ratio. The GM muscle had the lowest L* value, followed by LT and ST. Yellowness, saturation and hue angle were greater in ST. LT had lower WB variables, cook loss, moisture, and a higher IMF content than ST and GM. The PUFA proportion and PUFA:SFA ratio were highest in ST, followed by GM and LT. IMF, total FA, SFA and monounsaturated fatty acid (MUFA) concentrations were higher in LT from the under 16-month production system bulls (the interaction). Conclusions Beef from the under 16-month production system compared with beef from the 19-month production system, and LT compared with ST and GM muscles had better quality characteristics. Implications Dairy bulls can produce beef of acceptable quality. The findings will guide selection of the combination of production system and muscle type most appropriate to specific market requirements.

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.

Lipid Metabolism, Carcass Characteristics and Longissimus dorsi Muscle Fatty Acid Composition of Tropical Crossbred Beef Cattle in Response to Desmanthus spp. Forage Backgrounding

Lipid metabolism, carcass characteristics and fatty acid (FA) composition of the Longissimus dorsi (loin eye) muscle were evaluated in tropical crossbred steers backgrounded on Desmanthus spp. (desmanthus) with or without feedlot finishing. It was hypothesized that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce carcasses with similar characteristics and FA composition. Forty-eight Brahman, Charbray and Droughtmaster crossbred beef steers were backgrounded for 140 days on Rhodes grass (Chloris gayana) hay augmented with 0, 15, 30 or 45 percent desmanthus on dry matter basis. Lucerne (Medicago sativa) hay was added to the 0, 15 and 30 percent desmanthus diets to ensure that they were isonitrogenous with the 45 percent desmanthus diet. After backgrounding, the two heaviest steers in each pen were slaughtered and the rest were finished in the feedlot for 95 days before slaughter. Muscle biopsy samples were taken at the beginning and end of the backgrounding phase. Carcasses were sampled at slaughter for intramuscular fat (IMF) content, fat melting point (FMP) and FA composition analyses. Increasing the proportion of desmanthus in the diet led to a linear increase in docosanoic acid (p = 0.04) and omega-6/omega-3 polyunsaturated FA ratio (n-6/n-3 PUFA; p = 0.01), while docosahexaenoic acid decreased linearly (p = 0.01). Feedlot finishing increased hot carcass weight, subcutaneous fat depth at the P8 site and dressing percentage (p ≤ 0.04). The n-6/n-3 PUFA ratio was within the recommended < 5 for human diets. IMF was within the consumer-preferred ≥3% level for palatability. The hypothesis that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce similar carcass characteristics and FA composition was accepted. These findings indicate that a combination of tropical beef cattle backgrounding on desmanthus augmented forage and short-term feedlot finishing produces healthy and highly palatable meat.

Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids

Increasing polyunsaturated or long-chain fatty acids in meat for human consumption improves both nutritional quality and consumer perception. The increase could occur through the addition of rich sources of omega-3 fatty acids (such as flaxseed or flaxseed oil) to the animal diet. The aim of this study was to evaluate the effects of dietary supplement with two presentations of flax (crushed seeds or oil) on the change of FA content in two cuts of caiman meat (tail and neck). We measured fatty profile in two different caiman meat cuts (neck and tail) from 30 animals (total length 96.7 ± 4.9 cm, snout-vent length 47.8 ± 3 cm, weight 4.2 ± 0.6 kg), raised in individual enclosures, fed three a week for 50 days with crushed chicken head and a dry food formulated for these reptiles in a 70/30 ratio (C, n = 10), control diet with 10% crushed flaxseed (FS, n = 10), and control diet with 10% flaxseed oil (FO, n = 10), while the remaining days animals were fed the control diet. Meats from animals fed both enrichment diet (FS and FO) showed an increase of C18:3n-3 and ΣUFA with respect to control diet. Although both enriched diets raised the levels of C18:3n-3, the neck showed higher values than the tail. We observed that the neck is more susceptible than the tail to be improved by FO, which could suggest that it is more beneficial to consume neck meat. In order to be implemented in caiman farms, flaxseed oil is more expensive than seed, but more effective, easier to manage, and is practical for application on caiman farms.

Variations in intramuscular fat content and profile in Angus x Nellore steers under different feeding strategies contribute to color and tenderness development in longissimus thoracis

Muscle from cattle reared under different finishing regime (grain vs. forage) and growth rate may have divergent metabolic signatures that are reflective of their inherent differences in biochemical processes that may impact its subsequent transformation into high quality beef. Differences in muscle lipid profiles were characterized in Angus x Nellore crossbred steers, using multiple reaction monitoring (MRM)-profiling, to identify potential metabolic signatures correlated to beef color and tenderness in the longissimus thoracis muscle of cattle fed in either a feedlot- or pasture-based system programmed to achieve either a high or low growth rate. A total of 440 MRMs were significant, which were related mainly to triglycerides and phosphatidylcholine lipids. Distinct clusters between feeding strategies for the lipid dataset were revealed, which affected glycerolipid metabolism (P = 0.004), phospholipid metabolism (P = 0.009), sphingolipid metabolism (P = 0.050) and mitochondrial beta-oxidation of long chain saturated fatty acids (P = 0.073) pathways. Lipid content and profile differed to feeding strategies, which were related to L*, a*, and tenderness. These findings provide a comprehensive and in-depth understanding of lipidomic profiling of beef cattle finished under different feeding strategies and provides a basis for the relationship between lipid content and profiles and beef quality development.

Handheld near-infrared spectrometer allows on-line prediction of beef quality traits

The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatter correction and mathematical treatments have been tested. Leave-one-out cross-validation results showed that the handheld instrument could be used to obtain a good prediction of moisture and an approximate quantitative prediction of fat or protein contents, a*, b*, shear force and purge loss with coefficients of determination above 0.66. Moreover, prediction models were satisfactory for proportions of MUFA, PUFA, oleic and palmitic acids, for Fe and Cu contents. Overall, results exhibited the usefulness of the on-line miniaturized tool to predict some beef quality traits and the possibility to use it with commercial cuts without sampling, carcass deterioration nor grinding and consequent meat products' loss.

Construction of beef quality through official quality signs, the example of Label Rouge

The European Union promotes high-quality food products and protects agricultural traditions. With that vision, Regulation (EU) 1151/2012 defines quality schemes such as protected designations of origin, protected geographical indications and optional quality terms that link quality and tradition to legal labels. These quality schemes are completed by national initiatives. Label Rouge is an official regulated sign of premium quality in France that explicitly aims at higher product quality. Each Label Rouge product has to comply with production and processing conditions stated in its published specifications. Here, we analyse commitments made under Label Rouge books of specifications for beef to show how the Label Rouge quality-sign constructs quality. In order to provide a frame, product quality has been broken down into a set of seven quality attributes: commercial, organoleptic, nutritional, safety, technological, convenience and image-value, where image-value quality attributes encompass the ethical, cultural and environmental dimensions associated with how a food is produced and processed, and its origin. The specifications highlight 'communicative certified characteristics' (characteristics set out in the specifications that are certified and communicated to the public) and specify how the meat needs to be farmed and processed to attain superior quality. Analysis of all 16 Label Rouge books of specifications for beef, based on scientific expertise and the literature, showed that commitments in these specifications are linked to the seven groups of quality attributes and that they concern the whole continuum of the chain, from animal type to on-farm conditions, transport to slaughter and through to meat ageing. Commitments concerning the whole herd and the selection of label-eligible animals, carcasses and meat particularly enhance organoleptic and image-value attributes. Label Rouge builds quality through commitments on the production, transport and beef ageing conditions, and offers a strong referent for the beef sector on how to better meet more qualitative consumers' expectations.

Fatty acid profile and chemical composition of meat from Nellore steers finished on pasture with different amounts of supplementation

The use of supplements to feed grazing ruminants may improve the productivity and profitability of beef cattle productive systems. This study aimed to evaluate the effect of different supplementation amounts on the meat quality of Nellore steers finished on pasture. A total of 40 steers were maintained on Brachiaria brizantha ‘Marandu’ pasture and finished on different concentrate supplementation amounts: 0%, 0.3%, 0.6%, and 0.9% of body weight (BW). There was no effect (P > 0.10) of supplementation on 14:0, 14:1 n-5, 15:0, 15:1 n-6, 16:1 n-10, 16:1 n-9, 16:1 n-7, 18:1 c-9, 18:1 t-9, 18:2 n-6, conjugated linoleic acid, 20:4 n-6, 22:0 and 22:5 n-3. However, the 17:1 n-10 decreased linearly (P < 0.01), whereas 18:0 increased linearly (P < 0.01) when supplementation was added. There was a quadratic effect (P < 0.10) for 16:0 and 18:1 t-11, as well as for 18:3 n-6. The total concentration of n-3 was linearly reduced, whereas the n-6/n-3 ratio was linearly increased. The use of concentrate supplements for Nellore steers finished on pasture, at amounts up to 0.9% of BW, does not improve the unsaturated fatty acids content. In contrast, the supplementation increases the content of saturated fatty acids in meat of steers.

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.

Random-effect meta-analysis of genetic parameter estimates for carcass and meat quality traits in beef cattle

Considerable variability of genetic parameter estimates is observed among different studies for the same trait, which is associated with the distinct effects included in the statistical model, population breed, and sample sizes. The random-effect meta-analysis summarizes genetic parameters considering the heterogeneity among studies. Therefore, the aim of this study was to perform a random-effect meta-analysis of heritability and genetic correlation estimates for carcass and meat quality traits in beef cattle. A total of 152 estimates of heritability and 83 genetic correlations for longissimus muscle area (LMA), back fat thickness (BFT), and marbling score (MRB) were used. High heterogeneity among published studies was observed for all traits, indicating the need of a random-effects model to perform the analysis. Estimates of heritability through the meta-analysis using the random-effects model were high (0.30 to 0.34), indicating that fast genetic progress can be obtained for these traits. However, genetic correlations had low magnitude (lower than 0.25), which suggested that all three traits should be included in the selection scheme.

Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

Meeting the food demands of a growing global population within planetary boundaries is a challenge. Sustainably producing animal-sourced foods while supplying sufficient protein to meet the requirements of a healthy diet is a particular challenge. This paper informs the development of pathways to sustainable animal production by examining trends in animal-sourced foods since 2000, including the significance of animal- relative to plant-protein sources. Drawing on three distinct scenarios defined by the Food and Agriculture Organization (FAO), (i.e. Business As Usual (BAU), a continuation of historical trends of food preferences including initiatives to address Sustainable Development Goal targets; Stratified Societies (SSs), leaving challenges unattended; and Towards Sustainability (TS); a more equitable global society and more sustainable food system due to effective polices), future demand for animal-sourced foods is projected. Analysis is based on FAO Food Balance Sheet data (2000-2017) and projected national protein demand per capita (2012-2050). Analysis is disaggregated to five global regions defined by the World Health Organization. It finds that patterns of past demand for animal-sourced foods vary by food (e.g. red vs white meat) and region. However, the European region consistently has the highest levels of consumption of animal-sourced foods, while the South-East Asian and African regions have the lowest. The ratio of animal to plant-sourced protein varies across regions, ranging from 0.29 in Africa to 1.08 in Europe in 2017. Over time, the ratio is relatively stable or moderately increasing, driven by rising incomes in low- or middle-income countries. Under the future scenarios, all World Health Organization regions show a marked increase in demand for animal-sourced protein across BAU and SS. The TS scenario, however, projects notable declines in consumption across Europe and the Americas when compared to the 2012 BAU baseline, with a decline in milk also in the Western Pacific. In contrast, meat and milk consumption in Africa and South-East Asia is projected to increase, reflecting their far lower starting consumption levels. The analysis and subsequent discussion highlight the importance of having regional-specific strategies to deal with the challenge of sustainable livestock production and consumption, with a requirement to consider the impact of actions in one region on others. Clearly, the challenge is not merely one for science and technology but one based on wider aspects of the food system and its diverse stakeholders.

Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger

Beef demand has progressively decreased due to an increasing number of consumers who perceive beef as harmful to their health, among other causes. In contrast, functional foods are one of the fastest-growing markets. This study aims to analyse consumer preferences and estimates the willingness to pay for beef enriched with omega-3 fatty acids. We intend to identify and profile the potential market segments for functional beef and determine how the provision of information can affect consumer preferences. Data have been collected by applying a choice experiment on a sample of 757 Italian beef purchasers. The sample was randomly split into two information treatments plus a control group. Participants in the information treatments were given an explanation about the functional meat production system. Results showed that the average consumer has a preference for ω-3 enrichment and that information about the food's production process increases this preference. Therefore, the study reveals the existence of a potentially profitable market for functional beef.

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R²p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R²_p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

MicroRNA-mRNA Regulatory Networking Fine-Tunes Polyunsaturated Fatty Acid Synthesis and Metabolism in the Inner Mongolia Cashmere Goat

Fatty acid composition is an important aspect of meat quality in ruminants. Improving the beneficial fatty acid level in cashmere goat meat is important to its economic value. To investigate microRNAs (miRNAs) and mRNAs that regulate or coregulate polyunsaturated fatty acid (PUFA) synthesis and metabolism in the Inner Mongolia cashmere goat, we used longissimus dorsi muscle (WLM) and biceps femoris muscle (WBM) for transcript-level sequencing. RT-qPCR was used to evaluate the expression of mRNAs and miRNAs associated with PUFA synthesis and metabolism. The total PUFA content in the WBM was significantly higher than that in the WLM (P < 0.05). Our study is the first to systematically report miRNAs in cashmere goat meat. At the mRNA level, 20,375 genes were identified. ACSL1, CD36 and TECRL were at the center of a gene regulatory network and contributed significantly to the accumulation and metabolic regulation of fatty acids. At the miRNA level, 426 known miRNAs and 30 novel miRNAs were identified. KEGG analysis revealed that the miRNA target genes were involved mainly in the PPAR signaling pathway. The mRNA-miRNA coregulation analysis showed that ACSL1 was negatively targeted by nine miRNAs: chi-miR-10a-5p, chi-miR-10b-5p, chi-miR-130b-5p, chi-miR-15a-5p_R-1, chi-miR-15b-5p, chi-miR-16a-5p, chi-miR-16b-5p, chi-miR-181c-5p_R+1, and chi-miR-26b-5p. Finally, we speculated that the simultaneous silencing of ACSL1 by one or more of these nine miRNAs through PPAR signaling led to low ACSL1 expression in the WLM and, ultimately to high PUFA content in the WBM. Our study helps elucidate the metabolic regulation of fatty acids in Inner Mongolia cashmere goats.