Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace

The present study compared the effects of feeding dried grape pomace (DGP) or citrus pulp (DCP) at 150 g/kg dry matter compared to a control diet on major polyunsaturated fatty acids (PUFA), volatile and sensory profiles of beef. Feeding DGP or DCP diets to Angus steers for 90 d increased the proportions of C18:2n-6, C20:4n-6, C18:3n-3, total conjugated linoleic acid (CLA), n-3 and n-6 PUFA in muscle. Control-fed beef had greater concentrations of C18:1n-9, total aldehydes, ketones, and alcohols compared to DCP and DGP. Feeding DGP and DCP diets produced less tender beef than control. Overall, finishing steers on diets containing DGP or DCP compared to control increased proportions of total CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols, but did not affect beef sensory attributes except for a slight reduction in tenderness.

Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose

The objective of this study was to determine and document proportion of edible lean from harvested big game species (mule deer, elk, and moose), analyze nutritive value of longissimus muscle (LM) tissue, and discuss the implications of shot damage on loss of edible lean. Twenty-nine mule deer (Odocoileus hemionus; MUL), 22 moose (Alces alces), and 21 elk (Cervus canadensis) were harvested from the field and processed at the North Dakota State University Meat Science Laboratory. Fatty acid analysis was conducted for each species. Field harvested animal yield data were collected and compared across species to include edible lean availability and tissue loss (trimming) associated with bullet damage (shot loss). Larger species had heavier whole body (WB), field dressed (FD), carcass (CARC), and lean (LN) yield, whereas the smaller species (MUL) had the highest FD expressed as a percentage of WB (77.19%). Shot loss expressed as a percentage of total lean tissue was greatest for elk (16.59%, P = 0.02), then MUL (13.24%), and moose (12.32%). The most edible lean (332.53 kg) was obtained from moose whereas MUL tended to yield more lean as a percentage of WB (42.07%, P = 0.06). Moose had the least crude fat on a DM basis, the least total kcals/100 g of loin sample, and least total cholesterol (mg/100 g of loin sample). Mule deer and elk exhibited a greater percentage of oleic acid (24.1 and 29.7%, respectively, expressed as a percentage of LM crude fat content) than moose (14.5%, P < 0.01). Mule deer had the highest stearic acid content (24.7%) compared to elk (12.83%) and moose (21.62%). This research found that elk and MUL have more desirable MUFA and SFA of total fat content than moose which possess the highest lean yield percentage.