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Hossain MA, Aung SH, Park JY, Kim SH, Lee SS, Nam KC. Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2024; 66:614-629. [PMID: 38975573 PMCID: PMC11222124 DOI: 10.5187/jast.2023.e127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 10/11/2023] [Accepted: 11/07/2023] [Indexed: 07/09/2024]
Abstract
Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 μm2) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.
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Affiliation(s)
- Md. Altaf Hossain
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
- Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh
| | - Shine Htet Aung
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
- Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seon-Ho Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Sang-Suk Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Otto JR, Mwangi FW, Pewan SB, Adegboye OA, Malau-Aduli AEO. Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle. BMC Vet Res 2024; 20:95. [PMID: 38461255 PMCID: PMC10924329 DOI: 10.1186/s12917-024-03906-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 02/02/2024] [Indexed: 03/11/2024] Open
Abstract
BACKGROUND We investigated breed and gender variations in the compositions of long-chain (≥ C20) omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), fat melting point (FMP) and intramuscular fat (IMF) contents in biopsy samples of the M. longissimus dorsi muscle of grazing beef cattle. The hypothesis that biopsy compositions of health-beneficial LC omega-3 PUFA, FMP and IMF in a pasture-based production system will vary with breed, was tested. Muscle biopsies were taken from 127 yearling pasture-based Angus, Hereford, and Wagyu heifers and young bulls exclusive to the Australian Bowen Genetics Forest Pastoral breeding stud averaging 12 ± 2.43 months of age and under the same management routine. RESULTS Breed had a significant influence on IMF, FMP, and the compositions of oleic acid, α-linolenic acid (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), and total EPA + DHA + DPA in the M. longissimus dorsi muscle biopsies (P ≤ 0.03). The Wagyu breed had the highest (11.1%) and Hereford the lowest (5.9%) IMF (P = 0.03). The reverse trend was observed in FMP values where the Hereford breed had the highest (55 °C), Angus intermediate (46.5 °C), and Wagyu the lowest (33 °C) FMP. The Wagyu and Angus breeds had similar oleic fatty acid (18:1n-9) content, while the Hereford breed had the lowest (P < 0.01). The highest ALA, DPA, total EPA + DHA, total EPA + DHA + DPA and total ALA + EPA + DHA + DPA contents were detected in the Wagyu breed (P ≤ 0.03). The Hereford had similar EPA and DPA contents to the Angus (P ≥ 0.46). Total EPA + DHA + DPA contents in Wagyu, Angus, and Hereford were 28.8, 21.5, and 22.1 mg/100g tissue (P = 0.01), respectively. Sex was an important source of variation that influenced LC omega-3 PUFA composition, FMP and IMF, where yearling heifers had higher IMF (11.9% vs 5.3%), lower FMP (33°C vs 37°C), and higher LC omega-3 PUFA than bulls. CONCLUSION All the results taken together indicate that the Wagyu breed at 28.8 mg/100g tissue, was the closest to meeting the Australia and New Zealand recommended source level threshold of 30 mg/100g tissue of health-beneficial ≥ C20 omega-3 FA content. Since gender was a significant determinant of LC omega-3 PUFA composition, IMF content and FMP, it should be factored into enhancement strategies of healthy meat eating quality traits in grazing cattle. These findings also suggest that the Bowen Genetics Forest Pastoral beef cattle studs are important sources of LC omega-3 PUFA that can be used to cover the deficit in these health claimable fatty acids in Western diets.
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Affiliation(s)
- John Roger Otto
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia.
| | - Felista Waithira Mwangi
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
- School of Medicine and Public Health, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW, 2308, Australia
| | - Shedrach Benjamin Pewan
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Jos, Plateau State, Nigeria
| | | | - Aduli Enoch Othniel Malau-Aduli
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
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Poolthajit S, Srakaew W, Haitook T, Jarassaeng C, Wachirapakorn C. Growth Performance, Blood Metabolites, Carcass Characteristics and Meat Quality in Finishing Wagyu Crossbred Beef Cattle Receiving Betaine-Biotin-Chromium (BBC) Supplementation. Vet Sci 2022; 9:vetsci9070314. [PMID: 35878331 PMCID: PMC9317214 DOI: 10.3390/vetsci9070314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/16/2022] Open
Abstract
Eighteen Wagyu crossbred steers (average initial body weight: 596.9 ± 46.4 kg; average age: 36 ± 2.7 months) were subjected to three levels of betaine−biotin−chromium (BBC) supplementation for 98 days before slaughter. Animals were fed a basal diet and BBC supplemented at 0, 3 or 6 g/kg of dry matter (DM). The experimental design was a randomized complete block design by a group of animals with six replicates. The intake and digestibility among treatments were not different (p > 0.05). The average daily gain (ADG) of steers that received BBC at 6 g/kg of DM (0.79 kg/day) tended to be higher (p = 0.07) than that of those receiving BBC at 0 and 3 g/kg/day (0.52 and 0.63 kg/day, respectively). Blood metabolites were not different (p > 0.05) among treatments. Carcass characteristic traits included chilled carcass dressing percentage and loin eye area, while meat quality included drip loss, cooking loss, and Warner-Bratzler shear force were not different (p > 0.05). Back fat thickness tended to be higher (p = 0.07) in steers fed BBC at 6 g/kg. The marbling score did not differ (p > 0.05) among treatments; however, the intramuscular fat content of the longissimus dorsi (LD) on a DM basis was significantly higher (p < 0.05) in steers fed BBC at 6 g/kg (39.8% DM) than in those fed BBC at 0 g/kg (28.2% DM) and at 3 g/kg (29.1% DM). Based on the findings, BBC supplementation had no effect on growth performance and carcass characteristics; however, BBC at 6 g/kg DM increased fat content in LD muscle of finishing Wagyu crossbred steers.
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Affiliation(s)
- Sukanya Poolthajit
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (S.P.); (T.H.)
| | - Wuttikorn Srakaew
- Department of Animal Science and Fisheries, Faculty of Agricultural Sciences and Technology, Rajamangala University of Technology Lanna, Nan 55000, Thailand;
| | - Theerachai Haitook
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (S.P.); (T.H.)
| | - Chaiwat Jarassaeng
- Division of Theriogenology, Faculty of Veterinary Medicine, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Chalong Wachirapakorn
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (S.P.); (T.H.)
- Correspondence:
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Kim HJ, Kim HJ, Kim KW, Lee J, Lee SH, Lee SS, Choi BH, Shin DJ, Jeon KH, Choi JY, Jang A. Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C. Food Sci Anim Resour 2022; 42:517-535. [PMID: 35611072 PMCID: PMC9108953 DOI: 10.5851/kosfa.2022.e21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 11/06/2022] Open
Abstract
The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Kwan-Woo Kim
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Jinwook Lee
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Sang-Hoon Lee
- Grassland and Forages Division, National
Institute of Animal Science, Rural Development Administration,
Cheonan 30801, Korea
| | - Sung-Soo Lee
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Bong-Hwan Choi
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Jin-Young Choi
- Department of Division of Food Science and
Culinary Arts, Shinhan University, Uijeongbu 11644,
Korea
| | - Aera Jang
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
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5
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Small genetic variation affecting mRNA isoforms associated with marbling and meat color in beef cattle. Funct Integr Genomics 2022; 22:451-466. [PMID: 35305194 DOI: 10.1007/s10142-022-00844-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/04/2022]
Abstract
The aim of this study was to identify mRNA isoforms and small genetic variants that may be affecting marbling and beef color in Nellore cattle. Longissimus thoracis muscle samples from 20 bulls with different phenotypes (out of 80 bulls set) for marbling (moderate (n = 10) and low (n = 10) groups) and beef color (desirable (n = 10) and undesirable (n = 9) group) traits were used to perform transcriptomic analysis using RNA sequencing. Fourteen and 15 mRNA isoforms were detected as differentially expressed (DE) (P-value ≤ 0.001) between divergent groups for marbling and meat color traits, respectively. Some of those DE mRNA isoforms have shown sites of splicing modified by small structural variants as single nucleotide variant (SNV), insertion, and/or deletion. Enrichment analysis identified metabolic pathways, such as O2/CO2 exchange in erythrocytes, tyrosine biosynthesis, and phenylalanine degradation. The results obtained suggest potential key regulatory genes associated with these economically important traits for the beef industry and for the consumer.
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6
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Mazaheri Kalahrodi M, Baghaei H, Emadzadeh B, Bolandi M. Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of
m. semitendinosus
beefsteak. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mona Mazaheri Kalahrodi
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran
| | - Marzieh Bolandi
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
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7
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Beak SH, Baik M. Comparison of transcriptome between high- and low-marbling fineness in longissimus thoracis muscle of Korean cattle. Anim Biosci 2021; 35:196-203. [PMID: 34293845 PMCID: PMC8738949 DOI: 10.5713/ab.21.0150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 06/11/2021] [Indexed: 11/27/2022] Open
Abstract
Objective This study compared differentially expressed genes (DEGs) between groups with high and low numbers of fine marbling particles (NFMP) in the longissimus thoracis muscle (LT) of Korean cattle to understand the molecular events associated with fine marbling particle formation. Methods The size and distribution of marbling particles in the LT were assessed with a computer image analysis method. Based on the NFMP, 10 LT samples were selected and assigned to either high- (n = 5) or low- (n = 5) NFMP groups. Using RNA sequencing, LT transcriptomic profiles were compared between the high- and low-NFMP groups. DEGs were selected at p<0.05 and |fold change| >2 and subjected to functional annotation. Results In total, 328 DEGs were identified, with 207 up-regulated and 121 down-regulated genes in the high-NFMP group. Pathway analysis of these DEGs revealed five significant (p<0.05) Kyoto encyclopedia of genes and genomes pathways; the significant terms included endocytosis (p = 0.023), protein processing in endoplasmic reticulum (p = 0.019), and adipocytokine signaling pathway (p = 0.024), which are thought to regulate adipocyte hypertrophy and hyperplasia. The expression of sirtuin4 (p<0.001) and insulin receptor substrate 2 (p = 0.043), which are associated with glucose uptake and adipocyte differentiation, was higher in the high-NFMP group than in the low-NFMP group. Conclusion Transcriptome differences between the high- and low-NFMP groups suggest that pathways regulating adipocyte hyperplasia and hypertrophy are involved in the marbling fineness of the LT.
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Affiliation(s)
- Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institue of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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8
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Arenas de Moreno L, Jerez-Timaure N, Huerta-Leidenz N, Giuffrida-Mendoza M, Mendoza-Vera E, Uzcátegui-Bracho S. Multivariate Relationships among Carcass Traits and Proximate Composition, Lipid Profile, and Mineral Content of Longissimus lumborum of Grass-Fed Male Cattle Produced under Tropical Conditions. Foods 2021; 10:foods10061364. [PMID: 34204623 PMCID: PMC8231157 DOI: 10.3390/foods10061364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 02/02/2023] Open
Abstract
Hierarchical cluster (HCA) and canonical correlation (CCA) analyses were employed to explore the multivariate relationships among chemical components (proximate, mineral and lipidic components) of lean beef longissimus dorsii lumborum (LDL) and selected carcass traits of cattle fattened on pasture under tropical conditions (bulls, n = 60; steers, n = 60; from 2.5 to 4.0 years of age, estimated by dentition). The variables backfat thickness (BFT), Ca, Mn, Cu, C14:0, C15:0, and C20:0 showed the highest coefficients of variation. Three clusters were defined by the HCA. Out of all carcass traits, only BFT differed significantly (p < 0.001) among clusters. Clusters significantly (p < 0.001) differed for total lipids (TLIPIDS), moisture, dry matter (DM), fatty acid composition, cholesterol content, and mineral composition (except for Fe). The variables that define the canonical variate “CARCASS” were BFT and degree of marbling (MARBLING). TLIPIDS was the main variable for the “PROXIMATE” canonical variate, while C16:0 and C18:1c had the most relevant contribution to the “LIPIDS” canonical variate. BFT and MARBLING were highly cross-correlated with TLIPIDS which, in turn, was significantly affected by the IM lipid content. Carcass traits were poorly correlated with mineral content. These findings allow for the possibility to develop selection criteria based on BFT and/or marbling to sort carcasses, from grass-fed cattle fattened under tropical conditions, with differing nutritional values. Further analyses are needed to study the effects of sex condition on the associations among carcass traits and lipidic components.
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Affiliation(s)
- Lilia Arenas de Moreno
- Facultad de Agronomía, Instituto de Investigaciones Agronómicas, Universidad del Zulia, Box 15205, Maracaibo, Zulia 4001, Venezuela;
| | - Nancy Jerez-Timaure
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Nelson Huerta-Leidenz
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409-2141, USA
- Correspondence: ; Tel.: +1-956-250-4337
| | | | - Eugenio Mendoza-Vera
- Facultad de Ingeniería, Universidad del Zulia, Box 15131, Maracaibo, Zulia 4001, Venezuela;
| | - Soján Uzcátegui-Bracho
- Facultad de Ciencias Veterinarias, Universidad del Zulia, Box 15131, Maracaibo, Zulia 4001, Venezuela;
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9
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Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle. Sci Rep 2021; 11:11897. [PMID: 34099805 PMCID: PMC8184995 DOI: 10.1038/s41598-021-91373-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/26/2021] [Indexed: 11/12/2022] Open
Abstract
Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.
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10
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Feeding strategies impact animal growth and beef color and tenderness. Meat Sci 2021; 183:108599. [PMID: 34365253 DOI: 10.1016/j.meatsci.2021.108599] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 06/01/2021] [Accepted: 06/04/2021] [Indexed: 11/22/2022]
Abstract
The impact of growth rate (GR) and finishing regime (FR) on growth and meat quality traits of Angus x Nellore crossbred steers, harvested at a constant body weight (530 ± 20 kg) or time on feed (140 days), was evaluated. Treatments were: 1) feedlot, high GR; 2) feedlot, low GR; 3) pasture, high GR and 4) pasture, low GR. Live body composition, carcass and meat quality traits were evaluated. High GR had greater impact on muscle and fat deposition in feedlot-finished, but not in pasture-finished animals. Feedlot animals had higher Longissimus muscle area, backfat thickness, meat luminosity and tenderness when compared to pasture groups. Moreover, pasture- and feedlot-finished animals with similar GR did not differ in the chromatic attributes of non-aged meat, regardless of endpoint. Thus, GR appeared to be the main factor driving beef chromatic parameters, while FR had a major impact on achromatic attributes and tenderness of meat.
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11
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Lee JA, Kim HY. Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages. Food Sci Anim Resour 2021; 41:440-451. [PMID: 34017953 PMCID: PMC8112307 DOI: 10.5851/kosfa.2021.e9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 02/22/2021] [Accepted: 03/03/2021] [Indexed: 11/10/2022] Open
Abstract
This study aimed to investigate the effects of Hanwoo crust,
inedible surface layer formed during dry aging, on the physicochemical
properties of emulsion-type sausages. Sausage samples were prepared with various
amounts of Hanwoo crust—0% (i.e., control),
1%, 2%, and 3%. The physicochemical properties studied
included the proximate composition, pH, color, water holding capacity (WHC),
cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory
evaluation were also carried out. Protein, fat, and ash contents of the
Hanwoo crust-treated samples were found to be significantly
higher than those of the control (p<0.05). Moreover, the CIE b* value of
cooked sausage with Hanwoo crust treatments was significantly
lower than that of the control (p<0.05). The CIE L* value of uncooked and
cooked samples with 3% Hanwoo crust was significantly
lower than that of the control (p<0.05). In contrast, the CIE a* value of
uncooked and cooked samples with 3% Hanwoo crust was
significantly higher than that of the control (p<0.05). The viscosity of
the uncooked samples increased with increasing Hanwoo crust
content. Samples containing 3% Hanwoo crust exhibited
significantly higher WHC and CY than the control (p<0.05). In the TPA,
samples containing 2% and 3% Hanwoo crust showed
significantly higher hardness, gumminess, and chewiness than the control
(p<0.05). Overall, the sensory properties of Hanwoo
crust treatments were significantly better than those of the control
(p<0.05). In conclusion, adding 3% Hanwoo crust
to emulsion-type sausage leads to optimal physicochemical properties.
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Affiliation(s)
- Jeong-Ah Lee
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
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Chaiwang N, Bunmee T, Arjin C, Wattanakul W, Krutthai N, Mekchay S, Sringarm K. Effect of deep bedding floor and fermented feed supplement on productive performance, carcase, meat quality and fatty acid profile of crossbred pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1893133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Niraporn Chaiwang
- Faculty of Agricultural Technology, Department of Agricultural Technology and Development, Chiang Mai Rajabhat University, Chiang Mai, Thailand
| | - Thanaporn Bunmee
- Division of Animal Sciences, School of Agriculture and Natural Resources, University of Phayao, Phayao, Thailand
| | - Chaiwat Arjin
- Faculty of Agriculture, Department of Animal and Aquatic Sciences, Chiang Mai University, Chiang Mai, Thailand
| | - Watcharapong Wattanakul
- Faculty of Agricultural Technology, Department of Agricultural Technology and Development, Chiang Mai Rajabhat University, Chiang Mai, Thailand
| | - Nuttawut Krutthai
- Faculty of Agricultural Technology, Department of Agricultural Technology and Development, Chiang Mai Rajabhat University, Chiang Mai, Thailand
| | - Supamit Mekchay
- Faculty of Agriculture, Department of Animal and Aquatic Sciences, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Korawan Sringarm
- Faculty of Agriculture, Department of Animal and Aquatic Sciences, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
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13
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Huh S, Kim HJ, Lee S, Cho J, Jang A, Bae J. Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. SENSORS 2021; 21:s21031001. [PMID: 33540678 PMCID: PMC7867294 DOI: 10.3390/s21031001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/21/2021] [Accepted: 01/26/2021] [Indexed: 01/29/2023]
Abstract
This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.
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Affiliation(s)
- Sooin Huh
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Hye-Jin Kim
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Seungah Lee
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Jinwoo Cho
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Aera Jang
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
- Correspondence: (A.J.); (J.B.)
| | - Joonsung Bae
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
- Correspondence: (A.J.); (J.B.)
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14
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Correlations between the levels of the bioactive compounds and quality traits in beef loin and round during cold storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107491] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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de las Heras-Saldana S, Chung KY, Kim H, Lim D, Gondro C, van der Werf JHJ. Differential Gene Expression in Longissimus Dorsi Muscle of Hanwoo Steers-New Insight in Genes Involved in Marbling Development at Younger Ages. Genes (Basel) 2020; 11:genes11111381. [PMID: 33233382 PMCID: PMC7700136 DOI: 10.3390/genes11111381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/06/2020] [Accepted: 11/19/2020] [Indexed: 12/25/2022] Open
Abstract
The Korean Hanwoo breed possesses a high capacity to accumulate intramuscular fat, which is measured as a marbling score in the beef industry. Unfortunately, the development of marbling is not completely understood and the identification of differentially expressed genes at an early age is required to better understand this trait. In this study, we took muscle samples from 12 Hanwoo steers at the age of 18 and 30 months. From the contrast between age and marbling score, we identified in total 1883 differentially expressed genes (FDR < 0.05 and logarithm fold change ≥ 1.5) with 782 genes up-regulated and 1101 down-regulated. Differences in gene expression were higher between the ages x marbling groups rather than between high and low marbling groups. At 18 months of age, the genes SLC38A4, ABCA10, APOL6, and two novel genes (ENSBTAG00000015330 and ENSBTAG00000046041) were up-regulated in the high marbling group. From the protein–protein interaction network analysis, we identified unique networks when comparing marbling scores between different ages. Nineteen genes (AGT, SERPINE1, ADORA1, FOS, LEP, FOXO1, FOXO3, ADIPOQ, ITGA1, SDC1, SDC4, ITGB3, ITGB4, CXCL10, ACTG2, MX1, EDN1, ACTA2, and ESPL1) were identified to have an important role in marbling development. Further analyses are needed to better understand the role of these genes.
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Affiliation(s)
- Sara de las Heras-Saldana
- School of Environmental and Rural Science, University of New England, Armidale 2351, NSW, Australia; (H.K.); (C.G.); (J.H.J.v.d.W.)
- Correspondence:
| | - Ki Yong Chung
- Department of Beef Science, Korea National College of Agriculture and Fisheries, Jeonju 54874, Korea;
| | - Hyounju Kim
- School of Environmental and Rural Science, University of New England, Armidale 2351, NSW, Australia; (H.K.); (C.G.); (J.H.J.v.d.W.)
- Hanwoo Research Institute, National Institute of Animal Science, Pyeongchang 25340, Korea
| | - Dajeong Lim
- Animal Genomics & Bioinformatics Division, National Institute of Animal Science, Jeonbuk 55365, Korea;
| | - Cedric Gondro
- School of Environmental and Rural Science, University of New England, Armidale 2351, NSW, Australia; (H.K.); (C.G.); (J.H.J.v.d.W.)
- College of Agriculture & Resources, Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
| | - Julius H. J. van der Werf
- School of Environmental and Rural Science, University of New England, Armidale 2351, NSW, Australia; (H.K.); (C.G.); (J.H.J.v.d.W.)
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16
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Jeong JY, Kim M, Ji SY, Baek YC, Lee S, Oh YK, Reddy KE, Seo HW, Cho S, Lee HJ. Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes. Food Sci Anim Resour 2020; 40:924-937. [PMID: 33305277 PMCID: PMC7713764 DOI: 10.5851/kosfa.2020.e59] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 07/24/2020] [Accepted: 07/28/2020] [Indexed: 11/25/2022] Open
Abstract
The purpose of this study was to investigate the meat metabolite profiles related
to differences in beef quality attributes (i.e., high-marbled and low-marbled
groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of
different marbling scores showed significant differences in water content and
fat content. High-marbled meat had mainly higher taste compounds than
low-marbled meat. Metabolite analysis showed differences between two marbling
groups based on partial least square discriminant analysis (PLS-DA). Metabolites
identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine,
carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine,
tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling
groups. Metabolites from variable importance in projection plots were identified
and estimated high sensitivity as candidate markers for beef quality attributes.
These potential markers were involved in beef taste-related pathways including
carbohydrate and amino acid metabolism. Among these metabolites, carnosine,
creatine, glucose, and lactate had significantly higher in high-marbled meat
compared to low-marbled meat (p<0.05). Therefore, these results will
provide an important understanding of the roles of taste-related metabolites in
beef quality attributes. Our findings suggest that metabolomics analysis of
taste compounds and meat quality may be a powerful method for the discovery of
novel biomarkers underlying the quality of beef products.
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Affiliation(s)
- Jin Young Jeong
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Minseok Kim
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea.,Department of Animal Science, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Korea
| | - Sang-Yun Ji
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Youl-Chang Baek
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Seul Lee
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Young Kyun Oh
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Kondreddy Eswar Reddy
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Hyun-Woo Seo
- Animal Products Utilization Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Hyun-Jeong Lee
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea.,Dairy Science Division, National Institute of Animal Science, Cheonan 31000, Korea
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17
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Nogoy KMC, Kim HJ, Lee Y, Zhang Y, Yu J, Lee DH, Li XZ, Smith SB, Seong HA, Choi SH. High dietary oleic acid in olive oil-supplemented diet enhanced omega-3 fatty acid in blood plasma of rats. Food Sci Nutr 2020; 8:3617-3625. [PMID: 32724624 PMCID: PMC7382191 DOI: 10.1002/fsn3.1644] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 04/18/2020] [Accepted: 04/24/2020] [Indexed: 01/30/2023] Open
Abstract
This study was conducted to investigate the effect of dietary oleic acid in olive oil-supplemented diets on the blood lipid profile and fatty acid composition in blood plasma and adipose tissue of rats. A total of 60 Sprague Dawley rats with mean body weight of 249 g ± 3.04 g were equally divided into three diet groups: control (CON) contained 10% coconut oil, olive50 contained 5% coconut oil and 5% olive oil, and olive100 contained 10% olive oil. Oleic acid (OA) level was highest in olive100 followed by the olive50 and control. The final body weight (BW) of the rats was significantly affected by the intake of OA, in which rats fed olive100 had the lowest final BW, which signified that OA could be associated with weight loss. Olive oil intake significantly increased levels of the high-density lipoprotein cholesterol (HDL-C) and exhibited a potential attenuation effect on the glutamic-oxaloacetic transaminase and the glutamic-pyruvic transaminase, and a potential role in the reduction of triglycerides in the bloodstream of the animals. In terms of fatty acid composition, significantly high OA was observed in the blood plasma and adipose tissues of rats fed olive100. Omega-3 polyunsaturated fatty acids (PUFAs), such as linolenic (C18:3 n-3), eicosapentaenoic (C20:5 n-3), and docosahexaenoic (C22:6 n-3), and n-6 PUFA arachidonic (C20:4 n-6) were also significantly increased in the blood plasma of rats fed olive100. These findings suggest that the intake of dietary high OA may enhance the omega-3 fatty acid levels in the blood plasma of rats and may have a positive effect in reducing risks to cardiovascular disease, as evidenced by weight loss, increased HDL-C levels, and decreased TG levels in the blood plasma of experimental animals.
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Affiliation(s)
| | - Hyoun Ju Kim
- National Institute of Animal ScienceWanju‐gunSouth Korea
| | - Yehyun Lee
- Department of Animal ScienceChungbuk National UniversityCheongju CitySouth Korea
| | - Yan Zhang
- Department of Animal ScienceChungbuk National UniversityCheongju CitySouth Korea
| | - Jia Yu
- Department of Animal ScienceChungbuk National UniversityCheongju CitySouth Korea
| | - Dong Hoon Lee
- Department of Biosystems EngineeringChungbuk National UniversityCheongju CitySouth Korea
| | - Xiang Zi Li
- Co‐Innovation Center of Beef Cattle Science and Industry TechnologyYanbian UniversityYanjiChina
| | - Stephen B. Smith
- Department of Animal ScienceTexas A&M UniversityCollege StationTXUSA
| | - Hyun A Seong
- Department of BiochemistryChungbuk National UniversityCheongju CitySouth Korea
| | - Seong Ho Choi
- Department of Animal ScienceChungbuk National UniversityCheongju CitySouth Korea
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18
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Bohrer B. Correlation of chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2018-0192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- B.M. Bohrer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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19
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Hao L, Xiang Y, Degen A, Huang Y, Niu J, Sun L, Chai S, Zhou J, Ding L, Long R, Liu S. Adding heat-treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat. Anim Sci J 2019; 90:1177-1184. [PMID: 31347239 DOI: 10.1111/asj.13266] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 04/08/2019] [Accepted: 06/03/2019] [Indexed: 11/29/2022]
Abstract
Heat-treated rapeseed was supplemented to indoor fed yaks in winter to test the effect on dry matter intake (DMI), body mass change, and meat quality. Sixteen 3-year-old yak steers (124 ± 15.3 kg) were divided randomly into two groups and were offered either heat-treated rapeseed (HTR) or rapeseed meal (CONT). The yaks were allowed 14 days for adjustment and measurements were made over 120 d. There was no difference in DMI between groups (p = 0.67), but average daily gain tended to be higher (p < 0.056) and feed to gain ratio tended to be lower (p = 0.050) in HTR than in CONT yaks. Meat from HTR yaks was more tender (p = 0.006), had higher intramuscular fat (p = 0.013), and had lower cholesterol content (p = 0.009) than from CONT yaks. In addition, the atherogenic index was lower (0.37 vs. 0.43; p = 0.049), the PUFA:SFA ratio was higher (0.55 vs. 0.37; p = 0.049), and the n-6:n-3 (n-6 PUFA to n-3 PUFA) ratio was lower (2.76 vs. 4.78; p = 0.003) in HTR than in CONT yaks, which all favoured the HTR yaks. Meat from HTR yaks met human health standards of a PUFA:SFA ratio of above 0.4 and n-6:n-3 ratio of less than 4, whereas meat from CONT yaks just missed these standards.
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Affiliation(s)
- Lizhuang Hao
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China.,State Key Laboratory of Grassland and Agro-ecosystem, Engineering Research Center of Arid Agriculture and Ecological remediation, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Yang Xiang
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China
| | - Allan Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva, Israel
| | - Yayu Huang
- GenPhySE, Université de Toulouse, INRA, INPT, ENVT, Castanet Tolosan, France
| | - Jianzhang Niu
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China
| | - Lu Sun
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China
| | - Shatuo Chai
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China
| | - Jianwei Zhou
- Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
| | - Luming Ding
- State Key Laboratory of Grassland and Agro-ecosystem, Engineering Research Center of Arid Agriculture and Ecological remediation, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Ruijun Long
- State Key Laboratory of Grassland and Agro-ecosystem, Engineering Research Center of Arid Agriculture and Ecological remediation, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Shujie Liu
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, The Academy of Animal and Veterinary Sciences, State Key Laboratory of Plateau Ecology and Agriculture, The Plateau Yak Research Center, Qinghai University, Xining, China
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20
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de Las Heras-Saldana S, Chung KY, Lee SH, Gondro C. Gene expression of Hanwoo satellite cell differentiation in longissimus dorsi and semimembranosus. BMC Genomics 2019; 20:156. [PMID: 30808286 PMCID: PMC6390542 DOI: 10.1186/s12864-019-5530-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Accepted: 02/13/2019] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Korean Hanwoo cattle are known for their high meat quality, especially their high intramuscular fat compared to most other cattle breeds. Different muscles have very different meat quality traits and a study of the myogenic process in satellite cells can help us better understand the genes and pathways that regulate this process and how muscles differentiate. RESULTS Cell cultures of Longissimus dorsi muscle differentiated from myoblast into multinucleated myotubes faster than semimembranosus. Time-series RNA-seq identified a total of 13 differentially expressed genes between the two muscles during their development. These genes seem to be involved in determining muscle lineage development and appear to modulate the expression of myogenic regulatory factors (mainly MYOD and MYF5) during differentiation of satellite cells into multinucleate myotubes. Gene ontology enriched terms were consistent with the morphological changes observed in the histology. Most of the over-represented terms and genes expressed during myoblast differentiation were similar regardless of muscle type which indicates a highly conserved myogenic process albeit the rates of differentiation being different. There were more differences in the enriched GO terms during the end of proliferation compared to myoblast differentiation. CONCLUSIONS The use of satellite cells from newborn Hanwoo calves appears to be a good model to study embryonic myogenesis in muscle. Our findings provide evidence that the differential expression of HOXB2, HOXB4, HOXB9, HOXC8, FOXD1, IGFN1, ZIC2, ZIC4, HOXA11, HOXC11, PITX1, SIM2 and TBX4 genes could be involved in the differentiation of Longissimus dorsi and Semimembranosus muscles. These genes seem to modulate the muscle fate of the satellite cells during myogenesis through a differential expression profile that also controls the expression of some myogenic regulatory factors (MYOD and MYF5). The number of differentially expressed genes across time was unsurprisingly large. In relation to the baseline day 0, there were 631, 155, 175, 519 and 586 DE genes in LD, while in SM we found 204, 0, 615, 761 and 1154 DE genes at days 1, 2, 4, 7 and 14 respectively.
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Affiliation(s)
| | - Ki Yong Chung
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang, South Korea
| | - Seung Hwan Lee
- Division of Animal and Dairy Science, Chungnam National University, Deajeon, South Korea.
| | - Cedric Gondro
- Department of Animal Science, Michigan State University, 474 S Shaw Lane, East Lansing, MI, 48824, USA.
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21
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Hwang YH, Ismail I, Joo ST. The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System. Korean J Food Sci Anim Resour 2018; 38:1305-1314. [PMID: 30675123 PMCID: PMC6335132 DOI: 10.5851/kosfa.2018.e66] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/14/2018] [Accepted: 12/14/2018] [Indexed: 11/12/2022] Open
Abstract
To investigate relationships of electronic taste-traits with muscle fiber type
composition (FTC) and contents of nucleotides, porcine longissimus
lumborum (LL), psoas major (PM), and infra
spinam (IS) muscles were obtained from eight castrated LYD pigs.
FTC and taste-traits in these three porcine muscles were measured by
histochemical analysis and electronic tongue system, respectively. IS had
significantly higher proportion of type I fibers while LL had significantly
higher proportion of type IIB than other muscles (p<0.05). IS had the
highest inosine monophosphate (IMP) content while LL had the lowest IMP content
(p<0.05). In contrast, LL had significantly higher hypoxanthine content
compared to PM and IS (both p<0.05). For taste-traits, IS had
significantly higher umami and richness values but lower sourness value than LL
and PM (p<0.05). Sourness and astringency values of LL were significantly
higher than those of IS (p<0.05). The proportion of type IIB fiber was
positively correlated with sourness and astringency but negatively correlated
with saltiness. These results suggest that sourness and astringency tastes are
increased with increasing proportions of type IIB fibers in porcine muscles due
to increase of hypoxanthine content. These results also imply that umami and
richness tastes are increased with increasing contents of type I and IIA fibers
because of increased IMP content in porcine muscles.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
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22
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The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.). J FOOD QUALITY 2018. [DOI: 10.1155/2018/4691542] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the quality of meat (Longissimus thoracis et lumborum) from 10 female roe deer (Capreolus capreolus L.), which was vacuum-packaged, frozen-stored (−26°C) for 6, 10, and 12 months, and compared with fresh, nonfrozen meat. Roe deer (aged 3 to 5 years) were hunter-harvested in north-eastern Poland in December and January during the same hunting season. Frozen storage did not affect the proximate chemical composition of meat (except for ash content). An analysis of the physicochemical properties of meat revealed that frozen-stored meat was characterized by a darker color, a higher hue angle, lower ability to bind its own and added water, and lower cooking loss compared with nonfrozen meat. The values noted for meat samples that were stored in the freezer for 12 months (increase in pH, considerable decrease in water-holding capacity, and first symptoms of flavor deterioration) indicate that frozen roe deer meat should be stored for no more than 10 to 12 months to maintain its high quality.
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23
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Gajaweera C, Chung KY, Kwon EG, Hwang IH, Cho SH, Lee SH. Evaluation of sensory attributes of Hanwoo Longissimus dorsi muscle and its relationships with intramuscular fat, shear force, and environmental factors. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
We examined the relationship of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscular fat (IMF), Warner–Bratzler shear force (WBSF), and other environmental factors. Samples of 458 beef carcasses including 32 cows, 34 steers, and 392 bulls were analyzed for IMF percentage, WBSF, and important sensory attributes (tenderness, juiciness, and flavour-likeness). Results revealed that steer beef had significantly higher scores for all three sensory attributes than beef from cows and bulls. While juiciness and flavour-likeness differed (p < 0.05) among bulls and cows, they were not associated an effect on tenderness. All sensory attributes and WBSF were correlated (p < 0.001) with IMF; the highest correlation coefficient was for tenderness (0.55) while a negative coefficient (−0.39) was found for WBSF. The influence of IMF level on all three sensory attributes of bull beef significantly increased with IMF level. All sensory attributes of steer and bull beef showed negative relationship (p < 0.01) with WBSF, where highest correlation coefficient (−0.8) found for steer beef tenderness. Furthermore, tenderness and flavour-likeness showed lower ranks for meats slaughtered during the winter season; however, juiciness did not differ (p < 0.05) among seasons.
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Affiliation(s)
- Chandima Gajaweera
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34140, Republic of Korea
- Department of Animal Science, Faculty of Agriculture, University of Ruhuna, Sri Lanka
| | - Ki Yong Chung
- Hanwoo Experiment Station, National Institute of Animal Science, RDA, Pyeongchang 25340, Republic of Korea
| | - Eung Gi Kwon
- Hanwoo Experiment Station, National Institute of Animal Science, RDA, Pyeongchang 25340, Republic of Korea
| | - In Ho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Republic of Korea
| | - Soo Hyun Cho
- Division of Animal Production Utilization, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Seung Hwan Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34140, Republic of Korea
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24
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Daszkiewicz T, Purwin C, Kubiak D, Fijałkowska M, Kozłowska E, Antoszkiewicz Z. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage. Anim Sci J 2018; 89:1323-1330. [DOI: 10.1111/asj.13037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 03/16/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Tomasz Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Cezary Purwin
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Dorota Kubiak
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Maja Fijałkowska
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Emilia Kozłowska
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
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Slip points of subcutaneous adipose tissue lipids do not predict beef marbling score or percent intramuscular lipid. Meat Sci 2018; 139:201-206. [DOI: 10.1016/j.meatsci.2018.02.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 01/24/2018] [Accepted: 02/06/2018] [Indexed: 11/18/2022]
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Onopiuk A, Półtorak A, Wierzbicka A. The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; Warsaw 02-776 Poland
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Utama DT, Baek KH, Jeong HS, Yoon SK, Joo ST, Lee SK. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 31:293-300. [PMID: 28728407 PMCID: PMC5767513 DOI: 10.5713/ajas.17.0217] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/12/2017] [Accepted: 06/27/2017] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). METHODS Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). RESULTS Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. CONCLUSION The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.
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Affiliation(s)
- Dicky Tri Utama
- Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae Seong Jeong
- Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Seok Ki Yoon
- Korea Institute for Animal Products Quality Evaluation, Anyang 14014, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Sung Ki Lee
- Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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28
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Joo ST, Hwang YH, Frank D. Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef. Meat Sci 2017; 132:45-51. [PMID: 28602574 DOI: 10.1016/j.meatsci.2017.04.262] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 12/24/2022]
Abstract
This review addresses the unique characteristics of Hanwoo cattle and potential health implications of consuming highly marbled Hanwoo beef. The Hanwoo breed has high genetic potential for accumulating intramuscular fat (IMF) and producing highly marbled beef. The high level of marbling is achieved through increasing levels of concentrated feed with an extended finishing period. In response to consumer preferences, the level of marbling of Hanwoo beef has been increasing. The IMF content can be manipulated depending on the feeding duration, finishing diet, and genotype. On the other hand, some consumers are expressing concern regarding the consumption of too much animal fat. This review discusses the potential of Hanwoo beef as a dietary source of heart-healthy fats. Highly marbled Hanwoo beef has a high proportion of monounsaturated fatty acid (MUFA) due to the presence of abundant oleic acid. Literature indicates that MUFAs are heart-healthy dietary fats because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Also, recent clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol and consistently increases HDL-cholesterol. Finally, the current work emphasizes that consumption of high oleic acid Hanwoo beef might potentially reduce risk factors for cardiovascular disease, and may become accepted as a healthy well-being food.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21(+)), Gyeongsang National University, Jinju 52828, South Korea.
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - Damian Frank
- CSIRO, Agriculture & Food, 11 Julius Ave North Ryde, New South Wales, 2113, Australia
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Kimura N, Nishimura N, Iwama N, Aihara Y, Ogawa Y, Miyaguchi Y. Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry. Anim Sci J 2017; 88:1615-1622. [PMID: 28485052 DOI: 10.1111/asj.12806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Accepted: 01/31/2017] [Indexed: 11/27/2022]
Abstract
The thermal property of bovine intramuscular adipose tissue (IAT) was evaluated using differential scanning calorimetry (DSC) and compared with the melting point temperature (MP) of the fat extract of IAT, which was measured using the slip point method. The beef samples were classified according to the beef marbling score (BMS). Beef with a high BMS contained less protein than that with middle or low BMS. Beef with a high BMS contained significantly more fat than that with a low BMS (P < 0.05). The endothermic point temperature (EP) of IAT, measured by DSC, was significantly higher than the MP of IAT fat (P < 0.05). The EP showed no significant difference among the three marbling grade groups. Although the MP was correlated with the monounsaturated fatty acids (MUFA) content of IAT (R2 = 0.505), there was no correlation between the EP and the MUFA (R2 = 0.040). However, the EP of IAT treated with collagenase was relatively highly correlated with the MP (R2 = 0.655). Thus, these results suggested that DSC analysis would give us the practical thermal information regarding the melt-in the-mouth of beef such as the gelatinization of collagen, along with the melting of fat in IAT.
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Affiliation(s)
- Noriyuki Kimura
- College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan
| | - Nana Nishimura
- College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan
| | - Nagako Iwama
- Beef Cattle Laboratory, Ibaraki Prefectural Livestock Research Center, Hitachiomiya-shi, Ibaraki, Japan
| | - Yoshito Aihara
- Beef Cattle Laboratory, Ibaraki Prefectural Livestock Research Center, Hitachiomiya-shi, Ibaraki, Japan
| | - Yasuki Ogawa
- College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan
| | - Yuji Miyaguchi
- College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan
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Hwang YH, Joo ST. Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle. Korean J Food Sci Anim Resour 2017; 37:153-161. [PMID: 28515638 PMCID: PMC5434201 DOI: 10.5851/kosfa.2017.37.2.153] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 03/03/2017] [Accepted: 03/03/2017] [Indexed: 11/16/2022] Open
Abstract
Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
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31
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Frank D, Joo ST, Warner R. Consumer Acceptability of Intramuscular Fat. Korean J Food Sci Anim Resour 2016; 36:699-708. [PMID: 28115880 PMCID: PMC5243953 DOI: 10.5851/kosfa.2016.36.6.699] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/08/2016] [Accepted: 10/17/2016] [Indexed: 01/07/2023] Open
Abstract
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
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Affiliation(s)
- Damian Frank
- CSIRO, Agriculture & Food, 11 Julius Ave North Ryde, New South Wales, 2113, Australia
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52852, Korea
| | - Robyn Warner
- Corresponding author: Robyn Warner, Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, 3010, Australia. Tel: +61-3-9035-6663, Fax: +61-3-8344-5037, E-mail:
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Gotoh T, Joo ST. Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef. Korean J Food Sci Anim Resour 2016; 36:709-718. [PMID: 28115881 PMCID: PMC5243954 DOI: 10.5851/kosfa.2016.36.6.709] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 12/02/2016] [Indexed: 01/10/2023] Open
Abstract
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.
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Affiliation(s)
- Takafumi Gotoh
- Kuju Agricultural Research Center, Faculty of Agriculture, Kyushu University 8780201, Japan
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 ), Gyeongsang National University, Jinju 52852, Korea
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Yu TY, Morton JD, Clerens S, Dyer JM. Cooking-Induced Protein Modifications in Meat. Compr Rev Food Sci Food Saf 2016; 16:141-159. [DOI: 10.1111/1541-4337.12243] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
| | - James D. Morton
- Wine, Food & Molecular Biosciences; Faculty of Agriculture and Life Sciences, Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Jolon M. Dyer
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Riddet Inst; Massey Univ; Palmerston North 4442 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
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34
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Hwang YH, Joo ST. Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1 ++ and 2) Hanwoo Steers. Korean J Food Sci Anim Resour 2016; 36:679-688. [PMID: 27857545 PMCID: PMC5112432 DOI: 10.5851/kosfa.2016.36.5.679] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=-0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=-0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=-0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea
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