TY - JOUR
T1 - Fatty acid profile, meat quality and flavour acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed
AU - Renna, Manuela
AU - Brugiapaglia, Alberto
AU - Zanardi, Emanuela
AU - Destefanis, Gianluigi
AU - Prandini, Aldo
AU - Moschini, Maurizio
AU - Sigolo, Samantha
AU - Lussiana, Carola
PY - 2019
Y1 - 2019
N2 - This study was designed to assess the effects of dietary flaxseed on the proximate composition, fatty acid profile, lipid oxidation, colour and flavour of the longissimus thoracis muscle of double-muscled Piemontese young bulls. Compared to a control diet, the flaxseed diet had no significant effect on the moisture, protein or ether extract content. Flaxseed modified the fatty acid composition of beef. A more than doubled n-3 polyunsaturated fatty acids (PUFA) content (from 21.1 to 46.7 g/kg of total fatty acids–TFA–in control and flaxseed beef, respectively; p <.001) and a lowered n-6/n-3 PUFA ratio (13.13 versus 5.60; p <.001) were observed. The total trans-octadecadienoic acids were also increased by flaxseed (7.8 vs 12.1 g/kg TFA; p =.001). The total saturated fatty acids (SFA), monounsaturated fatty acids and PUFA contents, as well as the PUFA/SFA ratio, remained unaffected by the treatment. Lipid oxidation stability tended to be negatively affected by flaxseed (p =.096). Such a negative effect was more pronounced as the ageing period advanced. The malondialdehyde content was ≤0.72 mg MDA/kg meat, and was therefore below the threshold values for rancidity. Meat colour was not influenced by dietary treatment. The inclusion of flaxseed in the diet increased beef flavour intensity perceived by consumers and did not negatively affect flavour acceptability. Properly combining the choice of animal breed and diet allows a slight improvement of the nutritional value of meat for human consumption.Highlights Proximate composition, colour and flavour of Piemontese beef are not affected by dietary flaxseed Dietary flaxseed increases ALA and long-chain n-3 PUFA and lowers the n-6/n-3 PUFA ratio of Piemontese beef Flaxseed unprotected from ruminal biohydrogenation does not allow labelling Piemontese beef as source of n-3 FA in the European Union.
AB - This study was designed to assess the effects of dietary flaxseed on the proximate composition, fatty acid profile, lipid oxidation, colour and flavour of the longissimus thoracis muscle of double-muscled Piemontese young bulls. Compared to a control diet, the flaxseed diet had no significant effect on the moisture, protein or ether extract content. Flaxseed modified the fatty acid composition of beef. A more than doubled n-3 polyunsaturated fatty acids (PUFA) content (from 21.1 to 46.7 g/kg of total fatty acids–TFA–in control and flaxseed beef, respectively; p <.001) and a lowered n-6/n-3 PUFA ratio (13.13 versus 5.60; p <.001) were observed. The total trans-octadecadienoic acids were also increased by flaxseed (7.8 vs 12.1 g/kg TFA; p =.001). The total saturated fatty acids (SFA), monounsaturated fatty acids and PUFA contents, as well as the PUFA/SFA ratio, remained unaffected by the treatment. Lipid oxidation stability tended to be negatively affected by flaxseed (p =.096). Such a negative effect was more pronounced as the ageing period advanced. The malondialdehyde content was ≤0.72 mg MDA/kg meat, and was therefore below the threshold values for rancidity. Meat colour was not influenced by dietary treatment. The inclusion of flaxseed in the diet increased beef flavour intensity perceived by consumers and did not negatively affect flavour acceptability. Properly combining the choice of animal breed and diet allows a slight improvement of the nutritional value of meat for human consumption.Highlights Proximate composition, colour and flavour of Piemontese beef are not affected by dietary flaxseed Dietary flaxseed increases ALA and long-chain n-3 PUFA and lowers the n-6/n-3 PUFA ratio of Piemontese beef Flaxseed unprotected from ruminal biohydrogenation does not allow labelling Piemontese beef as source of n-3 FA in the European Union.
KW - Animal Science and Zoology
KW - Linum usitatissimum L
KW - TBARS
KW - lipids
KW - meat quality
KW - mh/mh genotype
KW - Animal Science and Zoology
KW - Linum usitatissimum L
KW - TBARS
KW - lipids
KW - meat quality
KW - mh/mh genotype
UR - http://hdl.handle.net/10807/133628
UR - http://www.tandfonline.com/loi/tjas20#.vpslwlfuhfo
U2 - 10.1080/1828051X.2018.1530958
DO - 10.1080/1828051X.2018.1530958
M3 - Article
SN - 1594-4077
VL - 18
SP - 355
EP - 365
JO - Italian Journal of Animal Science
JF - Italian Journal of Animal Science
ER -