Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-27T11:22:45.216Z Has data issue: false hasContentIssue false
  • English
  • Français

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Published online by Cambridge University Press:  20 November 2015

T. Castro ,
A. Cabezas ,
J. De la Fuente ,
B. Isabel ,
T. Manso  and
V. Jimeno
T. Castro*
Affiliation:
Departamento de Producción Animal, Universidad Complutense, 28040 Madrid, Spain
A. Cabezas
Affiliation:
Departamento de Producción Animal, EUIT Agrícola, Universidad Politécnica, 28040 Madrid, Spain
J. De la Fuente
Affiliation:
Departamento de Producción Animal, Universidad Complutense, 28040 Madrid, Spain
B. Isabel
Affiliation:
Departamento de Producción Animal, Universidad Complutense, 28040 Madrid, Spain
T. Manso
Affiliation:
ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
V. Jimeno
Affiliation:
Departamento de Producción Animal, EUIT Agrícola, Universidad Politécnica, 28040 Madrid, Spain
*
†E-mail: tcastro@ucm.es
Get access

Abstract

Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D’ Aquitaine steers (average BW=293.7±38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 (P<0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio (P<0.05), OLI had the highest content of t11-18:1 (P<0.01) and c9,t11-18:2 (P<0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) (P<0.001), the highest percentage of PUFA (P<0.01) and a lower index of atherogenicity (P=0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

Keywords

olive oilsoybean oilsteerfatty acidsmeat quality
Type
Research Article
Information
animal , Volume 10 , Issue 3 , March 2016 , pp. 520 - 530
Copyright
© The Animal Consortium 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ariño, B, Hernandez, P and Blasco, A 2006. Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate. Meat Science 73, 687–692.Google Scholar
Beaulieu, AD, Drackley, JK and Merchen, NR 2002. Concentrations of conjugated linoleic acid (cis-9, trans-11-octadecadienoic acid) are not increased in tissue lipids of cattle fed a high-concentrate diet supplemented with soybean oil. Journal of Animal Science 80, 847–861.CrossRefGoogle Scholar
Bessa, RJB, Santos-Silva, J, Ribeiro, JMR and Portugal, AV 2000. Reticulo-rumen biohydrogenation and the enrichment of ruminant edible products with linoleic acid conjugated isomers. Livestock Production Science 63, 201–211.CrossRefGoogle Scholar
Cabezas, A, Castro, T and Jimeno, V 2012. Efecto de la inclusión de aceites vegetales en piensos para el cebo de terneros en el sistema de alimentacion pienso y paja: rendimientos productivos, calidad de la canal y de la grasa. In Proceedings of the XVII International Congress of the Asociación Nacional de Especialistas en Medicina Bovina de España, 18–20 April, Santander, Spain, pp. 191–193.Google Scholar
Cañeque, A, Pérez, C, Velasco, S, Díaz, MT, Lauzurica, S, Álvarez, I, Ruiz de Huidobro, F, Onega, E and De La Fuente, J 2004. Carcass and meat quality of light lambs using principal component analysis. Meat Science 67, 595–605.CrossRefGoogle ScholarPubMed
Castro, T, Manso, T, Jimeno, V, Del Alamo, M and Mantecón, AR 2009. Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk. Small Ruminant Research 84, 47–53.Google Scholar
Clinquart, A, Micol, D, Brundseaux, C, Dufrasne, I and Istasse, L 1995. Utilisation des matières grasses chez les bovins à l’engraissement. INRA Productions Animales 8, 29–42.Google Scholar
Confederación Española de Fabricantes de Alimentos Compuestos para Animales 2014. Mercados estadística 2013. Atelier Gráfica Visual, S.L., Madrid, Spain.Google Scholar
De La Fuente, J, Diaz, MT, Alvarez, I, Oliver, MA, Furnols, MFI, Sañudo, C, Campo, MM, Montossi, F, Nute, GR and Cañeque, V 2009. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems. Meat Science 82, 331–337.Google Scholar
Demeyer, D and Doreau, M 1999. Targets and procedures for altering ruminant meat and milk lipids. Proceedings of the Nutrition Society 58, 593–607.Google Scholar
Destefanis, G, Barge, MT, Brugiapaglia, A and Tassone, S 2000. The use of principal component analysis (PCA) to characterize beef. Meat Science 56, 255–259.Google Scholar
Dhiman, TR, Zaman, S, Olson, KC, Bingham, HR, Ure, AL and Pariza, MW 2005. Influence of feeding soybean oil on conjugated linoleic acid content in beef. Journal of Agriculture and Food Chemistry 53, 684–689.Google Scholar
Diaz, MT, Cañeque, V, Sanchez, CI, Lauzurica, S, Perez, C, Fernandez, C, Alvarez, I and De la Fuente, J 2011. Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage. Food Chemistry 124, 147–155.Google Scholar
Doreau, M and Chilliard, Y 1997. Digestion and metabolism of dietary fat in farm animals. British Journal of Nutrition 78 (suppl. 1), S15–S35.CrossRefGoogle ScholarPubMed
Doreau, M and Ferlay, A 1995. Effect of dietary lipids on nitrogen metabolism in the rumen: a review. Livestock Production Science 43, 97–110.Google Scholar
Elmore, JS, Warren, HE, Mottram, DS, Scollan, ND, Enser, M and Richardson, RI 2004. A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Science 68, 27–33.Google Scholar
Engle, TE, Spears, JW, Fellner, V and Odle, J 2000. Effects of soybean oil and dietary copper on ruminal and tissue lipid metabolism in finishing steers. Journal of Animal Science 78, 2713–2721.Google Scholar
Erjaei, K, Zali, A, Ganjkhanloo, M, Dehghan-Banadaky, M, Tufarelli, V and Laudadio, V 2012. Effects of wheat processing and dietary fat sources on performance, ruminal and blood parameters, and steak fatty acids profile of Holstein steers. Livestock Science 149, 74–82.Google Scholar
Faleiro, GA, González, LA, Blanch, M, Cavini, S, Castells, L, Ruíz de la Torre, JL, Manteca, X, Calsamiglia, S and Ferret, A 2011. Performance, ruminal changes, behaviour and welfare of growing heifers fed a concentrate diet with or without barley straw. Animal 5, 294–303.Google Scholar
French, P, Stanton, C, Lawless, F, O’Riordan, EG, Monahan, FJ, Caffrey, PJ and Moloney, AP 2000. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. Journal of Animal Science 28, 2849–2855.Google Scholar
Galbraith, H, Miller, TB, Paton, AM and Thompson, JK 1971. Antibacterial activity of long-chain fatty acids and the reversal with calcium, magnesium, ergocalciferol and cholesterol. Journal of Applied Bacteriology 34, 803–813.Google Scholar
Gallardo, B, Gómez-Cortés, P, Mantecón, AR, Juárez, M, Manso, T and De La Fuente, MA 2014. Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs. Animal 8, 1178–1190.Google Scholar
Gibb, DJ, Owens, FN, Mir, PS, Mir, Z, Ivan, M and McAllister, TA 2004. Value of sunflower seed in finishing diets of feedlot cattle. Journal of Animal Science 82, 2679–2692.Google Scholar
Gómez-Cortés, P, Frutos, PA, Mantecón, AR, Juárez, M, De La Fuente, MA and Hervás, G 2008. Addition of olive oil to dairy ewe diets: effect on milk fatty acid profile and animal performance. Journal of Dairy Science 91, 3119–3127.Google Scholar
Griinari, JM and Bauman, DE 1999. Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants. In Advances in conjugated linoleic acid research (ed. MP Yurawecz, M Mossoba, JKG Kramer, MW Pariza and G Nelson), vol. 1, pp. 180–200. AOCS Press, Champaign, IL, USA.Google Scholar
Griswold, KE, Apgar, GA, Robinson, RA, Jacobson, BN, Johnson, D and Woody, HD 2003. Effectiveness of a short-term feeding strategies for altering conjugated linoleic acid content of beef. Journal of Animal Science 81, 1862–1871.Google Scholar
Hernández-Calva, LM, He, MM, Juárez, M, Aalhus, JL, Dugan, MER and McAllister, TA 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Canadian Journal of Animal Science 91, 613–622.Google Scholar
Hristov, AN, Kennington, LR, McGuire, MA and Hunt, CW 2005. Effect of diets containing linoleic acid or oleic acid rich oils on ruminal fermentation and nutrient digestibility, and performance and fatty acid composition of adipose and muscle tissues of finishing cattle. Journal of Animal Science 83, 1312–1321.Google Scholar
INRA 2007. Alimentation des bovins, ovins et caprins-besoins des animaux – Valeurs des aliments – Tables INRA 2007. Editions Quae, Versailles, France.Google Scholar
ISO (International Organization for Standardization) 1988. Sensory analysis. General guidance for the design of test rooms. ISO 8589:1988. ISO, Geneva, Switzerland.Google Scholar
ISO (International Organization for Standardization) 1993. Sensory analysis methodology. General guidance for the selection and training and monitoring of assessors. Part 1. Selected assessors. ISO 8586-1:1993. ISO, Geneva, Switzerland.Google Scholar
Jenkins, TC 1993. Lipid metabolism in the rumen. Journal of Dairy Science 76, 3851–3863.Google Scholar
Jenkins, TC 2000. Feeding oleamide to lactating Jersey cows 1. Effects on lactation performance and milk fatty acid composition. Journal of Dairy Science 83, 332–337.CrossRefGoogle ScholarPubMed
Karlsson, A 1992. The use of principal component analysis (PCA) for evaluation results from pig meat quality measurements. Meat Science 31, 423–433.Google Scholar
Latham, MJ, Storry, JE and Sharp, ME 1972. Effect of low-roughage diets on the microflora and lipid metabolism in the rumen. Applied Microbiology 24, 971–977.Google Scholar
Lee, MRF, Tweed, JKS, Kim, EJ and Scollan, ND 2012. Beef, chicken and lamb fatty acid analysis – a simplified direct bimethylation procedure using freeze-dried material. Meat Science 92, 863–866.Google Scholar
López-Bote, C, Daza, A, Soares, M and Berges, E 2001. Dose-response effects of dietary vitamin E concentration on meat quality characteristics in light lambs. Animal Science 73, 451–457.Google Scholar
Ludden, PA, Kucuk, O, Rule, DC and Hess, BW 2009. Growth and carcass fatty acid composition of beef steers fed soybean oil for increasing duration before slaughter. Meat Science 82, 185–192.Google Scholar
Madron, MS, Peterson, DG, Dwyer, DA, Corl, BA, Baumgard, LH, Beermann, DH and Bauman, DE 2002. Effect of extruded full-fat soybeans on conjugated linoleic acid content of intramuscular, intermuscular, and subcutaneous fat in beef steers. Journal of Animal Science 80, 1135–1143.Google Scholar
Manso, T, Bodas, R, Castro, T, Jimeno, V and Mantecón, AR 2009. Animal performance and fatty acid composition of lambs fed with different vegetable oils. Meat Science 83, 511–516.Google Scholar
Manso, T, Bodas, R, Vieira, C, Mantecón, AR and Castro, T 2011. Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs. Animal 5, 1659–1667.Google Scholar
McGuire, MA, Duckett, SK, Andrae, JG, Giesy, JG and Hunt, CW 1998. Effect of high-oil corn on content of conjugated linoleic acid (CLA) in beef. Journal of Animal Science 76 (suppl. 1), 301 (Abstract).Google Scholar
McKain, N, Shingfield, KJ and Wallace, RJ 2010. Metabolism of conjugated linoleic acids and 18:1 fatty acids by ruminal bacteria: products and mechanisms. Microbiology 156, 579–588.Google Scholar
McNiven, MA, Duynisveld, J, Charmley, E and Mitchell, A 2004. Processing of soybean affects meat fatty acid composition and lipid peroxidation in beef cattle. Animal Feed Science and Technology 116, 175–184.Google Scholar
McNiven, MA, Duynisveld, JL, Turner, T and Mitchell, AW 2011. Ratio of n-6/n-3 in the diets of beef cattle: effect on growth, fatty acid composition, and taste of beef. Animal Feed Science and Technology 170, 171–181.Google Scholar
Møller, A 1980. Analysis of Warner Bratzler shear force pattern with regard to myofibrilar and connective tissue components of tenderness. Meat Science 5, 247–260.Google Scholar
Mosley, EE, Powell, GL, Riley, MB and Jenkins, TC 2002. Microbial biohydrogenation of oleic acid to trans isomers in vitro. Journal of Lipid Research 43, 290–296.Google Scholar
Noci, F, French, P, Monahan, FJ and Moloney, AP 2007. The fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates. Journal of Animal Science 85, 1062–1073.Google Scholar
Ntambi, JM 1999. Regulation of stearoyl-CoA desaturase by polyunsaturated fatty acids and colesterol. Journal of Lipid Research 40, 1549–1558.Google Scholar
OJEU 2007. Commission Regulation (EEC) 1234/07 of 22 October 2007 Annex V community scales for the classification of carcasses referred to in article 42. Official Journal of the European Union L299, 48.Google Scholar
Oliver, MA, Nute, GR, Font, I, Furnols, M, San Julián, R, Campo, MM, Sañudo, C, Cañeque, V, Guerrero, L, Alvarez, I, Díaz, MT, Branscheid, W, Wicke, M and Montossi, F 2006. Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. Meat Science 74, 435–442.Google Scholar
Pavan, E and Duckett, SK 2007. Corn oil supplementation to steers grazing endophyte-free tall fescue. II. Effects on longissimus muscle and subcutaneous adipose fatty acid composition and steroyl-CoA desaturase activity and expression. Journal of Animal Science 87, 1731–1740.Google Scholar
Pérez Alba, LM, De Souza Cavalcanti, S, Pérez Hernández, M, Martínez Marín, A and Fernández Marín, G 1997. Calcium soaps of olive fatty acids in the diets of Manchega dairy ewes: effects on digestibility and production. Journal of Animal Science 80, 3316–3324.Google Scholar
Priolo, A, Micol, D and Agabriel, J 2001. Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research 50, 185–200.Google Scholar
Raes, K, Haak, L, Balcaen, A, Claeys, E, Demeyer, D and De Smet, S 2004. Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls. Meat Science 66, 307–315.Google Scholar
Scollan, ND, Choi, NJ, Kurt, E, Fisher, AV, Enser, M and Wood, JD 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition 85, 115–124.Google Scholar
Shingfield, KJ, Bonnet, M and Scollan, ND 2013. Recent developments in altering the fatty acid composition of ruminant-derived foods. Animal 7, 132–162.Google Scholar
Sukhija, PS and Palmquist, DL 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural and Food Chemistry 36, 1202–1206.Google Scholar
Turpeinen, AM, Mutanen, M, Aro, A, Salminen, I, Basu, S and Palmquist, D L 2002. Bioconversion of vaccenic acid to conjugated linoleic acid in humans. American Journal of Clinical Nutrition 76, 504–510.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985–992.Google Scholar
Vieira, C, Fernández-Diez, A, Mateo, J, Bodas, R, Soto, S and Manso, T 2012. Effects of addition of different vegetable oils to lactating dairy ewes’ diet on meat quality characteristics of suckling lambs reared on the ewes’ milk. Meat Science 91, 277–283.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR and Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.CrossRefGoogle Scholar