Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace
Date
2020-11-28
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The present study compared the effects of feeding dried grape pomace (DGP) or citrus pulp (DCP) at 150 g/kg dry matter compared to a control diet on major polyunsaturated fatty acids (PUFA), volatile and sensory profiles of beef. Feeding DGP or DCP diets to Angus steers for 90 d increased the proportions of C18:2n-6, C20:4n-6, C18:3n-3, total conjugated linoleic acid (CLA), n-3 and n-6 PUFA in muscle. Control-fed beef had greater concentrations of C18:1n-9, total aldehydes, ketones, and alcohols compared to DCP and DGP. Feeding DGP and DCP diets produced less tender beef than control. Overall, finishing steers on diets containing DGP or DCP compared to control increased proportions of total CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols, but did not affect beef sensory attributes except for a slight reduction in tenderness.
Description
CITATION: Tayengwa, T. et al. 2020. Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace. Food Research International, 139. doi:10.1016/j.foodres.2020.109923
The original publication is available at https://www.sciencedirect.com/journal/food-research-international
The original publication is available at https://www.sciencedirect.com/journal/food-research-international
Keywords
Aberdeen-Angus cattle, Effects of dietary inclusion of grape pomace, Beef cattle -- Feeding and feeds, Animal nutrition, Effects of dietary inclusion of citrus pulp
Citation
Tayengwa, T. et al. 2020. Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace. Food Research International, 139. doi:10.1016/j.foodres.2020.109923