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

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dc.contributor.authorTayengwa, Tawandaen_ZA
dc.contributor.authorChikwanha, Obert C.en_ZA
dc.contributor.authorNeethling, Jeannineen_ZA
dc.contributor.authorDugan, Michael E. R.en_ZA
dc.contributor.authorMutsvangwa, Timothyen_ZA
dc.contributor.authorMapiye, Cletosen_ZA
dc.date.accessioned2022-08-01T10:14:09Z
dc.date.available2022-08-01T10:14:09Z
dc.date.issued2020-11-28
dc.descriptionCITATION: 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.2020.109923en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-research-internationalen_ZA
dc.description.abstractThe 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.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0963996920309480?via%3Dihub
dc.description.versionPublishers versionen_ZA
dc.format.extent9 pages : illustrationen_ZA
dc.identifier.citationTayengwa, 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.2020.109923en_ZA
dc.identifier.issn0963-9969 (print)
dc.identifier.otherdoi:10.1016/j.foodres.2020.109923
dc.identifier.urihttp://hdl.handle.net/10019.1/125564
dc.language.isoen_ZAen_ZA
dc.publisherElsevieren_ZA
dc.rights.holderElsevieren_ZA
dc.subjectAberdeen-Angus cattleen_ZA
dc.subjectEffects of dietary inclusion of grape pomaceen_ZA
dc.subjectBeef cattle -- Feeding and feedsen_ZA
dc.subjectAnimal nutritionen_ZA
dc.subjectEffects of dietary inclusion of citrus pulpen_ZA
dc.titlePolyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomaceen_ZA
dc.typeArticleen_ZA
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