Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet. (15th November 2017)

• Record Type: Journal Article
• Authors: Mezgebo, Gebrehawerya B.; Monahan, Frank J.; McGee, Mark; O'Riordan, Edward G.; Richardson, Ian R.; Brunton, Nigel P.; Moloney, Aidan P.
• Is Part Of: Food chemistry. Volume 235(2017)
• Page Start: 86
• Page End: 97
• Publication Date: 2017-11-15
• Subjects: Beef -- Intramuscular fat -- Fatty acids -- Volatile compounds -- Sensory; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.05.025
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: IMF decreased with feeding grazed grass prior to concentrate finishing. Muscle fatty acids and volatiles reflected grazed grass/grass silage feeding. The grazed grass effect on muscle composition persisted after concentrate finishing. Sensory differences were correlated with IMF and some fatty acids. Abstract: Fatty acids, volatile compounds and sensory attributes of beef from bulls fed concentrates to slaughter (C), grass silage for 120 days (GS) followed by C (GSC), or GS followed by 100 days at pasture and then C (GSPC), and slaughtered at 3 target carcass weights, were determined. Total intramuscular fat (IMF) was lower for GSPC than for GSC and C. C18:3 n –3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2 n –6 and monounsaturated fatty acid concentrations and n –6: n –3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1 c 9 increased with carcass weight when expressed quantitatively, but not when expressed proportionately. Hexanal concentration was higher and 2-methyl-1-butanol and toluene lower for C and GSC than for GSPC. Overall liking was negatively correlated with C20:5 n –3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.