Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Gebrehawerya B. Mezgebo; Frank J. Monahan; Mark McGee; Edward G. O'Riordan; Ian Richardson; Nigel Brunton; AP Moloney

doi:10.1016/j.foodchem.2017.05.025

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Gebrehawerya B. Mezgebo, Frank J. Monahan, Mark McGee, Edward G. O'Riordan, Ian Richardson, Nigel Brunton, AP Moloney

Bristol Veterinary School

Research output: Contribution to journal › Article (Academic Journal) › peer-review

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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. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 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 C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.

Original language	English
Pages (from-to)	86-97
Number of pages	12
Journal	Food Chemistry
Volume	235
Early online date	5 May 2017
DOIs	https://doi.org/10.1016/j.foodchem.2017.05.025
Publication status	Published - 15 Nov 2017

Keywords

beef
intramuscular fat
fatty acids
volatile compounds
sensory

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title = "Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet",

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. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 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 C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.",

keywords = "beef, intramuscular fat, fatty acids, volatile compounds, sensory",

author = "Mezgebo, \{Gebrehawerya B.\} and Monahan, \{Frank J.\} and Mark McGee and O'Riordan, \{Edward G.\} and Ian Richardson and Nigel Brunton and AP Moloney",

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day = "15",

doi = "10.1016/j.foodchem.2017.05.025",

language = "English",

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journal = "Food Chemistry",

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T1 - Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

AU - Mezgebo, Gebrehawerya B.

AU - Monahan, Frank J.

AU - McGee, Mark

AU - O'Riordan, Edward G.

AU - Richardson, Ian

AU - Brunton, Nigel

AU - Moloney, AP

PY - 2017/11/15

Y1 - 2017/11/15

N2 - 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. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 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 C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.

AB - 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. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 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 C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.

KW - beef

KW - intramuscular fat

KW - fatty acids

KW - volatile compounds

KW - sensory

U2 - 10.1016/j.foodchem.2017.05.025

DO - 10.1016/j.foodchem.2017.05.025

M3 - Article (Academic Journal)

C2 - 28554651

SN - 0308-8146

VL - 235

SP - 86

EP - 97

JO - Food Chemistry

JF - Food Chemistry

ER -

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Abstract

Keywords

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