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Effect of lipid-rich plant extract on the fatty acids composition and meat quality of Charolais × Friesian steers

Published online by Cambridge University Press:  22 November 2017

E J Kim ,
N D Scollan ,
R I Richardson ,
K Gibson ,
R Ball  and
D Coulmier
E J Kim*
Affiliation:
Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth, SY23 3EB, United Kingdom
N D Scollan
Affiliation:
Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth, SY23 3EB, United Kingdom
R I Richardson
Affiliation:
Department of Clinical Veterinary Science, University of Bristol, Langford, BS40 5DU, United Kingdom
K Gibson
Affiliation:
Department of Clinical Veterinary Science, University of Bristol, Langford, BS40 5DU, United Kingdom
R Ball
Affiliation:
Department of Clinical Veterinary Science, University of Bristol, Langford, BS40 5DU, United Kingdom
D Coulmier
Affiliation:
Desialis-France Luzerne, Complexe Agricole Mont Bernard, Route de Suippes, BP 124, 51007 Halons en Champagen, France
*
Email: [email protected]
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Extract

Nutrition has a major impact on the fatty acid composition of beef, despite high levels of biohydrogenation of dietary polyunsaturated fatty acids (PUFA) in the rumen (Scollan et al., 2006). The latter may be ameliorated by feeding rumen-protected lipid. Grass relative to concentrate feeding results in beef characterised by a higher content of n-3 PUFA and excellent colour shelf life. This study investigated the effects of including a PUFA-rich lucerne-based plant extract (PX) on the fatty acid composition and meat quality in beef.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 76
Copyright
Copyright © The British Society of Animal Science 2009

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References

Scollan, N.D., Hocquette, J.-F., Nuernberg, K., Dannenberger, D., Richardson, R.I., Moloney, A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science. 74, 17–33.Google Scholar