Carcass and beef quality of crossbred cattle fed increasing linseed oil levels
DOI:
https://doi.org/10.5433/1679-0359.2021v42n6SUPL2p3901Keywords:
Beef cattle, Crossbred, Fatty acids, Finishing, Loin.Abstract
Strategies to improve beef nutritional value, mainly fatty acid composition, have been a major goal for the scientific community. The use of different oil contents, mostly those rich in unsaturated fatty acids, can be interesting for cost reduction, as well as cattle performance and meat quality improvements. This study assessed the influence of diets containing increasing linseed oil levels (1.0, 3.8, and 5.2% DM) on performance, carcass traits, and meat quality of feedlot-finished Nellore x Canchim steers and heifers. The experiment was carried out in a randomized block design and arranged in a mixed 3 x 2 factorial scheme. Increasing oil levels linearly decreased dry matter intake (DMI) (P < 0.05) and hence improved feed efficiency (P < 0.05), regardless of sexual condition. A beneficial effect of increasing the inclusion of linseed oil was the reduction DMI. Steers had a higher weight at slaughter (P < 0.05) and heifers had greater backfat thickness (P < 0.05). The concentrations of most fatty acids were changed by the linseed oil levels studied (P < 0.05). Dietary inclusion of linseed oil improved beef quality by reducing (P < 0.05) the n-6:n-3 ratio by 1.3 points per percentage point increase in linseed oil level in the finishing diet of both sexes.Downloads
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References
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Albertí, P. M., Beriain, J., Ripoll, G., Sarriés, V., Panea, B., Mendizabal, J. A.,... Sañudo, C. (2014). Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color. Meat Science, 96(3), 1258-1265. doi: 10.1016/j.meatsci.2013.11.009
Association of Official Analytical Chemists (1995). Official methods of analysis (16nd ed. rev.). Washington, DC: AOAC.
Association of Official Analytical Chemists (2005). Official methods of analysis (18nd ed. rev.). Washington, DC: AOAC.
Bessa, R. J. B., Lourenço, M., Portugal, P. V., & Santos-Silva, J. (2008). Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition. Meat Science, 80(1), 1100-1105. doi: 10.1016/j.meatsci.2008.05.001
Blanco, M., Ripoll, G., Delavaud, C., & Casasús, I. (2020). Performance, carcass and meat quality of young bulls, steers and heifers slaughtered at common body weight. Livestock Science, 240(1), 104156. doi: 10.1016/j.livsci.2020.104156
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology, 37(1), 911-917. doi: 10.1139/o59-099
Calvo, J. H., González-Calvo, L., Dervishi, E., Blanco, M., Iguácel, L. P., Sarto, P.,... Joy, M. (2019). A functional variant in the stearoyl-CoA desaturase (SCD) gene promoter affects gene expression in ovine muscle, Livestock Science, 219(1), 62-70. doi: 10.1016/j.livsci.2018.11.015
Choque, B., Catheline, D., Rioux, V., & Legrand, P. (2014). Linoleic acid: between doubts and certainties. Biochimie, 96(1), 14-21. doi: 10.1016/j.biochi.2013.07.012
Coutinho, M. A. da S., Ramos, P. M., Silva, A. da L., Martello, L. S., Pereira, A. S. C., & Delgado, E. F. (2017). Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin. Meat Science, 134(1), 61-67. doi: 10.1016/j.meatsci.2017.06.017
Cupersmid, L., Fraga, A. P. R., Abreu, E. S. de, & Pereira, I. R. O. (2012). Linhaça: composição química e efeitos biológicos. e-Scientia, 5(2), 33-40. Available in: www.unibh.br/revistas/escientia/.
Doyle, J. L., Purfield, D. C., Moore, T., Carthy, T. R., Walsh, S. W., Veerkamp, R. F.,… Berry, D. P. (2021). Identification of genomic regions that exhibit sexual dimorphism for size and muscularity in cattle. Journal of Animal Science, 99.(5). doi: 10.1093/jas/skab070
Fiorentini, G., Berchielli, T. T., Santana, M. C. A., Dian, P. H. M., Reis, R. A., Sampaio, A. A. M., & Biehl, M. V. (2012). Qualitative characteristics of meat from confined crossbred heifers fed with lipid sources. Scientia Agricola, 69(5), 336-344. doi: 10.1590/S0103-90162012000500008
Freetly, H. C., Kuehn, L. A., Thallman, R. M., & Snelling, W. M. (2020). Heritability and genetic correlations of feed intake, body weight gain, residual gain, and residual feed intake of beef cattle as heifers and cows. Journal of Animal Science, 98(1), 1-6. doi: 10.1093/jas/skz394
Gema, N., & Gaspar, R. (2012). Modification of fatty acid composition in meat through diet: effect on lipid peroxidation and relationship to nutritional quality - a review. Lipid Peroxidation, 12(1), 239-258. doi: 10.5772/51114
González, L., Moreno, T., Bispo, E., Dugan, M. E. R., & Franco, D. (2014). Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science, 96(2), 829-836. doi: 10.1016/j.meatsci.2013.09.027
Hamm, R. (1986). Functional properties of the myofibrillar system and their measurement. In P. J. Bechtel (Ed.), Muscle as food (pp. 135-199). Orlando (USA): Academic Press.
Houben, J. H., Van Dijk, A., Eikelenboom, G., & Hoving-Bolink, A. G. (2000). Effect of dietary vitamin E supplementation, fat level and packaging on color stability and lipid oxidation in minced meat. Meat Science, 55(1), 331-336. doi: 10.1016/s0309-1740(99)00161-8
ISO 5509 (1978) - Animal and vegetable fats and oils - Preparation of methyl esters of fatty acids. Available in: https://www.iso.org/standard/11559.html.
Jerónimo, E., Alfaia, C. M., Alves, S. P., Dentinho, M. T., Prates, J. A., Vasta, V.,... Bessa, R. J. (2012). Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Science, 92(4), 841-847. doi: 10.1016/j.meatsci.2012.07.0 11
Kalupahana, N. S., Claycombe, K. J., & Moustaid-Moussa, N. (2011). (n-3) Fatty acids alleviate adipose tissue inflammation and insulin resistance: mechanistic insights. Advances in Nutrition, 2(4), 304-316. doi: 10.3945/an.111.000505
Malau-Aduli, A. E. O., Siebert, B. D., Bottema, C. D. K., & Pitchford, W. S. (1998). Breed comparison of muscle phospholipids in Jersey and Limousin cattle. Journal of Animal Science, 76(3), 766-773. doi: 10. 2527/1998.763766x
Marenčić, D., Ivanković, A., Kozačinski, L., Popović, M., & i Cvrtila, Ž. (2018). The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat. Veterinarski Arhiv, 88(1), 101-110. doi: 10.24099/vet.arhiv.160720
Mayer, A. R., Rodrigues, L. S., Alves, D. C., Fº., Cattelam, J., Callegaro, A. M., Argenta, F. M.,... Pacheco, P. S. (2017). Carcass characteristics and meat quality from steers fed with different energetic sources. Revista Espacios, 38(37), 8-20. Available in: https://www.revistaespacios.com/a17v38n37/17383708. html.
Nassu, R.T., Dugan, M., He, M., McAllister, T., Aalhus, J., Aldai, N., & Kramer, J. (2011). The effects of feeding flaxseed to beef cows given forage-based diets on fatty acids of longissimus thoracis muscle and backfat. Meat Science, 89(4), 469-77. doi: 10.1016/j.meatsci.2011.05.016
Niewiadomska, K., Kosicka-Gębska, M., Gębski, J., Gutkowska, K., Jeżewska-Zychowicz, M., & Sułek, M. (2020). Game meat consumption-conscious choice or just a game?. Foods, 9(10), 1357-1370. doi: 10.33 90/foods9101357
Nikkhah, A. (2011). Bioscience of ruminant intake evolution: feeding time models. Scientific Research, 2(4), 271-274. doi: 10.4236/abb.2011.24039
Oliveira, E. A., Sampaio, A. A. M., Henrique, W., Pivaro, T. M., Rosa, B. L., Fernandes, A. R. M., & Andrade, A. T. (2012). Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation. Meat Science, 90(1), 28-35. doi: 10.1016/j.meatsci.2011.05.024
Oliveira, E. A., Sampaio, A. A. M., Rosa, B. L., Henrique, W., Pivaro, T. M., Carvalho, V. G.,… Duckett, S. K. (2017). Quality characteristics of meat from triceps brachii muscle from steers and heifers finished on high-concentrate diets containing increasing concentrations of linseed oil. Animal Production Science, 58(11), 2117-2125. doi: 10.1071/an16147
Saldanha, T., Mazalli, M. R., & Bragagnolo, N. (2004). Avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite. Ciência Tecnologia de Alimentos, 24(1), 109-113. doi: 10. 1590/S0101-20612004000100020
Santos, J. M. dos, Oliveira, D. S. de, Moreli, M. L., & Benite-Ribeiro, S. A. (2018). The role of mitochondrial DNA damage at skeletal muscle oxidative stress on the development of type 2 diabetes. Molecular and Cellular Biochemistry, 449(1-2), 251-255. doi: 10.1007/s11010-018-3361-5
Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338(1), 985-992. doi: 10.1016/0140-6736(91)91846-m
Vagner, M., & Santigosa, E. (2011). Characterization and modulation of gene expression and enzymatic activity of delta-6 desaturase in teleosts: a review. Aquaculture, 315(1), 131-143. doi: 10.1016/j. aquaculture.2010.11.031
Vahmani, P., Ponnampalam, E. N., Kraft, J., Mapiye, C., Bermingham, E. N., Watkins, P. J.,... Dugan, M. E. R. (2020). Bioactivity and health effects of ruminant meat lipids. Invited review. Meat Science, 165(1), 108114. doi: 10.1016/j.meatsci.2020.108114
Vargas-Bello-Pérez, E., & Larraín, R. E. (2017). Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition. Journal of the Science of Food and Agriculture, 97(7), 1969-1978. doi: 10.1002/jsfa.8168
Wheeler, T. L., Vote, D., Leheska, J. M., Shackelford, S. D., Wulf, D. M., Gwartney, B. L., & Koohmaraie, M. (2002). The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. Journal of Animal Science, 80(1), 3315-3327. doi: 10.2527/2002.80123315x
Wood, J. D. (2017). Lawrie´s meat science. In Fidel Toldrá (Ed.), Composition and nutritional value of meat (pp. 635-659). Cambridge, UK: Appleton.
Zunin, P., Boggia, R., Turrini, F., & Leardi, R. (2015). Total and “free” lipids in commercial infant formulas: Fatty acid composition and their stability to oxidation. Food Chemistry, 173(1), 332-338. doi: 10.1016/j.foodchem.2014.10.014
Abularach, M. L., Rocha, C. E., & Felício, P. E. (1998). Características de qualidade do contrafilé (m. L. dorsi) de touros jovens da raça Nelore. Ciência e Tecnologia dos Alimentos, 18(1), 205-210. doi: 10.1590/S0101-20611998000200012
Albertí, P. M., Beriain, J., Ripoll, G., Sarriés, V., Panea, B., Mendizabal, J. A.,... Sañudo, C. (2014). Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color. Meat Science, 96(3), 1258-1265. doi: 10.1016/j.meatsci.2013.11.009
Association of Official Analytical Chemists (1995). Official methods of analysis (16nd ed. rev.). Washington, DC: AOAC.
Association of Official Analytical Chemists (2005). Official methods of analysis (18nd ed. rev.). Washington, DC: AOAC.
Bessa, R. J. B., Lourenço, M., Portugal, P. V., & Santos-Silva, J. (2008). Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition. Meat Science, 80(1), 1100-1105. doi: 10.1016/j.meatsci.2008.05.001
Blanco, M., Ripoll, G., Delavaud, C., & Casasús, I. (2020). Performance, carcass and meat quality of young bulls, steers and heifers slaughtered at common body weight. Livestock Science, 240(1), 104156. doi: 10.1016/j.livsci.2020.104156
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology, 37(1), 911-917. doi: 10.1139/o59-099
Calvo, J. H., González-Calvo, L., Dervishi, E., Blanco, M., Iguácel, L. P., Sarto, P.,... Joy, M. (2019). A functional variant in the stearoyl-CoA desaturase (SCD) gene promoter affects gene expression in ovine muscle, Livestock Science, 219(1), 62-70. doi: 10.1016/j.livsci.2018.11.015
Choque, B., Catheline, D., Rioux, V., & Legrand, P. (2014). Linoleic acid: between doubts and certainties. Biochimie, 96(1), 14-21. doi: 10.1016/j.biochi.2013.07.012
Coutinho, M. A. da S., Ramos, P. M., Silva, A. da L., Martello, L. S., Pereira, A. S. C., & Delgado, E. F. (2017). Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin. Meat Science, 134(1), 61-67. doi: 10.1016/j.meatsci.2017.06.017
Cupersmid, L., Fraga, A. P. R., Abreu, E. S. de, & Pereira, I. R. O. (2012). Linhaça: composição química e efeitos biológicos. e-Scientia, 5(2), 33-40. Available in: www.unibh.br/revistas/escientia/.
Doyle, J. L., Purfield, D. C., Moore, T., Carthy, T. R., Walsh, S. W., Veerkamp, R. F.,… Berry, D. P. (2021). Identification of genomic regions that exhibit sexual dimorphism for size and muscularity in cattle. Journal of Animal Science, 99.(5). doi: 10.1093/jas/skab070
Fiorentini, G., Berchielli, T. T., Santana, M. C. A., Dian, P. H. M., Reis, R. A., Sampaio, A. A. M., & Biehl, M. V. (2012). Qualitative characteristics of meat from confined crossbred heifers fed with lipid sources. Scientia Agricola, 69(5), 336-344. doi: 10.1590/S0103-90162012000500008
Freetly, H. C., Kuehn, L. A., Thallman, R. M., & Snelling, W. M. (2020). Heritability and genetic correlations of feed intake, body weight gain, residual gain, and residual feed intake of beef cattle as heifers and cows. Journal of Animal Science, 98(1), 1-6. doi: 10.1093/jas/skz394
Gema, N., & Gaspar, R. (2012). Modification of fatty acid composition in meat through diet: effect on lipid peroxidation and relationship to nutritional quality - a review. Lipid Peroxidation, 12(1), 239-258. doi: 10.5772/51114
González, L., Moreno, T., Bispo, E., Dugan, M. E. R., & Franco, D. (2014). Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves. Meat Science, 96(2), 829-836. doi: 10.1016/j.meatsci.2013.09.027
Hamm, R. (1986). Functional properties of the myofibrillar system and their measurement. In P. J. Bechtel (Ed.), Muscle as food (pp. 135-199). Orlando (USA): Academic Press.
Houben, J. H., Van Dijk, A., Eikelenboom, G., & Hoving-Bolink, A. G. (2000). Effect of dietary vitamin E supplementation, fat level and packaging on color stability and lipid oxidation in minced meat. Meat Science, 55(1), 331-336. doi: 10.1016/s0309-1740(99)00161-8
ISO 5509 (1978) - Animal and vegetable fats and oils - Preparation of methyl esters of fatty acids. Available in: https://www.iso.org/standard/11559.html.
Jerónimo, E., Alfaia, C. M., Alves, S. P., Dentinho, M. T., Prates, J. A., Vasta, V.,... Bessa, R. J. (2012). Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Science, 92(4), 841-847. doi: 10.1016/j.meatsci.2012.07.0 11
Kalupahana, N. S., Claycombe, K. J., & Moustaid-Moussa, N. (2011). (n-3) Fatty acids alleviate adipose tissue inflammation and insulin resistance: mechanistic insights. Advances in Nutrition, 2(4), 304-316. doi: 10.3945/an.111.000505
Malau-Aduli, A. E. O., Siebert, B. D., Bottema, C. D. K., & Pitchford, W. S. (1998). Breed comparison of muscle phospholipids in Jersey and Limousin cattle. Journal of Animal Science, 76(3), 766-773. doi: 10. 2527/1998.763766x
Marenčić, D., Ivanković, A., Kozačinski, L., Popović, M., & i Cvrtila, Ž. (2018). The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat. Veterinarski Arhiv, 88(1), 101-110. doi: 10.24099/vet.arhiv.160720
Mayer, A. R., Rodrigues, L. S., Alves, D. C., Fº., Cattelam, J., Callegaro, A. M., Argenta, F. M.,... Pacheco, P. S. (2017). Carcass characteristics and meat quality from steers fed with different energetic sources. Revista Espacios, 38(37), 8-20. Available in: https://www.revistaespacios.com/a17v38n37/17383708. html.
Nassu, R.T., Dugan, M., He, M., McAllister, T., Aalhus, J., Aldai, N., & Kramer, J. (2011). The effects of feeding flaxseed to beef cows given forage-based diets on fatty acids of longissimus thoracis muscle and backfat. Meat Science, 89(4), 469-77. doi: 10.1016/j.meatsci.2011.05.016
Niewiadomska, K., Kosicka-Gębska, M., Gębski, J., Gutkowska, K., Jeżewska-Zychowicz, M., & Sułek, M. (2020). Game meat consumption-conscious choice or just a game?. Foods, 9(10), 1357-1370. doi: 10.33 90/foods9101357
Nikkhah, A. (2011). Bioscience of ruminant intake evolution: feeding time models. Scientific Research, 2(4), 271-274. doi: 10.4236/abb.2011.24039
Oliveira, E. A., Sampaio, A. A. M., Henrique, W., Pivaro, T. M., Rosa, B. L., Fernandes, A. R. M., & Andrade, A. T. (2012). Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation. Meat Science, 90(1), 28-35. doi: 10.1016/j.meatsci.2011.05.024
Oliveira, E. A., Sampaio, A. A. M., Rosa, B. L., Henrique, W., Pivaro, T. M., Carvalho, V. G.,… Duckett, S. K. (2017). Quality characteristics of meat from triceps brachii muscle from steers and heifers finished on high-concentrate diets containing increasing concentrations of linseed oil. Animal Production Science, 58(11), 2117-2125. doi: 10.1071/an16147
Saldanha, T., Mazalli, M. R., & Bragagnolo, N. (2004). Avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite. Ciência Tecnologia de Alimentos, 24(1), 109-113. doi: 10. 1590/S0101-20612004000100020
Santos, J. M. dos, Oliveira, D. S. de, Moreli, M. L., & Benite-Ribeiro, S. A. (2018). The role of mitochondrial DNA damage at skeletal muscle oxidative stress on the development of type 2 diabetes. Molecular and Cellular Biochemistry, 449(1-2), 251-255. doi: 10.1007/s11010-018-3361-5
Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338(1), 985-992. doi: 10.1016/0140-6736(91)91846-m
Vagner, M., & Santigosa, E. (2011). Characterization and modulation of gene expression and enzymatic activity of delta-6 desaturase in teleosts: a review. Aquaculture, 315(1), 131-143. doi: 10.1016/j. aquaculture.2010.11.031
Vahmani, P., Ponnampalam, E. N., Kraft, J., Mapiye, C., Bermingham, E. N., Watkins, P. J.,... Dugan, M. E. R. (2020). Bioactivity and health effects of ruminant meat lipids. Invited review. Meat Science, 165(1), 108114. doi: 10.1016/j.meatsci.2020.108114
Vargas-Bello-Pérez, E., & Larraín, R. E. (2017). Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition. Journal of the Science of Food and Agriculture, 97(7), 1969-1978. doi: 10.1002/jsfa.8168
Wheeler, T. L., Vote, D., Leheska, J. M., Shackelford, S. D., Wulf, D. M., Gwartney, B. L., & Koohmaraie, M. (2002). The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. Journal of Animal Science, 80(1), 3315-3327. doi: 10.2527/2002.80123315x
Wood, J. D. (2017). Lawrie´s meat science. In Fidel Toldrá (Ed.), Composition and nutritional value of meat (pp. 635-659). Cambridge, UK: Appleton.
Zunin, P., Boggia, R., Turrini, F., & Leardi, R. (2015). Total and “free” lipids in commercial infant formulas: Fatty acid composition and their stability to oxidation. Food Chemistry, 173(1), 332-338. doi: 10.1016/j.foodchem.2014.10.014
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2021-10-08
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Rosa, B. L., Oliveira, E. A. de, Henrique, W., Pivaro, T. M., Mota, D. A., Messias, C. T., … Araújo, D. S. de S. (2021). Carcass and beef quality of crossbred cattle fed increasing linseed oil levels. Semina: Ciências Agrárias, 42(6SUPL2), 3901–3918. https://doi.org/10.5433/1679-0359.2021v42n6SUPL2p3901
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