Fatty acid composition of beef from Pirenaica breed fed linseed | Composición en ácidos grasos de la carne de terneros de raza Pirenaica alimentados con lino
2009
Sarriés, M.V., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Beriain, M.J., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Insausti, K., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Arana, A., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos | Purroy, A., Universidad Pública de Navarra, Pamplona (España). Escuela Técnica Superior de Ingenieros Agrónomos
Fourty six Pirenaica breed entire males were used in this work in order to study the effect of feeding linseed and vitamin E on the fatty acid composition of beef intramuscular fat. Animals were kept with their mothers until weaning at 6-7 months and then they were allotted into groups to be fattened: control (14 animals were fed a commercial concentrate), linseed (16 animals were fed the control diet plus a 5% linseed) and linseed + vitamin E (16 animals were fed the linseed diet plus 200 UI/kg MS vitamin E). Besides, there were studied two times on feedlot for each group (3 and 5 months). At 24 h post-mortem, Longissimus muscle was removed from the left carcass side and a 2-3 cm thick steak from the 7th rib was cut, vacuum packaged and then aged for 2 days. After that, samples were stored at -20 deg C until lipid composition analysis. Before analyses, the steaks were thawed at 4 deg C overnight. Fifty six fatty acids were identified but most of them showed neither diet x time on feed interaction, nor diet or time on feed effect. In general, in can be stated that feeding linseed to cattle increased the linolenic content on intramuscular fat leading to a better n6/n3 ratio. In addition, the inclusion of vitamin E had no or little effect on fatty acid deposition. And, finally, time on feedlot involved a higher monounsaturation of fat rather than a higher n3 fatty acid deposition at the intramuscular fat.
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Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria