1.054
IF5
1.150
IF
Q3
JCR
1.7
CiteScore
0.396
SJR
Q2
SJR
40
MNiSW
148.75
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Dietary value and sensory quality of calf meat depending on different n-3 PUFA sources in the diet

M. Zymon 1,  
 
1
National Research Institute of Animal Production, 32-083 Balice, Poland
J. Anim. Feed Sci. 2007;16(4):555–564
Publication date: 2007-11-21
KEYWORDS
ABSTRACT
The aim of the study was to determine the effect of different n-3 PUFA sources in a calf diet on the health value and sensory quality of veal. A total of 30 bulls were assigned to 3 groups and fed a milk replacer (7-56 days) and concentrates (7-90 days) containing mainly ground cereals, and additionally 10% linseed cv. Omega or 4% fish oil. In the control group, the mixture contained no additional fat. At 90 days of age, the bulls were slaughtered and meat samples from the M. thoracis were taken for chemical and fatty acid analysis. Physicochemical and organoleptic analysis of meat was also performed. Linseed reduced the proportion of SFA and increased the level of C18:3 n-3 in meat fat (P≤0.05). Fish oil reduced the C 18:0 content and increased the proportion of EPA, DPA and DHA (P≤0.05). Both fat supplements increased the n-3 PUFA content (P≤0.05) and reduced the n-6/n-3 acid ratio. The meat of linseed-fed calves was characterized by a lighter colour (P≤0.05) than in the other groups. In fish oil-fed calves, meat flavour, aroma and structure clearly deteriorated in relation to those found in the control group (P≤0.05). When linseed was fed, a tendency (P>0.05) towards improved juiciness and poorer structure, aroma and flavour of meat in relation to the control group was found. Linseed had no negative effect on the sensory quality of meat. However, fish oil had a clearly adverse effect on meat taste.
CORRESPONDING AUTHOR
J. Strzetelski   
National Research Institute of Animal Production, 32-083 Balice, Poland
 
CITATIONS (1):
1. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations
María Pérez-Juan, Carolina E. Realini, Marta Barahona, Maria Victoria Sarriés, Maria del Mar Campo, María José Beriain, Mauro Vitale, Marta Gil, Pere Albertí
Journal of Food Science
ISSN:1230-1388