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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Gatellier, P., Mercier, Y., Juin, H., Renerre, M.
Meat science 2005 v.69 no.1 pp. 175-186
Charolais, beef cows, heifers, steers, gender differences, cow feeding, sown pastures, grazing, corn silage, hay, feed concentrates, dietary mineral supplements, vitamin supplements, feed intake, feed conversion, age at slaughter, beef carcasses, longissimus dorsi, carcass composition, meat composition, meat quality, color, lipid content, fatty acid composition, food packaging, vacuum packaging, aerobic conditions, carbon dioxide, oxygen, food storage, refrigeration, storage time, oxidative stability, lipid peroxidation, myoglobin, heme iron, thiobarbituric acid-reactive substances, polyunsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin content, vitamin E
Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or less significant differences in lipid composition which will influence the colour and lipid stability. The mixed-diet finished cattle have about the same proportions of saturated and monounsaturated lipids as pasture-diet finished animals; on the contrary, cattle fed on grass have higher proportions of n-3 PUFA, and to a less extent, of n-6. Finishing diet had an important effect on lipid stability, meat from pasture-finished animals showing significantly lower TBA-RS level than meat from mixed-diet finished animals. Effect of diet was also significant on myoglobin content with a higher content of haeminic iron in mixed-diet finished animals. Effect of diet on colour stability was slight with a beneficial effect of pasture finishing mode, significant only in heifers, and after a meat storage of six days in air.