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Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

Author:
Saheed A. Salami, Michael N. O'Grady, Giuseppe Luciano, Alessandro Priolo, Mark McGee, Aidan P. Moloney, Joseph P. Kerry
Source:
Meat science 2020 v.168 pp. 108181
ISSN:
0309-1740
Subject:
alpha-tocopherol, antioxidant activity, antioxidants, barley, beef, citrus pulp, color, conjugated linoleic acid, cooked foods, fatty acid composition, food quality, grass silage, iron, lipid peroxidation, longissimus muscle, nutritional intervention, oxidative stability, patties, polyunsaturated fatty acids, sensory properties, steers
Abstract:
This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT (radical scavenging activity, ferric reducing antioxidant power and iron chelating activity). Feeding DCP significantly increased the proportion of conjugated linoleic acids and polyunsaturated fatty acids in beef. Lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP) were unaffected by dietary treatment but feeding 40% DCP reduced (P < .05) lipid oxidation in aerobically-stored cooked beef patties. Beef patties stored in MAP for up to 7 days were assessed by sensory panellists to be juicier for those fed 40% DCP compared to 0% and 80% DCP. Results indicated that substitution of barley with DCP improved the fatty acid profiles of beef without negatively influencing the eating quality of beef.
Agid:
6940479