Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat

Abstract

The aim of this study was to evaluate the impact of dietary extruded flaxseed (EF) and/or rumen-protected (rp) lipids on beef meat quality and oxidation. In all, 63 crossbred heifers (Charolais × Limousin) were evenly distributed into seven experimental groups, balanced in terms of age and body weight (BW). The feeding groups differed in both, the dietary lipid source (EF and/or rp-conjugated linoleic acid (CLA), supplemented with vitamin E (VE)) and the supplementation length (90 or 180 days before slaughter); the same total amount of lipids was administered to the animals. With the respect of the control group, the α-linolenic acid content significantly increased and the n-6/n-3 ratio decreased in cattle groups fed with EF. The results also show that providing CLA and/or EF did not lead to an increase in CLA isomers (CLAs) in the lipid fraction of the meat. Our finding shows that administering EF for a shorter period with respect to longer, moderately enhance the nutritional value of the meat with regard to fat composition. No significant effects of dietary supplementation on TBA-reactive substances (TBARs) levels of fresh meat were observed; however, the protection provided by vitamin supplementation might become evident during meat storage under commercial retail conditions.

Keywords

• beef quality
• flaxseed
• cla
• vitamin e
• lipid fatty acid composition and oxidation