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Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity
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作者 Cletos Mapiye jennifer l aalhus +6 位作者 Payam Vahmani David C Rolland Timothy A McAllister Hushton C Block Bethany Uttaro Spencer D Proctor Michael E R Dugan 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2015年第1期111-121,共11页
Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present st... Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w). Results: Perirenal fat versus SCF hamburgers FA had 14.3% more (P 〈0.05) 18:0, 11.8% less cis (c)9-18:1 (P 〈0.05), and 1.82% more total trdns (t)-18:1 mainly in the form of tl 1-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P 〈0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P 〈0.05) t-18:1 by 2.89% mainly in the form of tl 1-18:1, feeding DGGS-15 diet led to no further changes (P 〉0.05), but feeding DDGS-30 diet reduced the proportions of (P 〈0.05) of t-18:1 chiefly tl 1-18:1. Feeding SS and DDGS diets had small but significant (P 〈0.05) effects on hamburger sensory attributes and oxidative stability. Conclusions: Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (Le., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display. 展开更多
关键词 BEEF DDGS Fat depot Fatty acids Sensory attributes Oxidative stability
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Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants
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作者 Cletos Mapiye Tyler D Turner +3 位作者 John A Basarab Vern S Baron jennifer l aalhus Michael ER Dugan 《Journal of Animal Science and Biotechnology》 SCIE CAS 2014年第1期98-105,共8页
Background: The current study evaluated the subcutaneous fatty acid (FA) composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers (n = 112; 267 ± 5.0 kg) of the... Background: The current study evaluated the subcutaneous fatty acid (FA) composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers (n = 112; 267 ± 5.0 kg) of the same contemporary group were allocated to one of four production system and implant strategy based treatments in a completely randomized design with a 2 × 2 factorial arrangement of treatments. Results: There were no interactions (P 〉 0.05) between production systems and growth promoting implants for the total and individual subcutaneous FA. Yearling as opposed to calf finishing reduced (P 〈 0.05) subcutaneous proportions of C20:3n-6, trans (t)l 2-18:1, C14:0, several minor cis-monounsaturated FA (c-MUFA; c9-14:1, c11-16:1, cl 1-18:1, cl 2-18:1, cl 3-18:1, c9-20:1 and cl 1-20:1), and increased (P 〈 0.05) subcutaneous proportions of tl 1 cl 5-18:2, total and individual branched-chain FA. Subcutaneous fat from steers implanted with growth promotants had higher (P 〈 0.05) proportions of total polyunsaturated FA (PUFA), total n-6 PUFA, C18:2n-6 and individual t-18:1 isomers (t6 to tl0) compared to non-implanted steers. Conclusions: Overall, current findings show that production systems and growth promotants led to only minor differences in subcutaneous FA composition of beef steers. 展开更多
关键词 Age at feedlot entry BEEF Fatty acids Growth implant STEERS
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Fortification of pork loins with docosahexaenoic acid(DHA) and its effect on flavour
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作者 William J Meadus Tyler D Turner +5 位作者 Michael ER Dugan jennifer l aalhus Pascale Duff David Rolland Bethany Uttaro lorna l Gibson 《Journal of Animal Science and Biotechnology》 SCIE CAS 2014年第1期106-113,共8页
Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytfium and inject... Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytfium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205℃. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6:omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, 'slightly desirable' and gave lower 'off flavour' scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste. 展开更多
关键词 Docosahexaenoic acid Injection marinade PORK Sensory characteristics
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