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

Figures & data

Table 1. Description of the seven dietary treatments administered to heifers (g as feed).

Groups	Supplementation	Length	Description
A (control)		180	Basal diet supplemented with Megalac^® and soybean meal (protein 14% and energy 1762 kcal/kg)
B	EF/VE	180	Basal diet plus 250 g EF head^−1 day^−1 and 1 g VE head^−1 day^−1
C	Control + EF/VE	90 + 90	Basal diet (first 90 days) followed by basal diet supplemented with 500 g EF head^−1 day^−1 and 2 g VE head^−1 day^−1
D	CLA/VE	180	Basal diet supplemented with 25 g CLA head^−1 day^−1 and 1 g VE head^−1 day^−1
E	Control + CLA/VE	90 + 90	Basal diet (first 90 days) followed by basal diet supplemented with 50 g CLA head^−1 day^−1 and 2 g VE head^−1 day^−1
F	EF/CLA/VE	180	Basal diet supplemented with 250 g EF head^−1 day^−1, 25 g CLA head^−1 day^−1 and 1 g VE head^−1 day^−1
G	EF/CLA	180	Basal diet supplemented with 250 g EF head^−1 day^−1and 25 g CLA head^−1 day^−1

EF: extruded flaxseed; CLA: rumen-protected CLA; Vit E: vitamin E; A:control; B: EF+Vit E(1g) for 180 d; C: EF+Vit E(2g) for 90 d; D: CLA+Vit E(1g) for 180 d; E: CLA+Vit E(2g) for 90 d; F: EF+CLA+Vit E(1g) for 180 d; G: EF+CLA for 180 d.

Table 2. Composition (% of DM) and physical properties of the Longissimus muscle in heifers.

Item	Experimental groups							SEM	p
	A	B	C	D	E	F	G
Dry matter	26.9	28.1	26.8	27.2	26.6	27.8	27.2	0.2	ns
Protein	79.0	77.6	78.2	79.3	80.2	78.3	80.3	0.6	ns
Ether extract	13.6	15.3	14.6	12.7	11.9	14.1	12.7	0.6	ns
Cooking loss (%)	30.1	28.9	30.3	30.2	30.2	28.3	29.1	0.4	ns
WBSF fresh (kg)	1.8	1.7	2.1	2.08	2.0	1.8	1.7	0.1	ns
WBSF cooked (kg)	3.3	3.5	3.5	3.2	3.7	4.2	3.5	0.1	ns
Colour at day 14
L value	42.7^ab	44.6^a	40.9^b	42.9^ab	43.3^ab	44.5^a	45.4^a	0.4	≤.05
a value	20.9	21.8	21.3	20.5	20.7	20.2	20.0	0.2	ns
b value	11.0	11.8	10.5	10.4	10.8	10.6	11.2	0.2	ns

Values in the same row with different superscripts are different (a and b, p ≤ .05; A and B p ≤ .01).

SEM: standard error of the mean; WBSF: Warner-Bratzler Shear Force; EF: extruded flaxseed; CLA: rumen-protected CLA; Vit E: vitamin E; A:control; B: EF+Vit E(1g) for 180 d; C: EF+Vit E(2g) for 90 d; D: CLA+Vit E(1g) for 180 d; E: CLA+Vit E(2g) for 90 d; F: EF+CLA+Vit E(1g) for 180 d; G: EF+CLA for 180 d.

Table 3. Fatty acid content, fatty acid classes and oxidative parameters of Longissimus muscle in heifers.

Fatty acids	Experimental groups							SEM	p
(% of total FA)	A	B	C	D	E	F	G
C14:0	2.95	3.05	3.18	3.33	3.24	2.95	2.80	0.08	ns
C16:0	28.34	28.61	28.22	29.32	28.51	28.54	27.76	0.25	ns
C16:1 n-7	2.67	2.55	2.45	2.57	2.47	2.74	2.45	0.05	ns
C18:0	17.43	19.22	19.67	19.54	19.51	17.44	19.21	0.26	ns
C18:1 n-9	35.92	36.17	33.59	34.83	34.45	35.97	37.48	0.36	ns
C18:1 n-7	1.94^ab	1.59^ab	1.99^a	1.65^ab	1.84^ab	1.68^ab	1.43^b	0.14	≤.05
C18:2 n-6	6.20	4.91	6.04	5.00	5.59	6.29	4.86	0.21	ns
C18:3 n-3	0.29^Bb	0.54^Ac	0.71^Aa	0.33^Bb	0.30^Bb	0.56^Ac	0.52^Ac	0.02	≤.05
CLA cis9, trans11	0.34	0.41	0.40	0.33	0.35	0.34	0.36	0.03	ns
CLA trans10, cis12	0.16	0.15	0.14	0.13	0.12	0.15	0.16	0.01	ns
C20:4 n-6	1.10^a	0.48^b	0.93^ab	0.57^b	0.88^ab	0.83^ab	0.58^b	0.05	≤.05
C20:5 n-3	0.10^ab	0.06^b	0.12^a	0.07^b	0.08^ab	0.11^a	0.06^b	0.01	≤.05
C22:5 n-3	0.14^A	0.06^B	0.11^AB	0.09^AB	0.11^AB	0.11^AB	0.09^AB	0.01	≤.01
C22:6 n-3	0.29	0.16	0.29	0.18	0.23	0.29	0.19	0.02	ns
SFA	50.01^B	52.26^AB	52.51^A	53.61^A	52.83^A	50.21^B	51.14^B	0.83	≤.01
MUFA	41.08	40.80	38.53	39.53	39.29	40.89	41.88	0.89	ns
PUFA	8.91	6.94	8.96	6.86	7.88	8.89	6.98	0.74	ns
PUFA/SFA	1.00^A	0.91^AB	0.91^AB	0.87^B	0.90^AB	1.00^AB	0.96^AB	0.03	≤.01
n-6/n-3	8.99^a	6.54^b	5.70^b	8.63^a	8.98^a	6.76^b	6.26^b	0.46	≤.05
TBARs	0.70	0.26	0.19	0.44	0.21	0.32	0.73	0.23	ns
PV	0.54^b	4.11^a	0.85^b	2.80^ab	1.07^ab	4.28^a	2.59^ab	1.45	≤.05

Values in the same row with different superscripts are different (a and b, p ≤ .05; A and B p ≤ .01).

SEM: standard error of the mean; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; TBARs: TBA-reactive substances (mg MDA/kg meat); PV: peroxide value (meq O₂/kg lipids); EF: extruded flaxseed; CLA: rumen-protected CLA; Vit E: vitamin E; A: control; B: EF+Vit E(1g) for 180 d; C: EF+Vit E(2g) for 90 d; D: CLA+Vit E(1g) for 180 d; E: CLA+Vit E(2g) for 90 d; F: EF+CLA+Vit E(1g) for 180 d; G: EF+CLA for 180 d.