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Meat Sci. 2017 Aug;130:69-80. doi: 10.1016/j.meatsci.2017.03.011. Epub 2017 Apr 8.

Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle.

Author information

1
Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth SY23 3EB, UK.
2
Division of Farm Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford BS40 5DU, UK.
3
Leibniz Institute for Farm Animal Biology, Institute of Muscle Biology and Growth, 18196 Dummerstorf, Wilhelm-Stahl-Allee 2, Germany.
4
Desialis, Complexe Agricole Mont Bernard, 51007 Chalons en Champagne, France.
5
Institute for Global Food Security, Queens University Belfast, Stranmillis Road, Belfast BT9 5AG, UK. Electronic address: nigel.scollan@qub.ac.uk.

Abstract

There is considerable interest in enhancing beneficial fatty acids, particularly 18:3n-3, conjugated linoleic acid and long chain n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in beef to provide benefits to human health. Here, the potential to enhance these fatty acids by feeding a n-3 polyunsaturated fatty acid (PUFA)-rich plant extract (PX) from lucerne is presented. Cattle (n=8/diet) were assigned to the following finishing diets: straw and concentrate (S-CC); straw and concentrate containing 25% PX and 2000IUvitaminE/kg PX-concentrate (S-PXC); grass silage (GS); GS plus 75gPX/kg dry matter intake (DMI) (GS-LPX) or GS plus 150g PX/kg DMI (GS-HPX). Addition of PX to concentrates or GS increased the n-3 fatty acid content of loin muscle and had favourable effects on the n-6:n-3 PUFA ratio (P<0.05), without detrimental effects on loin muscle sensory characteristics.

KEYWORDS:

Beef; Biohydrogenation; Forage; Lucerne; PUFA

PMID:
28433853
DOI:
10.1016/j.meatsci.2017.03.011
[Indexed for MEDLINE]

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