Mezgebo Gebrehawerya B, Monahan Frank J, McGee Mark, O'Riordan Edward G, Richardson Ian R, Brunton Nigel P, Moloney Aidan P
University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland; Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland.
Food Chem. 2017 Nov 15;235:86-97. doi: 10.1016/j.foodchem.2017.05.025. Epub 2017 May 5.
Fatty acids, volatile compounds and sensory attributes of beef from bulls fed concentrates to slaughter (C), grass silage for 120days (GS) followed by C (GSC), or GS followed by 100days at pasture and then C (GSPC), and slaughtered at 3 target carcass weights, were determined. Total intramuscular fat (IMF) was lower for GSPC than for GSC and C. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 increased with carcass weight when expressed quantitatively, but not when expressed proportionately. Hexanal concentration was higher and 2-methyl-1-butanol and toluene lower for C and GSC than for GSPC. Overall liking was negatively correlated with C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.
测定了公牛的脂肪酸、挥发性化合物和感官特性，这些公牛分别被喂食精饲料直至屠宰（C组）、先喂食120天青贮草（GS组）再喂食精饲料（GSC组）、先喂食120天青贮草，然后在牧场饲养100天，再喂食精饲料（GSPC组），并在3个目标胴体重量下进行屠宰。GSPC组的总肌内脂肪（IMF）低于GSC组和C组。GSPC组的C18:3n-3浓度和多不饱和脂肪酸（PUFA）与饱和脂肪酸（SFA）的比值高于C组，而C18:2n-6、单不饱和脂肪酸浓度以及n-6:n-3 PUFA比值低于C组。当以定量方式表示时，C16:0、C18:0和C18:1c9随胴体重量增加，但以比例方式表示时则不然。C组和GSC组的己醛浓度高于GSPC组，而2-甲基-1-丁醇和甲苯浓度低于GSPC组。总体喜好度与C20:5n-3和PUFA/SFA比值呈负相关，但感官特性（嫩度、风味喜好度、总体喜好度）的差异与IMF的相关性最强。
