饲粮脂肪源对牛里脊肉排货架期的影响。
Effects of dietary fat source on beef strip loin steak display life.
机构信息
Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE.
Department of Agri-Food Industry, Food and Nutrition, University of São Paulo, Piracicaba, São Paulo, Brazil.
出版信息
J Anim Sci. 2018 Jun 29;96(7):2665-2674. doi: 10.1093/jas/sky113.
The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.
研究了用改性酒糟及其可溶性物（MDGS）喂养不同饲粮脂肪源对牛肉货架期的影响。将 256 头阉牛饲养 134d，饲粮分别为玉米、40%全脂 MDGS、40%脱脂 MDGS 或 38%脱脂 MDGS+2%玉米油。在每个饲粮处理内随机选择 24 头美国农业部（USDA）选择级胴体（每栏 3 头），采集牛腰肉并进行 2、9、16 或 23d 排酸。每个排酸期的牛排在零售展示（RD）条件下放置 0、4 和 7d。将来自每个 RD 期的牛排置于 RD 条件下 0、4 和 7d。来自添加玉米油的脱脂 MDGS 饲粮的牛腰肉中硬脂酸含量最高（C18:0；P = 0.03），与其他所有饲粮处理相比。与玉米饲粮相比，饲粮中添加 MDGS 增加了亚油酸（C18:2；P<0.01）和多不饱和脂肪酸（PUFA；P=0.01）。与玉米饲粮相比，添加玉米油的脱脂 MDGS 组的 C18:3 含量更高（P=0.03），但其他所有饲粮之间无差异。饲粮处理对 L*（P=0.74）和 b*（P=0.25）值无影响。RD 第 5d 时，脱脂 MDGS 组的 a值低于其他所有处理（P<0.01）。RD 第 6 和 7d 时，玉米饲粮的 a值高于脱脂 MDGS 和添加玉米油的饲粮（P≤0.05）。RD 第 7d 时，全脂 MDGS 饲粮的牛腰肉的 a*值低于玉米饲粮的牛腰肉（P=0.10）。与玉米饲粮相比，饲粮中添加脱脂 MDGS 在 RD 的第 5、6 和 7d 时导致更大的变色（P≤0.05）。与玉米饲粮相比，添加玉米油的脱脂 MDGS 和全脂 MDGS 组的牛腰肉在 RD 的第 7d 时的变色评分更高（P≤0.05）。与脱脂 MDGS 和添加玉米油的饲粮相比，RD 的第 7d 时，玉米饲粮的牛腰肉的硫代巴比妥酸反应物（TBARS）值更低（P≤0.10）。结果表明，饲粮中添加 MDGS 除了增加牛肉中 C18:2 和 PUFA 的含量外，还降低了牛肉的颜色和脂质稳定性。与玉米饲粮相比，向脱脂 MDGS 中添加玉米油降低了牛肉的红色，增加了变色和脂质氧化。
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