Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland; Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
Meat Sci. 2021 Mar;173:108381. doi: 10.1016/j.meatsci.2020.108381. Epub 2020 Nov 27.
Thirty-six steers were randomly assigned to one of three dietary treatments fed ad libitum grass silage and concentrate supplements containing either barley/soybean meal (CON), 80% DM corn (CDGS)- or 80% DM wheat (WDGS)-dried distillers' grains with solubles for 124 days pre-slaughter. Chemical and fatty acid composition, shelf-life, and eating quality of longissimus thoracis muscle were determined. Dietary CDGS and WDGS increased the proportion of conjugated linoleic acids (P < 0.05) and tended to increase C18:3n-3 (P = 0.075) and total polyunsaturated fatty acids (P = 0.060) relative to the CON. Feeding diets containing distillers' grains reduced the lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP), with CDGS exhibiting an intermediate effect between CON and WDGS. Diet did not negatively influence the texture profile parameters and eating quality attributes of beef stored in MAP. The inclusion of CDGS or WDGS in supplementary concentrates may improve the fatty acid profile but decreased the shelf-life of beef.
三十六头阉牛随机分为三组，每组自由采食青贮饲料和精料补充料，精料补充料分别含有大麦/豆粕（CON）、80%DM 玉米（CDGS）或 80%DM 小麦（WDGS）-干燥酒糟及其可溶物，预饲期为 124 天。测定了背最长肌的化学组成、脂肪酸组成、货架期和食用品质。与 CON 相比，日粮 CDGS 和 WDGS 增加了共轭亚油酸（CLA）的比例（P < 0.05），并倾向于增加 C18:3n-3（P = 0.075）和总多不饱和脂肪酸（P = 0.060）。饲喂含有酒糟的日粮降低了在改良气氛包装（MAP）中储存的新鲜牛肉饼的脂质和颜色稳定性，CDGS 在 CON 和 WDGS 之间表现出中间效应。日粮对 MAP 中储存的牛肉的质地特性参数和食用品质特性没有负面影响。在补充浓缩物中添加 CDGS 或 WDGS 可能会改善脂肪酸组成，但会降低牛肉的货架期。
