Department of Animal Sciences, University of Florida, Gainesville, FL 32608, USA.
Department of Psychiatry, University of California, San Diego, CA 92093, USA.
J Anim Sci. 2024 Jan 3;102. doi: 10.1093/jas/skae306.
The study of fatty acid (FA) and mineral content in beef is crucial for bridging health and taste. Understanding these components is essential for catering to consumer preferences for nutritious and tasty food, in line with current dietary trends and health recommendations. This holistic view of beef quality is key to helping both producers and consumers make more knowledgeable and health-oriented decisions in meat consumption. The objectives of this study were to 1) characterize the FA composition and mineral concentration of beef from Brangus cattle; 2) estimate their heritability; and 3) calculate the genetic and phenotypic correlations of carcass and meat quality traits to FA composition and mineral concentrations. Brangus steers were evaluated for meat quality and sampled for nutritional content measurements. Brangus cattle had palmitic acid levels as low as 21%, and stearic acid levels as high as 26%, which is notable since stearic acid is considered to have a neutral or potentially beneficial impact on cholesterol levels, unlike other saturated fats. Additionally, Brangus cattle had oleic acid levels as high as 53%, a beneficial monounsaturated fat, and linoleic acid concentrations as high as 12%, an essential omega-6 FA. Saturated FA showed weak negative correlations (-0.06 to -0.15) with hot carcass weight, marbling, and fat over ribeye, similar to polyunsaturated FA which had moderate negative correlations (-0.19 to -0.37) with these traits. Conversely, monounsaturated FA was positively correlated (0.16 to 0.34) with these traits, suggesting that higher levels of monounsaturated FA, particularly oleic acid, are associated with improved meat quality and consumer-desirable traits such as increased marbling. This relationship where higher marbling is linked with increased monounsaturated FA and decreased saturated FA is unique in Brangus cattle, differing from other breeds where increased intramuscular fat typically raises FA saturation levels. The variation in FA observed in Brangus cattle highlights the breed's potential to provide nutritionally enriched beef. With selective breeding, it may be possible to improve both the nutritional value and marbling of the meat, meeting consumer demand for healthier, tastier options. Overall, the study underscores the intricate relationships between FA composition, mineral content, and meat quality, with implications for breeding and nutrition strategies aimed at improving meat quality and healthfulness.
1）描述 Brangus 牛牛肉的脂肪酸（FA）组成和矿物质浓度；2）估计其遗传力；3）计算体躯和肉质性状与 FA 组成和矿物质浓度的遗传和表型相关性。对 Brangus 公牛进行肉质评估并采样进行营养含量测量。Brangus 牛的棕榈酸含量低至 21%，硬脂酸含量高达 26%，这很值得注意，因为硬脂酸被认为对胆固醇水平有中性或潜在有益的影响，与其他饱和脂肪不同。此外，Brangus 牛的油酸含量高达 53%，是一种有益的单不饱和脂肪，亚油酸浓度高达 12%，是一种必需的欧米伽-6 FA。饱和 FA 与热胴体重、大理石花纹和肋眼脂肪呈弱负相关（-0.06 至-0.15），与多不饱和 FA 相似，多不饱和 FA 与这些性状呈中度负相关（-0.19 至-0.37）。相反，单不饱和 FA 与这些性状呈正相关（0.16 至 0.34），表明单不饱和 FA 水平较高，特别是油酸，与改善肉质和消费者所需的性状有关，如增加大理石花纹。在 Brangus 牛中，这种较高的大理石花纹与较高的单不饱和 FA 和较低的饱和 FA 相关的关系是独特的，与其他品种不同，在其他品种中，肌肉内脂肪的增加通常会提高 FA 饱和度水平。在 Brangus 牛中观察到的 FA 变化突出了该品种提供营养丰富的牛肉的潜力。通过选择性繁殖，可能会提高肉的营养价值和大理石花纹，满足消费者对更健康、更美味的选择的需求。总的来说，该研究强调了 FA 组成、矿物质含量和肉质之间的复杂关系，对旨在提高肉质和健康的繁殖和营养策略具有影响。
