Forte Lucrezia, Natrella Giuseppe, Seccia Alessia, De Palo Pasquale, Tomasevic Igor, De Angelis Davide, Ceci Edmondo, Hopkins David L, Maggiolino Aristide
Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale per Casamassima Km 3, Valenzano,Bari 70010, Italy.
Department of Soil, Plant and Food Science DiSSPA, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
Meat Sci. 2025 Oct;228:109900. doi: 10.1016/j.meatsci.2025.109900. Epub 2025 Jul 5.
This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14-21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.
本研究评估了在育肥牛的日粮中添加朝鲜蓟苞片青贮饲料对干腌肉品质的影响。将牛分为三种日粮处理组，其中朝鲜蓟苞片青贮饲料部分替代了小麦秸秆。屠宰后，带骨腰大肌进行42天的干腌处理，在不同时间点采集样本，以评估其物理化学性质、氧化稳定性和脂肪酸组成。采用完全随机设计；使用双向方差分析对数据进行分析，以确定日粮处理和陈化时间的影响。结果表明，陈化对水分损失、持水能力和剪切力有显著影响，最显著的变化发生在最初的14 - 21天内。在腰大肌产量、肉嫩度或烹饪损失方面，日粮处理组之间未发现显著差异。与对照组相比，添加朝鲜蓟苞片青贮饲料可延缓脂质氧化，处理组的硫代巴比妥酸反应物质值较低表明了这一点。此外，饲喂朝鲜蓟苞片青贮饲料的牛的肉在比色参数上存在差异，这可能与较低的氧化过程有关。脂肪酸分析显示，处理组中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的浓度显著更高，这可能是由于肌肉内脂肪含量增加所致。这些发现表明，朝鲜蓟苞片青贮饲料可以成为一种可行的替代饲料成分，在保持干腌牛肉氧化稳定性的同时，提供潜在的经济和环境效益。需要进一步研究来探索这些成分变化的感官影响及其对干腌过程中风味形成的作用。
