Partial substitution of barley with maize meal or flaked meal in bovine diets: effects on fatty acid and α-tocopherol concentration and the oxidative stability of beef under simulated retail display
S. Siphambili A B , A. P. Moloney
B , E. G. O’Riordan B , M. McGee B , S. M. Harrison A and F. J. Monahan A *
+ Author Affiliations
- Author Affiliations
A UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
B Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
Animal Production Science 62(2) 182-190 https://doi.org/10.1071/AN20627
Submitted: 12 November 2020 Accepted: 16 September 2021 Published: 22 October 2021
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Different cereal grain sources may be used in beef production but little is known about their effects on beef quality.
Aims: This study evaluated fatty acid composition, α-tocopherol concentration and oxidative stability of beef from bulls fed barley or a combination of barley and either ground or toasted flaked maize.
Methods: Fatty acid composition, α-tocopherol concentration, lipid oxidation and colour stability were measured in beef from late maturing bulls finished on a barley-based concentrate (BC) or on the concentrate with barley partially replaced by either maize meal (MM) or flaked meal (FM). Samples of M. longissimus thoracis were subjected to simulated retail display (4°C) for 3, 7, 10 and 14 days in modified atmosphere packs (O2:CO2; 80:20). Muscle was analysed for fatty acid and α-tocopherol concentrations, colour stability and lipid oxidation.
Key results: There were differences in the fatty acid concentrations. Total fatty acids, monounsaturated fatty acids and saturated fatty acids were higher (P < 0.05) in muscle from BC compared to FM bulls but neither were different to MM bulls. A decrease (P < 0.05) in concentration following display was observed across all treatments for α-tocopherol, C15:1, C18:2 n-6c, C18:3 n-3, C20:3 n-6, C20:4 n-6, C22:2, C20:5 n-3, C22:5 n-3, C22:6 n-3, total polyunsaturated fatty acids (PUFA), n-6 PUFA, n-3 PUFA and highly peroxidisable PUFA. Lipid oxidation in muscle was higher (P < 0.01) in muscle of FM compared to MM bulls after 14 days of refrigerated storage but neither were different to BC bulls. There was no difference (P > 0.05) in colour stability of muscle due to dietary treatment.
Conclusions: Partial replacement of barley with maize in the diet of bulls influences muscle fatty acid concentration and profile, leading to a marginal increase in lipid oxidation with no detrimental effect on colour stability.
Implications: Toasted-flaked or ground maize may partially substitute for rolled barley in a concentrate ration without affecting colour stability of meat under retail display conditions. The slight increase in lipid oxidation, after prolonged storage, in beef from bulls fed flaked toasted maize is unlikely to be of significance from a product acceptability perspective.
Keywords: colour, meat, oxidation, PUFA, redness, shelf-life, TBARS, vitamin E.
References
AMSA (2012) ‘AMSA meat colour measurement guidelines.’ (American Meat Science Association: Chicago, IL, USA)Belitz H, Grosch W, Schieberle P (2009) Lipids. In ‘Food chemistry’. pp. 158–245. (Springer-Verlag: Berlin, Germany)
Boles JA, Bowman JGP, Boss DL, Surber LMM (2005) Meat color stability affected by barley variety fed in finishing diet to beef steers. Meat Science 70, 633–638.
| Meat color stability affected by barley variety fed in finishing diet to beef steers.Crossref | GoogleScholarGoogle Scholar | 22063890PubMed |
Bolger Z, Brunton NP, Lyng JG, Monahan FJ (2016) Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. Journal of Food Science and Technology 53, 3948–3959.
| Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.Crossref | GoogleScholarGoogle Scholar | 28035150PubMed |
Brassard M-E, Chouinard P, Gervais R, Pouliot E, Gariépy C, Cinq-Mars D (2017) Effects of level of barley and corn in concentrate-fed Boer kids on growth performance, meat quality, and muscle fatty acid composition. Canadian Journal of Animal Science 98, 156–165.
| Effects of level of barley and corn in concentrate-fed Boer kids on growth performance, meat quality, and muscle fatty acid composition.Crossref | GoogleScholarGoogle Scholar |
Brunton NP, Mason C, Collins MJ (2015) Rapid microwave assisted preparation of fatty acid methyl esters for the analysis of fatty acid profiles in foods. Journal of Analytical Chemistry 70, 1218–1224.
| Rapid microwave assisted preparation of fatty acid methyl esters for the analysis of fatty acid profiles in foods.Crossref | GoogleScholarGoogle Scholar |
Busboom JR, Nelson ML, Jeremiah LE, Duckett SK, Cronrath JD, Falen L, Kuber PS (2000) Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability. Journal of Animal Science 78, 1837–1844.
| Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.Crossref | GoogleScholarGoogle Scholar | 10907825PubMed |
Buttriss JL, Diplock AT (1984) High-performance liquid chromatography methods for vitamin E in tissues. Methods in Enzymology 105, 131–138.
| High-performance liquid chromatography methods for vitamin E in tissues.Crossref | GoogleScholarGoogle Scholar | 6727661PubMed |
Castillo-González AR, Burrola-Barraza ME, Domínguez-Viveros J, Chávez-Martínez A (2014) Rumen microorganisms and fermentation. Archivos de Medicina Veterinaria 46, 349–361.
| Rumen microorganisms and fermentation.Crossref | GoogleScholarGoogle Scholar |
Daly CM, Moloney AP, Monahan FJ (2007) Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil. Meat Science 77, 634–642.
| Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil.Crossref | GoogleScholarGoogle Scholar | 22061952PubMed |
De Smet S, Raes K, Demeyer D (2004) Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53, 81–98.
| Meat fatty acid composition as affected by fatness and genetic factors: a review.Crossref | GoogleScholarGoogle Scholar |
Descalzo AM, Rossetti L, Sancho AM, García PT, Biolatto A, Carduza F, Grigioni GM (2008) Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina. Meat Science 79, 582–588.
| Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina.Crossref | GoogleScholarGoogle Scholar | 22062920PubMed |
Do TDT, Cozzolino D, Muhlhausler B, Box A, Able AJ (2015) Antioxidant capacity and vitamin E in barley: effect of genotype and storage. Food Chemistry 187, 65–74.
| Antioxidant capacity and vitamin E in barley: effect of genotype and storage.Crossref | GoogleScholarGoogle Scholar |
Doreau M, Ferlay A (1994) Digestion and utilisation of fatty acids by ruminants. Animal Feed Science and Technology 45, 379–396.
| Digestion and utilisation of fatty acids by ruminants.Crossref | GoogleScholarGoogle Scholar |
Fratianni A, Caboni M, Irano M, Panfili G (2002) A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals. European Food Research and Technology 215, 353–358.
| A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals.Crossref | GoogleScholarGoogle Scholar |
Huntington GB, Harmon DL, Richards CJ (2006) Sites, rates, and limits of starch digestion and glucose metabolism in growing cattle. Journal of Animal Science 84, E14–E24.
| Sites, rates, and limits of starch digestion and glucose metabolism in growing cattle.Crossref | GoogleScholarGoogle Scholar | 16582085PubMed |
INRA (2002) ‘Tables of composition and nutritional value of feed materials.’ (Eds D Sauvant, P Jean-Marc, T Gilles, transl. A Ponter) (Wageningen Academic Publishers: Amstelveen, The Netherlands)
Insani EM, Eyherabide A, Grigioni G, Sancho AM, Pensel NA, Descalzo AM (2008) Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Science 79, 444–452.
| Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.Crossref | GoogleScholarGoogle Scholar | 22062904PubMed |
Lenehan C (2016) Strategies for growing and finishing suckler-bred male cattle prior to a second winter at pasture, or indoors on rations differing in composition. MSc thesis, University College Dublin, Dublin, Ireland.
Liu Q, Lanari MC, Schaefer DM (1995) A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73, 3131–3140.
| A review of dietary vitamin E supplementation for improvement of beef quality.Crossref | GoogleScholarGoogle Scholar | 8617686PubMed |
Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ (2011) Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations. Journal of Animal Science 89, 3759–3768.
| Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.Crossref | GoogleScholarGoogle Scholar | 21705637PubMed |
Mahecha L, Nuernberg K, Nuernberg G, Ender K, Hagemann E, Dannenberger D (2009) Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls. Meat Science 82, 365–371.
| Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls.Crossref | GoogleScholarGoogle Scholar | 20416710PubMed |
McAllister TA, Rode LM, Major DJ, Cheng KJ, Buchanan-Smith JG (1990) Effect of ruminal microbial colonization on cereal grain digestion. Canadian Journal of Animal Science 70, 571–579.
| Effect of ruminal microbial colonization on cereal grain digestion.Crossref | GoogleScholarGoogle Scholar |
Miller RK, Rockwell LC, Lunt DK, Carstens GE (1996) Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets. Meat Science 44, 235–243.
| Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.Crossref | GoogleScholarGoogle Scholar | 22060940PubMed |
Monahan FJ, Skibsted LH, Andersen ML (2005) Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. Journal of Agricultural and Food Chemistry 53, 5734–5738.
| Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle.Crossref | GoogleScholarGoogle Scholar | 15998141PubMed |
Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ (1998) Lipid stability in meat and meat products. Meat Science 49, S73–S86.
| Lipid stability in meat and meat products.Crossref | GoogleScholarGoogle Scholar |
Nelson ML, Busboom JR, Cronrath JD, Falen L, Blankenbaker A (2000) Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: I. Feedlot performance, carcass traits, meat composition, and appearance. Journal of Animal Science 78, 1829–1836.
| Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: I. Feedlot performance, carcass traits, meat composition, and appearance.Crossref | GoogleScholarGoogle Scholar | 10907824PubMed |
Nelson ML, Busboom JR, Ross CF, O’Fallon JV (2008) Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. Journal of Animal Science 86, 936–948.
| Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.Crossref | GoogleScholarGoogle Scholar | 18192553PubMed |
Rocheford TR, Wong JC, Egesel CO, Lambert RJ (2002) Enhancement of vitamin E Levels in corn. Journal of the American College of Nutrition 21, 191S–198S.
| Enhancement of vitamin E Levels in corn.Crossref | GoogleScholarGoogle Scholar | 12071304PubMed |
Röhrle FT, Moloney AP, Black A, Osorio MT, Sweeney T, Schmidt O, Monahan F (2011) α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets. Food Chemistry 124, 935–940.
| α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets.Crossref | GoogleScholarGoogle Scholar |
Siphambili S, Moloney AP, O’Riordan EG, McGee M, Monahan FJ (2020a) The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls. Animal 14, 656–666.
| The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls.Crossref | GoogleScholarGoogle Scholar | 31610826PubMed |
Siphambili S, Monahan FJ, O’Riordan EG, McGee M, Moloney AP (2020b) Grass finishing and the residual effect of pasture prior to concentrate finishing on the shelf stability of late-maturing bull beef. Animal Production Science 60, 1745–1758.
| Grass finishing and the residual effect of pasture prior to concentrate finishing on the shelf stability of late-maturing bull beef.Crossref | GoogleScholarGoogle Scholar |
Siu G, Draper H (1978) A survey of the malonaldehyde content of retail meats and fish. Journal of Food Science 43, 1147–1149.
| A survey of the malonaldehyde content of retail meats and fish.Crossref | GoogleScholarGoogle Scholar |
Sosin-Bzducha E, Strzetelski J, Skrzyński G (2012) The effect of starch source on physicochemical and sensory quality of veal meat. Journal of Animal and Feed Sciences 21, 436–446.
| The effect of starch source on physicochemical and sensory quality of veal meat.Crossref | GoogleScholarGoogle Scholar |
Wismer WV, Okine EK, Stein A, Seibel MR, Goonewardene LA (2008) Physical and sensory characterization and consumer preference of corn and barley-fed beef. Meat Science 80, 857–863.
| Physical and sensory characterization and consumer preference of corn and barley-fed beef.Crossref | GoogleScholarGoogle Scholar | 22063608PubMed |
Zhang YQ, He DC, Meng QX, Wang DC (2015) Effect of steam-flaked corn and soybeans on muscle and intramuscular fatty acid composition in Holstein calves. Journal of Animal Science 93, 5812–5818.
| Effect of steam-flaked corn and soybeans on muscle and intramuscular fatty acid composition in Holstein calves.Crossref | GoogleScholarGoogle Scholar | 26641191PubMed |
