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RESEARCH ARTICLE
Contents Vol 64(1)

Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet

Barbara Martins Rodrigues https://orcid.org/0000-0002-1816-4471 A * , Ramon Costa Alvarenga https://orcid.org/0000-0002-6071-1416 B , Dante Pazzanese Duarte Lanna https://orcid.org/0000-0002-7082-8853 C , Afonso de Liguori Oliveira https://orcid.org/0000-0001-5611-6385 D , Caroline Ceribeli https://orcid.org/0000-0002-1254-2531 E , Banny Silva Barbosa Correia https://orcid.org/0000-0002-9283-8163 E , Luiz Alberto Colnago https://orcid.org/0000-0002-9516-9022 F , Daniel Rodrigues Cardoso https://orcid.org/0000-0002-3492-3327 E , Fernando Antônio de Souza https://orcid.org/0000-0002-2434-2131 A and Leandro Sâmia Lopes https://orcid.org/0000-0002-0641-6598 A
+ Author Affiliations
- Author Affiliations

A Department of Animal Science, Federal University of Minas Gerais, Veterinary School, Belo Horizonte, Minas Gerais, Brazil.

B Brazilian Agricultural Research Corporation Maize and Sorghum, Sete Lagoas, Minas Gerais, Brazil.

C Department of Technology and Inspection of Animal Products, Federal University of Minas Gerais, Veterinary School, Belo Horizonte, Minas Gerais, Brazil.

D Department of Animal Science, University of São Paulo, Piracicaba, São Paulo, Brazil.

E University of São Paulo, Chemistry Institute of São Carlos, São Carlos, São Paulo, Brazil.

F Brazilian Agricultural Research Corporation Instrumentation, São Carlos, São Paulo, Brazil.

* Correspondence to: barbararodrigues.zootecnista@gmail.com

Handling Editor: D. Y. Wang

Animal Production Science 64, AN23165 https://doi.org/10.1071/AN23165
Submitted: 5 May 2023  Accepted: 23 November 2023  Published: 18 December 2023

© 2024 The Author(s) (or their employer(s)). Published by CSIRO Publishing

Abstract

Context

Although beef consumption has been linked to increased blood cholesterol, it has positive impacts on human health and provides essential nutrients of high biological value.

Aims

This study investigated the effects of aging time on beef quality, the chemical composition of the Longissimus thoracis (LT) muscle, and the metabolite and fatty acid profile of the subcutaneous fat from young bulls finished in feedlot with a high-lipid diet.

Methods

Fifty young bulls were divided into groups following their breed composition, Nellore (n = 25) and Angus × Nellore crossbred (n = 25), and randomly assigned into four pens. The feedlot phase consisted of 105 days of feed, and the diet (80% concentrate) was formulated to meet or safely exceed the requirements of beef cattle to achieve an average daily gain of 1.6 kg/day. After slaughter, meat samples were collected between the 11th and 13th ribs 24 h postmortem. Steaks were aged for 1, 14, 28, and 42 days.

Key results

No differences were observed for total weight loss, drip loss, and cooking loss between the genetic groups (P > 0.05). An increase in lipid oxidation was observed for TBARS in the LT beef and subcutaneous fat (P < 0.01). Shear force was influenced by breed and aging time (P < 0.01). There was a significant interaction between aging time and the parameters L* a*, b* c*, and h* (P < 0.01). The crossbred animals had greater (P < 0.01) concentrations of collagen, and Nellore had greater (P < 0.01) concentration of moisture in their LT beef. In total, 33 metabolites were identified in beef extract, and differences were observed in beef from both groups. Nellore animals had higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid.

Conclusions

The shear force, collagen concentration, and moisture were affected by breeds, while the aging time affected lipid oxidation, shear force, and colour parameters. Different breeds and a high-lipid diet modified the metabolite profile of meat and the profile of subcutaneous fat.

Implications

These findings suggest that genetic manipulation could potentially be used to improve beef quality.

Keywords: beef, conjugated linoleic acid, feedlots, genetics, lipid, meat composition, metabolomics, nutrition.

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