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Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality
Author(s) -
RodriguezHerrera Maricruz,
Khatri Yunus,
Marsh Simon P.,
Posri Wilatsana,
Sinclair Liam A.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13718
Subject(s) - longissimus thoracis , tenderness , eicosapentaenoic acid , docosahexaenoic acid , zoology , polyunsaturated fatty acid , food science , chemistry , fatty acid , beef cattle , composition (language) , marbled meat , biology , biochemistry , linguistics , philosophy
Summary The aim of the study was to determine the effect of feeding a low and high level of microalgae ( MA , high in C22:6n‐3) on the fatty acid ( FA ) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets ( n = 10 per treatment): Control (no MA ), low MA ( LMA ; inclusion rate of 15 g kg −1 ) or high MA ( HMA ; inclusion rate of 30 g kg −1 ) for 95 days before slaughter. Heifers fed HMA had a higher ( P < 0.05) content of C20:5n‐3: eicosapentaenoic acid ( EPA ) and C22:6n‐3: docosahexaenoic acid ( DHA ) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA , respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA , respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher ( P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher ( P < 0.05) in tenderness and had a lower ( P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.