Physicochemical characterization and profile of fatty acids and minerals of beef samples obtained from steers fed with two fattening systems

Authors

DOI:

https://doi.org/10.70099/BJ/2024.01.03.11

Keywords:

animal nutrition, silvopastoral system, physicochemical properties, fatty acid profile, mineral profile

Abstract

The objective of the present study was to perform a physicochemical characterization and determine the fatty acid and mineral profile of beef samples obtained from steers fattened with the feedlot system (ST) and the intensive silvopastoral system (SSPi).. Meat samples from bulls fed by ST were used, with a diet based on a concentration of cereals and meat from bulls fed by SSPi, with free access, with a protein base of Leucaena leucocephala and an energy base of Tanzania grass (Panicum maximum) and African starfish (Cynodon plectostachyus). The content of protein, fat, moisture, collagen, ash, pH, color, texture, and drip water loss, as well as the fatty acid profile and the mineral profile, were determined. The results were processed using the student's t-test with a significance level of 0.05. It was obtained that beef samples obtained from bulls fed on SSPi showed better physical-chemical, technological, and nutritional characteristics than meat from cattle fed with ST. A lower fat content, a greater water retention capacity, less water loss through dripping, and a higher content of polyunsaturated fatty acids of the omega 3 type were evident, while its mineral composition was also higher in iron, sodium, and magnesium.

References

1. Bursać Kovačević D, Brdar D, Fabečić P, Barba FJ, Lorenzo JM, Putnik P. Chapter 2 - Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds. En: Barba FJ, Putnik P, Kovačević DB, editores. Agri-Food Industry Strategies for Healthy Diets and Sustainability [Internet]. Academic Press; 2020. p. 51-88. Disponible en: https://www.sciencedirect.com/science/article/pii/B9780128172261000023

2. Saadoun A. Nutritional quality of beef: from oxidizability to health promoting value. Lat Am Arch Anim Prod [Internet]. 30 de septiembre de 2016;24(4). Disponible en: http://ojs.alpa.uy/index.php/ojs_files/article/view/2545

3. Arshad MS. Meat Science and Nutrition. London. United Kindom: IntechOpen; 2018. 88 p.

4. Pereira PM de CC, Vicente AF dos RB. Meat nutritional composition and nutritive role in the human diet. Meat Sci [Internet]. 1 de marzo de 2013;93(3):586-92. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174012003385

5. Aguilar C. Producción y calidad de leche y carne en Sistemas Silvopastoriles. En Tepalcatepec. Michoacan. México; 2009.

6. Solorio S. Estrategia regional del modelo de consenso silvopastoril intensivo para la ganadería sostenible del trópico michoacano. En Tepalcatepec. Michoacan. México; 2009.

7. Shelton M, Dalzell S. Production, economic and environmental benefits of Leucaena pastures. Trop Grassl. 2007;41:174-90.

8. Chará J, Reyes E, Peri P, Otte J, Arce E, Schneider F. Silvopastoral systems and their contribution to improved resource use and Sustainable Development Goals: evidence from Latin America [Internet]. FAO/CIPAV/Agri Benchmark; 2019. Disponible en: http://www.fao.org/3/ca2792en/ca2792en.pdf

9. Pezzopane JRM, Nicodemo MLF, Bosi C, Garcia AR, Lulu J. Animal thermal comfort indexes in silvopastoral systems with different tree arrangements. J Therm Biol [Internet]. 1 de enero de 2019;79:103-11. Disponible en: https://www.sciencedirect.com/science/article/pii/S0306456518303723

10. Murgueitio E, Barahona R, Chará JD, Flores MX, Mauricio RM, Molina JJ. The intensive silvopastoral systems in Latin America sustainable alternative to face climatic change in animal husbandry. Cuban J Agric Sci [Internet]. 30 de marzo de 2016;49(4). Disponible en: http://cjascience.com/index.php/CJAS/article/view/500

11. French P, Stanton C, Lawless F, O’Riordan EG, Monahan FJ, Caffrey PJ, et al. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J Anim Sci [Internet]. 1 de noviembre de 2000;78(11):2849-55. Disponible en: https://doi.org/10.2527/2000.78112849x

12. Jaturasitha S, Norkeaw R, Vearasilp T, Wicke M, Kreuzer M. Carcass and meat quality of Thai native cattle fattened on Guinea grass (Panicum maxima) or Guinea grass–legume (Stylosanthes guianensis) pastures. Meat Sci [Internet]. 1 de enero de 2009;81(1):155-62. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174008002362

13. Association of Official Analytical Chemists (AOAC). Official Method 942.05 Ash of Animal Feed. 2013.

14. Tsai TC, Ockerman HW. Water Binding Measurement of Meat. J Food Sci [Internet]. 1981;46(3):697-701. Disponible en: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1981.tb15328.x

15. Morón-Fuenmayor O, Zamorano-García L. Pérdida por goteo en carne cruda de diferentes tipos de animales. Rev Científica [Internet]. 2004;14(1). Disponible en: https://www.redalyc.org/pdf/959/95911219006.pdf

16. Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol [Internet]. agosto de 1959;37(8):911-7. Disponible en: https://cdnsciencepub.com/doi/abs/10.1139/o59-099

17. Association of Official Analytical Chemists (AOAC). Official Method 969.33 Fatty acids in oils and fats preparation of methyl esters. 1997.

18. Castillo F, Díaz Y, Islas A, Martínez F, Dupas N, Soto I. Effect of level of dry distillers grains plus soluble and supplemetation of organic copper of fatty acid composition in feedlot lambs. J Anim Sci. 2011;(E-SUPPL. 2):196.

19. Association of Official Analytical Chemists (AOAC). Official Method 999.11 Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods. 2016.

20. Padre R das G, Aricetti JA, Moreira FB, Mizubuti IY, do Prado IN, Visentainer JV, et al. Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system. Meat Sci [Internet]. 1 de octubre de 2006;74(2):242-8. Disponible en: https://www.sciencedirect.com/science/article/pii/S030917400600057X

21. Rubio M, Delgado E, Iturbe F, Méndz R, Cassis L, Rosiles R. Composición y calidad de la carne nacional e importada en el mercado formal de México. En León. Guanajuato; 2005.

22. Ramírez-Avilés L, Solorio-Sánchez FJ, Aguilar-Pérez CF, Ayala-Burgos AJ, Ku-Vera JC. Leucaena leucocephala feeding systems for cattle production in Mexico. Trop Grassl-Forrajes Trop [Internet]. 3 de septiembre de 2019;7(4):375-80. Disponible en: //www.tropicalgrasslands.info/index.php/tgft/article/view/602

23. Mandell IB, Buchanan-Smith JG, Campbell CP. Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled1. J Anim Sci [Internet]. 1 de octubre de 1998;76(10):2619-30. Disponible en: https://doi.org/10.2527/1998.76102619x

24. Teira G, Perlo F, Bonato P, Tisocco O. Calidad de carnes bovinas: Aspectos nutritivos y organolépticos relacionados con sistemas de alimentación y prácticas de elaboración. Cienc Docencia Tecnol [Internet]. 2006;(33):173-93. Disponible en: http://www.scielo.org.ar/scielo.php?script=sci_abstract&pid=S1851-17162006000200008&lng=es&nrm=iso&tlng=en

25. Obregón MJ. Obesidad, termogénesis y hormonas tiroideas. Rev Esp Obes [Internet]. 2007;5(1):27-38. Disponible en: https://digital.csic.es/handle/10261/81814

26. Faucitano L, Chouinard PY, Fortin J, Mandell IB, Lafrenière C, Girard CL, et al. Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability. J Anim Sci [Internet]. 1 de julio de 2008;86(7):1678-89. Disponible en: https://doi.org/10.2527/jas.2007-0756

27. Avilés C, Martínez AL, Domenech V, Peña F. Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds. Meat Sci [Internet]. 1 de septiembre de 2015;107:94-103. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174015001138

28. Miranda-de la Lama GC, Pascual-Alonso M, Guerrero A, Alberti P, Alierta S, Sans P, et al. Influence of social dominance on production, welfare and the quality of meat from beef bulls. Meat Sci [Internet]. 1 de agosto de 2013;94(4):432-7. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174013001046

29. Florek M, Domaradzki P, Stanek P, Litwińczuk Z, Skałecki P. Longissimus lumborum quality of Limousin suckler beef in relation to age and postmortem vacuum ageing. Ann Anim Sci [Internet]. 30 de junio de 2015;15(3):785-98. Disponible en: https://sciendo.com/article/10.1515/aoas-2015-0019

30. Ripoll G, Albertí P, Casasús I, Blanco M. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Sci [Internet]. 1 de febrero de 2013;93(2):336-43. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174012003294

31. Nuernberg K, Dannenberger D, Nuernberg G, Ender K, Voigt J, Scollan ND, et al. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livest Prod Sci [Internet]. 1 de junio de 2005;94(1):137-47. Disponible en: https://www.sciencedirect.com/science/article/pii/S0301622604002738

32. Plessis I, Hoffman L. Effect of slaughter age and breed on the carcass traits and meat quality of beef steers finished on natural pastures in the arid subtropics of South Africa. South Afr J Anim Sci [Internet]. 2007;37(3):143-53. Disponible en: https://www.ajol.info/index.php/sajas/article/view/4084

33. Aberle ED. Principles of meat science. Dubuque, IA: Kendall/Hunt Publishing Company; 2001.

34. Santrich D. Evaluación de la calidad y composición química de la carne de res proveniente de animales de dos grupos de edad en Puerto Rico [Tesis Doctoral]. Universidad de Puerto Rico; 2006.

35. Gonzalez JM, Phelps KJ. United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys — A review. Asian-Australas J Anim Sci [Internet]. julio de 2018;31(7):1036-42. Disponible en: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6039333/

36. Hocquette JF, Ellies-Oury MP, Legrand I, Pethick D, Gardner G, Wierzbicki J, et al. Research in Beef Tenderness and Palatability in the Era of Big Data. Meat Muscle Biol [Internet]. 28 de julio de 2020;4(2). Disponible en: https://www.iastatedigitalpress.com/mmb/article/id/9488/

37. Ijaz M, Li X, Zhang D, Hussain Z, Ren C, Bai Y, et al. Association between meat color of DFD beef and other quality attributes. Meat Sci [Internet]. 1 de marzo de 2020;161. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174019303419

38. Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. J Agric Food Chem [Internet]. 3 de junio de 2020;68(22):6021-39. Disponible en: https://doi.org/10.1021/acs.jafc.0c02086

39. Larick DK, Hedrick HB, Bailey ME, Williams JE, Hancock DL, Garner GB, et al. Flavor Constituents of Beef as Influenced by Forage- and Grain-Feeding. J Food Sci [Internet]. 1987;52(2):245-51. Disponible en: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1987.tb06585.x

40. Medeiros L c., Field R a., Menkhaus D j., Russell W c. Evaluation of Range-Grazed and Concentrate-Fedbeef by a Trained Sensory Panel, a Household Panel and a Laboratory Test Market Group. J Sens Stud [Internet]. 1987;2(4):259-72. Disponible en: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.1987.tb00421.x

41. French P, O’Riordan EG, Monahan FJ, Caffrey PJ, Vidal M, Mooney MT, et al. Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. Meat Sci [Internet]. 1 de octubre de 2000;56(2):173-80. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174000000371

42. Priolo A, Micol D, Agabriel J. Effects of grass feeding systems on ruminant meat colour and flavour. A review. Anim Res [Internet]. 1 de mayo de 2001;50(3):185-200. Disponible en: http://dx.doi.org/10.1051/animres:2001125

43. Vestergaard M, Therkildsen M, Henckel P, Jensen LR, Andersen HR, Sejrsen K. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci [Internet]. 1 de febrero de 2000;54(2):187-95. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174099000984

44. Duynisveld JL, Charmley E, Mir P. Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans. Can J Anim Sci [Internet]. diciembre de 2006;86(4):535-45. Disponible en: https://cdnsciencepub.com/doi/abs/10.4141/A06-004

45. Casasús I, Ripoll G, Albertí P. Use of maize silage in beef heifers fattening diets: effects on performance, carcass and meat quality. ITEA [Internet]. 2012;108(2):191-206. Disponible en: https://www.cabdirect.org/cabdirect/abstract/20123253850

46. Dunne PG, Rogalski J, Moreno T, Monahan FJ, French P, Moloney AP. Colour, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips. Meat Sci [Internet]. 1 de agosto de 2008;79(4):700-8. Disponible en: https://www.sciencedirect.com/science/article/pii/S0309174007003592

47. Nozière P, Graulet B, Lucas A, Martin B, Grolier P, Doreau M. Carotenoids for ruminants: From forages to dairy products. Anim Feed Sci Technol [Internet]. 15 de diciembre de 2006;131(3):418-50. Disponible en: https://www.sciencedirect.com/science/article/pii/S0377840106002719

48. Castaño V, Mora O, Gutiérrez S, Shimada A. La pigmentación amarilla del tejido adiposo de bovinos finalizados en pastoreo y su relación con su concentración de carotenoides y el perfil de ácidos grasos. Téc Pecu En México [Internet]. 2006;44(2):231-40. Disponible en: https://dialnet.unirioja.es/servlet/articulo?codigo=2030798

49. Rule DC, Broughton KS, Shellito SM, Maiorano G. Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken. J Anim Sci [Internet]. 1 de mayo de 2002;80(5):1202-11. Disponible en: https://doi.org/10.2527/2002.8051202x

50. Rodríguez-Echevarria M, Corral-Flores G, Solorio-Sánchez B, Alarcón-Rojo A, Grado-Ahuir J, Rodríguez-Muela C, et al. Meat quality from cattle fattened in intensive silvopastoril system in two seasons of the year. Trop Subtrop Agroecosystems [Internet]. 21 de agosto de 2013;16(2). Disponible en: https://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/1557

51. Popescu Radu DV. Efecto de los ácidos grasos omega-3 en la prevención de la sarcopenia en adultos mayores: Revisión sistemática. RESPYN Revista Salud Pública y Nutrición [Internet]. 21 de marzo de 2024;23(1):12-9. Disponible en: https://respyn.uanl.mx/index.php/respyn/article/view/775

52. Úbeda N, Achón M, Varela-Moreiras G. Omega 3 fatty acids in the elderly. British Journal of Nutrition [Internet]. junio de 2012;107(S2):S137-51. Disponible en: https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/omega-3-fatty-acids-in-the-elderly/7F39F0A262107FC3CDCA6BEAC6148E30

53. Yang J, Fernández-Galilea M, Martínez-Fernández L, González-Muniesa P, Pérez-Chávez A, Martínez JA, et al. Oxidative Stress and Non-Alcoholic Fatty Liver Disease: Effects of Omega-3 Fatty Acid Supplementation. Nutrients [Internet]. abril de 2019;11(4):872. Disponible en: https://www.mdpi.com/2072-6643/11/4/872

54. Jain A, Aggarwal K, Zhang P. Omega-3 fatty acids and cardiovascular disease. Eur Rev Med Pharmacol Sci. 2015;19(3):441-5

55. Corral-Flores G, Rodríguez-Muela C, Ramírez J. Calidad de carne producida en sistema silvopastoril (SSPi) y su diferenciación en el mercado. En Morelia. Mitchoacan. México; 2011.

56. Muñoz C, Córdoba C, Barahona R. Estimación y comparación del consumo de bovinos pastoreando en sistemas silvopastoriles intensivos y potreros remanentes del cultivo de arroz mediante el método de alcanos. Rev Colomb Cienc Pecu. 2009;22(3):532-3.

57. Suárez A. Evaluación de los porcentajes de retención de hierro, cobre y zinc en carne vacuna según su modo de cocción y posibles modificaciones de hierro biodisponible (hierro hemo) [Internet] [Tesis de Maestría]. [Montevideo. Uruguay]: Universidad de la República; 2021]. Disponible en: https://www.colibri.udelar.edu.uy/jspui/handle/20.500.12008/30035

Downloads

Published

2024-09-15

How to Cite

Terrazas Pérez, S. D., Zumbado Fernández, H. M., Roca Argüelles, M. G., & Corral Flores, G. (2024). Physicochemical characterization and profile of fatty acids and minerals of beef samples obtained from steers fed with two fattening systems. BioNatura Journal: Ibero-American Journal of Biotechnology and Life Sciences, 1(3), 12. https://doi.org/10.70099/BJ/2024.01.03.11

Issue

Vol. 1 No. 3 (2024)

Section

Research Articles

Categories

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with BioNatura Journal agree to the following terms: Authors retain copyright and grant the BioNatura Institutional Publishing Consortium (BIPC) right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). This allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.