The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates
There is growing interest among consumers in the nutritional value of the food they consume. The objectives of this study were (1) to document the nutritional value, with a focus on the fatty acid profile, of beef from cattle from one commercial production system that only ever received grass-based...
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2025-02-01
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| author | Aidan P. Moloney Cormac McElhinney Raquel Cama-Moncunill Edward G. O′Riordan Frank J. Monahan |
| author_facet | Aidan P. Moloney Cormac McElhinney Raquel Cama-Moncunill Edward G. O′Riordan Frank J. Monahan |
| author_sort | Aidan P. Moloney |
| collection | DOAJ |
| description | There is growing interest among consumers in the nutritional value of the food they consume. The objectives of this study were (1) to document the nutritional value, with a focus on the fatty acid profile, of beef from cattle from one commercial production system that only ever received grass-based feed ingredients compared with similar animals finished in more conventional, i.e., with high-concentrate or concentrate-supplemented grass silage, production systems; (2) to determine the effect of the dietary treatments on muscles representing a range in intramuscular fat concentrations and commercial value, viz <i>supraspinatus</i>, <i>semitendinosus</i>, <i>longissimus lumborum</i> and <i>psoas major</i>; and (3) to determine if the fatty acid profile can be used to distinguish between different beef muscles. Dietary treatment and muscle type influenced the concentration of omega-3 polyunsaturated fatty acids and conjugated linoleic acid, with the highest concentrations observed in <i>psoas major</i> from cattle fed grass only. These data should be of use to the meat industry and to those updating nutritional databases. The possibility of discriminating beef according to its dietary background based on the fatty acid profile was confirmed. While this approach was moderately successful with respect to the separation of <i>supraspinatus</i>, <i>longissimus lumborum</i> and <i>psoas major</i>, discrimination between the more valuable <i>longissimus lumborum</i> and the lower-value <i>semitendinosus</i> is more challenging. |
| format | Article |
| id | doaj-art-82ebbd443f61482cba89045bdf2fa012 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-82ebbd443f61482cba89045bdf2fa0122025-08-20T02:53:19ZengMDPI AGFoods2304-81582025-02-0114574710.3390/foods14050747The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with ConcentratesAidan P. Moloney0Cormac McElhinney1Raquel Cama-Moncunill2Edward G. O′Riordan3Frank J. Monahan4Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., C15 PW93 Meath, IrelandTeagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., C15 PW93 Meath, IrelandSchool of Agriculture and Food Science, University College Dublin, Belfield, D04 C1P1 Dublin 4, IrelandTeagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co., C15 PW93 Meath, IrelandSchool of Agriculture and Food Science, University College Dublin, Belfield, D04 C1P1 Dublin 4, IrelandThere is growing interest among consumers in the nutritional value of the food they consume. The objectives of this study were (1) to document the nutritional value, with a focus on the fatty acid profile, of beef from cattle from one commercial production system that only ever received grass-based feed ingredients compared with similar animals finished in more conventional, i.e., with high-concentrate or concentrate-supplemented grass silage, production systems; (2) to determine the effect of the dietary treatments on muscles representing a range in intramuscular fat concentrations and commercial value, viz <i>supraspinatus</i>, <i>semitendinosus</i>, <i>longissimus lumborum</i> and <i>psoas major</i>; and (3) to determine if the fatty acid profile can be used to distinguish between different beef muscles. Dietary treatment and muscle type influenced the concentration of omega-3 polyunsaturated fatty acids and conjugated linoleic acid, with the highest concentrations observed in <i>psoas major</i> from cattle fed grass only. These data should be of use to the meat industry and to those updating nutritional databases. The possibility of discriminating beef according to its dietary background based on the fatty acid profile was confirmed. While this approach was moderately successful with respect to the separation of <i>supraspinatus</i>, <i>longissimus lumborum</i> and <i>psoas major</i>, discrimination between the more valuable <i>longissimus lumborum</i> and the lower-value <i>semitendinosus</i> is more challenging.https://www.mdpi.com/2304-8158/14/5/747beefgrassmuscleCLAomega-3 fatty acids |
| spellingShingle | Aidan P. Moloney Cormac McElhinney Raquel Cama-Moncunill Edward G. O′Riordan Frank J. Monahan The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates Foods beef grass muscle CLA omega-3 fatty acids |
| title | The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates |
| title_full | The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates |
| title_fullStr | The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates |
| title_full_unstemmed | The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates |
| title_short | The Concentrations of Fatty Acids, Cholesterol and Vitamin E in Cooked Longissimus, Semitendinosus, Psoas Major and Supraspinatus Muscles from Cattle Offered Grass Only, Concentrates Ad Libitum or Grass Silage Supplemented with Concentrates |
| title_sort | concentrations of fatty acids cholesterol and vitamin e in cooked longissimus semitendinosus psoas major and supraspinatus muscles from cattle offered grass only concentrates ad libitum or grass silage supplemented with concentrates |
| topic | beef grass muscle CLA omega-3 fatty acids |
| url | https://www.mdpi.com/2304-8158/14/5/747 |
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