title: Fatty acid composition and sensory traits of beef fed palm oil supplements.
abstract: This study measured the effect of replacing dietary fat from an animal source with palm oil supplements on the intramuscular fatty acid profile and sensory quality traits of the meat from young bulls. Thirty-six entire male Friesian calves (mean age=6.8±1.1 months, mean live weight=162.5±28.6kg) were assigned to one of four isoenergetic (1.03 MFU/kg DM) and isoproteinic (15.5% CP) diets, that differed in their fat additives: (D1) lard-tallow mix (control); (D2) hydrogenated palm oil fatty acids (PFA); (D3) calcium salt of partially hydrogenated PFA, and (D4) calcium salt of the fatty acid distillate from palm oil. Bulls (mean live weight=391.3±30.3kg) were slaughtered under commercial conditions and sensory tests were performed to evaluate the effects of the four diets and ageing time (1, 10, and 21d). Only the proportions of C16:0 and C18:0 were significantly affected by the palm oil dietary supplement. Ageing time affected grass odour, tenderness, juiciness, fibrosity, liver flavour, and acid flavour. Nevertheless, palm oil supplements did not negatively alter the organoleptic characteristics of the meat.
authors: Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain; The National Institute for Forestry, Agriculture and Livestock Research of México, Progreso 5, Coyoacan 04110 México, Mexico.
authors: J A
authors: JA
authors: Partida
authors: J L
authors: JL
authors: Olleta
authors: C
authors: C
authors: Sañudo
authors: P
authors: P
authors: Albertí
authors: M M
authors: MM
authors: Campo