title: Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color.
abstract: The effect of varying concentrate composition to include 5% linseed and 200 IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n-3 fatty acids increased significantly while the n-6 fatty acid to n-3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200 IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.
authors: Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, Spain. Electronic address: palberti@aragon.es.
authors: P
authors: P
authors: Albertí
authors: E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona, Spain.
authors: M J
authors: MJ
authors: Beriain
authors: Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, Spain.
authors: G
authors: G
authors: Ripoll
authors: E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona, Spain.
authors: V
authors: V
authors: Sarriés
authors: Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, Spain.
authors: B
authors: B
authors: Panea
authors: E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona, Spain.
authors: J A
authors: JA
authors: Mendizabal
authors: E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona, Spain.
authors: A
authors: A
authors: Purroy
authors: Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain.
authors: J L
authors: JL
authors: Olleta
authors: Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain.
authors: C
authors: C
authors: Sañudo
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle; D003116:Color; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000032:analysis*; D019597:Flax / Q000737:chemistry*; D018857:Food Packaging; D061353:Food Storage; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D050151:Subcutaneous Fat / Q000737:chemistry; D014810:Vitamin E / Q000008:administration & dosage
chemical_list: D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D014810:Vitamin E
keywords: Fat cover; Fatty acid profile; Muscle color; Vitamin E