title: Feeding microalgae meal (All-G Rich; CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability.
abstract: The objective of this study was to examine the effects of feeding microalgae meal (All-G Rich, CCAP 4087/2; Alltech Inc., Nicholasville, KY) to finishing heifers on 85% lean and 15% fat (85/15) ground beef PUFA content, palatability, and color stability. Crossbred heifers ( = 288; 452 ± 23 kg initial BW) were allocated to pens (36 pens and 8 heifers/pen), stratified by initial pen BW (3,612 ± 177 kg), and randomly assigned within strata to 1 of 4 treatments: 0, 50, 100, and 150 g·heifer·d of microalgae meal. After 89 d of feeding, a subset of heifers (3/pen) was harvested and the rectus femoris, vastus lateralis, vastus medialis, and vastus intermedius were collected for processing into ground beef. At 42 d postmortem, 85/15 ground beef was formulated and formed into 112-g patties and fatty acid composition, subjective palatability, and 96-h retail color stability analyses were conducted. Increasing dietary microalgae meal concentration increased ground beef 20:5-3 and 22:6-3 fatty acids (quadratic, < 0.01). There was a treatment × hour interaction for all color attributes ( < 0.01). On d 0, microalgae tended ( = 0.08) to decrease L*, but patties had similar L* values the remainder of display ( > 0.12). Feeding microalgae meal affected ( = 0.02) b* at 24 h and decreased (linear, = 0.08) b* at 48 h. From h 0 to 36 of display, microalgae affected redness of patties ( < 0.02), and from 48 to 72 h, microalgae meal decreased a* value (linear, < 0.04). Microalgae meal did not impact sensory panel firmness, overall tenderness, or juiciness scores ( > 0.20) but tended to affect ( = 0.10) cohesiveness scores. As the amount of microalgae meal fed to heifers increased, beef flavor intensity decreased (linear, < 0.01) and off-flavor intensity increased (quadratic, < 0.05). Surface oxymyoglobin and metmyoglobin were impacted by microalgae meal from 12 to 36 h of display ( < 0.01). From 48 to 84 h of display, feeding microalgae meal to heifers decreased (linear, < 0.09) surface oxymyoglobin and increased (linear, < 0.02) surface metmyoglobin of patties. Although feeding microalgae meal to heifers increases the PUFA content of 85/15 ground beef, there are undesirable effects on flavor and color stability.
authors.forename: K J
authors.initials: KJ
authors.lastname: Phelps
authors.forename: J S
authors.initials: JS
authors.lastname: Drouillard
authors.forename: T G
authors.initials: TG
authors.lastname: O'Quinn
authors.forename: D D
authors.initials: DD
authors.lastname: Burnett
authors.forename: T L
authors.initials: TL
authors.lastname: Blackmon
authors.forename: J E
authors.initials: JE
authors.lastname: Axman
authors.forename: C L
authors.initials: CL
authors.lastname: Van Bibber-Krueger
authors.forename: J M
authors.initials: JM
authors.lastname: Gonzalez
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle / Q000502:physiology; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements / Q000032:analysis; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D005260:Female; D058086:Microalgae / Q000737:chemistry*; D000069466:Red Meat / Q000592:standards*; D013649:Taste
chemical_list: D005227:Fatty Acids; D015525:Fatty Acids, Omega-3