Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability

Dietary supplementation with oilseeds improves the fatty acid profiles of meat, but results are often inconsistent. This study aimed to assess the effects of dietary linseed and vitamin E supplementation on fatty acid profile, cholesterol content and color stability of beef samples. Dorsal subcutane...

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Autores principales:	Valeria Maria Morittu, Anna Antonella Spina, Piera Iommelli, Anselmo Poerio, Francesco Vincenzo Oliverio, Domenico Britti, Raffaella Tudisco
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat PUFA oxidation omega-3 α-tocopherol Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/e1cc3d4013e74ca8b71f549f36d91349
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spelling	oai:doaj.org-article:e1cc3d4013e74ca8b71f549f36d913492021-11-25T15:57:57ZEffect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability10.3390/agriculture111110322077-0472https://doaj.org/article/e1cc3d4013e74ca8b71f549f36d913492021-10-01T00:00:00Zhttps://www.mdpi.com/2077-0472/11/11/1032https://doaj.org/toc/2077-0472Dietary supplementation with oilseeds improves the fatty acid profiles of meat, but results are often inconsistent. This study aimed to assess the effects of dietary linseed and vitamin E supplementation on fatty acid profile, cholesterol content and color stability of beef samples. Dorsal subcutaneous fat samples were subjected to lipid stability assessment. Eighteen young bulls (385 ± 15 kg BW, age 8–9 months) were allocated into three homogeneous groups, each receiving ad libitum wheat straw and concentrate only (CON = 5.5 kg/day), concentrate with linseed (LIN = 80 g/kg, i.e., 440 g/head/day), and concentrate with linseed plus vitamin E (L + E = 80 g/kg, i.e., 440 g/head/day + 2500 IU/head/day of Vitamin E). Group L+E showed significantly lower cholesterol content, lower n-6/n-3 ratio and a higher PUFA percentage compared to the CON group. Meat color was affected by feeding LIN with a decrease in a, b, and C* compared to the CON group. The experimental diets increased H° values compared to the CON group. A positive effect of vitamin E in protecting lipids of dorsal subcutaneous depots from oxidation was detected in group L+E compared to group LIN. The supplementation with extruded linseeds in the diet had positive effects on the nutritional profile of the meat. When vitamin E was included, linseed did not alter the color of meat, and the lipid stability of the subcutaneous fat improved.Valeria Maria MorittuAnna Antonella SpinaPiera IommelliAnselmo PoerioFrancesco Vincenzo OliverioDomenico BrittiRaffaella TudiscoMDPI AGarticlemeatPUFAoxidationomega-3α-tocopherolAgriculture (General)S1-972ENAgriculture, Vol 11, Iss 1032, p 1032 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat PUFA oxidation omega-3 α-tocopherol Agriculture (General) S1-972
spellingShingle	meat PUFA oxidation omega-3 α-tocopherol Agriculture (General) S1-972 Valeria Maria Morittu Anna Antonella Spina Piera Iommelli Anselmo Poerio Francesco Vincenzo Oliverio Domenico Britti Raffaella Tudisco Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
description	Dietary supplementation with oilseeds improves the fatty acid profiles of meat, but results are often inconsistent. This study aimed to assess the effects of dietary linseed and vitamin E supplementation on fatty acid profile, cholesterol content and color stability of beef samples. Dorsal subcutaneous fat samples were subjected to lipid stability assessment. Eighteen young bulls (385 ± 15 kg BW, age 8–9 months) were allocated into three homogeneous groups, each receiving ad libitum wheat straw and concentrate only (CON = 5.5 kg/day), concentrate with linseed (LIN = 80 g/kg, i.e., 440 g/head/day), and concentrate with linseed plus vitamin E (L + E = 80 g/kg, i.e., 440 g/head/day + 2500 IU/head/day of Vitamin E). Group L+E showed significantly lower cholesterol content, lower n-6/n-3 ratio and a higher PUFA percentage compared to the CON group. Meat color was affected by feeding LIN with a decrease in a, b, and C* compared to the CON group. The experimental diets increased H° values compared to the CON group. A positive effect of vitamin E in protecting lipids of dorsal subcutaneous depots from oxidation was detected in group L+E compared to group LIN. The supplementation with extruded linseeds in the diet had positive effects on the nutritional profile of the meat. When vitamin E was included, linseed did not alter the color of meat, and the lipid stability of the subcutaneous fat improved.
format	article
author	Valeria Maria Morittu Anna Antonella Spina Piera Iommelli Anselmo Poerio Francesco Vincenzo Oliverio Domenico Britti Raffaella Tudisco
author_facet	Valeria Maria Morittu Anna Antonella Spina Piera Iommelli Anselmo Poerio Francesco Vincenzo Oliverio Domenico Britti Raffaella Tudisco
author_sort	Valeria Maria Morittu
title	Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
title_short	Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
title_full	Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
title_fullStr	Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
title_full_unstemmed	Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability
title_sort	effect of integration of linseed and vitamin e in charolaise × podolica bulls’ diet on fatty acids profile, beef color and lipid stability
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e1cc3d4013e74ca8b71f549f36d91349
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Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability

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