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

Valeria Maria Morittu, Anna Antonella Spina, Piera Iommelli, Anselmo Poerio, Francesco Vincenzo Oliverio, Domenico Britti and Raffaella Tudisco
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Valeria Maria Morittu: Centro Interdipartimentale di Servizi Veterinari per la Salute Umana ed Animale, Dipartimento di Scienze della Salute, Università Magna Græcia di Catanzaro, 88100 Catanzaro, Italy
Anna Antonella Spina: Centro Interdipartimentale di Servizi Veterinari per la Salute Umana ed Animale, Dipartimento di Scienze della Salute, Università Magna Græcia di Catanzaro, 88100 Catanzaro, Italy
Piera Iommelli: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università di Napoli Federico II, 80100 Napoli, Italy
Anselmo Poerio: Centro Interdipartimentale di Servizi Veterinari per la Salute Umana ed Animale, Dipartimento di Scienze della Salute, Università Magna Græcia di Catanzaro, 88100 Catanzaro, Italy
Francesco Vincenzo Oliverio: Centro Interdipartimentale di Servizi Veterinari per la Salute Umana ed Animale, Dipartimento di Scienze della Salute, Università Magna Græcia di Catanzaro, 88100 Catanzaro, Italy
Domenico Britti: Centro Interdipartimentale di Servizi Veterinari per la Salute Umana ed Animale, Dipartimento di Scienze della Salute, Università Magna Græcia di Catanzaro, 88100 Catanzaro, Italy
Raffaella Tudisco: Dipartimento di Medicina Veterinaria e Produzioni Animali, Università di Napoli Federico II, 80100 Napoli, Italy

Agriculture, 2021, vol. 11, issue 11, 1-15

Abstract: 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.

Keywords: meat; PUFA; oxidation; omega-3; α-tocopherol (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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