Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

被引：29

作者：

Pavan, Enrique ^{[1
]}

Duckett, Susan K. ^{[1
]}

机构：

[1] Univ Georgia, Dept Anim & Dairy Sci, Edgar L Rhodes Ctr 206, Athens, GA 30602 USA

来源：

MEAT SCIENCE | 2013年 / 93卷 / 03期

关键词：

Beef; Retail cut; Pasture; Forage; Lipid; Fatty acid; CONJUGATED LINOLEIC-ACID; CORN GRAIN SUPPLEMENTATION; IN-VIVO DIGESTIBILITY; FREE TALL FESCUE; CARCASS CHARACTERISTICS; OIL SUPPLEMENTATION; LONGISSIMUS MUSCLE; INTRAMUSCULAR FAT; HUMAN HEALTH; OLEIC-ACID;

D O I：

10.1016/j.meatsci.2012.09.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this research was to evaluate: 1) fatty acid (FA) profile of eight retail cuts (eye of round, ribeye, top round, striploin, tenderloin, top-sirloin, underblade, ground beef) from grass-fed steers, 2) the association between striploin (longissimus muscle) FA profile and that from the other retail cuts, and 3) the changes in FA profile associated with retail cut total FA content. All of the retail cuts, except underblade and ground beef, would be considered lean (<10 g) based on total FA content. Total saturated fatty acids were positively correlated to total FA content; whereas, negative correlations were observed with total FA content and total monounsaturated and polyunsaturated fatty acids. No correlation was observed between total FA and CLA cis-9, trans-11. Striploin trans-11 C18:1 and CLA cis-9, trans-11 proportions, and n-6:n-3 ratio were positive and highly correlated with those in the other retail cuts. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：371 / 377

页数：7

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