Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steers

被引：16

作者：

Aldai, Noelia ^{[1
]}

Dugan, Michael E. R. ^{[1
]}

Kramer, John K. G. ^{[2
]}

Robertson, Wayne M. ^{[1
]}

Juarez, Manuel ^{[1
]}

Aalhus, Jennifer L. ^{[1
]}

机构：

[1] Agr & Agrifood Canada, Lacombe Res Ctr, Lacombe, AB T4L 1W1, Canada

[2] Agr & Agrifood Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

来源：

MEAT SCIENCE | 2010年 / 84卷 / 04期

关键词：

Beef; Biohydrogenation; Buffer; Fatty acid; BEEF-PRODUCTION SYSTEMS; FATTY-ACIDS; MILK-FAT; BICARBONATE SUPPLEMENTATION; BUTYRIVIBRIO-FIBRISOLVENS; FEEDLOT PERFORMANCE; GAS-CHROMATOGRAPHY; DUODENAL FLOW; VACCENIC ACID; MEAT QUALITY;

D O I：

10.1016/j.meatsci.2009.11.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ninety-six European crossbred steers were fed a barley-based finishing diet for differing lengths of time (34-104 days) to investigate if adding dietary buffer (sodium sesquicarbonate at 1.5% as fed) could improve the trans-18:1 (GC-FID) and CIA (Ag+-HPLC-DAD) content and isomeric profile of beef produced. Results indicate that the addition of buffer to diets of cattle fed high concentrate diets has limited effects on the overall fatty acid composition of backfat and muscle tissues. However, buffer addition can help to prevent a 10t- shift by maintaining a better (higher) 11t-/10t-18:1 ratio in both meat and backfat during the first 30-60 days of feeding a high grain diet. Over time, however. the effect is lost becoming equal in tissues from animals with or without buffer addition to their diets. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.

引用

页码：735 / 741

页数：7

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