Lipid profile of commercial beef cuts from grazing, suckling calves
DOI:
https://doi.org/10.3989/gya.031809Keywords:
Beef cuts, Calves, Fatty acid, Lipid profileAbstract
The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 ± 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at random as they exited the abattoir, cooled and packed following industry practices. Beef cuts were selected based on an earlier, unreplicated analysis of 21 common cuts, to represent a wide range of cuts currently available to consumers. Large and significant differences were observed in fat content with a mean of 2.12%, ranging between 4.23% for sirloin strip and 0.68% for butcher’s roast. The cholesterol content did not differ between cuts (mean 44.7 mg/100 mg meat) and was unrelated to fat percentage. A stringent discriminant analysis of the fatty acid profiles detected highly significant differences between cuts and correctly classified 37 of the 40 samples. The n6:n3 ratio did not differ between cuts and ranged between 1.9 for sirloin strip and 2.6 for rib roast and silverside’s end. Significant differences between cuts were detected for most fatty acids, and for the atherogenicity index. Nevertheless, the latter only varied between 0.60 and 1.07 for topside and sirloin strip respectively. The results are compared with literature values. Notwithstanding differences between cuts, all beef samples were lean and had lipid profiles compatible with human health as part of a balanced diet.
Downloads
References
AOAC. 2005. AOAC Official Method 996.06. Fat (Total, Saturated, and Unsaturated) in Foods AOAC International.
Aro A, Antoine JM, Pizzoferrato L, Reykdal O, van Poppel G. 1998. Trans fatty acids in dairy and meat products from 14 European countries: the TRANSFAIR study. J. Food Comp An 11, 150-160. doi:10.1006/jfca.1998.0570
Aurousseau B, Bauchart D, Galot AL, Prache S, Micol D, Priolo A. 2007. Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissiumus thoracis muscle. Meat Sci. 76, 417-427. doi:10.1016/j.meatsci.2006.12.001
Bauman DE, Perfield II JW, Harvatine KJ, Baumgard LH. 2008. Regulation of fat synthesis by conjugated linoleic acid: lactation and the ruminant model. J. Nutr. 138, 403-409.
Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J. Biochem. Physiol. 37, 911-917.
Boyazoglu J, Morand-Fehr P. 2001. Mediterranean dairy sheep and goat products and their quality. A critical review. Small Ruminant Res. 40, 1-11. doi:10.1016/S0921-4488(00)00203-0 PMid:11259871
Brito, G. 2008. Diferenciación de las carnes bovinas del Uruguay a partir de sus atributos intrínsecos y su influencia en la salud humana y conservación del producto. Seminario Internacional “Enfoques sobre la calidad de carne y grasa en rumiantes”, Garibotto, G. and G. Bianchi, eds. Paysandú, Uruguay: Universidad de la República, p. 1-19.
Carnovale E, Nicoli S. 2000. Changes in fatty acid composition in beef in Italy. J. Food Comp. Anal. 13, 505-510. doi:10.1006/jfca.2000.0908
Christie WM. 1989. Gas chromatography and lipids. A practical guide. The Oily Press, Bridgwater.
Christie WM, Dobson G, Adlof RO. 2007. A practical guide to the isolation, analysis and identification of conjugated linoleic acic. Lipids 42, 1073-1084. doi:10.1007/s11745-007-3107-8 PMid:17710464
Descalzo AM, Insani EM, Biolatto A, Sancho AM, García PT, Pensel NA, Josifovich JA. 2005. Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci. 70, 35-44. doi:10.1016/j.meatsci.2004.11.018
Enser M, Hallet KG, Hewett B, Fursey GA, Wood JD. 1996. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci. 42, 443-456. doi:10.1016/0309-1740(95)00037-2
Garibotto G, Bianchi-Olascoaga G, eds. 2008. Enfoque sobre la Calidad de Carne y Grasa en Rumiantes: El consumidor como Prioridad. Seminario Técnico Internacional, Facultad de Agronomia, Universidad de la República Oriental del Uruguay, Paysandú.
Grompone MA, Pagano T, Gayoso V, Taroco L. 2002. Grasa buena y grasa mala: Efecto del genotipo en el contenido y composición lipídica de la carne vacuna. In Cruzamientos en Bovinos para Carnes, INIA, Tacuarembó, Uruguay, p. 81-85.
Grompone MA. 2008. Lípidos de la carne vacuna y sus propiedades nutricionales. Seminario Internacional “Enfoques sobre la calidad de carne y grasa en rumiantes”, Garibotto G, Bianchi G, eds. Paysandú, Uruguay: Universidad de la República, p. 66-76.
Kraft J, Kramer JKG, Schoene F, Chambers JR, Jahreis G. 2008. Extensive analysis of long-chain polyunsaturated fatty acids, CLA, trans-18:1 isomers, and plasmalogenic lipids in different retail beef types. J. Agric. Food Chem. 56, 4775-4782. doi:10.1021/jf8001813 PMid:18491911
Latimori NJ, Kloster AM, Amigone MA, García PT, Carduza FJ, Pensel NA. 2005. Calidad de la carne bovina según genotipo y sistema de alimentación. 28º Congreso Argentino de Producción Animal, Bahía Blanca, Argentina, p. TPP7.
Lichtenstein AH. 2006. Dietary fat, carbohydrate, and protein: effects on plasma lipoprotein patterns. J. Lipid Res. 47, 1661-1667. doi:10.1194/jlr.R600019-JLR200
Maedler K, Oberholtzer L, Bucher J, Spinas GA, Donath MY. 2003. Monounsatured fatty acids prevent the deleterious effects of palmitate and high glucose on human pancreatic B-cell turnover and function. Diabetes 52, 726-733. doi:10.2337/diabetes.52.3.726 PMid:12606514
Montossi F, Brito G, San Julián R, Luzardo S, del Campo M, Vaz Martins D, La Manna A, Sañudo C. 2008. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa. Rev. INIA (Uruguay) (14) 2-7.
Moreno T, Varela A, Oliete B, Carballo JA, Sánchez L, Montserrat L. 2006. Nutritional characteristics of veal f rom weaned and unweaned calves: discriminatory ability of the fat profile. Meat Sci. 73, 209-217. doi:10.1016/j.meatsci.2005.11.016
Nudda A, Palmquist DL, Battacone G, Francellu S, Rassu SPG, Pulina G. 2008. Relationships between the contents of vaccenic acid, CLA, and n-3 fatty acids of goat milk and the muscle of their suckling kids. Livest Sci. 118, 195-203. doi:10.1016/j.livsci.2008.01.020
Pacheco YM, Bermúdez B, López S, Abia R, Villar J, Muriana FJG. 2006. Ratio of oleic to palmitic acid is a dietary determinant of thrombogenic and fibrinolytic factors during the postprandial state in men. Am. J. Clin. Nutr. 84, 342-349.
Poveda JM, Cabezas L. 2006. Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics. Food Chem. 95, 307-311. doi:10.1016/j.foodchem.2004.12.045
Prache S, Cornu A, Berdagué JL, Priolo A. 2005. Traceability of animal feeding diet in the meat and milk of small ruminants. Small Rum Res. 59, 157-168. doi:10.1016/j.smallrumres.2005.05.004
Rearte D. 2002. Calidad de carne en sistemas pastoriles. Rev. IDIA (Argentina) (21) 13-18.
Reid LM, O’Donnell CP, Downey G. 2006. Recent technological advances for the determination of food authenticity. Trends Food Sci. Tech. 17, 344-353. doi:10.1016/j.tifs.2006.01.006
Sañudo C, Sierra I, Olleta JL, Martín L, Campo M, Santolaria P, Wood JD, Nute GR. 1998. Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems. Anim. Sci. 66, 175-187.
Schindler V, Kedzierski M, Pruzzo L, Santa-Coloma LFD. 2004. Efecto del sistema de alimentación sobre ácidos grasos, grasa intramuscular y colesterol en reses de novillos Hereford. Rev. Fac Agron UBA (Argentina) 24, 147-153.
Scollan N, Richardson I, De Smet S, Moloney AP, Doreau M, Bauchart D, Nuernberg K. 2005. Enhancing the content of beneficial fatty acids in beef and consequences for meat quality. In J. F. Hocquette and S. Gigli, (eds.) Indicators of milk and beef quality. Wageningen Academic Publishers, Wageningen, p 151-162.
Scollan N, Hocquette JF, Nuernberg K, Dannerberger D, Richardson I, Moloney A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74, 17-33. doi:10.1016/j.meatsci.2006.05.002
Ulbricht TL, Southgate DA. 1991. Coronary heart disease: seven dietary factors. Lancet 338, 85-992. doi:10.1016/0140-6736(91)91846-M
Vera RR, English P, Vargas P. 2009. Carne bovina de primera calidad. El producto de una asociación de pequeños productores de la VII Region. Rev. FAIF (Chile) 36, 18-21.
Villareal E, Faverin C, Santini F, Paván E, Depetris G, Schor A, Naón JJ. 2005. Evaluación postdestete de características de carcasa y de la carne en terneros de distintos biotipos. 28º Congreso Argentino de Producción Animal, Bahía Blanca, Argentina, p. TPP7.
Williams PG. 2007. Nutritional composition of red meat. Nutr Dietetics 64, S113-S119. doi:10.1111/j.1747-0080.2007.00197.x
Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM. 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 78, 343-358. doi:10.1016/j.meatsci.2007.07.019
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.