Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bulls

MEAT SCIENCE Meat Science 72 (2006) 415–424 www.elsevier.com/locate/meatsci

Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bulls R. Marino a, M. Albenzio a, A. Girolami b, A. Muscio a, A. Sevi a, A. Braghieri

b,*

a

b

Dipartimento PRIME, Universita` di Foggia, Via Napoli, 25-71100 Foggia, Italy Dipartimento di Scienze delle Produzioni Animali, Universita` degli Studi della Basilicata, Via dellÕAteneo lucano, 10-85100 Potenza, Italy Received 22 October 2004; received in revised form 21 June 2005; accepted 9 August 2005

Abstract The effect of forage to concentrate ratio: 60–40 [high concentrate group (HC) and 70–30 [low concentrate group (LC)] on growth, slaughtering performance and meat quality were evaluated in twenty organically farmed Podolian young bulls. Meat quality characteristics were measured on three different muscles [Longissimus dorsi (LD), Semimembranosus (SM) Semitendinosus (ST)], vacuum-packaged and chilled stored at 2–4
C for 15 days. The animals in the HC group had higher weight gain than those in the LC group (P < 0.05). Slaughter data were not influenced by ration composition. The higher forage to concentrate ratio produced an improvement in fatty acid composition of the three muscles, with a higher polyunsaturated to saturated ratio (P < 0.001). Vitamin E and malondialdehyde (MDA) contents were not affected by the feeding treatment. Panel scores for tenderness and flavour (P < 0.01) and Warner–Bratzler Shear force (P < 0.001) were significantly affected by muscle, the LD muscle being the most tender and the richest in flavour but they not affected by dietary treatment.  2005 Elsevier Ltd. All rights reserved. Keywords: Forage to concentrate ratio; Podolian cattle; Meat fatty acid composition; Organic farming; Meat quality

1. Introduction Husbandry of native breeds in protected areas can provide an opportunity for sustainable use of natural ecosystems and support socio-economic development of marginal areas. Podolian cattle are a local breed of Southern Italy, well adapted to the difficulty of the surrounding environment, thus the animals display longevity and disease resistance (Napolitano, Braghieri, Brancieri, Pacelli, & Girolami, 2002). The extensive rearing system used for these indigenous animals minimises the use of chemicals and provides them a natural production environment, where they are allowed to display their own proper ethogram (Napolitano & Girolami, 2001). These conditions imply animal welfare friendly production and the complete safety of products as well as the acquisition of peculiarities closely related to the typical rearing environment. These *

Corresponding author. Tel.: +39 0971 205101; fax: +39 0971 205099. E-mail address: [email protected] (A. Braghieri).

0309-1740/$ - see front matter  2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2005.08.007

are the main concerns affecting consumersÕ preferences (Gregory, 2000; Le Neindre & Terlouw, 2000). Increased consumer awareness of food safety issues and environmental concerns has also contributed to the growth of organic livestock over the last few years. Development of feeding strategies is essential to meet organic standard requirements. According to EC-Regulation – 1804/1999, in fact, a feed ration for finishing organic bulls must be based on roughage (at least 60%) and only 40% concentrates can be used. The latter should be organic and home-grown. However, extensive use of grazing, as suggested in organic systems, may be difficult in areas of southern Italy with low rainfall and poor pasture quality. Low rainfall and high summer temperatures are also responsible for reduced availability of home-grown cereals for cattle feeding in these marginal areas. Many studies (Muir, Deaker, & Bown, 1998; Steen & Kilpatrick, 2000) have been carried out to examine the effects of the forage to concentrate ratio on meat production. French et al. (2000) found that, from a nutritional

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R. Marino et al. / Meat Science 72 (2006) 415–424

point of view, the fatty acid profile of intramuscular fat in beef can be improved by the inclusion of grass in the diet. The fatty acid composition of meat has long been studied but still receives a lot of attention in research because of its implications for human health. The consumption of saturated fatty acids (SFA) has been associated with increased serum low-density-lipoprotein cholesterol concentrations, a risk factor for coronary heart disease (Keys, 1970). The objective of the present study was to compare growth performance, carcass characteristics and meat quality (as defined by nutritional composition, physical and sensory properties) in organic cattle receiving diets with different hay to concentrate ratios during the finishing period. 2. Materials and methods 2.1. Location of experiment and animal management The experiment, which lasted 148 days, was conducted from May to October of 2001 in the Gargano National Park 60 km Northwest of Foggia, Southern Italy, with an elevation of about 300 m above sea level. The climate of this area is Mediterranean, with about 500 mm of annual rainfall, mainly distributed in late autumn and winter, and a 22.1
C mean maximum temperature (often over 30
C in summer). Twenty organically farmed Podolian young bulls (mean body weight of 220 kg ±45.58 SD) were used. The animals, aged 414 ± 52.88 days at the beginning of the finishing period, were kept in a barn with free access to a paddock and divided into two groups of 10 each according to a different hay to concentrate ratio. Groups were stratified by body weight (BW) and age. Both groups were fed twice daily with a diet consisting of oat hay and mixed grass hay as forage, and durum wheat flour shorts as meal concentrate. Hay and concentrate were simultaneously administrated in cribs and mangers; feeder space per animal was about 0.6 m. Prior to being given to the animals, hays and concentrate were kept in well-aired and dry warehouses. In the high concentrate (HC) group the forage to concentrate ratio was 60–40, while in the low concentrate (LC) group the forage to concentrate ratio was 70–30. Water was always available for all the animals. Before the beginning of the trial, all the animals were treated against gastrointestinal parasites by application of Ivermectin (Valvazen, Pfizer, Belgium). The botanical composition of the paddock consisted predominantly of Graminaceae (Dactylis glomerata L., Hordeum murinum L., Avena sterilis, Aegilops neglecta L.) and a smaller extent of Papilionacee (Medicago sativa L., Lathyrus articulatus L.), Compositae (Galactites tomentosa Moench) and Leguminosae (Onobrychis saxatilis L.). The above mentioned botanical families and species were nearly always distributed in complex mixtures. Herbage mass was measured prior to the beginning of the experiment and then at monthly intervals throughout the trial using a double

sampling technique (Ortega, Sollenberger, Bennett, & Cornell, 1992). This procedure involved visual estimation of herbage mass and botanical composition on 10 additional randomly selected 1 m2 sites per pasture followed by clipping to a 2.5 cm stubble height, physical separation, and drying to determine herbage mass of components. Average daily herbage intake was calculated as the difference between two consecutive sward measurements divided by bull number · grazing day period. Forage mass was adjusted for growth during each period using estimates of yard growth derived from cutting 10 randomly selected 1 m2 sites in an adjacent ungrazed yard. The estimated average DMI from herbage was 1.15 kg/day per bull. Chemical analyses of sward, hay and concentrate were carried out according to the AOAC methods (1990) and are reported in Table 1. The allowance in each group was increased periodically, without changing the ingredients and the hay to concentrate ratio to satisfy the growth requirement suggested by I.N.R.A. (1988) (Table 2). 2.2. Performance and post-slaughter measurements All the animals were individually weighed at fortnightly intervals in order to estimate the average daily gain (ADG, g/day) and the feed efficiency (FE, Meat Forage Units/kg gain). Dry matter intake (DMI, kg/day), was calculated daily as the difference between the amount of feed offered and refused. Eight subjects from each group were weighed on the morning of slaughter after 12 h of fasting to record full-body weight (BW) and transported to a commercial slaughter facility. Slaughter occurred according to industrial routines used in Italy and to the EU rule n.119/ 1993. The carcasses were assessed for conformation and fatness according to the SEUROP-system (EU n.1208/ 1981 and EU n.1026/1991). One hour after slaughter the dressed carcasses were weighed, split into two sides, chilled for 48 h at 1–3
C, and the right side was dissected into different commercial cuts. Dressing percentage and the percentage of commercial cuts on the cold right side weight were calculated. pH was determined 1 and 24 h after slaughter using a portable pH meter (Hanna, HI 9025) and combined glass Table 1 Chemical composition (g/kg DM) and nutritive value of feedstuffs Sward

Oats hay

Dry matter 868.8 907.9 Crude protein 64.1 63.0 Ether extract 11.6 15.2 Crude fibre 338.8 266.2 NDF 627.2 622.5 ADF 328.1 338 ADL 76.9 33.6 Ash 172.6 66.1 Nutritive value (meat forage units) MFU/kg DMa 0.12 0.55 a

Mixed grass hay

Durum wheat flour shorts

912.2 69.7 10.0 328 637.7 429.9 56.6 74.7

877.7 167.5 49.2 64.1 273.2 62.0 16.0 35.6

0.48

1.24

Estimated by comparing with analogous feedstuffs (I.N.R.A., 1988).

R. Marino et al. / Meat Science 72 (2006) 415–424

417

Table 2 Formulation of HC and LC diets Young bull live weight

200

250

300

350

400

450

HC diet Durum wheat flour shorts (kg) Oats hay (kg) Mixed grass hay (kg) Mineral mix a (kg) Total MFU

2.3 1 2.3 0.05 3.8

2.7 1.3 2.6 0.05 4.5

3 1.5 2.9 0.05 5

3.4 1.8 3.2 0.05 5.7

3.9 2 3.7 0.1 6.5

4.4 3 3.5 0.1 7.0

LC diet Durum wheat flour shorts (kg) Oats hay (kg) Mixed grass hay (kg) Mineral mixa (kg) Total MFU

1.7 1.7 2.3 0.05 3.6

2 2 2.6 0.05 4.2

2.3 2.3 2.6 0.05 4.6

2.6 2.6 3.2 0.05 5.3

2.9 3 3.7 0.1 6.0

3.3 3.3 4.2 0.1 6.8

a

Ingredients: vit. A, 1150,000 IU; vit. D, 390,000 IU; vit. E, 50 mg; vit. PP, 8500 mg; vit. B1, 112 mg; vit. B2, 112 mg; vit. B6, 80 mg; vit. B12, 1 mg; dPantotenic acid, 2400 mg; ChoIine, 15,000 mg; Iron, 150 mg; Manganese, 800 mg; Zinc, 2200 mg; Cobalt, 8 mg; Iodine, 30 mg; Selenium, 5 mg; Molibden, 10 mg.

electrode, inserted approximately two inches into Longissimus dorsi (LD), Semimembranosus (SM) and Semitendinosus (ST). 2.3. Meat quality measurements Meat quality assessment was made on LD, SM and ST muscles. All removed sections were vacuum-packaged, aged at 4
C until 15 days post-mortem and then frozen (
20
C).

a FID detector at 260
C; a split–splitless injector at 220
C with an injection rate of 120 ml/min and an injection volume of 1 ll. The temperature programme of the column was: 4 min at 140
C and a subsequent increase to 220
C at 4
C/min. Retention time and area of each peak were computed using the Varian Star 3.4.1. software. The individual fatty acid peaks were identified by comparison of retention times with those of known mixtures of standard fatty acids (FAME, Sigma-Aldrich) run under the same operating conditions. Fatty acids were expressed as percent of total methylated fatty acids.

2.4. Meat chemical composition Each steak was thawed and ground to homogeneous consistency using a food processor. Moisture, protein, lipid and ash contents in each sample were determined according to AOAC methods (1995). 2.5. Fatty acid determination Lipids were extracted according to the method used by Folch, Lees, and Stanley (1957). Briefly, a 5 g homogenised meat sample was blended with chloroform/methanol (2:1, v/v) twice for 60 s, filtered, placed in separator funnels and mixed with saline solution (0.88% KCl). After separation into two phases, the methanol aqueous fraction was discarded, whereas the lipid chloroform fraction was washed with distilled water/methanol (1:1, v/v). After a further filtration and evaporation by means of a rotary evaporator, lipid extracts were transferred to test tubes for subsequent gas chromatographic analysis. Duplicate samples of chloroform extract, corresponding to 100 mg of lipid, were methylated by adding 1 ml of hexane and 0.05 ml of 2N methanolic KOH according to I.U.P.A.C. (1987). Gas-chromatographic analysis of fatty acids was performed on a Varian model STAR 3400 CX instrument equipped with a CP-Sil 88 capillary column (length 100 m, internal diameter 0.25 mm, film thickness 0.25 lm). Operating conditions were: a helium flow rate of 0.7 ml/min.;

2.6. Determination of a-tocopherol from muscular tissue and of oxidative stability a-Tocopherol was extracted from muscle samples following the method of Piironen, Syvaoja, Varo, Salminem, and Koivistoinen (1985). Each frozen tissue sample was thawed and 1 g sample was homogenised in duplicate, 2 ml of an ethanolic BHT solution (0.1% w/v) were added and vortex mixed briefly. Subsequently, 2.8 ml of ascorbic solution (8.8% w/v) and 2.5 ml of KOH were added. Tubes were then placed in a test tube rack and incubated in a shaking water bath (80
C for 15 min). After the incubation, test tubes were cooled in ice and 4 ml of hexane HPLC and the internal standard 5,7-dimethyltocol (DMT) were added and then mixed briefly. Samples were centrifuged for 5 min for phase separation, the upper phase was transferred into a clean tube and evaporated to dryness at 60
C. Dried residue was reconstituted immediately with 1 ml hexane and transferred into a 2 ml amber glass ‘‘high performance liquid chromatography’’ (HPLC) vial. Vitamin E levels in the extract were measured by HPLC. Samples (20 ll) were injected into a Lichosorb Si column with 98% hexane mixed with 2% 2-propanol as mobile phase, at a flow rate of 1.6 ml/min. a-Tocopherol concentrations (lg a-tocopherol/g muscle) were determined with a fluorescence detector from the peak height in comparison to that of the internal standard.

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R. Marino et al. / Meat Science 72 (2006) 415–424

Lipid oxidation was determined by measuring the reaction of malondialdehyde (MDA) with 2-thiobarbituric acid (TBA) (Salih, Smith, Price, & Dawson, 1987) and expressed as mg MDA/kg meat. 2.7. Meat colour Colour was measured using a Minolta CR 200 colour meter (D65: illuminant) on 2.5 cm thick steaks from the three different muscles, thawed for 12 h at 2
C. Before measurement, meat samples were allowed to bloom for 1 h at 3 ± 1
C, stored in a plastic tray and over wrapped with a polyethylene film. The following CIE colour coordinates (CIE, 1986) were measured: lightness (L*), redness (a*) and yellowness (b*) from three locations on the cut surface of the steaks. 2.8. Instrumental texture and sensorial measurements Meat samples were thawed for 12 h at 2
C. Warner– Bratzler Shear force (kg) was measured on five raw cores (1.27 cm in diameter), removed from each muscle parallel to the muscle fibre direction and sheared by an Instron Universal Testing machine (Model 1140), equipped with a Warner–Bratzler shear device. For each muscle a mean value was calculated and used for statistical analysis. Sensory analysis (flavour and tenderness) was performed on steaks grilled to an internal temperature of 75
C, assessed using a thermocouple probe inserted into the meat. Subsequently, 2 · 2 · 1 cm samples were cut from the muscles and offered to the panellists. Products were rated on predetermined adjective scales by a panel of eight members previously selected for their flavour and texture sensitivity. Six preliminary sessions were used to develop attributes (flavour and tenderness) and train assessors for attribute intensity evaluation. For each session assessors were offered meat samples from the animals in the experiment. After a further training for scale use (Stone & Sidel, 1985) attributes were rated on the basis of 10 cm unstructured lines with anchor points at each end (0: absent and 10: very strong, therefore higher scores corresponded to more tender products). Scores were the distances (cm) from the left anchor-point. After the training period, the sensory analysis was carried out in twelve sessions. In each session four samples were assessed and the design was randomised and balanced for order and carry over effects (MacFie, Bratchell, Greenhoff, & Vallis, 1989). Distractions to panellists were reduced by using booths which were illuminated with red light to minimise bias due to possible colour differences. 2.9. Statistical analysis Data were subjected to analysis of variance, using the GLM procedure of the SAS statistical software (1999). Body weight, daily gain, dry matter intake and feed efficiency were analysed with split-plot analysis with ration as

the whole-plot factor and time and time · ration as the subplot factors. Slaughtering data were subjected to analysis of variance with one factor (ration). pH, chemical composition, fatty acid profile and meat physical and sensory properties were subjected to analysis of variance for repeated measures with ration as no repeated factor and muscle · ration as repeated factors. When significant effects were found (at P < 0.05, unless otherwise noted), the Student t-test was used to locate significant differences between means. For sensory analysis the issue of different use of scales by panellists was eliminated by data normalisation (Naes, 1991). The following formula was applied: ðx
xÞ ; r where x is the score attributed by each assessor to each sample, x is the mean of the scores of each assessor and r is the standard deviation of x.

x¼

3. Results and discussion 3.1. Performance and slaughtering data In agreement with the results obtained by Trimarchi, Ferruzzi, Pistoia, and Secchiari (1995) in Chianina young bulls supplemented with graded levels of concentrate, HC subjects showed higher ADG (P < 0.05) compared with LC animals throughout the experimental period (Table 3). Average daily gains of 1.07 kg/d, recorded in the HC group throughout the trial, were higher than those reported by Hoving-Bolink, Hanekamp, and Walstra (1997) in Piemontese (0.98 kg/d) and in Limousine breeds (1.04 kg/d). In our opinion, the genetic growth potential of Podolian cattle is still unexplored and sometimes undervalued. This is supported by a better feed efficiency compared to other Italian breeds, such as Chianina (Trimarchi et al., 1995) and Romagnola (Ferrara et al., 1993). Due to the higher ADG throughout the experimental period, HC bulls had higher final body weights than LC animals (P < 0.05). Feed efficiency was not changed by the hay to concentrate ratio and ranged, on average, from 4.71 in the LC to 4.82 MFU/ kg gain in the HC group. Slaughtering data are illustrated in Table 4. No significant differences emerged between groups for slaughter weights, carcass and right side weights (warm and cold), dressing percentage (warm and cold), and total weight of cuts. In addition, joint percentages on the cold right side, and primary and secondary cuts percentages were very similar between the two treatments. In both groups, the fore quarter was heavier than the hind quarter, and the percentages of the primary cuts were higher than the secondary cuts. Dressing percentage recorded in the present experiment was higher than that found in grazing Podolian young bulls (Ferrara, Di Luccia, Bonamassa, Manniti, & Cosentino, 1986) and lower than the dressing percentage recorded in

R. Marino et al. / Meat Science 72 (2006) 415–424 Table 3 Performance: body weight, average daily gain (ADG), dry matter intake (DMI) and feed efficiency of Podolian young bulls receiving a different forage to concentrate ratio during the finishing period HC

LC

SE

Effect, P

Body weight (kg) Initial 220 At 19 d 235 At 35 d 253 At 50 d 276 At 63 d 293 At 83 d 310 At 105 d 340 At 125 d 360 Final 378

217 229 247 263 279 293 319 337 357

14.79 14.19 14.81 14.98 14.61 14.49 14.69 14.91 14.78

NS NS NS NS NS NS NS NS NS

0.14 0.15 0.11 0.27 0.11 0.11 0.12 0.14 0.04

NS NS

A.D.G. (kg/d) 0–19 19–35 35–50 50–63 63–83 83–105 105–125 125–148 0–148 D.M.I. (kg dm) 0–19 19–35 35–50 50–63 63–83 83–105 105–125 125–148 0–148

0.76 1.17 1.51a 1.30 0.86 1.36 0.99 0.79 1.07a 6.05 7.40 7.70 7.30 7.94 8.40 8.75 9.39 7.97

Feed efficiency (MFU/kg gain) 0–19 4.59 19–35 3.57 35–50 3.11 50–63 3.42 63–83 5.68 83–105 3.79 105–125 5.46 125–148 7.49 0–148 4.82

0.65 1.11 1.09b 1.23 0.68 1.17 0.90 0.86 0.94b 5.99 7.29 7.27 6.34 7.58 8.03 8.16 8.69 7.52 4.97 3.45 3.82 2.95 6.34 3.92 5.23 5.85 4.71

– – – – – – – – –

*

NS NS NS NS NS *

– – – – – – – – – 1.84 0.54 0.56 0.29 0.64 0.20 0.64 1.01 0.40

NS NS NS NS NS NS NS NS NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05. * P < 0.05.

intensively managed Podolian young bulls (Cifuni, Napolitano, Riviezzi, Braghieri, & Girolami, 2004). Irrespective of forage to concentrate ratios, dressing percentage of the young bulls was moderate, probably due to the relatively low slaughter weight. Indeed, a positive correlation between slaughter weight and carcass yield has been observed in previous experiments by other authors (Osorio, Jardim, Guerriero, & Siewerdt, 1995), who found a positive allometry coefficient for this trait. In the present study, forage to concentrate ratios did not affect either muscular growth or carcass fatness, in agreement with the results obtained by Gigli et al. (1993) in Podolian young bulls. Carcass conformation of both

419

Table 4 Slaughter data of Podolian young bulls receiving a different forage to concentrate ratio during the finishing period

Slaughter weight (kg) Carcass weight (kg) Right side weight (kg) Cold right side weight (kg) Total weight whole cuts (kg) Total weight cuts without fat (kg) Dressing percentage (%) Cold dressing percentage (%) Cooling loss (%) Whole cuts percentage (%) Cuts without fat percentage (%) Fore quarter Chuck (%) Shoulder clod (%) Brisket and flank (%) Blade filet (%) Fore shank (%) Steak (%) Throat (%) Hind quarter Flank (%) hick flank (%) Rump (%) Top beef (%) Top side (%) Strip loin (%) Hind shank (%) Eye round (%) Fore quarter (%) Hind quarter (%) Primary cuts (%) Secondary cuts (%)

HC

LC

SE

Effect, P

377.25 197.87 98.87 96.75 82.59 76.96 52.29 51.18 2.13 85.31 79.41

352.50 181.50 90.87 88.75 75.44 70.65 51.35 50.23 2.19 84.82 79.56

15.16 9.55 4.79 4.71 4.16 3.87 0.78 0.74 0.16 0.32 0.33

NS NS NS NS NS NS NS NS NS NS NS

11.49 6.78 15.18 1.09 2.53 6.69 1.88

11.19 6.59 15.11 1.14 2.54 7.13 1.78

0.26 0.11 0.25 0.03 0.16 0.2 0.17

NS NS NS NS NS NS NS

5.56 5.39 4.89a 5.94 6.86 7.19 1.81 1.99 53.89 46.11 46.84 38.46

5.57 5.41 4.64b 5.87 6.70 7.463 1.79 1.86 54.01 46.01 46.80 37.98

0.23 0.11 0.07 0.12 0.12 0.18 0.03 0.06 0.37 0.48 3.02 1.97

NS NS *

NS NS NS NS NS NS NS NS NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05 Primary cuts: shoulder cold, blade filet, steak, top side, top beef, thick flank, strip loin, eye round and rump. Secondary cuts: chuck, brisket and flank, fore shank, throat, flank and hind shank. * P < 0.05.

groups was classified as good – R – according to the SEUROP system, while fattening condition received a score of 2+ and 2
for the HC and the LC groups, respectively. 3.2. Meat quality LD, SM and ST muscles were chosen for meat quality assessment, because they represent muscles of greatest mass and economic value. The pH changes during 24 h postmortem were found to be regular and there was no differences among treatments. Final pH values in both groups fell within the normal range (5.5–5.8) to avoid dark-cutting (Silva, Patarata, & Martins, 1999). No DFD (dark, firm and dry) carcasses were identified in this study and, in general, the rate of pH fall was similar for all animals. In agreement with Torrescano, Sanchez-Escalante, Gimenez, Roncales, and Beltran (2003), Longissimus dorsi showed a higher pH (P < 0.001) than other muscles 24 h after slaughter (Table 5). Sekhon and Bawa (1996) found a higher pH value in Longissimus dorsi than in Biceps femoris, Triceps brachii and Semitendinosus in buffalo calves.

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R. Marino et al. / Meat Science 72 (2006) 415–424

Table 5 Meat pH changes during 24 h post-mortem in Podolian young bulls receiving different forage to concentrate ratios during the finishing period Hours post-mortem

pH

pH

1

24

Muscle

Diet

SE

Effects, P

HC

LC

Mean

Diet

Muscle

Diet · muscle

ST SM LD

6.67 6.69 6.60

6.59 6.62 6.54

6.63 6.65 6.57

0.07 0.07 0.07

NS

NS

NS

ST SM LD

5.50 5.53 5.68

5.58 5.48 5.65

5.54b 5.50b 5.66a

0.06 0.06 0.06

NS

***

NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05. *** P < 0.001.

Meat chemical composition was unaffected by the forage to concentrate ratio (Table 6), in agreement with previous results obtained by French et al. (2000) who found no effect of high energy diets on meat chemical composition. Significant differences emerged among muscles for protein, ash and fat contents. In particular, the protein content was higher in Semitendinosus and Longissimus dorsi than in Semimembranosus (P < 0.001), while Longissimus dorsi had the highest and Semitendinosus the lowest fat content (P < 0.01). The higher forage to concentrate ratio caused a significant increase in the unsaturation level of intramuscular fat (Table 7). LC group showed higher percentages of unsaturated (UFA) (P < 0.01) and polyunsaturated (PUFA) (P < 0.001) fatty acids compared to the HC group. In particular, the proportion of linoleic acid C18:2 x
6 (P < 0.001), arachidonic acid C20:4 x
6 (P < 0.001), eicosapentaenoic (EPA) C20:5 x
3 (P < 0.01), docosapentaenoic (DPA) C22:5 x
3 (P.001) and docosahexaenoic acid (DHA) C22:6 x
3 (P < 0.001) were significantly higher in the LC group. Our results are in line with those of Yang, Lanari, Brewster, and Tume (2002) who found a higher concentration of x
3 PUFA in body

tissues of animals receiving forage or grass-based diets. The HC had a higher (P < 0.001) MUFA as well as a higher (P < 0.001) proportion of saturated fatty acids, primarily, myristic (P < 0.001) and palmitic acids (P < 0.01). Nuernberg, Dannenberger, Nuernberg, Ender, and Scollan (2003) found a lower C16:0 content in bulls fed grass compared with concentrate fed animals. Polyunsaturated to saturated ratio (P/S) in ruminant meat is unfavourably low because dietary unsaturated fatty acids are hydrogenated by rumen micro-organisms (Choi, Enser, Wood, & Scollan, 2000). In this study, the P/S ratio fell within the recommend range (0.45–0.65) (Enser et al., 1998) and was higher in the LC than in the HC muscles (P < 0.001). In addition, the LC diet significantly reduced (P < 0.05) the proportion of total trans fatty acids. Usually, grass feeding increases C18:trans-11 in milk and in depot fat of ruminant (French, Stanton, et al., 2000). However, in the present study the forage offered to the animals was hay, which contains less fermentable sugar and soluble fibre than herbage. Fermentable sugar and soluble fibre create an environment promoting a greater activity of Butyrivibrio fibrisolovens, the ruminal bacterium involved in ruminal biohydrogenation of linolei acid to C18:trans-11 (French, Stanton,

Table 6 Meat chemical composition (%) of Podolian young bulls receiving different forage to concentrate ratios during the finishing period Muscle

Diet

SE

Effects, P

HC

LC

Mean

Moisture

ST SM LD

74.87 75.02 74.41

75.13 75.32 74.48

Diet

Muscle

Diet · muscle

75.00 75.17 74.44

0.383 0.383 0.383

NS

NS

NS

Protein

ST SM LD

22.68 21.69 22.56

22.58 21.90 22.72

22.63a 21.80b 22.64a

0.337 0.337 0.337

NS

***

NS

Fat

ST SM LD

1.02 1.36 1.65

0.78 1.12 1.20

0.90b 1.24ab 1.42a

0.246 0.246 0.246

NS

**

NS

Ash

ST SM LD

1.13 1.11 1.06

1.13 1.09 1.08

1.13a 1.10 1.07b

0.021 0.021 0.021

NS

***

NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05. ** P < 0.01. *** P < 0.001.

R. Marino et al. / Meat Science 72 (2006) 415–424 Table 7 Meat fatty acid composition (%) of Podolian young bulls receiving different forage to concentrate ratios during the finishing period

C10:0 C12:0 C14:0 C15:0 C15:0 anteiso C16:0 C17:0 anteiso C17:0 C18:0 iso C18:0 C20:0 C22:0 C14:1 trans C14:1 cis C16:1 trans C16:1 C17:1 C18:1 trans C18:1 n
9 C18:1 n
7 C20:1 C18: 2 n
6 C18:2 t9t12 C18:2 c9t12 C18:2 t9c12 C18:3 n
6 C18:3 n
3 C20:2 n
6 C20:3 n
6 C20:4 n
6 C20:5 n
3 EPA C22:5 n
6 C22:5 n
3 DPA C22:6 n
3 DHA Saturated Unsaturated Polyunsaturated Monounsaturated Rx6/Rx3 P/S Trans Intramuscular fat

HC

LC

SE

Effect, P

0.04 0.05 1.88a 0.33 0.18a 23.04a 2.15a 0.93 0.61 16.93 0.15 0.20 0.15 0.21 0.44 0.60a 0.10 1.21a 30.66a 0.62 0.10 9.96b 0.19 0.17 0.21 1.79a 0.34a 1.07 0.10 3.42b 0.79b 0.65 1.25b 0.17 46.50a 53.34b 19.23b 34.1a 6.37 0.42b 1.99a 1.34a

0.04 0.05 1.49b 0.32 0.15b 21.95b 1.74b 0.95 0.61 16.53 0.12 0.23 0.14 0.19 0.42 0.54b 0.10 0.93b 25.88b 0.54 0.10 14.26a 0.17 0.16 0.21 1.46b 0.29b 1.15 0.19 5.15a 1.08a 0.56 1.89a 0.28a 44.41b 55.59a 26.73a 28.86b 6.63 0.61a 1.67b 1.19b

0.003 0.003 0.08 0.02 0.009 0.28 0.009 0.02 0.02 0.027 0.02 0.03 0.01 0.02 0.02 0.02 0.004 0.11 0.63 0.07 0.008 0.51 0.009 0.008 0.01 0.08 0.02 0.09 0.04 0.26 0.07 0.10 0.10 0.15 0.5 0.51 0.96 0.64 0.22 0.02 0.12 0.22

NS NS ***

NS * ** **

NS NS NS NS NS NS NS NS *

value of 10:1 (Commission of European Communities, 1993). Table 8 illustrates the muscle effect on fatty acid composition. LD muscle had a higher percentage of total saturated (P < 0.001), monounsaturated (P < 0.01), C16:0 palmitic (P < 0.01) and trans (P < 0.05) fatty acids compared to SM and ST muscles. As consequence, the P/S ratio was lower in LD than in the other muscles (P < 0.001). These results are consistent with those previously reported for Podolian beef by Cifuni et al. (2004) and may be attributed to differences in phospholipid concentration, which is greater in red oxidative muscle fibre compared to glycolytic muscles (De Smet, Raes, & Demeyer, 2004). Therefore, the Table 8 Meat fatty acid composition (%) of Podolian young bulls from three different muscle LD

NS * ***

NS NS ***

NS NS NS * *

NS NS *** **

NS *** *** ** ** *** ***

NS *** *

NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05. * P < 0.05. ** P < 0.01. *** P < 0.001.

et al., 2000). Aro (2001) stated that trans fatty acids have negative effects on cardiovascular heart disease (CHD). However, not all the trans fatty acids and particularly trans-18:1 fatty acids are recognised as responsible for increased risk of CHD. The major trans-18:1 fatty acid produced during microbial biohydrogenation is trans-11 18:1 (vaccenic acid), which is probably not a risk factor for CHD. Mensink and Katan (1993) postulated that this and some other trans fatty acids (TFAs) may not have deleterious effects on lipoprotein metabolism. No diet effects were observed on the x
6/x
3 PUFA ratio. In both groups, it conformed to the recommended

421

C10:0 C12:0 C14:0 C15:0 C15:0 anteiso C16:0 C17:0 anteiso C17:0 iso C18:0 iso C18:0 C20:0 C22:0 C14:1 trans C14:1 cis C16:1 trans C16:1 C17:1 C18:1 trans C18:1 n
9 C18:1 n
7 C20:1 C18:n
6 C18:2 t9t12 C18:2 c9t12 C18:2 t9c12 C18:3 n
6 C18:3 n
3 C20:2 n
6 C20:3 n
6 C20:4 n
6 C20:5 n
3 EPA C22:5 n
6 C22:5 n
3 DPA C22:6 n
3 DHA Saturated Unsaturated Polynusaturated Monousaturated Rx6/Rx3 P/S Trans Intramuscular fat NS, not significant. * P < 0.05. ** P < 0.01. *** P < 0.001.

0.05a 0.06 1.88a 0.36 0.19a 23.63a 2.34a 0.95 0.62 17.01 0.14 0.16b 0.15 0.24a 0.41 0.62a 0.11a 1.33a 30.35a 0.48b 0.10a 10.25b 0.19 0.17 0.18b 1.12b 0.34 0.78b 0.12 3.10b 0.62b 0.65 1.24b 0.19b 47.56a 52.44b 18.63b 33.81a 6.72a 0.40b 2.08a 1.42a

SM 0.04b 0.05 1.61b 0.30 0.14b 21.9b 1.77b 0.93 0.61 16.47 0.15 0.22a 0.14 0.19b 0.42 0.53b 0.09b 0.86b 27.44b 0.79a 0.12a 13.37a 0.18 0.16 0.24a 1.38a 0.29 1.27a 0.13 4.73a 1.02a 0.56 1.61a 0.23 44.37b 55.64a 25.05a 30.59b 6.78a 0.57a 1.60b 1.24ab

ST 0.04b 0.05 1.55b 0.32 0.15b 21.95b 1.73b 0.94 0.61 16.73 0.12 0.25a 0.17 0.19b 0.46 0.56b 0.10ab 1.02ab 27.02b 0.48b 0.08b 12.71a 0.18 0.16 0.21ab 1.47a 0.32 1.28a 0.18 5.03a 1.15ab 0.56 1.85a 0.26a 44.44b 55.31a 25.26a 30.04b 6.00b 0.57a 1.80ab 0.90b

SE

Effect, P

0.004 0.004 0.09 0.02 0.01 0.35 0.11 0.02 0.02 0.33 0.02 0.02 0.01 0.02 0.02 0.02 0.005 0.14 0.77 0.08 0.01 0.62 0.01 0.01 0.01 0.10 0.02 0.11 0.05 0.32 0.08 0.10 0.12 0.01 0.60 0.62 1.18 0.79 0.26 0.03 0.15 0.25

*

NS *

NS ** ** ***

NS NS NS NS *

NS *

NS ** * * * * * **

NS NS * *

NS **

NS *** **

NS ** * *** *** *** ** ** *** * *

422

R. Marino et al. / Meat Science 72 (2006) 415–424

relatively white LD is generally lower in PUFA percentage than SM (Enser et al., 1998). As previously observed in Podolian cattle (Cifuni et al., 2004), muscle had a relevant effect on trans fatty acid content with higher levels in LD compared to SM (P < 0.05). Fatty acid compositions of SM and ST muscles were similar. No muscle effect was observed for x
6/x
3 PUFA ratio. The interaction muscle · ration was not significant except for C14:0 (P < 0.05) and trans fatty acid (P < 0.05) percentages. Carnovale and Nicoli (2000) and Cifuni et al. (2004) argued that Podolian young bulls produce a favourable content of PUFA as a possible consequence of the lean nature of this breed. Indeed, at low levels of fat, the contribution of phospholipids to the fatty acid profile of meat is proportionately greater and these are more unsaturated than triacylglycerols, which in turn increase in proportion as total lipid increases (Enser et al., 1998). No significant diet effects were observed on meat atocopherol content (Fig. 1). OÕSullivan et al. (2003) also found no differences in the level of vitamin E in beef from six dietary groups. However they observed that a-tocopherol contents tended to increase in the groups fed a high herbage diet and was the lowest in meat from the group fed concentrate. No differences in vitamin E content were observed between muscles. The levels of a-tocopherol recorded in the m. Longissimus dorsi (1.34 and 1.39 lg/g in HC and LC group, respectively) were higher than those reported by Lynch et al. (2000) in m. Longissimus thoracis

2 1.8 1.6 1.4 1.2

HC LC

1 0.8 0.6 0.4 0.2 0

ST

SM

LD

muscle Fig. 1. a-Tocopherol (lg/g) content in meat of Podolian young bulls as affected by different forage to concentrate ratios and muscle (means ± SE).

0.02 0.018 0.016

mg/kg

0.014 0.012

HC LC

0.01 0.008 0.006 0.004 0.002 0

ST

SM

LD

muscle

Fig. 2. MDA (mg/kg) content in meat of Podolian young bulls as affected by different forage to concentrate ratios and muscle (means ± SE).

Table 9 Physical and sensory properties of Podolian meat as affected by different forage to concentrate ratios and muscle Muscle

Diet HC

Mean

SE

LC

Effects, P Diet

Muscle

Diet · muscle *

L

ST SM LD

40.95a 36.53 35.13

38.74b 35.18 36.6

39.84A 35.87B 35.86B

0.68 0.68 0.68

NS

***

a*

ST SM LD

18.15 20.46 20.11

18.78 20.8 19.09

18.46B 20.63A 19.6C

0.56 0.56 0.56

NS

**

NS

b*

ST SM LD

6.14a 5.63 4.28

5.30b 4.90 4.05

5.72a 5.26A 4.16B

0.35 0.35 0.35

*

***

NS

WBS (kg)

ST SM LD

2.66 1.91 2.24

2.54 1.93 1.48

2.59 A 1.92B 1.86B

0.22 0.22 0.22

NS

***

NS

Tenderness

ST SM LD

6.19 5.91 6.50

6.23 5.77 7.06

6.21 AB 5.84B 6.78A

0.17 0.17 0.17

NS

**

NS

Flavour

ST SM LD

5.89 5.95 6.23

5.60 6.04 6.22

5.75 B 6.00AB 6.23A

0.15 0.15 0.15

NS

**

NS

NS, not significant. Means followed by different letters are significantly different at P < 0.05 (in rows: a vs. b for supplementation; in columns: A vs. B vs. C for muscle). * P < 0.05. ** P < 0.01. *** P < 0.001.

R. Marino et al. / Meat Science 72 (2006) 415–424

and in m. Longissimus lumborum of steers fed with barley (0.70 and 0.71 lg/g.). The reaction of MDA with TBA is widely used for measuring the extent of oxidative deterioration of lipid in muscle foods (Gray, 1978). Lipid oxidation results in the production of free radicals, which may lead to the oxidation of meat pigments and to generation of rancid odours and flavours. In the present trial, lipid oxidation of meat was not affected by dietary treatments or muscle (Fig. 2), in agreement with Yang et al. (2002). Colour parameters were moderately affected by dietary treatment (Table 9). Many studies have been carried out to examine the effects of feeding forage and concentrates on colour and overall quality of beef producing inconsistent results (e.g., OÕSullivan et al., 2003). Certain experiments found no differences in palatability attributes between forage and grain finished beef (French et al., 2001; Muir et al., 1998). Other studies have found that forage-finished cattle had darker coloured meat when compared with grain-fed cattle (McCaughey & Clipef, 1996). As previously reported by Torrescano et al. (2003), colour characteristics can vary significantly among muscles as a reflection of the different compositional and metabolic characteristics of the muscles. Indeed ST showed higher L*(P < 0.001) and lower a*(P < 0.001) values compared to the other muscles. Previous studies reported a negative effect of forage finishing on tenderness (Mitchell, Reed, & Rogers, 1991) and flavour (Melton, 1983) of meat. In the present work the different forage to concentrate ratios produced no effect on meat flavour and tenderness, determined through an instrumental (WBS) and sensorial approach (Table 9). On the contrary, muscle significantly affected flavour and tenderness. In particular, WBS data showed that LD and SM muscles were more tender (P < 0.01) than the ST muscle. Other authors (Belew, Brooks, McKenna, & Savell, 2003; Torrescano et al., 2003) reported a WBS trend similar to that observed in the present study when passing from LD to SM and to ST muscle. Multiple factors contribute to the difference in tenderness between different muscle such as post-mortem proteolysis, intramuscular fat, connective tissue and contractile state of the muscle (Belew et al., 2003). Fibre type, total and soluble collagen content mainly affect sensory tenderness of meat (Maiorano, Nicastro, Manchisi, & Filetti, 2000). 4. Conclusion Increasing the concentrate proportion from 30% to 40% in the ration offered to Podolian young bulls that had access to paddock during the finishing period produced an increase in growth rate, but did not change their carcass yield and quality. Nevertheless, animals receiving a 70% forage ration displayed an improvement in the intramuscular fatty acid profile, in terms of unsaturation, which is of interest from a human health perspective. Podolian meat is naturally characterised by a beneficial content of PUFA.

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