Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace

Tawanda Tayengwa; Obert C Chikwanha; Jeannine Neethling; Michael E R Dugan; Timothy Mutsvangwa; Cletos Mapiye

doi:10.1016/j.foodres.2020.109923

Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace

Food Res Int. 2021 Jan:139:109923. doi: 10.1016/j.foodres.2020.109923. Epub 2020 Nov 28.

Authors

Tawanda Tayengwa¹, Obert C Chikwanha¹, Jeannine Neethling², Michael E R Dugan³, Timothy Mutsvangwa⁴, Cletos Mapiye⁵

Affiliations

¹ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
² Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
³ Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada.
⁴ Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada.
⁵ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: cmapiye@sun.ac.za.

PMID: 33509490
DOI: 10.1016/j.foodres.2020.109923

Abstract

The present study compared the effects of feeding dried grape pomace (DGP) or citrus pulp (DCP) at 150 g/kg dry matter compared to a control diet on major polyunsaturated fatty acids (PUFA), volatile and sensory profiles of beef. Feeding DGP or DCP diets to Angus steers for 90 d increased the proportions of C18:2n-6, C20:4n-6, C18:3n-3, total conjugated linoleic acid (CLA), n-3 and n-6 PUFA in muscle. Control-fed beef had greater concentrations of C18:1n-9, total aldehydes, ketones, and alcohols compared to DCP and DGP. Feeding DGP and DCP diets produced less tender beef than control. Overall, finishing steers on diets containing DGP or DCP compared to control increased proportions of total CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols, but did not affect beef sensory attributes except for a slight reduction in tenderness.

Keywords: Antioxidant; Biohydrogenation; Diet; Phenolic compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animal Feed / analysis
Animals
Cattle
Citrus*
Diet
Muscle, Skeletal
Vitis*