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

Food research international (Ottawa, Ont.) (2021-01-30)
Tawanda Tayengwa, Obert C Chikwanha, Jeannine Neethling, Michael E R Dugan, Timothy Mutsvangwa, Cletos Mapiye
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.

MATERIALS
Product Number
Brand
Product Description

Supelco
SPME fiber assembly Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS), needle size 24 ga, for use with manual holder
Supelco
Supelco 37 Component FAME Mix, certified reference material, TraceCERT®, in dichloromethane (varied conc.), ampule of 1 mL