Journal
FOOD RESEARCH INTERNATIONAL
Volume 139, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109923
Keywords
Antioxidant; Biohydrogenation; Diet; Phenolic compounds
Categories
Funding
- National Research Foundation of South Africa [105977]
- South African Research Chairs Initiative (SARChI) - South African Department of Science and Technology [84633]
- Stellenbosch University
Ask authors/readers for more resources
Feeding dried grape pomace (DGP) or citrus pulp (DCP) increased CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols in beef, while also resulting in less tender meat compared to control diet.
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available