1. Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties.
- Author
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Wolf, C., Messadène-Chelali, J., Ulbrich, S.E., Kreuzer, M., Giller, K., and Bérard, J.
- Subjects
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FISH oils , *SUNFLOWER seed oil , *BEEF quality , *FAT , *STEAK (Beef) , *MEAT quality - Abstract
In the present study, the effects of feeding 450 g/day of rumen-protected fish oil (FO) compared to sunflower oil (SO) to Angus heifers (60 g/kg total intake) were quantified. Animal performance was not affected whereas the physico-chemical meat quality, assessed in three muscles, was slightly affected by diet. The oxidative shelf life of the perirenal fat declined with FO compared to SO. Despite the formerly shown increased n –3 fatty acid proportions of meat due to FO supplementation, a trained sensory panel identified an only slightly more intense fishy flavour in grilled steaks and beef patties from the FO compared to the SO group. In FO compared to SO patties, flavour intensity was more pronounced. The perception of off-flavours was negligible and differences between muscles were larger than between diets. In conclusion, supplementing ruminants with FO containing nutritionally beneficial n –3 fatty acids results in few side-effects on meat quality, restricted to quite faint off-flavours and a shorter fat shelf life. • Exchange of rumen-protected sunflower oil for fish oil was tested in beef heifers. • Effects on performance and physico-chemical quality of the beef were small. • The use of fish oil reduced the oxidative stability of the body fat by one third. • Grilled steaks and beef patties were perceived slightly more fishy with fish oil. • Sensory attributes differed more between muscles than between oil types. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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