Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles

doi:10.5851/kosfa.2020.e33

CORC > 兰州理工大学 > 兰州理工大学

	Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles
	Liu, Ting 2; Wu, Jian-Ping 1,2; Lei, Zhao-Min 2; Zhang, Ming 2; Gong, Xu-Yin 1; Cheng, Shu-Ru 2; Liang, Yu 3; Wang, Jian-Fu 2
刊名	FOOD SCIENCE OF ANIMAL RESOURCES
	2020
卷号	40 期号:4 页码:563-577
关键词	Angus Chinese Simmental Wagyu crossbreed fatty acid meat quality
ISSN号	2636-0772
DOI	10.5851/kosfa.2020.e33
英文摘要	This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angusx Chinese Simmental (AS), WagyuxChinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.
WOS研究方向	Food Science & Technology
语种	英语
出版者	KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
WOS记录号	WOS:000551629500006
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/155265]
专题	兰州理工大学
作者单位	1.1 Agr Acad Village Anning, Gansu Acad Agr Sci, Lanzhou 730070, Gansu, Peoples R China; 2.Gansu Agr Univ, Fac Anim Sci & Technol, Lanzhou 730070, Gansu, Peoples R China; 3.Lanzhou Univ Technol, Coll Technol & Engn, Dept Civil Engn, Lanzhou 730070, Gansu, Peoples R China
推荐引用方式 GB/T 7714	Liu, Ting,Wu, Jian-Ping,Lei, Zhao-Min,et al. Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles[J]. FOOD SCIENCE OF ANIMAL RESOURCES,2020,40(4):563-577.
APA	Liu, Ting.,Wu, Jian-Ping.,Lei, Zhao-Min.,Zhang, Ming.,Gong, Xu-Yin.,...&Wang, Jian-Fu.(2020).Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles.FOOD SCIENCE OF ANIMAL RESOURCES,40(4),563-577.
MLA	Liu, Ting,et al."Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles".FOOD SCIENCE OF ANIMAL RESOURCES 40.4(2020):563-577.