摘要
Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r
摘要译文
本研究检验了来自Hanwoo，美国和澳大利亚杂交牛的谷物饲料和草饲牛肉的肉质特性和感官适口性的脂肪酸谱。在谷物饲料和草饲牛肉之间脂肪含量和脂肪酸组成存在显着差异（p 0.001）。谷物喂养的Hanwoo显着（p 0。001）与草饲牛相比，饱和脂肪酸（SFA）比例较低但单不饱和脂肪酸（MUFA）比例较高。谷物喂养的Hanwoo中油酸的比例显着（p 0.001）高于草饲的Hanwoo，澳大利亚杂交或美国杂交牛。与其他牛相比，谷物喂养的Hanwoo具有显着（p 0.001）的滴水损失和烹饪损失的百分比。谷物饲养牛的整体适口性评分显着（p 0。001）高于草饲牛。因此，感官整体适口性与SFA和多不饱和脂肪酸（PUFA）的比例呈负相关，但与MUFA的比例呈正相关。特别是，油酸的比例与脂肪含量强烈且正相关（r
Hwang, Young-Hwa; Joo, Seon-Tea;. Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle[J]. Korean Journal for Food Science of Animal Resources, 2017,37(2): 153-161