Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variabilit...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/977 |
| _version_ | 1797535800849596416 |
|---|---|
| author | Wilson Barragán-Hernández Michael E. R. Dugan Jennifer L. Aalhus Gregory Penner Payam Vahmani Óscar López-Campos Manuel Juárez José Segura Liliana Mahecha-Ledesma Nuria Prieto |
| author_facet | Wilson Barragán-Hernández Michael E. R. Dugan Jennifer L. Aalhus Gregory Penner Payam Vahmani Óscar López-Campos Manuel Juárez José Segura Liliana Mahecha-Ledesma Nuria Prieto |
| author_sort | Wilson Barragán-Hernández |
| collection | DOAJ |
| description | This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (<i>p</i> ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation. |
| first_indexed | 2024-03-10T11:50:28Z |
| format | Article |
| id | doaj.art-b15b72003a154011a11f3ce7d74c3cdd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:50:28Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b15b72003a154011a11f3ce7d74c3cdd2023-11-21T17:47:33ZengMDPI AGFoods2304-81582021-04-0110597710.3390/foods10050977Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product PalatabilityWilson Barragán-Hernández0Michael E. R. Dugan1Jennifer L. Aalhus2Gregory Penner3Payam Vahmani4Óscar López-Campos5Manuel Juárez6José Segura7Liliana Mahecha-Ledesma8Nuria Prieto9Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaCollege of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaDepartment of Animal Science, University of California, 2201 Meyer Hall, Davis, CA 95616, USALacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaFaculty of Agricultural Sciences, University of Antioquia, Medellín 1226, ColombiaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaThis study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (<i>p</i> ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation.https://www.mdpi.com/2304-8158/10/5/977barleycornblendeating qualityvolatile compoundsfatty acids |
| spellingShingle | Wilson Barragán-Hernández Michael E. R. Dugan Jennifer L. Aalhus Gregory Penner Payam Vahmani Óscar López-Campos Manuel Juárez José Segura Liliana Mahecha-Ledesma Nuria Prieto Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability Foods barley corn blend eating quality volatile compounds fatty acids |
| title | Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability |
| title_full | Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability |
| title_fullStr | Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability |
| title_full_unstemmed | Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability |
| title_short | Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability |
| title_sort | effect of feeding barley corn and a barley corn blend on beef composition and end product palatability |
| topic | barley corn blend eating quality volatile compounds fatty acids |
| url | https://www.mdpi.com/2304-8158/10/5/977 |
| work_keys_str_mv | AT wilsonbarraganhernandez effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT michaelerdugan effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT jenniferlaalhus effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT gregorypenner effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT payamvahmani effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT oscarlopezcampos effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT manueljuarez effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT josesegura effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT lilianamahechaledesma effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability AT nuriaprieto effectoffeedingbarleycornandabarleycornblendonbeefcompositionandendproductpalatability |