000057714 001__ 57714
000057714 005__ 20180830102800.0
000057714 0247_ $$2doi$$a10.1017/S1751731115002591
000057714 0248_ $$2sideral$$a93752
000057714 037__ $$aART-2015-93752
000057714 041__ $$aeng
000057714 100__ $$0(orcid)0000-0002-7922-1601$$aBarahona, M.$$uUniversidad de Zaragoza
000057714 245__ $$aEffects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
000057714 260__ $$c2015
000057714 5060_ $$aAccess copy available to the general public$$fUnrestricted
000057714 5203_ $$aInstrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed+CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458±16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss (P=0.001) and intramuscular fat (P=0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses (P=0.01) and shear force (P=0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour (P=0.05), but increased beef (P=0.01) and liver (P=0.05) flavours. Meat aged for 21 days was significantly more rancid (P=0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.
000057714 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2009-00004
000057714 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000057714 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000057714 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza
000057714 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000057714 700__ $$0(orcid)0000-0002-6109-7876$$aAlbertí, P.
000057714 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, B.
000057714 700__ $$aPérez-Juan, M.
000057714 700__ $$aRealini, C.E.
000057714 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.M.$$uUniversidad de Zaragoza
000057714 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000057714 773__ $$g(2015), 1-9$$pAnim. sci.$$tANIMAL SCIENCE$$x1357-7298
000057714 8564_ $$s232089$$uhttps://zaguan.unizar.es/record/57714/files/texto_completo.pdf$$yVersión publicada
000057714 8564_ $$s115817$$uhttps://zaguan.unizar.es/record/57714/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000057714 909CO $$ooai:zaguan.unizar.es:57714$$particulos$$pdriver
000057714 951__ $$a2018-08-30-10:27:17
000057714 980__ $$aARTICLE