A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

J. S. Elmore, Helen E. Warren, D. S. Mottram, Nigel D. Scollan, Mike Enser, R. Ian Richardson, J. D. Wood

Research output: Contribution to journalArticlepeer-review

144 Citations (SciVal)

Abstract

This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14 months, each breed fed from 6 months on either cereal-based concentrates or grass silage. Linoleic acid levels were higher in the muscle of concentrates-fed animals, which in the cooked meat resulted in increased levels of several compounds formed from linoleic acid decomposition. Levels of α-linolenic acid, and hence some volatile compounds derived from this fatty acid, were higher in the meat from the silage-fed steers. 1-Octen-3-ol, hexanal, 2-pentylfuran, trimethylamine, cis- and trans-2-octene and 4,5-dimethyl-2-pentyl-3-oxazoline were over 3 times higher in the steaks from the concentrates-fed steers, while grass-derived 1-phytene was present at much higher levels in the beef from the silage-fed steers. Only slight effects of breed were observed.
Original languageEnglish
Pages (from-to)27-33
Number of pages7
JournalMeat Science
Volume68
Issue number1
Early online date18 Mar 2004
DOIs
Publication statusPublished - Sept 2004

Keywords

  • aroma volatiles
  • cereal concentrates
  • grass silage
  • beef
  • n-3 fatty acids
  • n-6 fatty acids

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