期刊
MEAT SCIENCE
卷 84, 期 4, 页码 735-741出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.11.009
关键词
Beef; Biohydrogenation; Buffer; Fatty acid
资金
- Beef Cattle Research Council and Agriculture and Agri-Food Canada
- European Community [220730]
Ninety-six European crossbred steers were fed a barley-based finishing diet for differing lengths of time (34-104 days) to investigate if adding dietary buffer (sodium sesquicarbonate at 1.5% as fed) could improve the trans-18:1 (GC-FID) and CIA (Ag+-HPLC-DAD) content and isomeric profile of beef produced. Results indicate that the addition of buffer to diets of cattle fed high concentrate diets has limited effects on the overall fatty acid composition of backfat and muscle tissues. However, buffer addition can help to prevent a 10t- shift by maintaining a better (higher) 11t-/10t-18:1 ratio in both meat and backfat during the first 30-60 days of feeding a high grain diet. Over time, however. the effect is lost becoming equal in tissues from animals with or without buffer addition to their diets. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
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