Effects of fatty acids on meat quality: a review

Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)

http://www2.kobe-u.ac.jp/~toyoda/beef/BEEF/Ref/beef%20production_fat.pdf

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.

Feeding behaviour feedback signals ruminant gastrointestinal tract metabolites and hormones central nervous control integrative theories of food intake control growth and fattening reproduction and lactation diet digestability and concentration of available energy specific nutrients affecting intake learning about food - preferences diet selection appetites for specific nutrients environmental factors affecting intake the intake of fresh and conserved grass prediction of voluntary intake. Appendices: particular features of poultry and ruminant animals outline programme to identify and store meals from the identities of animals and weights of food containers.

Voluntary food intake and diet selection in farm animals.

Muscle RING finger 1 (MuRF1) and muscle atrophy F-box (MAFbx)/atrogin-1 were identified more than 10 years ago as two muscle-specific E3 ubiquitin ligases that are increased transcriptionally in skeletal muscle under atrophy-inducing conditions, making them excellent markers of muscle atrophy. In the past 10 years much has been published about MuRF1 and MAFbx with respect to their mRNA expression patterns under atrophy-inducing conditions, their transcriptional regulation, and their putative substrates. However, much remains to be learned about the physiological role of both genes in the regulation of mass and other cellular functions in striated muscle. Although both MuRF1 and MAFbx are enriched in skeletal, cardiac, and smooth muscle, this review will focus on the current understanding of MuRF1 and MAFbx in skeletal muscle, highlighting the critical questions that remain to be answered.

Skeletal muscle atrophy and the E3 ubiquitin ligases MuRF1 and MAFbx/atrogin-1

Grass feeding has been reported to affect several meat quality characteristics, in particular colour and flavour. In this paper we have reviewed some differences in meat colour and flavour between ruminants fed concentrates and animals allowed to graze pasture. The possible factors influ- encing the differences have been also examined. We have examined a total of 35 experiments which report the effect of pasture vs concentrate finishing systems on beef meat colour. Meat from cattle raised on pasture is reported to be darker than meat from animals raised on concentrates if measured by objec- tive (P < 0.001) as well as subjective ( P < 0.05) methods. Several factors, not a specific one are responsible for this difference, variations in ultimate-pH and in intramuscular fat content between ani- mals finished at pasture and those finished on concentrates, seem to play a major role. Diet also affects meat flavour in both sheep and cattle but the components involved seem to be different. In sheep pastoral flavour is mostly determined by the branched-chain fatty acids and 3-methylindole (ska- tole). An important role seems to be played also by some products of oxidation of linolenic acid and its derivates. In cattle the role of skatole seems to be less important than sheep because of the lack of the branched-chain fatty acids. The pastoral flavour seems to be mostly determined by products of oxidation of linolenic acid and its derivates which derives substantially from grass. grass feeding / meat colour / meat flavour / ruminants

https://hal.archives-ouvertes.fr/hal-00889868/document

Effects of grass feeding systems on ruminant meat colour and flavour. A review

Effect of grass or concentrate feeding systems on lamb carcass and meat quality.

Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs.

Muscle proteome and meat eating qualities of Longissimus thoracis of “Blonde d'Aquitaine” young bulls: A central role of HSP27 isoforms

Previous proteomic analyses established a list of proteins biomarkers of beef tenderness. The present study quantified the relative abundance of 21 of these proteins by dot-blot technique in the Longissimus thoracis and Semitendinosus muscles of 71 young bulls from three breeds: Aberdeen Angus (AA), Limousin (LI), and Blond d'Aquitaine (BA). For both muscles overall tenderness was estimated by sensory analysis; shear force was measured with a Warner-Bratzler instrument, and an index combining sensory and mechanical measurements was calculated. Multiple regressions based on relative abundances of these proteins were used to propose equations of prediction of the three evaluations of tenderness. Hsp70-1B appeared to be a good biomarker of low tenderness in the three breeds and in the two muscles. Proteins such as lactate dehydrogenase-B, myosin heavy chain IIx, and small heat shock proteins (Hsp27, Hsp20, and αB-crystallin) were related to tenderness but inversely according to the muscle and breed. The results demonstrate that prediction of tenderness must take into account muscle characteristics and animal type.

Didier Micol

Papers

Effects of grass feeding systems on ruminant meat colour and flavour. A review

Effect of grass or concentrate feeding systems on lamb carcass and meat quality.

Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs.

Muscle proteome and meat eating qualities of Longissimus thoracis of “Blonde d'Aquitaine” young bulls: A central role of HSP27 isoforms

Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle