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Effect of breed on lipid metabolism in growing-fattening bulls 2. fatty acid composition in the carcasses

Published online by Cambridge University Press:  24 November 2017

A. Clinquart ,
C. Van Eenaeme ,
L. Istasse ,
N. Korsak ,
P. Baldwin  and
J.M. Bienfait
A. Clinquart
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
C. Van Eenaeme
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
L. Istasse
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
N. Korsak
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
P. Baldwin
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
J.M. Bienfait
Affiliation:
Service de Nutrition, Faculté de Médecine Vétérinaire, Université de Liège, Sart Tilman, Bât. 43, 4000 Liège -Belgium
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Extract

The incidence of human coronary heart disease has been correlated with the serum cholesterol level and a high consumption of saturated fat. Furthermore the cholesterol level can be raised by shorter chain fatty acids (Rose, 1990). It was therefore interesting to compare breeds extreme in terms of fatness. The adipose tissue proportion of the Belgian Blue double muscled type (BBDM) is low while that in Holstein is high, the Belgian Blue dual purpose (BBDP) type being intermediate. The present experiment was designed to investigate how large difference in degree of fatness can be associated with differences in fatty acid composition.

Four bulls of the 3 breeds were used in a fattening trial. Their initial weight was 340 kg. Biopsy samples were taken from the Longitimus Dorsi (LD) at weeks 5 and 16 of the fattening period. They were slaughtered after 145 days. The 7-8-9 ribs and perirenal fat (PR) were removed at slaughter. Intramuscular (M) and intermuscular (IM) fats of the LD were obtained after dissection of the 7-8-9 ribs.

Type
Carcass and Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 183
Copyright
Copyright © The British Society of Animal Production 1992

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References

Rose, G. 1990. In : Reducing fat in meat animals, pp 48–65 (Wood, J.D. and Fisher, A.V., eds.). Elsevier Applied Science, London and New York.Google Scholar