Comparison of lipid profile and some physico-chemical properties of beef from Spain and Netherlands with beef from national production with different genetic background (dairy and crossbred beef)

Dissertação de Mestrado em Segurança Alimentar ; Some physic-chemical properties and lipid profile of beef from two origins (Holland and Spain) were compared with beef from national production of both dairy and crossbred beef backgrounds. In comparison, we can find four different groups: two groups of animals from Spain and Holland; n=10 animals per group) and two groups from national production (dairy and beef production systems; n=10 for animals per origin). Animals used in the study were all males of 8-12 months old. In study we can find two different genetics, the Holstein breed (Holland,... Mehr ...

Verfasser: Trevisan, Fabio
Dokumenttyp: masterThesis
Erscheinungsdatum: 2013
Verlag/Hrsg.: Universidade de Lisboa. Faculdade de Medicina Veterinária
Schlagwörter: Beef / Fatty acids / Vitamin E / Cholesterol / pH / Color / Carne de bovino / Vitelão / Ácidos gordos / Vitamina E / Colesterol / Cor
Sprache: Englisch
Permalink: https://search.fid-benelux.de/Record/base-26833774
Datenquelle: BASE; Originalkatalog
Powered By: BASE
Link(s) : http://hdl.handle.net/10400.5/6756

Dissertação de Mestrado em Segurança Alimentar ; Some physic-chemical properties and lipid profile of beef from two origins (Holland and Spain) were compared with beef from national production of both dairy and crossbred beef backgrounds. In comparison, we can find four different groups: two groups of animals from Spain and Holland; n=10 animals per group) and two groups from national production (dairy and beef production systems; n=10 for animals per origin). Animals used in the study were all males of 8-12 months old. In study we can find two different genetics, the Holstein breed (Holland, Spain and Portugal) and crossbred beef genetics (Portugal). Beef samples were obtained from sirloin (longissimus lumborum) in all groups. The fatty acid profile was determinated by GC. Total cholesterol, -carotene and tocochromanols were quantified by HPLC. The results of comparison showed that beef from crossbred beef bulls was leaner and displayed a distinct fatty acid profile with lower SFA, MUFA contents and higher PUFA and n-3 PUFA contents than beef from Holstein bulls. Beef from the crossbred beef bulls was the only group in total agreement with P/S and n6/n3 ratios. Relatively to beef color parameters, Portuguese beef presented the highest L* and lowest a* values and intermediary b* values. Beef from Holstein bulls raised in Portugal was on the limit of DFD while beef from the Spanish Holstein bulls was a well-established DFD. It is however important to highlight that the study was done with a restrict number of samples, and for this reason it is not possible to conclude that beef from national production has a superior quality than beef from abroad. ; RESUMO - Comparação do perfil lipídico e algumas características físico-químicas de carne de bovino proveniente da Espanha e Holanda com carne de bovino nacional proveniente de animais com genética diferente (leite e cruzados de carne) - Este estudo procurou comparar o perfil lipídico e algumas propriedades físico-químicas da carne de bovino holandesa e espanhola com ...