ORIGINAL PAPER
Dietary value and sensory quality of calf meat
depending on different n-3 PUFA sources in the diet
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National Research Institute of Animal Production,
32-083 Balice, Poland
Publication date: 2007-11-21
Corresponding author
J. Strzetelski
National Research Institute of Animal Production,
32-083 Balice, Poland
J. Anim. Feed Sci. 2007;16(4):555-564
KEYWORDS
ABSTRACT
The aim of the study was to determine the effect of different n-3 PUFA sources in a calf diet on the
health value and sensory quality of veal. A total of 30 bulls were assigned to 3 groups and fed a milk
replacer (7-56 days) and concentrates (7-90 days) containing mainly ground cereals, and additionally
10% linseed cv. Omega or 4% fish oil. In the control group, the mixture contained no additional fat. At 90
days of age, the bulls were slaughtered and meat samples from the M. thoracis were taken for chemical
and fatty acid analysis. Physicochemical and organoleptic analysis of meat was also performed. Linseed
reduced the proportion of SFA and increased the level of C18:3 n-3 in meat fat (P≤0.05). Fish oil reduced
the C
18:0 content and increased the proportion of EPA, DPA and DHA (P≤0.05). Both fat supplements
increased the n-3 PUFA content (P≤0.05) and reduced the n-6/n-3 acid ratio. The meat of linseed-fed
calves was characterized by a lighter colour (P≤0.05) than in the other groups. In fish oil-fed calves, meat
flavour, aroma and structure clearly deteriorated in relation to those found in the control group (P≤0.05).
When linseed was fed, a tendency (P>0.05) towards improved juiciness and poorer structure, aroma and
flavour of meat in relation to the control group was found. Linseed had no negative effect on the sensory
quality of meat. However, fish oil had a clearly adverse effect on meat taste.
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