Fecha/hora: 15/06/2024 21:05:00

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	12/11/2015	
Fecha de la última actualización: 	12/11/2015	
Autoria: 	PRIETO, N.; ROSS D.W.; NAVAJAS, E.; RICHARDSON, R.I.; HYSLOP, J.J.; SIMM, G.; ROEHE, R.	
Afiliación: 	NURIA PRIETO, SAD (Scottish Agricultural College); Lacombe Research Centre (CA); DAVID E. ROSS, SAC (Scottish Agricultural College); ELLY ANA NAVAJAS VALENTINI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; R. IAN RICHARDSON, Universidad de Bristol; JIMMY J. HYSLOP, SAC (Scottish Agricultural College); GEOFF SIMM, SAC (Scottish Agricultural College); RAINER ROEHE, SAC (Scottish Agricultural College).	
Título: 	Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy.	
Año de publicación: 	2011	
Fuente/Imprenta: 	Animal, 2011, v.5, no.1, p. 155-165.	
DOI: 	http://dx.doi.org/10.1017/S1751731110001618	
Idioma: 	Inglés	
Contenido: 	ABSTRACT

The objective of this study was to examine the online use of near infrared reflectance (NIR) spectroscopy to estimate the concentration of individual and groups of fatty acids (FA) as well as intramuscular fat (IMF) in crossbred Aberdeen Angus (AA×) and Limousin (LIM×) cattle. This was achieved by direct application of a fibre-optic probe to the muscle immediately after exposing the meat surface in the abattoir at 48 h post mortem. Samples of M. longissimus thoracis from 88 AA× and 106 LIM× were scanned over the NIR spectral range from 350 to 1800 nm and samples of the M. longissimus lumborum were analysed for IMF content and FA composition. Statistically significant differences (P < 0.001) were observed in most FA between the two breeds studied, with FA concentration being higher in AA× meat mainly. NIR calibrations, tested by cross-validation, showed moderate to high predictability in LIM× meat samples for C16:0, C16:1, C18:0, trans11 C18:1, C18:1, C18:2 n-6, C20:1, cis9, trans11 C18:2, SFA (saturated FA), MUFA (monounsaturated FA), PUFA (polyunsaturated FA) and IMF content with R2 (SECV, mg/100 g muscle) of 0.69 (146), 0.69 (28), 0.71 (62), 0.70 (8.1), 0.76 (192), 0.65 (13), 0.71 (0.9), 0.71 (2.9), 0.68 (235), 0.75 (240), 0.64 (17) and 0.75 (477), respectively. FA such as C14:0, C18:3 n-3, C20:4 n-6, C20:5 n-3, C22:6 n-3, n-6 and n-3 were more difficult to predict by NIR in these LIM× samples (R2 = 0.12 to 0.62; SECV = 0.5 to 26 mg/100 g muscle). In contrast, NIR showed low predictability for FA in AA× beef samples. In particular for LIM×, the correlations of NIR measurements and several FA in the range from 0.81 to 0.87 indicated that the NIR spectroscopy is a useful online technique for the early, fast and relatively inexpensive estimation of FA composition in the abattoir.	
Thesagro: 	ACIDOS GRASOS; ESPECTROSCOPIA INFRARROJA; GANADO DE CARNE.	
Categoría del tema: 	L01 Ganadería	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (100778-1) - PXI - AP - PP - PP/ANIMAL/2011 -  -  - DIS