Conjugated Linoleic Acid (CLA) in Diets of Beef Steers Results in Higher Red Color Scores and Lower Lipid Oxidation of Irradiated Ground Beef Patties
Year: 2002
Type: article
Abstract: Introduction Feeding CLA 60 to market pigs resulted in decreased thiobarbituric acid (TBA) values (less oxidative rancidity) in fresh pork chops and increased Hunter a* values (redder colored patties) in fresh pork patties. Also, fresh pork patties from pigs supplemented with CLA had increased Hunter a* values and decreased TBA values in irradiated fresh pork patties when compared with control pork patties. These results prompted us to ask if we could improve the quality of irradiated beef patties containing CLA. Our hypothesis was that feeding CLA 60 during the finishing phase to beef steers would result in increased levels of CLA 60 in the ground beef product, thus improving red color and decreasing oxidation after irradiation of ground beef patties. The objectives of this study were to: 1) feed finishing beef steers two levels of dietary CLA 60, 2) formulate and irradiate lean (90/10) beef patties, and 3) determine color and lipid oxidation values of irradiated beef patties from CLA-supplemented steers.
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1576282431