Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility

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dc.contributor.author Phelps, Kelsey J.
dc.contributor.author Drouillard, James S.
dc.contributor.author O'Quinn, Travis
dc.contributor.author Burnett, D. D.
dc.contributor.author Blackmon, Terri L.
dc.contributor.author Axman, J. E.
dc.contributor.author Van Bibber-Krueger, Cadra L.
dc.contributor.author Gonzalez, John M.
dc.date.accessioned 2017-11-30T21:38:59Z
dc.date.available 2017-11-30T21:38:59Z
dc.identifier.uri http://hdl.handle.net/2097/38303
dc.description Citation: Phelps, K. J., Drouillard, J. S., O'Quinn, T. G., Burnett, D. D., Blackmon, T. L., Axman, J. E., . . . Gonzalez, J. M. (2016). Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility. Journal of Animal Science, 94(9), 4016-4029. doi:10.2527/jas2016-0487
dc.description.abstract The objective of this study was to examine effects of 4 levels of microalgae meal (All-G Rich, Schizochytrium limacinum CCAP 4087/2; Alltech Inc., Nicholasville, KY) supplementation to the diet of finishing heifers on longissimus lumborum (LL) steak PUFA content, beef palatability, and color stability. Crossbred heifers (n = 288; 452 +/- 23 kg initial BW) were allocated to pens (36 pens and 8 heifers/ pen), stratified by initial pen BW (3,612 +/- 177 kg), and randomly assigned within strata to 1 of 4 treatments: 0, 50, 100, and 150 g . heifer(-1) . d(-1) of microalgae meal. After 89 d of feeding, cattle were harvested and LL were collected for determination of fatty acid composition and Warner-Bratzler shear force (WBSF), trained sensory panel evaluation, and 7-d retail color stability and lipid oxidation analyses. Feeding microalgae meal to heifers increased (quadratic, P < 0.01) the content of 22: 6n-3 and increased (linear, P < 0.01) the content of 20: 5n-3. Feeding increasing levels of microalgae meal did not impact total SFA or MUFA (P > 0.25) but tended (P = 0.10) to increase total PUFA in a quadratic manner (P = 0.03). Total omega-6 PUFA decreased (linear, P = 0.01) and total omega-3 PUFA increased (quadratic, P < 0.01) as microalgae meal level increased in the diet, which caused a decrease (quadratic, P < 0.01) in the omega-6: omega-3 fatty acid ratio. Feeding microalgae meal did not affect WBSF values or sensory panel evaluation of tenderness, juiciness, or beef flavor scores (P > 0.16); however, off-flavor intensity increased with increasing concentration of microalgae meal in the diet (quadratic, P < 0.01). From d 5 through 7 of retail display, steaks from heifers fed microalgae meal had a reduced a* value and oxymyoglobin surface percentage, with simultaneous increased surface metmyoglobin formation (quadratic, P < 0.01). Lipid oxidation analysis indicated that at d 0 and 7 of display, as the concentration of microalgae meal increased in the diet, the level of oxidation increased (quadratic, P < 0.01). Muscle fiber type percentage or size was not influenced by the inclusion of microalgae meal in diets (P > 0.19); therefore, the negative effects of microalgae on color stability were not due to fiber metabolism differences. Feeding microalgae meal to finishing heifers improves PUFA content of beef within the LL, but there are adverse effects on flavor and color stability.
dc.relation.uri https://doi.org/10.2527/jas.2016-0487
dc.rights Copyright © 2016. American Society of Animal Science. This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.rights.uri https://www.animalsciencepublications.org/files/publications/jas/jas-instructions-to-authors-050917.pdf
dc.subject Color
dc.subject Fatty Acid
dc.subject Longissimus Lumborum
dc.subject Microalgae
dc.subject Palatability
dc.subject Fatty-Acid-Composition
dc.title Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility
dc.type Article
dc.date.published 2016
dc.citation.doi 10.2527/jas.2016-0487
dc.citation.epage 4029
dc.citation.issn 0021-8812
dc.citation.issue 9
dc.citation.jtitle Journal of Animal Science
dc.citation.spage 4016
dc.citation.volume 94
dc.description.embargo 2017-09
dc.contributor.authoreid johngonz
dc.contributor.authoreid travisoquinn
dc.contributor.authoreid jdrouill
dc.contributor.kstate Gonzalez, John M.
dc.contributor.kstate O'Quinn, Travis
dc.contributor.kstate Drouillard, James S.

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