J. Anim Sci.
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J. Anim Sci. 1968. 27:632-635.
© 1968 American Society of Animal Science
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Fatty Acids of Certain Bovine Tissue and Their Association with Growth, Carcass and Palatability Traits1

R. C. Waldman, G. G. Suess and V. H. Brungardt2

University of Wisconsin,3, >Madison

Abstract

Twenty-two Angus steers and 18 Angus heifers, slaughtered at weights of 386, 420 and 454 kg., were used. Samples for fatty acid analysis by GLC were taken from the subcutaneous fat depot and LD muscle at the 12th rib, chuck intermusclar fat and kidney fat. Sample fatty acids were related to certain live animal and carcass traits. Taste panel evaluations of LD tenderness, juiciness and flavor were associated with individual fatty acids.

Significant differences between steers and heifers were found for C16, C18 and C18:1 fatty acids. Steer fat depots had higher concentrations of saturated fatty acids and heifers higher amounts of unsaturated acids. Medium and heavy weight groups were not significantly different. Significant differences were found for all acids except C16 and C18 between light and heavy weight groups. This observation was in agreement with and likely related to a positive association of chronological age, carcass weight and estimated carcass fat with C18:1 concentration in outer-subcutaneous and LD fat depots.

Rate of gain was significantly associated with the concentration of C18:2 in all sample locations studied. Content of C18:1 in LD and outer-subcutaneous fat samples was negatively related to gain. None of the fatty acids studied in LD depot fat were correlated with LD marbling score. There were no significant associations found between any fatty acid studied and LD tenderness, juiciness and flavor.

Footnotes

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

2 This investigation was partially supported by Public Health Research Grant R-l AM08647-01, from the National Institute of Arthritis and Metabolic Diseases.

3 Department of Meat and Animal Science, Paper No. 476.




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Copyright © 1968 by the American Society of Animal Science.