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Open Access item Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed
Dugan, M. E. R.
López Campos, Oscar
McAllister, T. A.
Aalhus, J. L.
|Keywords:||Near infrared reflectance spectroscopy, Subcutaneous fat, Fatty acid, Flaxseed|
|Citation:||Meat Science 90(1) : 43-51 (2012)|
|Abstract:||This study examined the ability of near infrared reflectance spectroscopy (NIRS) to estimate the concentration of polyunsaturated fatty acids and their biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed. Subcutaneous fat samples at the 12th rib of 62 cows were stored at 80 degrees C, thawed, scanned over a NIR spectral range from 400 to 2498 nm at 31 degrees C and 2 degrees C, and subsequently analysed for fatty acid composition. Best NIRS calibrations were with samples at 31 degrees C, showing high predictability for most of the n-3 (R(2): 0.81-0.86; RMSECV: 0.11-1.56 mg g(-1) fat) and linolenic acid biohydrogenation products such as conjugated linolenic acids, conjugated linoleic acids (CLA), non-CLA dienes and trans-monounsaturated fatty adds with R(2) (RMSECV mg g(-1) fat) of 0.85-0.85 (0.16-037), 0.84-0.90 (0.21-2.58), 0.90 (5.49) and 0.84-0.90 (4.24-8.83). respectively. NIRS could discriminate 100% of subcutaneous fat samples from beef cows fed diets with and without flaxseed.|
|Description:||9 páginas, 4 figuras, 3 tablas.|
|Publisher version (URL):||http://dx.doi.org/10.1016/j.meatsci.2011.05.025|
|Appears in Collections:||(IGM) Artículos|
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