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Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

AuthorsPrieto, Nuria ; Dugan, M. E. R.; López Campos, Oscar ; McAllister, T. A.; Aalhus, J. L.; Uttaro, B.
KeywordsNear infrared reflectance spectroscopy
Subcutaneous fat
Fatty acid
Issue Date2012
CitationMeat Science 90(1) : 43-51 (2012)
AbstractThis 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.
Description9 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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