Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle
Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle
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DOI：
10.1016/j.meatsci.2018.02.012
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发表时间：
2018-06-01
期刊：
影响因子：
7.1
通讯作者：
Craigie, Cameron R.
中科院分区：
文献类型：
--
作者：
Bermingham, Emma N.;Reis, Mariza Gomes;Craigie, Cameron R.
和牛产品作为奢侈品销售给挑剔的消费者，脂质含量和成分是和牛产品价值的重要驱动因素。和牛是一种广泛的大理石纹肉制品，以其柔嫩和风味而闻名。在新西兰，牧场饲养的和牛乳牛产量正在增加，以满足对超优质肉类产品的需求。脂质种类的组成及其在胴体中的分布对这些特性很重要。本研究的目的是分析来自新西兰牧场饲养的和乳杂交牛尸体的26块切肉、9块副产物和3块脂肪沉积物中脂肪酸和磷脂的分布（n = 5）。磷脂和脂肪酸的水平在胴体的不同部位有所不同，但通常磷脂含量高的部位也含有高水平的omega-3脂肪酸和低水平的饱和脂肪酸。这项工作将在未来用于检查牧场饲养的和牛牛肉的潜在健康方面。
Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5). Phospholipid and fatty acid levels varied across different cuts of the carcass, but typically cuts with high levels of phospholipids also had high levels of omega-3 fatty acids and low levels of saturated fatty acids. This work will be used in the future to examine the potential health aspects of pasture-fed Wagyu beef.