Fatty Acid Composition, Lean Color and Drip Loss of the Different Muscles from Young Holstein Friesian Bulls Finished on Diets Containing Varied Proportions of Wet Sugar Beet Pulp and Wheat Straw

1 Eastern Anatolian Agricultural Research Institute, 25250, Erzurum, Turkey
2 Ataturk University, Department of Animal Science, College of Agriculture, 25240, Erzurum, Turkey
3 Ataturk University, Department of Food Engineering, College of Agriculture, 25240, Erzurum, Turkey


YUKSEL, S., L. TURGUT, M. YANAR, M. AKSU, G. KABAN and N. UNLU, 2011. Fatty acid com-position, lean color and drip loss of the different muscles from young Holstein friesian bulls finished on diets containing varied proportions of wet sugar beet pulp and wheat straw. Bulg. J. Agric. Sci., 17: 696-703

The main purpose of this work is to determine meat quality attributes in 3 muscles of the Holstein Friesian bulls fed diets containing varied proportions of wet sugar beet pulp (SBP) and wheat straw. The 15 young bulls were divided into three diet groups. The control group was offered a mixture of wheat straw, dry alfalfa hay and dry meadow hay as roughage. The second and third diet groups were fed a similar mixture of roughage partially substituting wheat straw with wet SBP at levels of 4 % and 8% on a dry matter basis, respectively. Percentage of drip loss in control group was higher (P<0.01) than these in 4 % SBP and 8 % SBP diet groups (1.8 % vs. 1.6 % and 1.5 %). The lightness (L*) value was significantly (P<0.01) decreased from 37.57 to 32.87 as a result of inclusion of SBP into the diets. However, redness (a*), yellowness, Chroma and Hue values significantly were diminished by increasing the amount of SBP in the diet. Fatty acid composition was not significantly influenced by the diets, but amount of C14:1 and C17:0 fatty acids available in longissimus dorsi, gluteus medius and quad-riceps muscles were significantly different. In conclusion, the inclusion of SBP into the diet at 8 % level improved percentage of drip loss and did not cause any adverse alteration of the fatty acid composition of the various beef muscles. However, a* and L* values of the beef decreased as a result of increasing amount of SBP in the diets.

Key words: Fatty acids; diets; drip loss; Holstein Friesian; beef quality; muscles; sugar beet pulp
Abbreviations: GM: Gluteus medius, LD: Longissimus dorsi, ST: Semitendinosus, Q: Quadriceps, MUFA: Monounsaturated Fatty Acids, PUFA: Polyunsaturated Fatty Acids, SBP: Sugar beet pulp, SFA: Saturated Fatty Acids

See the article as a PDF