Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition.
Study Goal
The researchers aimed to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid composition of beef.
Results Summary
Feeding grape pomace reduced lipid oxidation in beef over time, improved sensory quality (brightness and redness), and increased beneficial fatty acids like CLA and PUFA, though it limited growth performance in cattle.
Population
Jersey × Holstein cross cattle (n = 24)
Effective Dosage
58% grape pomace (DM basis)
Duration
Not specified in the abstract
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
feeding a high amount of grape pomace in finishing cattle diets | decrease | hot carcass weight, backfat thickness, and preliminary and final yield grades | Jersey × Holstein crosses | - | were greater | #1 |
feeding a high amount of grape pomace in finishing cattle diets | no change | rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling | Jersey × Holstein crosses | - | was no diet effect | #2 |
feeding the HGP compared to CON diet | decrease | lipid oxidation of LL and SM steaks over time | Jersey × Holstein crosses | - | reduced | #3 |
feeding the HGP compared to CON diet | decrease | malondialdehyde (MDA) concentration | Jersey × Holstein crosses | - | was lower | #4 |
feeding the HGP compared to CON diet | increase | brightness (L* values) and redness (b*) | Jersey × Holstein crosses | - | were greater | #5 |
feeding the HGP compared to the CON diet | increase | LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) | Jersey × Holstein crosses | - | was also greater | #6 |
Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.