Nutraceutical Properties of Meat from Grazing Podolian Young Bulls


The effect of rearing system (pasture with supplementation 15% crude protein OUT15 vs indoorIND) on meat nutritional and nutraceutical properties was evaluated in twenty Podolian young bulls. Meat quality characteristics were measured on three different muscles (Longissimus dorsi, LD, Semimembranosus, SM, Semitendinosus, ST), vacuum-packaged and chilled stored at 2 - 4 for 15 days. No differences were found on chemical composition in meat from animals reared with different rearing system. Pasture with supplementation produced an improvement in fatty acid composition with a higher polyunsaturated fatty acid percentage, particularly, conjugated linoleic acids (CLA) and very long chain ω3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meat from young bulls reared at pasture with supplementation showed in all examined muscles the highest α-tocopherol content compared with meat from IND group. On the other hand, malondialdehyde content was not affected by the feeding treatment.

Share and Cite:

Marino, R. , Albenzio, M. , Malva, A. , Braghieri, A. and Sevi, A. (2014) Nutraceutical Properties of Meat from Grazing Podolian Young Bulls. Food and Nutrition Sciences, 5, 618-625. doi: 10.4236/fns.2014.57073.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] Resurreccion, A.V.A. (2004) Sensory Aspects of Consumer Choices for Meat and Meat Products. Meat Science, 66, 11-20.
[2] Simopulos, A.P. (2002) The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids. Biomedicine and Pharmacotherapy, 56, 365-379.
[3] French, P., O’Riordan, E.G., Monahan, F.J., Caffrey, P.J., Vidal, M., Mooney, M.T., Troy, D.J. and Moloney, A.P. (2000) Meat Quality of Steers Finished on Autumn Grass, Grass Silage or Concentrate-Based Diets. Meat Science, 56, 173-180.
[4] Nurnberg, K., Dannenberger, D., Nuernberg, G., Ender, K. and Scollan, N. (2003) N-3 Fatty Acids and Conjugated Linoleic Acids of Longissimus Muscle in Different Cattle Breeds. Proceedings of 54th Annual Meeting of EAAP, Rome, 31 August-3 September 2003, 129.
[5] Yang, A., Lanari, M.C., Brewster, M. and Tume, R.K. (2002) Lipid Stability and Meat Colour of Beef from Pastureand Grain-Fed Cattle with or without Vitamin E supplement. Meat Science, 60, 41-50.
[6] Napolitano, F., Pacelli, C., De Rosa, G., Braghieri, A. and Girolami, A. (2005) Sustainability and Welfare of Podolian cattle. Livestock Production Science, 92, 323-331.
[7] ANABIC (2013).
[8] Braghieri, A., Pacelli, C., De Rosa, G., Girolami, A., De Palo, P. and Napoletano, F. (201) Podolian Beef Production on Pasture and in Confinement. Animal, 5, 927-937.
[9] Jarrige, R. (1988) Alimentation des Bovins Ovins & Caprins. Institut National de la Recherche Agronomique, Paris.
[10] AOAC (1995) Official Methods of Analysis. Association of Official Analytical Chemists. Arlington, 78, 162-166.
[11] Folch, J., Lees, M. and Stanley, S.G.H. (1957) A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues. Journal of Biological Chemistry, 226, 497-509.
[12] Ulbricht, T.L.V. and Southgate, D.A.T. (1991) Coronary Heart Disease: Seven Dietary Factors. The Lancet, 338, 985-992. http://dx.doi:10.1016/0140-6736(91)91846-M
[13] Piironen, V., Syvaoja, E., Varo, P., Salminem, K. and Koivistoinen, P. (1985) Tocopherols and Tocotienols in Finnish Foods: Meat and Meat Products. Journal of Agricultural and Food Chemistry, 33, 1215-1218.
[14] Salih, A.M., Smith, D.M., Price, J.F. and Dawson, L.E. (1987) Modified Extraction 2-Thiobarbituric Acid Method for Measuring Oxidation in Poultry. Poultry Science, 66, 1483-1488.
[15] SAS Institute (2011) SAS/STAT User’s Guide (Version 9.2). Statistical Analysis System Inst, Cary.
[16] French, P., Stanton, C., Lawless, F., O’Riordan, E.G., Monahan, F.J., Caffrey, P.J. and Moloney, A.P. (2000) Fatty Acid Composition, Including Conjugated Linoleic Acid of Intramuscular Fat From Steers Offered Grazed Grass, Grass Silage or Concentrate-Based Diets. Journal of Animal Science, 78, 2849-2855.
[17] Food Advisory Committee (1990) Report on Review of Food Labelling and Advertising. Her Majesty’s Stationery Office, London.
[18] Williamson, C.S., Foster, R.K., Stanner, S.A. and Buttriss, J.L. (2005) Red Meat in the Diet. Nutrition Bulletin, 30, 323-355.
[19] Jiménez-Colmenero, F., Ventanas, J. and Toldrá, F. (2010) Nutritional Composition of Dry-Cured Ham and Its Role in a Healthy Diet. Meat Science, 84, 585-593.
[20] Hu, F.B., Manson, J.E. and Willett, W.C. (2001) Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review. Journal of American College Nutrition, 20, 5-19.
[21] Sprecher, H. (2000) Metabolism of Highly Unsaturated n-3 and n-6 Fatty Acids. BBA Molecular and Cell Biology of Lipids, 1486, 219-231.
[22] Givens, D.I., Kliem, K.E. and Gibbs, R.A. (2006) The Role of Meat as a Source of n w 3 Polyunsaturated Fatty Acids in the Human Diet. Meat Science,74,209218.
[23] Realini, C.E., Duckett, S.K, Brito, G.W., Dalla Rizza, M. and DeMattos, D. (2004) Effect of Pasture vs. Concentrate Feeding with or without Antioxidants on Carcass Characteristics, Fatty Acid Composition, and Quality of Uruguayan Beef. Meat Science, 66, 567-577.
[24] Williams, C. (2000) Dietary Fatty Acids and Human Health. Annales de Zootechnie, 49, 165-180.
[25] Ha, Y.L., Storkson, J. and Pariza, M.W. (1990) Inhibition of Benzo[A]Pyrene-Induced Mouse Forestomach Neoplasia by Conjugated Dienoic Derivatives of Linoleic Acid. Cancer Research, 50, 1097-1101.
[26] Du, M., Anh, D.U. and Sell, J.L. (2000) Effects of Dietary Conjugated Linoleic Acid and Linoleic: Linolenic Acid Ratio on Polyunsaturated Fatty Acid Status in Laying Hens. Poultry Science, 79, 1749-1756.
[27] Department of Health (1994) Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects no 46, HMSO, London.
[28] Choi, N.J., Enser, M., Wood, J.D. and Scollan, N.D. (2000) Effect of Breed on the Deposition in Beef Muscle and Adipose Tissue of Dietary n-3 Polyunsaturated Fatty Acids. Animal Science, 71, 509-519.
[29] De la Fuente, J., Diaz, M.T., Alvarez, I., Oliver, M.A., Fonti Furnols, M., Sanudo, C. Campo, M.M. Montossi, F., Nute, G.R. and Caneque, V. (2009) Fatty Acid and Vitamin E Composition of Intramuscular Fat in Cattle Reared in Different Production Systems. Meat Science, 82, 331-337.
[30] Gatellier, P., Mercier, Y., Juin, H. and Renerre, M. (2005) Effect of Finishing Mode (Pasture- or Mixed-Diet) on Lipid Composition, Colour Stability and Lipid Oxidation in Meat from Charolais Cattle. Meat Science, 69, 175-186.
[31] Enser, M., Hallet, K.G., Hewett, B., Fursey, G.A., Wood, J.D. and Harrington, G. (1998) Fatty Acid Content and Composition of UK Beef and Lamb Muscle in Relation to Production System and Implications for Human Nutrition. Meat Science, 49, 329-341.
[32] O’Sullivan, A., Galvin, K., Moloney, A.P., Troy, D.J., O’Sullivan, K. and Kerry, J.P. (2003) Effect of Pre-Slaughter Rations of Forage and/or Concentrates on the Composition and Quality of Retail Packaged Beef. Meat Science, 63, 279-286.
[33] Nurnberg, K., Dannenberg, D., Nuernberg, G., Ender, K., Voigt, J., Scollan, N.D., Wood, J.D., Nute, G.R. and Richardson, R.I. (2005) Effect of Grass-Based and a Concentrates Feeding System on Meat Quality Characteristics and Fatty Acid Composition of longissimus Muscle in Different Cattle Breeds. Livestock Production Science, 94, 137-147.
[34] Faustman, C., Cassens, R.G., Schaefer, D.M., Buege, D., Williams, S.N. and Scheller, K.K. (1989) Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E. Journal of Food Science, 54, 858-862.
[35] Morrissey, P.A., Buckley, D.J., Sheehy, P.J.A. and Monahan, F.J. (1994) Vitamin E and Meat Quality. Proceeding of the Nutrition Society, 53, 289-295.
[36] Gray, J.I. (1978) Measurement of Lipid Oxidation: A Review. Journal of the American Oil Chemists Society, 55, 539-546.

Copyright © 2023 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.