Slip points of subcutaneous adipose tissue lipids do not predict beef marbling score or percent intramuscular lipid. Academic Article

abstract

• We hypothesized that slip points of subcutaneous (s.c.) adipose tissue lipids would predict USDA beef marbling scores or percent intramuscular lipid (%IML). M. longissimus dorsi (LD) muscle and s.c. adipose tissue from 79 feedlot-finished Angus steers were analyzed for lipid slip point, %IML, and fatty acid composition. The s.c. monounsaturated:saturated fatty acid (MUFA:SFA) ratio and s.c. lipid slip points were highly correlated (R2=0.557; P<0.001), but the correlation between s.c. lipid slip point and LD lipid MUFA:SFA ratio was low (R2=0.112; P<0.01). Similarly, there was a low correlation between LD lipid slip point and s.c. lipid slip point (R2=0.185; P<0.001). Neither USDA marbling score nor %IML were correlated with s.c. lipid slip point (R2=0.001; P>0.05). These data indicate s.c. adipose tissue lipid slip point did not predict USDA marbling scores or %IML in the conventionally fed Angus steers of this study.

authors

• Smith, Stephen

published proceedings

• Meat Sci

author list (cited authors)

• Carvalho, V. V., & Smith, S. B.

citation count

• 8

complete list of authors

• Carvalho, Victor V||Smith, Stephen B

publication date

• January 2018

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• Adipose Tissue
• Animals
• Bovine
• Cattle
• Fatty Acids
• Intramuscular Lipid
• Lipids
• Male
• Marbling
• Red Meat
• Slip Point
• Subcutaneous Fat

Digital Object Identifier (DOI)

• 10.1016/j.meatsci.2018.02.003

start page

• 201

end page

• 206

volume

• 139

URL

• http://dx.doi.org/10.1016/j.meatsci.2018.02.003