Fatty acid compositions, free radical scavenging activities, and antioxidative enzyme activities of high-preference and low-preference beef cuts of Hanwoo (Bos taurus coreanae) cows

被引：2

作者：

Moon, Sang-Ho ^{[1
]}

Kim, Eun-Kyung ^{[1
]}

Jang, Se Young ^{[2
]}

Tang, Yujiao ^{[3
]}

Seong, Hye-Jin ^{[1
]}

Yun, Yeong Sik ^{[1
]}

Chung, Sanguk ^{[1
]}

Oh, Mirae ^{[1
,4
]}

机构：

[1] Konkuk Univ, Coll Biomed & Hlth Sci, Dept Food Bio Sci, Chungju 27478, South Korea

[2] Inst Livestock Environm Management, Daejeon 34068, South Korea

[3] Changchun Univ Sci & Technol, Sch Biosci & Food Engn, Changchun 130600, Jilin, Peoples R China

[4] ARS, USDA, Environm Microbial & Food Safety Lab, Beltsville, MD 20705 USA

来源：

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2018年 / 31卷 / 12期

关键词：

Beef; Polyunsaturated Fatty Acid; Free Radical Scavenging Activity; Antioxidative Enzyme Activity; Hanwoo; FINISHING MODE PASTURE; MIXED-DIET; KOREAN HANWOO; MEAT QUALITY; TISSUE; SUPEROXIDE; OXIDATION; PROTEIN; MUSCLE; STEER;

D O I：

10.5713/ajas.18.0069

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Objective: This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods: Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2'-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results: The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05). Conclusion: These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.

引用

页码：1974 / 1979

页数：6