Advanced SearchSearch Tips
Effect of Dietary Palm Oil Supplementation on the Quality of Carcass and Meat of Hanwoo (Korean Cattle)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Dietary Palm Oil Supplementation on the Quality of Carcass and Meat of Hanwoo (Korean Cattle)
Kang, Sun-Moon; Kim, Yeong-Jong; Muhlisin, Muhlisin; Song, Young-Han; Kim, Gur-Yoo; Lee, Sung-Ki;
  PDF(new window)
This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.
dietary palm oil;meat quality;carcass traits;Hanwoo;
 Cited by
조사료원의 차이가 한우 거세우의 생산성 및 육질에 미치는 영향 : 메타분석,조상범;이상무;김은중;

한국초지조사료학회지, 2012. vol.32. 2, pp.175-184 crossref(new window)
Effect of Different Forages on Growth Performance, Meat Production and Meat Quality of Hanwoo Steers : Meta-analysis, Journal of The Korean Society of Grassland and Forage Science, 2012, 32, 2, 175  crossref(new windwow)
AOAC (2007) Official methods of analysis, 18th ed, Association of Official Analytical Chemists, Washington, DC, USA, Method 920.153, 950.46, 969.33, 981.10, 991.36.

Berger, K. (2000) Minor components of palm oil. Malasian Oil Sci. Technol. 9, 56-59.

Carleton, R. A., Dwyer, J., Finberg, L., Goodman, D. S., Grundy, S. M., Havas, S., Hunter, G. T., Kritcheusky, D., Layer, R. M., Luepker, R. V., Ramírez, A. G., Horn, L. V., Stason, W. B., and Stokes, J. (1991) Report on the expert panel of population strategies for blood cholesterol reduction. A statement from the National Cholesterol Education program, National Health, Lung and Blood Institute, National Institutes of Health. Circulation 83, 2154-2232. crossref(new window)

Castro, T., Manso, T., Mantecon, A. R., Guirao, J., and Jimeno, V. (2005) Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements. Meat Sci. 69, 757-764. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork backfat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563. crossref(new window)

Clegg, A. J. (1973) Composition and related nutritional and organoleptic aspects of palm oil. J. Am. Oil Chem. Soc. 50, 321-324. crossref(new window)

Corley, R. H. V. (2009) How much palm oil do we need? Env. Sci. Pol. 12, 134 -139. crossref(new window)

Culler, R. D., Parrish, F. C., Smith, G. C., and Cross, H. R. (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43, 1177-1180. crossref(new window)

Demos, B. P., Gerrard, D. E., Mandigo, R. W., Gao, X., and Tan, J. (1996) Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties. J. Food Sci. 61, 656-659. crossref(new window)

Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1, 217-243. crossref(new window)

Folch, J. M., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification and total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

Greene, B. E., Hsin, I., and Zipser, M. W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36, 940-942. crossref(new window)

Hamm, R. (1982) Uber des wasserbindungsvermögen des fleisches. Fleisch. 33, 590-599.

Hofmann, K., Hamm, R., and Bluchel, E. (1982) Neunes uber die bestimmung der wasserbindung des fleisches mit hilfe der filterpapierpressmethode. Fleischwirt. 62, 87-92.

Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. crossref(new window)

Igene, J. O., Pearson, A. M., Dugan, A. M., and Price, J. F. (1980) Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem. 5, 263-276. crossref(new window)

Jackson, H. D., Preston, A. M., and Carter, J. M. (1968) Oxidation of palmitate to ketone bodies by tissues from digestive organs of sheep. J. Anim. Sci. 27, 203-206.

Kim, Y. S., Yoon, S. K., Song, Y. H., and Lee, S. K. (2003) Effect of season on color of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 509-513. crossref(new window)

Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3, 1-10. crossref(new window)

Lee, M., Cassens, R. G., and Fennema, O. R. (1981) Effect of meat ions on residual nitrite. J. Food Proc. Preservat. 5, 191-205. crossref(new window)

Manso, T., Castro, T., Mantecón, A. R., and Jimeno, V. (2006) Effects of palm oil and calcium soaps of palm oil fatty acids in fattening diets on digestibility, performance and chemical body composition of lambs. Ani. Feed Sci. Technol. 127, 175-186. crossref(new window)

Mielnick, M. B., Olsen, E., Vogt, G., Adeline, D., and Skrede, G. (2006) Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci. Technol. 39, 191-198. crossref(new window)

MIFAFF (2007) Guidelines for grading animal products. Ministry for Food, Agriculture, Forestry and Fisheries, Korea.

Ng, W. K., Tee, M. C., and Boey, P. L. (2000) Evaluation of crude palm oil and refined palm oil olein as dietary lipids in pelleted feeds for a tropical bagrid catfish Mystus nemurus (Cuvier and Valenciennes). Aquacult. Res. 31, 337-347. crossref(new window)

Partida, J. A., Olleta, J. L., Sañudo, C., Albertí, P., and Campo, M. M. (2007) Fatty acid composition and sensory traits of beef fed palm oil supplementation. Meat Sci. 76, 444-454. crossref(new window)

Rose, D. P. and Connolly, J. M. (1999) Omega-3 fatty acids as cancer chemopreventive agents. Pharmacol. Ther. 83, 217-244. crossref(new window)

Sambanthanmurthi, R., Sundram, K., and Tan, Y. A. (2000) Chemistry and biochemistry of palm oil. Prog. Lip. Res. 39, 507-558. crossref(new window)

Sammel, L. M., Hunt, M. C., Kropf, D. H., Hachmeister, K. A., and Johnson, D. E. (2002) Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle. J. Food Sci. 67, 978-984. crossref(new window)

SAS (1999) SAS/STAT software for PC. Release 8.01, SAS Institute Inc., Cary, NC, USA.

Schmidt, J. H. and Weidema, B. P. (2008) Shift in the marginal supply of vegetable oil. Int. J. Life Cycle Ass. 13, 235-239. crossref(new window)

Scollan, N., Hocquette, J. -F., Nuernberg, K., Dannenberger, D., Richardson, I., and Moloney, A. (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality: review. Meat Sci. 74, 17-33. crossref(new window)

Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reactive substances, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Soc. Fish. Sci. 26, 259-267.

Solomon, M. B., Lynch, G. P., and Lough, D. S. (1992) Influence of dietary palm oil supplementation on serum lipid metabolites, carcass characteristics, and lipid composition of carcass tissues of growing ram and ewe lambs. J. Anim. Sci. 70, 2746-2751.

Sumathi, S., Chai, S. P., and Mohamed, A. R. (2008) Utilization of oil palm as a source of renewable energy in Malaysia. Renew. Sust. Energ. Rev. 12, 2404-2421. crossref(new window)

USDA (2007) Economic research service: Oil crops yearbook. Available from: Acessed March 27, 2008.

Xiong, Y. L. (2000) Protein oxidation and implications for muscle food quality. In: Antioxidants in muscle foods. Decker, E., Faustman, C., and Lopez-Bote, C. J. (eds) John Wiley & Sons, Inc., NY, pp. 85-111.

Vatansever, L., Kurt, E., Enser, M., Nute, G. R., Scollan, N. D., Wood, J. D., and Richardson, R. I. (2000) Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Anim. Sci. 71, 471-482.

Warntjes, J. L., Robinson, P. H., Galo, E., DePeters, E. J., and Howes, D. (2008) Effects of feeding supplemental palmitic acid (C16:0) on performance and milk fatty acid profile of lactating dairy cows under summer heat. Ani. Feed Sci. Technol. 140, 241-257. crossref(new window)

Wood, J. D. (1993) Production and processing practices to meet consumer needs. In: Manipulating pig production IV. Batterham, E. (ed) Australasian Pig Science Association, Attwood, Victoria, Australia, pp. 135-147.