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A relationship between bovine fat colour and fatty acid composition
1CSIRO Division of Food Processing, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
Meat Science
|November 9, 2011
Summary
Cattle fat color, measured by carotenoids, correlates with fatty acid profiles. Higher yellow fat color in pasture-grazed cattle indicates more beneficial unsaturated fats and fewer saturated fats.
Area of Science:
- Animal Science
- Nutritional Biochemistry
Background:
- Diet significantly influences the composition and characteristics of animal fat.
- Fatty acid profiles are crucial indicators of meat quality and nutritional value.
Purpose of the Study:
- To investigate the relationship between the yellow color of subcutaneous adipose tissue in cattle and its fatty acid composition.
- To determine if carotenoid content, a predictor of yellow color, correlates with specific fatty acid profiles.
Main Methods:
- Subcutaneous adipose tissue samples were collected from pasture-grazed and grain-fed cattle.
- Adipose tissue yellowness was quantified using Minolta b* value and total carotenoid determination.
- Fatty acid composition of the adipose tissue was analyzed.
Main Results:
- A strong positive correlation (r=0.79, P<0.01) was observed between Minolta b* values and total carotenoid content.
- Increased yellow color (higher b* values and carotenoids) was significantly associated with a higher percentage of cis mono-unsaturated fatty acids.
- Conversely, increased yellow color correlated with a significant decrease in saturated fatty acids.
Conclusions:
- Cattle fat color, particularly its yellowness, serves as a reliable indicator of its fatty acid profile.
- Pasture-grazed cattle, exhibiting yellower fat due to higher carotenoid content, possess a more favorable fatty acid profile with a higher ratio of unsaturated to saturated fatty acids.
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