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Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Research output: Contribution to journalArticle

  • Gebrehawerya B. Mezgebo
  • Frank J. Monahan
  • Mark McGee
  • Edward G. O'Riordan
  • Ian Richardson
  • Nigel Brunton
  • AP Moloney
Original languageEnglish
Pages (from-to)86-97
Number of pages12
JournalFood Chemistry
Early online date5 May 2017
StateE-pub ahead of print - 5 May 2017


Fatty acids, volatile compounds and sensory attributes of beef from bulls fed concentrates to slaughter (C), grass silage for 120 days (GS) followed by C (GSC), or GS followed by 100 days at pasture and then C (GSPC) and slaughtered at 3 target carcass weights were determined. Total intramuscular fat (IMF) was lower for GSPC than for GSC and C. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 increased with carcass weight when expressed quantitatively, but not when expressed proportionately. Hexanal concentration was higher and 2-methyl-1-butanol and toluene lower for C and GSC than for GSPC. Overall liking was negatively correlated with C20:5n-3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.

    Research areas

  • beef, intramuscular fat, fatty acids, volatile compounds, sensory



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