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Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain

Beef cattle production has improved to achieve consumers’ preferences, including meat quality and human-health-related indexes. Wagyu (WY) breed is Japanese cattle with high intramuscular fat infiltration and rich in unsaturated fatty acids. Most Wagyu beef cattle are raised in Japan. Our objective...

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Main Authors: Vázquez-Mosquera, Juan M., Fernández-Novo, Aitor, De-Mercado, Eduardo, Vázquez-Gómez, Marta, Gardón, Juan C., Pesántez-Pacheco, José L., Revilla-Ruiz, Ángel, Patrón, Raquel, Pérez-Solana, Maria L., Villagrá, Arantxa, Martínez, Daniel, Sebastián, Francisco, Pérez-Garnelo, Sonia S., Astiz, Susana
Format: Artículo
Language:Inglés
Published: MDPI 2023
Subjects:
Black-Japanese
Angus
Oleins
MUFA
PUFA
Health-related indexes
Q04 Food composition
S01 Human nutrition - General aspects
S30 Diet and diet-related diseases
L02 Animal feeding
Aminoacids
Beef cattle
Consumer preferences
Unsaturated fatty acids
Meat quality
Health foods
Online Access:https://hdl.handle.net/20.500.11939/8606
https://www.mdpi.com/2076-2615/13/5/864
Summary:Beef cattle production has improved to achieve consumers’ preferences, including meat quality and human-health-related indexes. Wagyu (WY) breed is Japanese cattle with high intramuscular fat infiltration and rich in unsaturated fatty acids. Most Wagyu beef cattle are raised in Japan. Our objective was to describe Wagyu, Wagyu-by-Angus (Wangus, WN), and Angus-by-Charolaise-Limousine (ACL) beef produced in a Spanish fattening system with high-olein diets, regarding the fat profile, health-related indexes and the metabolic biomarkers prior to slaughtering. Blood lipid-related metabolites, except for non-esterified fatty acids (NEFA) and low-density level cholesterol (LDL), were higher in WY and WN than in ACL, while glucose was lower in WY and WN. Leptin was higher in WN than in ACL. Nutritional analyses showed higher fat infiltration in WY and WN steers than ACL animals for both meat cuts (sirloin and entrecote), including three-fold higher content. Wagyu beef had the highest intramuscular fat in sirloin (51.5% vs. 21.9%) and entrecote (59.6% vs. 27.6%) vs. ACL animals. Wagyu entrecote contained more unsaturated fatty acids (55.8% vs. 53.0%) and more oleic acids (47.5% vs. 43.3%) than ACL’ beef. Wagyu and WN entrecote showed better atherogenic (0.6 and 0.55 vs. 0.69), thrombogenicity (0.82 and 0.92 vs. 1.1), and hypocholesterolemic/hypercholesterolemic index (1.9 and 2.1 vs. 1.7; all p < 0.001) than ACL’s beef. In brief, the fat profile and nutritional characteristics of beef depend on the fattening period, breed/crossbred, and cut of meat, with Wagyu and Wangus beef showing a healthier fat profile than ACL animals.

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