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<p>The study aimed to assess the physicochemical attributes, fatty acid profile, oxidative stability and sensory characteristics of beef from heifers fed finishing diets with varying inclusion levels of dehydrated spineless cactus (<i>Opuntia ficus-indica</i>) cladodes for 90 days. A total of 32 Nguni heifers, aged 36 months, were randomly allocated to four dietary groups: 13% dehydrated cactus, 26% dehydrated cactus, commercial and control diets based on <i>Eragrostis teff</i> hay, <i>Medicago sativa</i>, yellow maize and soybean meal. Following slaughter, the <i>longissimus thoracis</i> muscles were harvested from each carcass to assess meat quality attributes. Beef from heifers fed a 26% cactus diet had higher (<i>P</i> &lt; 0.05) moisture and 18:2<i>n</i>-6 contents than the control diet. Meat ash, crude protein, intramuscular fat and <i>c</i>9-18:1 content tended (<i>P</i> ≤ 0.10) to be lower while total PUFA and SFA contents tended to be higher (<i>P</i> ≤ 0.10) for the 26% cactus diet than for the other diets. Diet and its interaction with retail display and ageing period did not influence (<i>P</i> &gt; 0.05) meat oxidative stability and ageing attributes, but their individual effects were significant. Cactus diets had lower (<i>P</i> &lt; 0.05) meat redness, yellowness, chroma, lipid oxidation and overall tenderness than the other diets. Meat redness, chroma and instrumental tenderness declined (<i>P</i> &lt; 0.05) while meat hue, metmyoglobin, drip loss, lipid oxidation, juiciness, overall tenderness and grassy flavour increased (<i>P</i> &lt; 0.05) with retail display or ageing period. In conclusion, dehydrated cactus can be incorporated into beef finisher diets up to a 26% inclusion level without negatively influencing meat quality.</p>

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Beef quality attributes of cattle fed diets containing graded levels of spineless cactus (Opuntia ficus-indica) cladodes

  • 期刊论文

  • 发表日期：

    2025年11月21日

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  • Silungile Mkhosi,
  • Farouk Semwogerere,
  • Gajana Sabelo Christian,
  • Ntuthuko Raphael Mkhize,
  • Tlou Julius Tjelele,
  • Emiliano Raffrenato,
  • Kennedy Dzama,
  • Voster Muchenje,
  • Phillip Evert Strydom,
  • Cletos Mapiye

摘要

The study aimed to assess the physicochemical attributes, fatty acid profile, oxidative stability and sensory characteristics of beef from heifers fed finishing diets with varying inclusion levels of dehydrated spineless cactus (Opuntia ficus-indica) cladodes for 90 days. A total of 32 Nguni heifers, aged 36 months, were randomly allocated to four dietary groups: 13% dehydrated cactus, 26% dehydrated cactus, commercial and control diets based on Eragrostis teff hay, Medicago sativa, yellow maize and soybean meal. Following slaughter, the longissimus thoracis muscles were harvested from each carcass to assess meat quality attributes. Beef from heifers fed a 26% cactus diet had higher (P < 0.05) moisture and 18:2n-6 contents than the control diet. Meat ash, crude protein, intramuscular fat and c9-18:1 content tended (P ≤ 0.10) to be lower while total PUFA and SFA contents tended to be higher (P ≤ 0.10) for the 26% cactus diet than for the other diets. Diet and its interaction with retail display and ageing period did not influence (P > 0.05) meat oxidative stability and ageing attributes, but their individual effects were significant. Cactus diets had lower (P < 0.05) meat redness, yellowness, chroma, lipid oxidation and overall tenderness than the other diets. Meat redness, chroma and instrumental tenderness declined (P < 0.05) while meat hue, metmyoglobin, drip loss, lipid oxidation, juiciness, overall tenderness and grassy flavour increased (P < 0.05) with retail display or ageing period. In conclusion, dehydrated cactus can be incorporated into beef finisher diets up to a 26% inclusion level without negatively influencing meat quality.