Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

- Including linseed in finishing diets of young bulls was used to produce healthy beef.
- The main FA groups in the intramuscular fat were unaltered.
- α-Linolenic acid and n − 3 FA levels rose, lowering the n − 6 to n − 3 ratio.
- Including both linseed and vitamin E did not alter display color.
- Percentage oleic acid and MUFAs increased with subcutaneous fat depth.

The effect of varying concentrate composition to include 5% linseed and 200 IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n − 3 fatty acids increased significantly while the n − 6 fatty acid to n − 3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200 IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.