American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(6), 192-195
DOI: 10.12691/ajfst-2-6-4
Open AccessArticle

Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?

Yuvaraj Ranganathan1, , Irena Hulova1, Matthias Schreiner2 and Jan Macak1

1Agriresearch Rapotin Ltd., Vikyrovice, Czech Republic

2Department of Food Science and Technology, University of Natural Resources and Applied Life Sciences (BOKU), Vienna, Austria

Pub. Date: November 19, 2014

Cite this paper:
Yuvaraj Ranganathan, Irena Hulova, Matthias Schreiner and Jan Macak. Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?. American Journal of Food Science and Technology. 2014; 2(6):192-195. doi: 10.12691/ajfst-2-6-4


A healthy human nutrition stems from macronutrients that provide energy and also from micronutrients that are indispensable for basic physiological processes. Essential fatty-acids have been proved and commonly agreed in the recent years as important elements of a healthy diet. This gives impetus to look for sources of essential fatty-acids in the diet. Beef is not only considered a complete protein, but also a source of essential fatty-acids such as linoleic and linolenic acids. The levels of these fatty-acids are however variable depending on the diet and breed of cattle. In this work, we analyzed intra-muscular fatty acid profiles of two breeds (Aberdeen Angus and Blonde d'Aquitaine) as a part of long-term complex and comprehensive comparison of breed differences. Using a novel statistical algorithm we found interesting breed-specific fatty-acid profiles. The advantages of this approach over conventional approaches are discussed as well as the specific differences in fatty acid profiles between the breeds.

Aberdeen Angus Blonde d'Aquitaine beef fatty acids multivariate analysis random forests

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