PMID- 22063959
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20111108
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 81
IP  - 1
DP  - 2009 Jan
TI  - Colour of bovine subcutaneous adipose tissue: A review of contributory factors, 
      associations with carcass and meat quality and its potential utility in 
      authentication of dietary history.
PG  - 28-45
LID - 10.1016/j.meatsci.2008.06.013 [doi]
AB  - The colour of bovine subcutaneous (sc) adipose tissue (carcass fat) depends on 
      the age, gender and breed of cattle. Diet is the most important extrinsic factor 
      but its influence depends on the duration of feeding. Cattle produced under 
      extensive grass-based production systems generally have carcass fat which is more 
      yellow than their intensively-reared, concentrate-fed counterparts and this is 
      caused by carotenoids from green forage. Although yellow carcass fat is 
      negatively regarded in many countries, evidence suggests it may be associated 
      with a healthier fatty acid profile and antioxidant content in beef, synonymous 
      with grass feeding. Nonetheless, management strategies to reduce fat colour of 
      grass-fed cattle are sought after. Current research suggests that yellow colour 
      of this tissue is reduced if pasture-fed cattle are converted to a grain-based 
      diet, which results in accretion of adipose tissue and dilution of carotenoids. 
      Colour changes may depend on the initial yellow colour, the carotene and 
      utilisable energy in the finishing diet, the duration of finishing, the amount of 
      fat accumulated during finishing and the rate of utilisation of carotene from 
      body fat. Differences in nutritional strategies which cause differences in fatty 
      acid composition may be reflected by differences in fat colour and carotenoid 
      concentration. Fat colour and carotenoids are prominent among a panoply of 
      measurements which can aid the authentication of the dietary history and thus to 
      some extent, the origin of beef, although this potential utility is complicated 
      by the simultaneous rather than discrete use of forages and concentrates in real 
      production systems.
FAU - Dunne, P G
AU  - Dunne PG
AD  - Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
FAU - Monahan, F J
AU  - Monahan FJ
FAU - O'Mara, F P
AU  - O'Mara FP
FAU - Moloney, A P
AU  - Moloney AP
LA  - eng
PT  - Journal Article
DEP - 20080626
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2009/01/01 00:00
MHDA- 2009/01/01 00:01
CRDT- 2011/11/09 06:00
PHST- 2008/01/14 00:00 [received]
PHST- 2008/06/16 00:00 [revised]
PHST- 2008/06/18 00:00 [accepted]
PHST- 2011/11/09 06:00 [entrez]
PHST- 2009/01/01 00:00 [pubmed]
PHST- 2009/01/01 00:01 [medline]
AID - S0309-1740(08)00215-5 [pii]
AID - 10.1016/j.meatsci.2008.06.013 [doi]
PST - ppublish
SO  - Meat Sci. 2009 Jan;81(1):28-45. doi: 10.1016/j.meatsci.2008.06.013. Epub 2008 Jun 
      26.