2026-04-21T06:37:43Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103382025-03-18T01:05:36Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy Beriain, María José Ibáñez, Francisco C. Beruete, Edurne Gómez Bastida, Inmaculada Beruete, Miguel FT-MIR spectroscopy Beef N-3 fatty acids Prediction models Biotecnología Alimentos Salud Biotecnología alimentaria Alimentos-Composición Biotechnology Food Health Food-Biotechnology Food-Composition The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet. This research was partially financed by the Instituto Nacional de Investigaciones Agroalimentarias [National Institute of Agrifood Research] (INIA project RTA2009-00004-CO2). 2025-03-17T12:42:32Z 2025-03-17T12:42:32Z 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10259/10338 10.3390/foods10010155 2304-8158 eng Foods. 2021, V. 10, n. 1, 155 https://doi.org/10.3390/foods10010155 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf MDPI