2026-04-20T22:52:14Zhttps://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

Beriain, María José ba81310b-5b62-4946-9a24-0f25a35bed60 600 Ibáñez, Francisco C. 6967b21a-484c-4a7f-a3e9-7c89cc49da75 600 Beruete, Edurne ba6a419f-4ec8-4b06-85fe-f057fd10405f Gómez Bastida, Inmaculada 600 600 0000-0002-2704-5095 Beruete, Miguel 886b29e0-ac81-4a4a-99f7-1d26d15e7742 600 2025-03-17T12:42:32Z 2025-03-17T12:42:32Z 2021 http://hdl.handle.net/10259/10338 10.3390/foods10010155 2304-8158 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). application/pdf eng MDPI 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 FT-MIR spectroscopy Beef N-3 fatty acids Prediction models Biotecnología Alimentos Salud Biotecnología alimentaria Alimentos-Composición Biotechnology Food Health Food-Biotechnology Food-Composition Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 10 1 155 THUMBNAIL Beriain-foods_2021.pdf.jpg Beriain-foods_2021.pdf.jpg IM Thumbnail image/jpeg 3443 https://riubu.ubu.es/bitstream/10259/10338/4/Beriain-foods_2021.pdf.jpg f7a8ea9e97b270ff8b15e8a4fff2cc9e MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/10338/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/10338/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Beriain-foods_2021.pdf Beriain-foods_2021.pdf application/pdf 2547255 https://riubu.ubu.es/bitstream/10259/10338/1/Beriain-foods_2021.pdf bf013f1eecd3fa947c1780336d31ea01 MD5 1 10259/10338 oai:riubu.ubu.es:10259/10338 2025-03-18 02:05:36.555 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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