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Effect of extruded flaxseed supplementation during the indoor fattening of yearling bulls on beef carcass, meat composition, and fatty acid profile

Author

Listed:
  • Emir Mujić

    (Biotechnical Faculty, University of Bihac, Bihać, Bosnia and Herzegovina)

  • Javier Mateo

    (Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, University of León, Campus de Vegazana, León, Spain)

  • Mahsa Dehnavi

    (Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, University of León, Campus de Vegazana, León, Spain)

  • Halil Omanović

    (Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

  • Aida Džaferović

    (Biotechnical Faculty, University of Bihac, Bihać, Bosnia and Herzegovina)

  • Munevera Begić

    (Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

  • Selma Čorbo

    (Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

Abstract

This study investigates the impact of supplementing extruded flaxseed to the diet of yearling bulls during the indoor fattening on beef carcass quality, meat composition, and fatty acid profile. Twenty male crossbred calves (Holstein × Simmental) were divided into two groups: control group and flaxseed-supplemented group, each with 10 calves. The control group received a conventional diet, while the flaxseed group was fed the same diet enriched with 5% extruded flaxseed on a dry-matter basis. The study revealed no significant differences in growth performance, carcass weight, or yield between the two groups. However, the flaxseed-supplemented group exhibited a higher intramuscular fat content, which was likely due to the increased energy intake from the flaxseed lipid content. Additionally, flaxseed supplementation improved the fatty acid profile of beef by increasing the percentage of monounsaturated fatty acids (MUFA) and reducing the saturated fatty acid (SFA) percentage and the n-6/n-3 polyunsaturated fatty acid ratio. Despite these improvements, the study did not reveal any significant increase in the proportion of n-3 fatty acids in the meat. These findings suggest that while flaxseed supplementation enhances the nutritional profile of beef, further research is needed to optimise the balance of energy intake to maximise the increase in n-3 fatty acids.

Suggested Citation

  • Emir Mujić & Javier Mateo & Mahsa Dehnavi & Halil Omanović & Aida Džaferović & Munevera Begić & Selma Čorbo, 2025. "Effect of extruded flaxseed supplementation during the indoor fattening of yearling bulls on beef carcass, meat composition, and fatty acid profile," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 70(12), pages 518-527.
    • Handle: RePEc:caa:jnlcjs:v:70:y:2025:i:12:id:5-2025-cjas
    DOI: 10.17221/5/2025-CJAS
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    References listed on IDEAS

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    1. Lei Xu & Zixi Wei & Baozhu Guo & Rong Bai & Jiao Liu & Yanpin Li & Wenjuan Sun & Xianren Jiang & Xilong Li & Yu Pi, 2022. "Flaxseed Meal and Its Application in Animal Husbandry: A Review," Agriculture, MDPI, vol. 12(12), pages 1-16, November.
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    Cited by:

    1. Eva Straková & Natalie Klessy, 2026. "Effect of cattle breed on muscle protein quality," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 71(5), pages 220-226.
    2. Natalie Klessy & Eva Straková, 2026. "The effect of cattle breed on the quality of intramuscular fat," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 71(4), pages 170-179.

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