51
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Peiretti PG, Medana C, Visentin S, Giancotti V, Zunino V, Meineri G. Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. Food Chem 2011; 126:1939-47. [DOI: 10.1016/j.foodchem.2010.12.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2010] [Revised: 12/02/2010] [Accepted: 12/04/2010] [Indexed: 01/08/2023]
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52
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Dalle Zotte A, Szendro Z. The role of rabbit meat as functional food. Meat Sci 2011; 88:319-31. [PMID: 21392894 DOI: 10.1016/j.meatsci.2011.02.017] [Citation(s) in RCA: 266] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2010] [Revised: 02/14/2011] [Accepted: 02/16/2011] [Indexed: 01/12/2023]
Abstract
Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients.
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Affiliation(s)
- Antonella Dalle Zotte
- Department of Animal Science, University of Padova, Agripolis, 35020, Legnaro (PD), Italy.
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53
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Rojas-Cano ML, Lara L, Lachica M, Aguilera JF, Fernández-Fígares I. Influence of betaine and conjugated linoleic acid on development of carcass cuts of Iberian pigs growing from 20 to 50 kg body weight. Meat Sci 2011; 88:525-30. [PMID: 21388750 DOI: 10.1016/j.meatsci.2011.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 08/11/2010] [Accepted: 02/05/2011] [Indexed: 11/15/2022]
Abstract
Twenty Iberian gilts (20 kg body weight, BW) were fed diets containing no betaine or conjugated linoleic acid (CLA) (Control), 0.5% betaine, 1% CLA, or 0.5% betaine+1% CLA. Additionally, 5 pigs were killed at 20 kg BW for the initial points of the allometric equations. At 50 kg BW, left semicarcasses were cut into primal cuts, hams and shoulders trimmed and dissected. CLA alone did not affect any analyzed parameter. Betaine increased (23 and 21%, respectively) the yield of shoulder butt and spine and decreased allometric growth coefficient of belly and backfat, compared to Control diet. Tenderloins and trimmed hams of pigs fed CLA+betaine diet developed later and were heavier (22 and 5%, respectively) than Control pigs. Also, leaf fat developed earlier and had lighter weight (32%). Furthermore, pigs fed CLA+betaine diet had heavier lean (5%) and fat free lean (6%) of shoulders compared to Control pigs.
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Affiliation(s)
- M L Rojas-Cano
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (CSIC), Camino del Jueves s/n, 18100 Armilla, Granada, Spain
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54
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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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55
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Relationship between proteome changes of Longissimus muscle and intramuscular fat content in finishing pigs fed conjugated linoleic acid. Br J Nutr 2010; 105:1-9. [DOI: 10.1017/s0007114510003181] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The present experiment was conducted to determine proteome changes in Longissimus muscle of finishing pigs fed conjugated linoleic acid (CLA), in association with alteration of intramuscular fat content. Previously, seventy-two Duroc × Landrace × Large White gilts (approximately 60 kg) had been fed maize–soyabean meal-based diets with 0, 12·5 and 25 g CLA/kg diet. The CLA contained 369·1 mg/g cis-9, trans-11 CLA, 374·6 mg/g trans-10, cis-12 CLA and 53·7 mg/g other isomers. Six pigs per treatment were slaughtered when they reached a body weight of approximately 100 kg. Data published from a previous experiment demonstrated that supplementation with 12·5 or 25 g CLA/kg diet increased intramuscular fat content (P < 0·05). The present study investigated the proteome changes in Longissimus muscle of control and pigs supplemented with 25 g CLA/kg diet. CLA significantly influenced the abundance of proteins related to energy metabolism, fatty acid oxidation and synthesis, amino acid metabolism, defence, transport and other miscellaneous processes (P < 0·05). The increase in intramuscular fat content was positively correlated with the increased abundance of carbonic anhydrase 3 and aspartate aminotransferase (P < 0·05). We suggest that the proteome changes in Longissimus muscle contributed to greater intramuscular lipid content in CLA-supplemented pigs.
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56
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Watanabe P, Thomaz M, Ruiz U, Santos V, Masson GI, Fraga A, Pascoal L, Robles-Huaynate R, Silva S. Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels. ARQ BRAS MED VET ZOO 2010. [DOI: 10.1590/s0102-09352010000400023] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW) was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P<0.05) on the weight of stomach, colon, and liver were observed. Negative linear responses (P<0.05) on final BW and carcass yield relative to citrus pulp addition to the diet were observed. Although a negative linear effect (P<0.05) of increasing dietary levels of citrus pulp had been observed on ham weight, yield of this by product was not affected (P>0.05). Higher levels of citrus pulp neither decreased backfat thickness nor increased amount of lean meat, indicative that qualitative feed restriction was not efficient. Positive linear effect (P<0.05) on pH measured 24 hours after slaughter and negative linear effect (P<0.05) on color characteristics as function of citrus pulp dietary levels were verified. Citrus pulp addition in qualitative feed restriction program may not be effective. As no deleterious effects upon meat qualities were observed, citrus pulp can be used as an alternative feedstuff for finishing swine.
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57
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Cordero G, Isabel B, Menoyo D, Daza A, Morales J, Piñeiro C, López-Bote C. Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. Meat Sci 2010; 85:235-9. [DOI: 10.1016/j.meatsci.2010.01.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2009] [Revised: 01/07/2010] [Accepted: 01/08/2010] [Indexed: 11/29/2022]
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58
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Pérez-Juan M, Afseth NK, González J, Díaz I, Gispert M, Furnols MFI, Oliver MA, Realini CE. Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.04.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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59
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Hwang YH, Kim GD, Jeong JY, Hur SJ, Joo ST. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci 2010; 86:456-61. [PMID: 20598446 DOI: 10.1016/j.meatsci.2010.05.034] [Citation(s) in RCA: 174] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2009] [Revised: 01/04/2010] [Accepted: 05/14/2010] [Indexed: 11/15/2022]
Abstract
To investigate the relationships between muscle fiber characteristics and meat quality traits of Korean native cattle, Hanwoo, Longissimus dorsi (LD), Psoas major (PM) and Semimembranosus (SM) muscles obtained from 18 Hanwoo steers and the muscle fiber characteristics were measured by histochemical analysis. Fiber number, area percentages and density of type IIA and IIB were lower in SM muscle, but higher in PM muscle than other muscles. LD muscle had higher pH(24h), L* value and fat content whereas SM muscle had lower L* value and fat content. The lowest WBSF with longer sarcomere length was observed in PM muscle, while SM muscle showed the highest WBSF with shorter sarcomere length. Consequently, the percentage of type I and IIB were highly correlated with meat quality traits and inversely correlated with fat content, L* value and WBSF. Fiber number and area percentage of type I had a positive correlation with fat content and L* value and a negative correlation with WBSF. These results suggest that Hanwoo steers had high marbling, more lightness and tenderness when the percentage of type I was high and the percentage of type IIB was low in muscle.
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Affiliation(s)
- Young-Hwa Hwang
- Division of Applied Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Republic of Korea
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60
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Global comparison of gene expression profiles between intramuscular and subcutaneous adipocytes of neonatal landrace pig using microarray. Meat Sci 2010; 86:440-50. [PMID: 20573458 DOI: 10.1016/j.meatsci.2010.05.031] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2009] [Revised: 11/29/2009] [Accepted: 05/14/2010] [Indexed: 02/06/2023]
Abstract
The objective of this study was to compare the differences of gene expression profiles between intramuscular and subcutaneous adipocytes originated from the isolated preadipocytes in vitro. Cytosolic triglyceride determination indicated that subcutaneous adipocytes accumulated more lipid than intramuscular adipocytes did at the late stage of differentiation. Microarray assay revealed that 172 probes representing 133 genes were differentially expressed, among which 46 genes were highly expressed in intramuscular adipocytes and the other 87 genes were highly expressed in subcutaneous adipocytes. Real-time PCR confirmed that genes related to lipid metabolism, such as LPL, FABP4, FABP5 and OSBPL10, were predominantly expressed in subcutaneous adipocytes, whereas BMP4 and BMP7 were highly expressed in intramuscular adipocytes. The results indicated that the accumulation of lipid mass in subcutaneous adipocytes might be due to the highly expressed genes related to lipid metabolism, and the high levels of BMP4 and BMP7 in intramuscular adipocytes suggested that BMPs might be involved in the differentiation of intramuscular adipocytes.
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61
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Jiang ZY, Zhong WJ, Zheng CT, Lin YC, Yang L, Jiang SQ. Conjugated linoleic acid differentially regulates fat deposition in backfat and longissimus muscle of finishing pigs1. J Anim Sci 2010; 88:1694-705. [DOI: 10.2527/jas.2008-1551] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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62
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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63
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Peng Y, Ren F, Yin JD, Fang Q, Li FN, Li DF. Transfer of conjugated linoleic acid from sows to their offspring and its impact on the fatty acid profiles of plasma, muscle, and subcutaneous fat in piglets. J Anim Sci 2010; 88:1741-51. [PMID: 20081085 DOI: 10.2527/jas.2009-2354] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This experiment was conducted to determine if CLA could be transferred from sows to their offspring through the umbilical cord or milk. Eighteen pregnant Dalland sows of mixed parity were used in a completely randomized block design based on parity and BW. The sows were allotted to 1 of 3 groups and fed diets containing 0, 0.5, or 1.0% CLA during the last 50 d of gestation and throughout a 26-d lactation (n = 6). Umbilical cord blood was sampled at parturition. Colostrum and milk were collected from each sow on d 2 and 15 after farrowing. Samples of blood, backfat, and the LM were obtained from piglets at 2 and 26 d of age. Sow reproductive performance and piglet growth were not altered by CLA supplementation during the late gestation and lactation periods. The CLA supplementation of sow diets had an impact on the fatty acid profiles in colostrum and milk. Dietary CLA increased the concentrations of total SFA (linear and quadratic, P < 0.01), but reduced the total MUFA in the colostrum (linear and quadratic, P < 0.01). Although dietary CLA increased the concentrations of total SFA (quadratic, P < 0.01), it had no influence on total MUFA concentrations in the milk. In addition, feeding sows diets supplemented with CLA resulted in increases (linear and quadratic, P < 0.01) in the CLA content of plasma, backfat, and the LM in their offspring. However, trans-10, cis-12-18:2, rather than cis-9, trans-11-18:2, was detected in the umbilical cord blood, which indicates that CLA may be transported from the sow to the fetus in an isomer-specific manner.
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Affiliation(s)
- Y Peng
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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64
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65
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Lee JI, Min HK, Lee JW, Jeong JD, Ha YJ, Kwack SC, Park JS. Changes in the Quality of Loin from Pigs Supplemented with Dietary Methyl Sulfonyl Methane during Cold Storage. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.2.229] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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66
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Chae S, Keeton J, Miller R, Johnson D, Maxim J, Smith S. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci 2009; 81:647-52. [DOI: 10.1016/j.meatsci.2008.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2008] [Revised: 11/03/2008] [Accepted: 11/04/2008] [Indexed: 11/16/2022]
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67
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Larsen ST, Wiegand BR, Parrish FC, Swan JE, Sparks JC. Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources1. J Anim Sci 2009; 87:285-95. [DOI: 10.2527/jas.2008-1213] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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68
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Luciano G, Monahan F, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Sci 2009; 81:120-5. [DOI: 10.1016/j.meatsci.2008.07.006] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2008] [Revised: 07/03/2008] [Accepted: 07/10/2008] [Indexed: 11/27/2022]
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69
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70
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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin. Meat Sci 2008; 80:1309-19. [DOI: 10.1016/j.meatsci.2008.06.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2008] [Revised: 05/15/2008] [Accepted: 06/12/2008] [Indexed: 11/19/2022]
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71
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Xu H, Lee H, Hwang B, Nam J, Kang H, Ahn J. Kinetics of microbial hydrogenation of free linoleic acid to conjugated linoleic acids. J Appl Microbiol 2008; 105:2239-47. [DOI: 10.1111/j.1365-2672.2008.03937.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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73
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Physicochemical characteristics of pork fed palm oil and conjugated linoleic acid supplements. Meat Sci 2008; 80:788-94. [DOI: 10.1016/j.meatsci.2008.03.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2007] [Revised: 03/25/2008] [Accepted: 03/25/2008] [Indexed: 11/20/2022]
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74
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Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs. Livest Sci 2008. [DOI: 10.1016/j.livsci.2007.12.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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75
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Moon HS, Lee HG, Chung CS, Choi YJ, Cho CS. Physico-chemical modifications of conjugated linoleic acid for ruminal protection and oxidative stability. Nutr Metab (Lond) 2008; 5:16. [PMID: 18513443 PMCID: PMC2430566 DOI: 10.1186/1743-7075-5-16] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2008] [Accepted: 06/01/2008] [Indexed: 11/17/2022] Open
Abstract
Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid [linoleic acid (LA), 18:2n-6]. Although ruminant milk and meat products represent the largest natural source of CLA and therefore, their concentration in ruminant lipids are of interest to human health, chemical or physical modifications of CLA should be needed as a means to enhance oxidative stability, to improve post-ruminal bioavailability, and to increase the clinical application. In fact, CLA are rapidly decomposed to form furan fatty acids when its are oxidized in air, and the effectiveness of dietary supplements of CLA may be related to the extent that their metabolisms by rumen bacteria are avoided. For these reasons, many scientists have examined the effect of manufacturing and protection on the stability of CLA in ruminants and food products. In this review, physico-chemical modifications of CLA for ruminal protection such as calcium salt (Ca), formaldehyde protection (FP), lipid encapsulation (LE), and amide linkage (AL), and for oxidative stability such as green tea catechin (GTC), cyclodextrin (CD), arginine (Arg), amylase, and PEGylation are proposed.
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Affiliation(s)
- Hyun-Seuk Moon
- School of Agricultural Biotechnology, Seoul National University, Seoul 151-921, South Korea.
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76
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Janz JAM, Morel PCH, Purchas RW, Corrigan VK, Cumarasamy S, Wilkinson BHP, Hendriks WH. The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs1. J Anim Sci 2008; 86:1402-9. [DOI: 10.2527/jas.2007-0437] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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77
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Fernández-Fígares I, Conde-Aguilera JA, Nieto R, Lachica M, Aguilera JF. Synergistic effects of betaine and conjugated linoleic acid on the growth and carcass composition of growing Iberian pigs. J Anim Sci 2008; 86:102-11. [PMID: 18086868 DOI: 10.2527/jas.2006-0230] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An experiment was conducted to determine the efficacy of dietary betaine, CLA, or both as growth promotants and carcass modifiers in growing Iberian pigs. Twenty gilts (20 kg of BW) were individually penned and fed barley- and soybean meal-based diets (12% CP, 0.81% Lys, and 14.8 MJ of ME/kg of DM) containing either no added betaine or CLA (control), 0.5% betaine, 1% CLA, or 0.5% betaine + 1% CLA, at 95% of ad libitum energy intake. An additional group of 5 pigs was slaughtered at the beginning of the experiment to obtain the initial body composition. At 30 kg of BW, a balance experiment was conducted. At 50 kg of BW, pigs were slaughtered and viscera was removed and weighed. Betaine or CLA alone did not affect growth performance. However, betaine + CLA increased ADG (601 vs. 558 g, P = 0.03) and gain relative to ME intake (25.4 vs. 22.2 g/MJ, P = 0.03) compared with control pigs. Digestibility of nutrients and metabolizability of energy did not differ among diets (P = 0.46 to 0.75). Carcass protein, water, and lean deposition (g/d) increased (19.8, 24.2, and 23.4%, respectively, P < 0.01) in pigs fed betaine + CLA compared with control pigs. Similarly, protein deposition relative to ME intake increased by 28% in betaine + CLA-supplemented pigs (P < 0.05). Fat and mineral deposition did not differ among treatments. Carcass protein, water, and lean content (g/kg of carcass) of pigs fed betaine + CLA-supplemented diets tended to increase (P = 0.07 to 0.09) and carcass fat content tended to decrease (P = 0.09). Similarly, estimated composition of carcass gain was affected, such that water and lean content tended to increase (P = 0.06 to 0.08), whereas fat tended to decrease (P = 0.08) in pigs fed betaine + CLA-supplemented diets. Longissimus muscle area was not altered by treatments (P = 0.49). The liver of pigs fed betaine + CLA diets had increased weight (19%, P < 0.05) compared with control pigs. Overall, dietary supplementation of betaine + CLA increased ADG, protein, water, and lean deposition in growing Iberian gilts. There appears to be a synergistic action when betaine and CLA are used together.
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Affiliation(s)
- I Fernández-Fígares
- Department of Animal Nutrition, Estación Experimental del Zaidín (CSIC), Camino del Jueves s/n, 18100 Armilla, Granada, Spain.
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78
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Martin D, Ruiz J, Kivikari R, Puolanne E. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability. Meat Sci 2008; 80:496-504. [PMID: 22063358 DOI: 10.1016/j.meatsci.2008.01.014] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2007] [Revised: 12/17/2007] [Accepted: 01/31/2008] [Indexed: 11/24/2022]
Abstract
The effect of replacing pork fat in liver pâtés by an enriched conjugated linoleic acid oil (CLA-pâté), olive oil (OO-pâté), or the combination of both type of oils (CLA+OO-pâté) on the fatty acid profile, lipid oxidative stability, consistency and emulsion stability was studied and compared with a traditional liver pâté (C-pâté). Pâtés were analyzed at days 1, 6, 21 and 71 of refrigerated storage (4°C). A enrichment in CLA was attained in CLA-pâté and CLA+OO-pâté. CLA-pâtés had the highest content in polyunsaturated fatty acids (PUFA) (p<0.05) due to their content in CLA. A lower content in saturated fatty acids was achieved when using OO or CLA in pâtés (p<0.05). OO-pâtés showed the highest levels of monounsaturated fatty acids (MUFA) (p<0.05). No changes in the fatty acid profile and in lipid oxidation (mg malondialdehyde per kg of sample) throughout the storage of the products were found. Lower consistency and emulsion stability were obtained when using CLA or OO in the formulation. Consistency values (in N/cm(2)) tended to increase and emulsion stability to decrease throughout the storage in CLA or OO enriched pâtés.
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Affiliation(s)
- Diana Martin
- Department of Food Science, Universidad de Extremadura, Facultad de Veterinaria, Avda. Universidad s/n, 10071 Cáceres, Spain
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79
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Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs. Animal 2008; 2:800-11. [DOI: 10.1017/s175173110800181x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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80
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Daly C, Moloney A, Monahan F. Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil. Meat Sci 2007; 77:634-42. [DOI: 10.1016/j.meatsci.2007.05.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2006] [Revised: 05/15/2007] [Accepted: 05/17/2007] [Indexed: 11/17/2022]
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81
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Apple JK. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review. J Anim Breed Genet 2007; 124 Suppl 1:43-58. [DOI: 10.1111/j.1439-0388.2007.00686.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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82
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Dikeman M. Effects of metabolic modifiers on carcass traits and meat quality. Meat Sci 2007; 77:121-35. [DOI: 10.1016/j.meatsci.2007.04.011] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2007] [Revised: 04/03/2007] [Accepted: 04/05/2007] [Indexed: 11/28/2022]
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83
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Hur SJ, Park GB, Joo ST. Biological activities of conjugated linoleic acid (CLA) and effects of CLA on animal products. Livest Sci 2007. [DOI: 10.1016/j.livsci.2006.11.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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84
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Corino C, Lo Fiego D, Macchioni P, Pastorelli G, Di Giancamillo A, Domeneghini C, Rossi R. Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits. Meat Sci 2007; 76:19-28. [DOI: 10.1016/j.meatsci.2006.10.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2006] [Revised: 09/05/2006] [Accepted: 10/11/2006] [Indexed: 12/01/2022]
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85
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Hugo A, Roodt E. Significance of Porcine Fat Quality in Meat Technology: A Review. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701225037] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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86
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Suksombat W, Boonmee T, Lounglawan P. Effects of Various Levels of Conjugated Linoleic Acid Supplementation on Fatty Acid Content and Carcass Composition of Broilers. Poult Sci 2007; 86:318-24. [PMID: 17234845 DOI: 10.1093/ps/86.2.318] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The effects of dietary conjugated linoleic acid (CLA) supplementation on growth performance, carcass quality, free fatty acid composition, and accumulation of CLA were investigated in broilers. Four hundred eighty 3-wk-old broilers were assigned to 4 dietary treatments (0, 0.5, 1.0, and 1.5% CLA) with 6 replicates of 20 chickens. Feed consumption and BW were recorded at every 5-d period. On d 42, carcass compositions were determined from 30 birds per treatment. There were no significant differences in average daily feed intake among the treatments. However, feed conversion ratio was highly significantly different (P < 0.01) between treatments, and average daily gain was significantly reduced by a supplement of dietary CLA (P < 0.05). Live weight and percentages of carcass, drumstick, thigh, boneless thigh, pectoralis major, and pectoralis minor were not influenced by the dietary CLA. Abdominal fat was significantly reduced (P < 0.01) with the increased CLA level in the broilers' diets. Percentages of liver weight were significantly increased (P < 0.01) after the CLA treatments. Percentages of drumstick and boneless drumstick were significantly decreased (P < 0.05) by dietary CLA. In terms of free fatty acid composition in broiler meat, CLA addition significantly increased (P < 0.05) saturated fatty acids, especially in thigh muscle, whereas unsaturated fatty acids were unchanged. Accumulations of CLA in meat were significantly increased (P < 0.05) with increasing CLA level in the diet.
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Affiliation(s)
- W Suksombat
- School of Animal Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima, 30000, Thailand.
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87
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Sun D, Zhu X, Qiao S, Fan S, Li D. Effects of conjugated linoleic acid levels and feeding intervals on performance, carcass traits and fatty acid composition of finishing barrows. Arch Anim Nutr 2007; 58:277-86. [PMID: 15570742 DOI: 10.1080/00039420412331273286] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Two experiments were conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on performance, carcass traits, fatty acid composition and subcutaneous adipose tissue cellularity in finishing barrows. In Experiment 1, 54 crossbred barrows were allotted to one of three treatments, with six pens per treatment and three barrows in each pen. The pigs were fed a diet containing 0, 2, or 4% CLA oil for 6 weeks. Daily gain (P < 0.01) and feed efficiency (P < 0.01) improved with dietary CLA. Loin muscle area (P = 0.01) and intramuscular fat (P = 0.01) increased while 10th rib fat (P = 0.03) and last rib fat (P = 0.02) thickness decreased with increasing dietary CLA. Total CLA isomers increased (P < 0.01) with increasing dietary CLA. Myristic, palmitic and stearic acid levels were increased while oleic, linoleic, linolenic and arachidonic acid decreased in loin muscle and subcutaneous adipose tissue. In Experiment 2, barrows (n = 54) were allotted to one of two treatments with nine pens per treatment and three pigs in each pen. Pigs were fed a diet supplemented with 4% CLA for 3 or 6 weeks before slaughter. Over the entire experimental period, daily gain and feed efficiency were higher (P < 0.01) when CLA was fed for a longer period. Loin muscle area (P < 0.01) and intramuscular fat (P < 0.01) increased while backfat thickness at the 10th (P = 0.03) and last rib (P = 0.04) decreased when CLA was fed for 6 vs. 3 weeks. The number of cells in subcutaneous adipose tissue was not affected while adipocyte volume decreased (P = 0.01) with longer feeding time on dietary CLA. The increased CLA content of pork from CLA fed pigs provides the pork industry with an opportunity to provide value-added, healthful meat products for human consumption with respect to CLA intake and potential improvements in human health.
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Affiliation(s)
- Dongyan Sun
- College of Animal Science and Technology, China Agricultural University, Beijing, PR China
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88
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Injection of conjugated linoleic acid into beef strip loins. Meat Sci 2007; 75:84-93. [DOI: 10.1016/j.meatsci.2006.07.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2006] [Revised: 06/29/2006] [Accepted: 07/04/2006] [Indexed: 11/22/2022]
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89
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Zabala A, Portillo MP, Macarulla MT, Rodríguez VM, Fernández-Quintela A. Effects of cis-9, trans-11 and trans-10, cis-12 CLA isomers on liver and adipose tissue fatty acid profile in hamsters. Lipids 2006; 41:993-1001. [PMID: 17263299 DOI: 10.1007/s11745-006-5050-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The aim of the present study was to investigate the effect of cis-9,trans-11 and trans-10,cis-12 CLA on FA composition of TAG in epididymal adipose tissue and liver, and of hepatic phospholipids PL. Twenty-four Syrian Golden hamsters were randomly divided into three groups of eight animals each and fed semipurified atherogenic diets supplemented with either 0.5 g/100 g diet of linoleic acid or cis-9,trans-11 or trans-12,cis-9 CLA for 6 wk. Total lipids were extracted, and TAG and PL were separated by TLC. FA profile in lipid species from liver and adipose tissue, as well as in feces, was determined by GC. Trans-10,cis-12 CLA feeding significantly reduced linoleic and linolenic acids in TAG from both tissues, leading to reduced total PUFA content. Moreover, in the epididymal adipose tissue docosenoic and arachidonic acids were significantly increased. In liver PL, although no changes in individual FA were observed, total saturated FA (SFA) were decreased. No changes in TAG and PL FA profiles were induced by the cis-9,trans-11 CLA. TAG and PL incorporated cis-9,trans-11 more readily than trans-10,cis-12 CLA. This difference was not due to differential intestinal absorption, as shown by the analysis of feces. We concluded that only trans-10,cis-12 CLA induces changes in FA composition. Whereas increased PUFA content was observed in either liver or adipose tissue TAG, decreased SFA were found in liver PL. Incorporation of cis-9,trans-11 CLA in TAG is greater than that of trans-10,cis-12 CLA, but this is not due to differences in intestinal absorption.
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Affiliation(s)
- A Zabala
- Department of Nutrition and Food Science, University of País Vasco, Paseo de la Universidad 7, 01006 Vitoria, Spain
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90
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Zanini S, Colnago G, Bastos M, Pessotti B, Casagrande F, Lima V. Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.05.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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91
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The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. Meat Sci 2006; 73:378-85. [DOI: 10.1016/j.meatsci.2005.12.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2005] [Accepted: 12/20/2005] [Indexed: 11/19/2022]
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92
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Chae S, Keeton J, Smith S. Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09895.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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93
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Conjugated linoleic acid in meat and meat products: A review. Meat Sci 2006; 73:29-41. [DOI: 10.1016/j.meatsci.2005.10.010] [Citation(s) in RCA: 225] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2005] [Revised: 10/14/2005] [Accepted: 10/14/2005] [Indexed: 11/23/2022]
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94
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Weber TE, Richert BT, Belury MA, Gu Y, Enright K, Schinckel AP. Evaluation of the effects of dietary fat, conjugated linoleic acid, and ractopamine on growth performance, pork quality, and fatty acid profiles in genetically lean gilts1. J Anim Sci 2006; 84:720-32. [PMID: 16478965 DOI: 10.2527/2006.843720x] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An 8-wk study of the effects of CLA, rendered animal fats, and ractopamine, and their interactive effects on growth, fatty acid composition, and carcass quality of genetically lean pigs was conducted. Gilts (n = 228; initial BW of 59.1 kg) were assigned to a 2 x 2 x 3 factorial arrangement consisting of CLA, ractopamine, and fat treatments. The CLA treatment consisted of 1% CLA oil (CLA-60) or 1% soybean oil. Ractopamine levels were either 0 or 10 ppm. Fat treatments consisted of 0% added fat, 5% choice white grease (CWG), or 5% beef tallow (BT). The CLA and fat treatments were initiated at 59.1 kg of BW, 4 wk before the ractopamine treatments. The ractopamine treatments were imposed when the gilts reached a BW of 85.7 kg and lasted for the duration of the final 4 wk until carcass data were collected. Lipids from the belly, outer and inner layers of backfat, and LM were extracted and analyzed for fatty acid composition from 6 pigs per treatment at wk 4 and 8. Feeding CLA increased (P < 0.02) G:F during the final 4 wk. Pigs fed added fat as either CWG or BT exhibited decreased (P < 0.05) ADFI and increased (P < 0.01) G:F. Adding ractopamine to the diet increased (P < 0.01) ADG, G:F, and final BW. The predicted carcass lean percentage was increased (P < 0.05) in pigs fed CLA or ractopamine. Feeding either 5% fat or ractopamine increased (P < 0.05) carcass weight. Adding fat to the diets increased (P < 0.05) the 10th rib backfat depth but did not affect predicted percent lean. Bellies of gilts fed CLA were subjectively and objectively firmer (P < 0.01). Dietary CLA increased (P < 0.01) the concentration of saturated fatty acids and decreased (P < 0.01) the concentration of unsaturated fatty acids of the belly fat, both layers of backfat, and LM. Ractopamine decreased (P < 0.01) the i.m. fat content of the LM but had relatively little effect on the fatty acid profiles of the tissues compared with CLA. These results indicate that CLA, added fat, and ractopamine work mainly in an additive fashion to enhance pig growth and carcass quality. Furthermore, these results indicate that CLA results in more saturated fat throughout the carcass.
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Affiliation(s)
- T E Weber
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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95
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96
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Dunshea FR, D'Souza DN, Pethick DW, Harper GS, Warner RD. Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat. Meat Sci 2005; 71:8-38. [PMID: 22064049 DOI: 10.1016/j.meatsci.2005.05.001] [Citation(s) in RCA: 125] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In general, the mode of action of these metabolic modifiers is to increase muscle deposition while often simultaneously reducing fat deposition. However, there have been some concerns that the focus on increasing production efficiency and lean meat yield has been to the detriment of meat quality. The aim of this review is to collate data on the effects of these metabolic modifiers on meat quality, and then discuss these overall effects. When data from the literature are collated and subject to meta-analyses it appears that conservative use of each of these technologies will result in a 5-10% (0.3-0.5kg) increase in shear force with a similar reduction in perception of tenderness. However, it should be borne in mind that the magnitude of these increases are similar to those observed with similar increases in carcass leanness obtained through other means (e.g. nutritional, genetic selection) and may be an inherent consequence of the production of leaner meat. To counter this, there are some other metabolic factors and dietary additives that offer some potential to improve meat quality (for example immuncastration) and it is possible that these can be used on their own or in conjunction with somatotropin, approved β-agonists, anabolic implants and CLA to maintain or improve meat quality.
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Affiliation(s)
- F R Dunshea
- Department of Primary Industries, 600 Sneydes Road, Werribee 3030, Vic., Australia; School of Veterinary and Biomedical Science, Murdoch University, Murdoch 6150, WA, Australia; Faculty of Land and Food Resources, University of Melbourne, Parkville 3052, Vic., Australia
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97
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Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham. Meat Sci 2005; 70:285-91. [DOI: 10.1016/j.meatsci.2005.01.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2004] [Revised: 01/20/2005] [Accepted: 01/29/2005] [Indexed: 11/19/2022]
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98
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Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.06.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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99
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Lauridsen C, Mu H, Henckel P. Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows. Meat Sci 2005; 69:393-9. [DOI: 10.1016/j.meatsci.2004.08.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2004] [Revised: 08/20/2004] [Accepted: 08/25/2004] [Indexed: 11/25/2022]
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100
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