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Thompson K, McKeith A, Krehbiel C. Site of infusion of a commercially available direct-fed microbial on performance and digestibility in lactating Holstein cows. APPLIED ANIMAL SCIENCE 2023. [DOI: 10.15232/aas.2022-02354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Kearns M, Ponnampalam EN, Jacquier JC, Grasso S, Boland TM, Sheridan H, Monahan FJ. Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review. Meat Sci 2023; 197:109055. [PMID: 36512854 DOI: 10.1016/j.meatsci.2022.109055] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 11/25/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022]
Abstract
A desire for more sustainable pasture-based ruminant feeding systems has led to growing interest in utilising botanically-diverse pastures (BDP) over monoculture pastures. Research suggests that, from a human consumption viewpoint, grass-based ruminant feeding leads to more nutritionally desirable fatty acid (FA) and antioxidant concentrations in meat compared with concentrate feeding, which can affect meat quality. The FA, antioxidant and secondary metabolite content of plants differ, depending on species, maturity and seasonality, offering the potential through targeted feeding of BDP to produce meat with superior nutritional and antioxidant profiles. This review explores the effect, if any, that grazing ruminants on BDP has on the FA profile, fat-soluble vitamin, and antioxidant content of meat. The input-output relationship between forage and red meat constituents is complex and is likely affected by species diversity, forage consumption patterns and modulation of rumen fermentation processes. Further investigation is required to fully understand the effect that BDP may have on the composition and quality of ruminant meat.
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Affiliation(s)
- Michelle Kearns
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
| | | | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Tommy M Boland
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Helen Sheridan
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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L’engraissement des bovins avec des rations à base d’herbe améliore la qualité nutritionnelle des acides gras de leur viande. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2022. [DOI: 10.1016/j.cnd.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Mwangi FW, Blignaut DJC, Charmley E, Gardiner CP, Malau-Aduli BS, Kinobe RT, Malau-Aduli AEO. Lipid Metabolism, Carcass Characteristics and Longissimus dorsi Muscle Fatty Acid Composition of Tropical Crossbred Beef Cattle in Response to Desmanthus spp. Forage Backgrounding. Metabolites 2021; 11:metabo11120804. [PMID: 34940562 PMCID: PMC8707823 DOI: 10.3390/metabo11120804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/22/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid metabolism, carcass characteristics and fatty acid (FA) composition of the Longissimus dorsi (loin eye) muscle were evaluated in tropical crossbred steers backgrounded on Desmanthus spp. (desmanthus) with or without feedlot finishing. It was hypothesized that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce carcasses with similar characteristics and FA composition. Forty-eight Brahman, Charbray and Droughtmaster crossbred beef steers were backgrounded for 140 days on Rhodes grass (Chloris gayana) hay augmented with 0, 15, 30 or 45 percent desmanthus on dry matter basis. Lucerne (Medicago sativa) hay was added to the 0, 15 and 30 percent desmanthus diets to ensure that they were isonitrogenous with the 45 percent desmanthus diet. After backgrounding, the two heaviest steers in each pen were slaughtered and the rest were finished in the feedlot for 95 days before slaughter. Muscle biopsy samples were taken at the beginning and end of the backgrounding phase. Carcasses were sampled at slaughter for intramuscular fat (IMF) content, fat melting point (FMP) and FA composition analyses. Increasing the proportion of desmanthus in the diet led to a linear increase in docosanoic acid (p = 0.04) and omega-6/omega-3 polyunsaturated FA ratio (n-6/n-3 PUFA; p = 0.01), while docosahexaenoic acid decreased linearly (p = 0.01). Feedlot finishing increased hot carcass weight, subcutaneous fat depth at the P8 site and dressing percentage (p ≤ 0.04). The n-6/n-3 PUFA ratio was within the recommended < 5 for human diets. IMF was within the consumer-preferred ≥3% level for palatability. The hypothesis that steers backgrounded on isonitrogenous diets augmented with incremental proportions of desmanthus will produce similar carcass characteristics and FA composition was accepted. These findings indicate that a combination of tropical beef cattle backgrounding on desmanthus augmented forage and short-term feedlot finishing produces healthy and highly palatable meat.
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Affiliation(s)
- Felista W. Mwangi
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - David J. C. Blignaut
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Edward Charmley
- CSIRO Agriculture and Food, Private Mail Bag Aitkenvale, Australian Tropical Sciences and Innovation Precinct, James Cook University, Townsville, QLD 4811, Australia;
| | - Christopher P. Gardiner
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Bunmi S. Malau-Aduli
- College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Robert T. Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
| | - Aduli E. O. Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (F.W.M.); (D.J.C.B.); (C.P.G.); (R.T.K.)
- Correspondence: ; Tel.: +61-747-815-339
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BHATT RS, SONI LALIT, GADEKAR YP, SAHOO A, SARKAR SROBANA, KUMAR DAVENDRA. Fatty acid profile and nutrient composition of muscle and adipose tissue from Malpura and fat-tailed Dumba sheep. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2020. [DOI: 10.56093/ijans.v90i3.102532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fatty acid (FA) profile and nutrient composition of Longissimus dorsi (LD) muscle and various adipose tissues of adult Malpura sheep (4–6 years) and lambs (6 month), and fat tailed Dumba sheep (1 year) were evaluated. Compared to lamb, LD muscle of adult Malpura sheep had lower polyunsaturated FA (PUFA), ω-6, ω-6/ω-3, desirable FA (DFA) and higher atherogenic index (AI), monounsaturated FA (MUFA), ω-3, MUFA:PUFA ratio, short-chain FA (SCFA) and conjugated linoleic acid (CLA). Similarly, adipose tissue fat had higher MUFA, MUFA:PUFA ratio and AI in adult than the lamb. Dumba sheep showed a different FA profile with higher SFA in caul fat and lower in LD muscle, while proportionally lower PUFA in caul fat and higher in LD muscle. Likewise, ω-3 and ω-6 FA was comparatively more in LD muscle while c911 CLA was highest in the tail adipose tissue. Between Malpura and Dumba, the FA profile of LD muscle revealed higher SFA and cis-9 trans-11 CLA but lower PUFA and ω-6 FA in Malpura. It can thus be concluded that Malpura lamb meat is healthier having improved PUFA,ω-6:ω-3 ratio and AI than the adult. Furthermore, Dumba may also be considered a promising mutton breed with significant PUFA, ω-3 and ω-6 FA. Further studies are needed to ascertain the effects of different dietary regime on the FA profile of Dumba and Malpura sheep.
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Das S, Chatterjee A, Pal TK. Organic farming in India: a vision towards a healthy nation. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa018] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers. Conventionally grown foods have immense adverse health effects due to the presence of higher pesticide residue, more nitrate, heavy metals, hormones, antibiotic residue, and also genetically modified organisms. Moreover, conventionally grown foods are less nutritious and contain lesser amounts of protective antioxidants. In the quest for safer food, the demand for organically grown foods has increased during the last decades due to their probable health benefits and food safety concerns. Organic food production is defined as cultivation without the application of chemical fertilizers and synthetic pesticides or genetically modified organisms, growth hormones, and antibiotics. The popularity of organically grown foods is increasing day by day owing to their nutritional and health benefits. Organic farming also protects the environment and has a greater socio-economic impact on a nation. India is a country that is bestowed with indigenous skills and potentiality for growth in organic agriculture. Although India was far behind in the adoption of organic farming due to several reasons, presently it has achieved rapid growth in organic agriculture and now becomes one of the largest organic producers in the world. Therefore, organic farming has a great impact on the health of a nation like India by ensuring sustainable development.
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Affiliation(s)
- Suryatapa Das
- Department of Food and Nutrition, Maharani Kasiswari College, University of Calcutta, Kolkata, India
| | | | - Tapan Kumar Pal
- Department of Biotechnology, Bengal Institute of Technology, Kolkata, India
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dos Santos FM, de Araújo GGL, de Souza LL, Yamamoto SM, Queiroz MAÁ, Lanna DPD, de Moraes SA. Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region. Meat Sci 2019; 156:196-204. [DOI: 10.1016/j.meatsci.2019.05.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 05/29/2019] [Accepted: 05/29/2019] [Indexed: 10/26/2022]
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Geng CY, Meng QX, Ren LP, Zhou ZM, Zhang M, Yan CG. Comparison of ruminal fermentation parameters, fatty acid composition and flavour of beef in finishing bulls fed active dry yeast (Saccharomyces cerevisiae) and yeast culture. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an15501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on ruminal fermentation parameters, and on the fatty acid composition and flavour of beef from finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean bodyweight ± s.d.: 505.4 ± 29.1 kg body weight) were allocated to three groups of 15 bulls and assigned randomly to one of three diets, which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP). After 112 days trial, all bulls (mean bodyweight ± s.d.: 591.6 ± 64.2 kg body weight) were slaughtered. The rumen fluid of each animal was collected at slaughter and cross-sectional samples of longissimus lumborum were collected from three treatments at carcass segmentation after a 24-h chill. The result indicated that both ADY and YC supplementation had no significant effect (P > 0.05) on rumen pH, concentration of ammonia-N and total volatile fatty acid compared with CON. ADY had no significant effect (P > 0.05) on percentage of rumen individual fatty acid whereas YC significantly decreased valerate molar percentage (P = 0.008) and increased acetate molar percentage (P = 0.029) and the ratio of acetate to propionate (P = 0.035). In addition, compared with CON, ADY significantly (P = 0.003) increased the concentration of C16:1n7 and significantly (P = 0.012) decreased the concentration of C18:3n6c compared with CON. YC significantly decreased the concentration of C18:3n6c (P = 0.014) compared with CON. However, both ADY and YC had no significant effect (P > 0.05) on other individual fatty acid concentrations, the proportions of saturated fatty acids and monounsaturated fatty acids and nutritionally important values including the ratio of n-6/n-3, polyunsaturated fatty acids/saturated fatty acid and C18:2n6/C:18:3n3. Both ADY and YC significantly improved beef tenderness for cooking method of chaffy dish (P < 0.05) and beef tenderness also tended improve for ADY (P = 0.075) and YC (P = 0.097) when samples were fried. Both ADY and YC did not show improvements in flavour or juiciness compared with CON for either cooking method.
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MacKintosh SB, Richardson I, Kim EJ, Dannenberger D, Coulmier D, Scollan ND. Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle. Meat Sci 2017; 130:69-80. [PMID: 28433853 DOI: 10.1016/j.meatsci.2017.03.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 03/28/2017] [Accepted: 03/29/2017] [Indexed: 01/05/2023]
Abstract
There is considerable interest in enhancing beneficial fatty acids, particularly 18:3n-3, conjugated linoleic acid and long chain n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in beef to provide benefits to human health. Here, the potential to enhance these fatty acids by feeding a n-3 polyunsaturated fatty acid (PUFA)-rich plant extract (PX) from lucerne is presented. Cattle (n=8/diet) were assigned to the following finishing diets: straw and concentrate (S-CC); straw and concentrate containing 25% PX and 2000IUvitaminE/kg PX-concentrate (S-PXC); grass silage (GS); GS plus 75gPX/kg dry matter intake (DMI) (GS-LPX) or GS plus 150g PX/kg DMI (GS-HPX). Addition of PX to concentrates or GS increased the n-3 fatty acid content of loin muscle and had favourable effects on the n-6:n-3 PUFA ratio (P<0.05), without detrimental effects on loin muscle sensory characteristics.
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Affiliation(s)
- Siân B MacKintosh
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth SY23 3EB, UK
| | - Ian Richardson
- Division of Farm Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford BS40 5DU, UK
| | - Eun Joong Kim
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Aberystwyth SY23 3EB, UK
| | - Dirk Dannenberger
- Leibniz Institute for Farm Animal Biology, Institute of Muscle Biology and Growth, 18196 Dummerstorf, Wilhelm-Stahl-Allee 2, Germany
| | - Didier Coulmier
- Desialis, Complexe Agricole Mont Bernard, 51007 Chalons en Champagne, France
| | - Nigel D Scollan
- Institute for Global Food Security, Queens University Belfast, Stranmillis Road, Belfast BT9 5AG, UK.
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Ellies-Oury MP, Cantalapiedra-Hijar G, Durand D, Gruffat D, Listrat A, Micol D, Ortigues-Marty I, Hocquette JF, Chavent M, Saracco J, Picard B. An innovative approach combining Animal Performances, nutritional value and sensory quality of meat. Meat Sci 2016; 122:163-172. [DOI: 10.1016/j.meatsci.2016.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 10/21/2022]
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Turner TD, Jensen J, Pilfold JL, Prema D, Donkor KK, Cinel B, Thompson DJ, Dugan MER, Church JS. Comparison of fatty acids in beef tissues from conventional, organic and natural feeding systems in western Canada. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-113] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Turner, T. D., Jensen, J., Pilfold, J. L., Prema, D., Donkor, K. K., Cinel, B., Thompson, D. J., Dugan, M. E. R. and Church, J. S. 2015. Comparison of fatty acids in beef tissues from conventional, organic and natural feeding systems in western Canada. Can. J. Anim. Sci. 95: 49–58. The effect of production system on intramuscular and associated trim fatty acid (FA) profiles of retail ribeye steaks from conventional and niche market organic and natural (grain- or grass-fed) beef were compared. Meat from organic grain- and grass-fed systems was leaner, containing greater proportions of polyunsaturated FA, i.e., 18:3n-3, 20:5n-3, 22:5n-3, 22:6n-3. Correspondingly, the n-6/n-3 ratios of organic grain- and grass-fed systems were 3:1, while conventional and natural grain systems had ratios of 8:1. High forage-to-grain ratio production systems increased proportions of desirable biohydrogenation intermediates (BI), including t11-18:1 and c9,t11-18:2, whereas conventional and natural grain systems elevated t10-18:1. Trim fat was similarly affected by production system, and was a relatively richer source of BI. Overall, proportions of desirable FAs, including n-3 and BI, were greater for organic grain- and grass-fed systems, emphasizing the importance of a high forage-to-grain ratio to enhance the healthfulness of beef, whereas conventional and natural grain-fed systems were largely equivalent.
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Affiliation(s)
- Tyler D. Turner
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Jessica Jensen
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Jessica L. Pilfold
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Dipesh Prema
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Kingsley K. Donkor
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Bruno Cinel
- Department of Physical Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
| | - Donald J. Thompson
- Agriculture and Agri-Food Canada, Lethbridge Research Centre, Lethbridge, Alberta, Canada T1J 4B1
| | - Michael E. R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - John S. Church
- Department of Natural Resource Sciences, Thompson Rivers University, Kamloops, British Columbia, Canada V2C 0C8
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Pellattiero E, Cecchinato A, Tagliapietra F, Schiavon S, Bittante G. Determination by GC×GC of fatty acid and conjugated linoleic acid (CLA) isomer profiles in six selected tissues of lambs fed on pasture or on indoor diets with and without rumen-protected CLA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:963-974. [PMID: 25525905 DOI: 10.1021/jf504956x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this study GC×GC was used to study the effects of pasture, hay, concentrate (indoor), and indoor plus 8 g/day of a rumen-protected conjugated linoleic acid (indoor-CLA) diets on the detailed fatty acid (FA) profiles of six tissues (muscles, fatty tissues, and liver) collected from 36 lambs. This powerful technique allowed the quantification of 128 FAs, of which 21 SFAs, 16 MUFAs, 19 PUFAs were identified by reference standards. The diets had similar, but not identical, effects on FA profiles (g/100 g FA) in the various tissues, as both indoor diets reduced total PUFAs (from 8.91 ± 6.27 to 8.06 ± 5.97; p < 0.05) and n-3 PUFAs (from 2.70 ± 2.37 to 1.50 ± 1.69; p < 0.01) and increased n-6 PUFA (from 3.76 ± 2.46 to 4.58 ± 3.42; p < 0.01), branched (from 2.37 ± 2.05 to 3.23 ± 0.54; p < 0.01), odd-chain FAs (from 5.88 ± 5.33 to 7.07 ± 1.51; p < 0.01) compared to pasture. Indoor-CLA increased CLAc9,t11 (from 0.42 ± 0.13 to 0.53 ± 0.19; p < 0.01), CLAt10,c12 (from 0.07 ± 0.06 to 0.12 ± 0.22; p < 0.05), and CLAc11,t13 (from 0.02 ± 0.04 to 0.05 ± 0.04; p < 0.05) compared to indoor.
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Affiliation(s)
- Erika Pellattiero
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova , Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Caractérisation des acides gras de la viande cameline en Algérie. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2014. [DOI: 10.1016/j.cnd.2014.03.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Karwowska M, Dolatowski ZJ. Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12205] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8; 20-704; Lublin; Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; ul. Skromna 8; 20-704; Lublin; Poland
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Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira). Meat Sci 2013; 93:914-8. [DOI: 10.1016/j.meatsci.2012.09.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2012] [Revised: 07/23/2012] [Accepted: 09/27/2012] [Indexed: 11/18/2022]
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Capuano E, Boerrigter-Eenling R, van der Veer G, van Ruth SM. Analytical authentication of organic products: an overview of markers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:12-28. [PMID: 23070660 DOI: 10.1002/jsfa.5914] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 08/15/2012] [Accepted: 09/11/2012] [Indexed: 05/10/2023]
Abstract
Consumers' interest in organic foods is increasing and so is the need for robust analytical tools for their authentication. This review focuses on the most promising biomarkers/analytical approaches that are available for the authentication of organic produce. Food products have been subdivided into two groups: foods of plant origin (crops) and foods of animal origin (meat, milk and dairy products, eggs and fish). For each food category the most suitable biomarkers are presented and their potential for authentication is discussed. In the light of current knowledge, it is unlikely that the authentication of organic food products can be attained by the measurement of a single marker. Analytical approaches based on the measurement of multiple markers and/or complex chemical or physical profiles/fingerprints supported by multivariate statistical analysis seem considerably more promising in this respect. For the development of robust classification models, well-designed experimental studies must be performed that rely on data sets that are both well balanced and of sufficient size to ensure that all relevant sources of variation for the target biomarkers are included in the reference database.
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Affiliation(s)
- Edoardo Capuano
- Cluster Authenticity and Nutrients, RIKILT - Institute of Food Safety, Wageningen UR, PO Box 230, NL-6700, AE, Wageningen, The Netherlands
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Quaresma M, Trigo-Rodrigues I, Alves, S, Martins S, Barreto A, Bessa R. Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin. Meat Sci 2012; 92:519-24. [DOI: 10.1016/j.meatsci.2012.05.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2012] [Revised: 05/20/2012] [Accepted: 05/21/2012] [Indexed: 11/29/2022]
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Li G, Wang X, Lin M, Lu Z, Yao W. Effects of corn DDGS in combination with compound enzymes on growth performance, carcass fat quality, and plasma and tissue redox homeostasis of growing-finishing pigs. Livest Sci 2012. [DOI: 10.1016/j.livsci.2012.06.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jiang T, Mueller CJ, Busboom JR, Nelson ML, O'Fallon J, Tschida G. Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location. Meat Sci 2012; 93:153-61. [PMID: 23010206 DOI: 10.1016/j.meatsci.2012.08.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2011] [Revised: 05/09/2012] [Accepted: 08/10/2012] [Indexed: 11/17/2022]
Abstract
To determine the impacts of finishing diet and tissue type and location on fatty acid composition and palatability of Jersey beef, twenty steers were assigned to a factorial treatment design with initial weight (Light vs. Heavy) and finishing diet (70 vs. 85% concentrate) as treatments. Ribeye steaks were collected for sensory evaluation. Muscle, seam and subcutaneous (s.c.) fat from steaks, kidney fat (KF) and omental fat (OMF) were collected for fatty acid analysis. Initial weight and finishing diet had little impact on beef palatability. The 85% concentrate decreased polyunsaturated fatty acids (PUFA) in muscle and increased trans fatty acids in all tissues (P<0.05). The monounsaturated:saturated fatty acid ratio (MUFA:SFA) was highest in s.c. fat, intermediate in muscle and seam fat, and lowest in KF and OMF. The PUFA:SFA was highest in muscle, intermediate in s.c. and seam fat, and lowest in KF and OMF. Fatty acid composition differed greatly among tissues and the lower concentrate diet increased omega-3 and PUFA percentages in muscle.
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Affiliation(s)
- T Jiang
- Department of Animal Sciences, Washington State University, Pullman, WA 99164-6310, USA
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21
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Pestana JM, Costa ASH, Martins SV, Alfaia CM, Alves SP, Lopes PA, Bessa RJB, Prates JAM. Effect of slaughter season and muscle type on the fatty acid composition, including conjugated linoleic acid isomers, and nutritional value of intramuscular fat in organic beef. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2428-2435. [PMID: 22473659 DOI: 10.1002/jsfa.5648] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 10/26/2011] [Accepted: 02/05/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Consumer awareness regarding the intake of beef of organic origin is strongly associated with the beneficial outcomes to human health, the environment and animal welfare. In this paper the effects of slaughter season and muscle type on the fatty acid composition, conjugated linoleic acid (CLA) isomeric profile, total cholesterol, α-tocopherol and β-carotene contents and nutritional quality of intramuscular fat in organic beef (n = 30) are reported for the first time. RESULTS Organic beef showed a very low total lipid content, with seasonal changes in the levels of some fatty acids, CLA isomers, n-6/n-3 polyunsaturated fatty acid (PUFA) ratio, total cholesterol and β-carotene. In addition, differences between longissimus lumborum (relatively red) and semitendinosus (relatively white) muscles were found for many fatty acids, specific CLA contents, many CLA isomers and both PUFA/saturated fatty acid (SFA) and n-6/n-3 ratios. However, in spite of the seasonal and carcass variations, all organic meats analysed had values of beef similar to pasture-fed cattle. CONCLUSION From a nutritional perspective, organic meat from both slaughter seasons seems to have high CLA contents, PUFA/SFA and n-6/n-3 indices within the recommended values for the human diet. The data indicate that intramuscular fat in organic meat has a high nutritional value throughout the year.
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Affiliation(s)
- José M Pestana
- CIISA, Faculdade de Medicina Veterinária, Universidade Técnica de Lisboa, Lisboa, Portugal
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22
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Production system and slaughter age effects on intramuscular fatty acids from young Tudanca bulls. Meat Sci 2012; 90:678-85. [PMID: 22104254 DOI: 10.1016/j.meatsci.2011.10.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2011] [Revised: 10/24/2011] [Accepted: 10/25/2011] [Indexed: 10/15/2022]
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23
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Pestana JM, Costa AS, Alves SP, Martins SV, Alfaia CM, Bessa RJ, Prates JA. Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDO veal. Meat Sci 2012; 90:819-27. [DOI: 10.1016/j.meatsci.2011.11.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 09/22/2011] [Accepted: 11/02/2011] [Indexed: 01/29/2023]
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24
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Sexten AK, Krehbiel CR, Dillwith JW, Madden RD, McMurphy CP, Lalman DL, Mateescu RG. Effect of muscle type, sire breed, and time of weaning on fatty acid composition of finishing steers1. J Anim Sci 2012; 90:616-25. [DOI: 10.2527/jas.2011-4218] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- A. K. Sexten
- Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506
| | - C. R. Krehbiel
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - J. W. Dillwith
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater 74078
| | - R. D. Madden
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater 74078
| | - C. P. McMurphy
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - D. L. Lalman
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - R. G. Mateescu
- Department of Animal Science, Oklahoma State University, Stillwater 74078
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25
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Omega-3 fatty acids affected human perception of ground beef negatively. Meat Sci 2011; 89:390-9. [DOI: 10.1016/j.meatsci.2011.04.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2011] [Revised: 04/25/2011] [Accepted: 04/26/2011] [Indexed: 11/20/2022]
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26
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Lipid composition and nutritional quality of intramuscular fat in Charneca-PDO beef. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1625-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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27
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Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles. Animal 2011; 5:1643-52. [DOI: 10.1017/s1751731111000607] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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28
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Herdmann A, Martin J, Nuernberg G, Wegner J, Dannenberger D, Nuernberg K. How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls? Meat Sci 2010; 86:712-9. [DOI: 10.1016/j.meatsci.2010.06.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2009] [Revised: 05/27/2010] [Accepted: 06/09/2010] [Indexed: 10/19/2022]
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29
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Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J 2010; 9:10. [PMID: 20219103 PMCID: PMC2846864 DOI: 10.1186/1475-2891-9-10] [Citation(s) in RCA: 384] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2009] [Accepted: 03/10/2010] [Indexed: 11/10/2022] Open
Abstract
Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.
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Affiliation(s)
- Cynthia A Daley
- College of Agriculture, California State University, Chico, CA, USA
| | - Amber Abbott
- College of Agriculture, California State University, Chico, CA, USA
| | - Patrick S Doyle
- College of Agriculture, California State University, Chico, CA, USA
| | - Glenn A Nader
- University of California Cooperative Extension Service, Davis, CA, USA
| | - Stephanie Larson
- University of California Cooperative Extension Service, Davis, CA, USA
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30
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Dinh TTN, Blanton JR, Riley DG, Chase CC, Coleman SW, Phillips WA, Brooks JC, Miller MF, Thompson LD. Intramuscular fat and fatty acid composition of longissimus muscle from divergent pure breeds of cattle. J Anim Sci 2010; 88:756-66. [DOI: 10.2527/jas.2009-1951] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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31
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Dannenberger D, Süß R, Teuber K, Fuchs B, Nuernberg K, Schiller J. The intact muscle lipid composition of bulls: an investigation by MALDI-TOF MS and 31P NMR. Chem Phys Lipids 2010; 163:157-64. [DOI: 10.1016/j.chemphyslip.2009.10.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2009] [Revised: 10/23/2009] [Accepted: 10/29/2009] [Indexed: 10/20/2022]
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32
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Jiang T, Busboom JR, Nelson ML, O'Fallon J, Ringkob TP, Joos D, Piper K. Effect of sampling fat location and cooking on fatty acid composition of beef steaks. Meat Sci 2009; 84:86-92. [PMID: 20374758 DOI: 10.1016/j.meatsci.2009.08.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2009] [Revised: 08/05/2009] [Accepted: 08/10/2009] [Indexed: 11/30/2022]
Abstract
To investigate the impact of sampling fat location and cooking on fatty acid composition of beef steaks, 21 raw steaks from crossbred steers were dissected to obtain outer (OSC) and inner subcutaneous fat (ISC), seam fat, marbling, and lean muscle. Twenty-one cooked steaks were dissected to obtain OSC, ISC, seam fat, surface and inner muscle. Trans-vaccenic acid and c9, t11-CLA percentages were lower (P<0.05) in lean muscle than subcutaneous (s.c.) fat or marbling. Monounsaturated: saturated fatty acid ratios were lower (P<0.05) in seam fat and marbling than s.c. fat or lean muscle. Linoleic and linolenic acid levels were highest in lean muscle and longer chain n-6 and n-3 fatty acids were only detected in lean muscle. Cooking did not change fatty acid composition dramatically except that n-6: n-3 ratio in s.c. and seam fat decreased after cooking (P<0.05).
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Affiliation(s)
- T Jiang
- Department of Animal Sciences, Washington State University, Pullman, WA 99164-6351, USA
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33
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Zapletal D, Chládek G, Šubrt J. Breed variation in the chemical and fatty acid compositions of the Longissimus dorsi muscle in Czech Fleckvieh and Montbeliarde cattle. Livest Sci 2009. [DOI: 10.1016/j.livsci.2008.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls. Meat Sci 2009; 82:365-71. [DOI: 10.1016/j.meatsci.2009.02.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2008] [Revised: 02/06/2009] [Accepted: 02/09/2009] [Indexed: 11/22/2022]
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35
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Alfaia CP, Alves SP, Martins SI, Costa AS, Fontes CM, Lemos JP, Bessa RJ, Prates JA. Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.041] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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De la Fuente J, Díaz MT, Alvarez I, Oliver MA, Font I Furnols M, Sañudo C, Campo MM, Montossi F, Nute GR, Cañeque V. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems. Meat Sci 2009; 82:331-7. [PMID: 20416720 DOI: 10.1016/j.meatsci.2009.02.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2008] [Revised: 01/07/2009] [Accepted: 02/02/2009] [Indexed: 10/21/2022]
Abstract
The aim of this study was to evaluate the fatty acid composition of intramuscular fat and the vitamin E content of beef from different production systems. Four cattle production systems were used: cattle reared under intensive conditions and fed concentrate (INT1) from Spain, cattle raised at pasture and supplemented with concentrate (SUP1) from the United Kingdom, cattle raised at pasture and on corn silage (SUP2) from Germany and cattle reared under extensive conditions slaughtered at two and three years old (EXT2 and EXT3) from Uruguay. The highest proportion and content (mg per 100g of muscle) of linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) and the lowest saturated fatty acids (SFA) was found in INT1 beef. In contrast, beef reared under extensive conditions showed the highest proportion and content of linolenic acid (C18:3n-3), docosapentaenoic acid (DPA, C22:5n-3) and eicosapentaenoic acid (EPA, C20:5n-3), and SUP1 and SUP2 beef showed the highest level of palmitic acid (C16:0) and SFA. Beef from intensive system (INT1) had the lowest P/S (PUFA/SFA) ratio, whereas beef from extensive system (EXT2 and EXT3) had the lowest n-6/n-3 ratio. The results of the PCA (principal components analysis) of fatty acid composition showed that beef from intensive system (INT1) was clearly differentiated from the other meats and was located with the C18:2n-6 and C20:4n-6 and the n-6/n-3 ratio. EXT2 and EXT3 beef were located with C18:3n-3 and long chain fatty acids. Beef from extensive systems had the highest concentration of vitamin E (3.91mg α-tocopherol/kg muscle).
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Affiliation(s)
- J De la Fuente
- Departamento de Tecnología de los Alimentos, INIA, Madrid, Spain
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37
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Molkentin J. Authentication of organic milk using delta13C and the alpha-linolenic acid content of milk fat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:785-790. [PMID: 19132889 DOI: 10.1021/jf8022029] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The carbon stable isotope ratio (delta(13)C) and the alpha-linolenic acid (C18:3omega3) content of milk fat were analyzed to examine their applicability as general markers for the authentication of organic retail milk in Germany. To record the variable effect of feeding, including the seasonal influence on milk composition, three conventionally and three organically produced brands of retail milk were collected biweekly during a period of 18 months. Altogether 286 milk samples were analyzed. Threshold values for the identification of German organic milk were established and allowed to delimit almost all conventional samples. Organic retail milk was always above a minimum C18:3omega3 content of 0.50% and below a maximum delta(13)C of -26.5 per thousand. The universal and strongly negative correlation (r = -0.93) between C18:3omega3 and delta(13)C impedes the intentional manipulation of conventional milk. Conventional milk can naturally exceed the C18:3omega3 limit under atypical and rare conditions, but differentiation from organic milk can be improved by time-resolved comparison of data. In contrast with the general opinion, organic milk did not generally contain more c9,t11-C18:2 (CLA) than conventional milk. The proposed limits may deviate with dairy products containing milk from foreign countries.
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Affiliation(s)
- Joachim Molkentin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner Institute, Federal Research Institute of Nutrition and Food, Hermann-Kiel, Germany.
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38
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39
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Dunne PG, Monahan FJ, O'Mara FP, Moloney AP. 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. Meat Sci 2008; 81:28-45. [PMID: 22063959 DOI: 10.1016/j.meatsci.2008.06.013] [Citation(s) in RCA: 99] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 06/16/2008] [Accepted: 06/18/2008] [Indexed: 11/29/2022]
Abstract
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.
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Affiliation(s)
- P G Dunne
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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40
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Kraft J, Kramer JKG, Schoene F, Chambers JR, Jahreis G. Extensive analysis of long-chain polyunsaturated fatty acids, CLA, trans-18:1 isomers, and plasmalogenic lipids in different retail beef types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4775-4782. [PMID: 18491911 DOI: 10.1021/jf8001813] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The objective of this investigation was to provide a comprehensive analysis of the total lipid composition of present-day retail beef meat available at the consumer level and to evaluate the total lipid composition with special emphasis on the nutritional value. For this purpose, 40 beef cuts were obtained from four cattle farms based on either a natural grazing system (NGS) or an intensive production system (IPS). The total lipid composition was analyzed using complementary chemical and chromatographic procedures. The content of n-3 LC-PUFA, CLA, total trans-18:1, and branched-chain fatty acids was significantly higher in NGS beef than in IPS beef. The trans-18:1 and CLA profiles were affected by the different production systems, whereby they can be utilized empirically to differentiate between feeding regimen and production management. Fatty acid ratios that have health implications ( n-6/ n-3, LA/alphaLNA, and AA/EPA) were remarkably beneficial for NGS beef compared with IPS beef. In conclusion, from the human health perspective, beef raised on NGS is clearly superior with regard to a more favorable fatty acid profile in comparison to IPS beef.
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Affiliation(s)
- Jana Kraft
- Department of Animal Science, University of Vermont, Burlington, Vermont, USA
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41
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Shen X, Nuernberg K, Nuernberg G, Zhao R, Scollan N, Ender K, Dannenberger D. Vaccenic acid and cis-9,trans-11 CLA in the rumen and different tissues of pasture- and concentrate-fed beef cattle. Lipids 2007; 42:1093-103. [PMID: 17912569 DOI: 10.1007/s11745-007-3115-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2007] [Accepted: 08/06/2007] [Indexed: 10/22/2022]
Abstract
The objective of present study was the comparison of trans-11 18:1 (VA) and cis-9,trans-11 CLA concentrations in the rumen and different tissues in beef cattle, and to examine the diet and breed effects on the compound concentration and deposition. Sixty-four German Holstein and German Simmental bulls were randomly assigned to two dietary treatments, based on concentrate or pasture. The concentration of cis-9,trans-11 CLA and VA in rumen, duodenal digesta and different tissues was determined by gas chromatography. The results showed that pasture relative to concentrate feeding significantly increased the concentration of VA in duodenal digesta, plasma and erythrocyte phospholipids. Pasture-based feeding resulted in a significant enrichment of cis-9,trans-11 CLA in plasma lipids and erythrocyte phospholipids, but not in rumen and duodenal digesta, compared to concentrate-fed diet. Diet did not affect the cis-9,trans-11 CLA concentrations (mg/100 g fresh tissue) in semitendinosus muscle and subcutaneous fat. There was a breed effect on the deposition of cis-9,trans-11 CLA in longissimus muscle with lower concentration in pasture-fed German Simmental bulls compared to concentrate-fed bulls. However, pasture feeding significantly increased both, the VA and cis-9,trans-11 CLA concentrations in liver and heart tissues. Both diet and breed effects on Delta(9)-desaturase index was observed in muscle and subcutaneous fat tissues. There was a linear relationship between the concentration of VA and cis-9,trans-11 CLA and the coefficients of determination (R (2)) varied between 0.29 and 0.87 from rumen to the different tissues.
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42
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Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groups. Meat Sci 2007; 76:682-91. [DOI: 10.1016/j.meatsci.2007.02.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2006] [Revised: 12/11/2006] [Accepted: 02/09/2007] [Indexed: 11/22/2022]
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43
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Bessa RJB, Alves SP, Jerónimo E, Alfaia CM, Prates JAM, Santos-Silva J. Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600311] [Citation(s) in RCA: 126] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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44
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Aldai N, Nájera A, Martínez A, Celaya R, Osoro K. Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype. Livest Sci 2007. [DOI: 10.1016/j.livsci.2006.09.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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Molkentin J, Giesemann A. Differentiation of organically and conventionally produced milk by stable isotope and fatty acid analysis. Anal Bioanal Chem 2007; 388:297-305. [PMID: 17393158 DOI: 10.1007/s00216-007-1222-2] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2006] [Revised: 02/13/2007] [Accepted: 02/16/2007] [Indexed: 11/28/2022]
Abstract
Increasing sales of organic milk mean intensified tests for authenticity are required. In addition to comprehensive documentation, analytical methods to identify organic milk, and thus to differentiate it from conventional milk, are needed for consumer protection. Because the composition of milk is fundamentally dependent on the feeding of the cows, thirty-five samples from both production systems in Germany, including farm and retail milk, were collected within 12 months, to reflect seasonal variation, and appropriate properties were analysed. Fatty acid analysis enabled organic and conventional milk to be completely distinguished, because of the higher alpha-linolenic acid (C18:3omega3) and eicosapentaenoic acid (C20:5omega3) content of the former. Organic milk fat contained at least 0.56% C18:3omega3 whereas the maximum in conventional milk was 0.53%. Because of the parallel seasonal course of the C18:3omega3 content of organic and conventional retail samples, however, time-resolved comparison at the five sampling dates resulted in a clearer difference of 0.34+/-0.06% on average. Analysis of stable carbon isotopes (delta13C) also enabled complete distinction of both types of milk; this can be explained by the different amounts of maize in the feed. For conventional milk fat delta13C values were -26.6 per thousand or higher whereas for organic milk fat values were always lower, with a maximum of -28.0 per thousand. The time-resolved average difference was 4.5+/-1.0 per thousand. A strong negative correlation (r=-0.92) was found between C18:3omega3 and delta13C. Analysis of a larger number of samples is required to check the preliminary variation ranges obtained in this pilot study and, probably, to adjust the limits. Stable isotopes of nitrogen (delta15N) or sulfur (delta34S) did not enable assignment of the origin of the milk; in cases of ambiguity, however, some trends observed might be useful in combination with other properties.
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Affiliation(s)
- Joachim Molkentin
- Institute of Dairy Chemistry and Technology, Federal Research Centre for Nutrition and Food, Hermann-Weigmann-Str. 1, 24103, Kiel, Germany.
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Influence of slaughter season and muscle type on fatty acid composition, conjugated linoleic acid isomeric distribution and nutritional quality of intramuscular fat in Arouquesa-PDO veal. Meat Sci 2007; 76:787-95. [PMID: 22061259 DOI: 10.1016/j.meatsci.2007.02.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2006] [Revised: 02/22/2007] [Accepted: 02/22/2007] [Indexed: 11/21/2022]
Abstract
The effects of the slaughter season and muscle type on lipid and conjugated linoleic acid (CLA) contents, fatty acid composition and isomeric profile of CLA in Arouquesa veal, from calves reared according to the specifications of the protected designation of origin (PDO), were assessed. Arouquesa purebred calves (n=31) were raised in a traditional production system, slaughtered in early autumn (October) or late spring (June), and the longissimus dorsi and semitendinosus muscles were sampled for analysis. Arouquesa-PDO veal only showed seasonal differences in the levels of some minor fatty acids (16:1c9, 17:1c9, 18:1t, 18:3n-3, 20:0 and 22:4n-6) and CLA isomers (t12,t14, t9,t11 and c11,t13). Furthermore, significant interactions between the slaughter season and muscle type were obtained for several fatty acids and CLA isomers, total lipids and CLA, and the PUFA/SFA ratio. In both seasons, veal-PDO depicts values of pasture-fed cattle. From a human nutritional perspective, veal-PDO in both slaughter seasons has relatively high CLA contents and percentages of the c9,t11 CLA isomer, which is favourable, while the n-6/n-3 ratios are within the recommended values for the human diet. In conclusion, the results suggest that intramuscular fat in Arouquesa-PDO veal has high nutritional value throughout the year.
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Santercole V, Mazzette R, De Santis EPL, Banni S, Goonewardene L, Kramer JKG. Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans-18:1 Isomers. Lipids 2007; 42:361-82. [PMID: 17406931 DOI: 10.1007/s11745-006-3003-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2006] [Accepted: 12/03/2006] [Indexed: 11/26/2022]
Abstract
The total lipids of the longissimus dorsi muscle were analyzed from commercial adult Sarda sheep in Sardina taken from local abattoirs, and in the subsequent year from three local farms in the Sassari region that provided some information on the amount and type of supplements fed to the pasture-fed sheep. The complete lipid analysis of sheep meat included the fatty acids from O-acyl and N-acyl lipids, including the trans- and conjugated linoleic acid (CLA) isomers and the alk-1-enyl ethers from the plasmalogenic lipids. This analysis required the use of a combination of acid- and base-catalyzed methylation procedures, the former to quantitate the O-acyl, N-acyl and alkenyl ethers, and the latter to determine the content of CLA isomers and their metabolites. A combination of gas chromatographic and silver-ion separation techniques was necessary to quantitate all of the meat lipid constituents, which included a prior separation of the trans-octadecenoic acids (18:1) and a separation of fatty acid methyl esters and the dimethylacetals (DMAs) from the acyl and alk-1-enyl ethers, respectively. The alk-1-enyl moieties of the DMAs were analyzed as their stable cyclic acetals. In general, about half of the meat lipids were triacylglycerols, even though excess fat was trimmed from the meat. The higher fat content in the meat appears to be related to the older age of these animals. The variation in the trans-18:1 and CLA isomer profiles of the Sarda sheep obtained from the abattoirs was much greater than in the profiles from the sheep from the three selected farms. Higher levels of 10t-18:1, 7t9c-18:2, 9t11c-18:2 and 10t12c-18:2 were observed in the commercial sheep meat, which reflected the poorer quality diets of these sheep compared to those from the three farms, which consistently showed higher levels of 11t-18:1, 9c11t-18:2 and 11t13c-18:2. In the second study, sheep were provided with supplements during the spring and summer grazing season, which contributed to higher levels of 11t-18:1 and 9c11t-18:2. The farm that provided a small amount of supplements during the spring had the better lipid profile at both time periods. The polyunsaturated fatty acid (PUFA) content was higher in the meat from Sarda sheep from the three farms than in the meat from those sheep obtained from commercial slaughter operations. The plasmalogenic lipid content ranged from 2 to 3% of total lipids, the alk-1-enyl ethers consisted mainly of saturated and monounsaturated moieties, and the trans-18:1 profile was similar to that of the FA. The n-6 (6-8%) and n-3 PUFA (2-3%) contents, the n-6/n-3 ratio (3:1), as well as the saturated fatty acid (SFA) content (42-45%) and the SFA to PUFA ratio (4:1 to 5:1) of the Sarda sheep from the three farms were comparable to sheep meat lipids found in similar commercial operations in Europe. Inclusion of small amounts of supplements for the grazing Sarda sheep resulted in improved quality of sheep meat lipids.
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Affiliation(s)
- Viviana Santercole
- Faculty of Veterinary Medicine, University of Sassari, 07100, Sassari, Italy
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O'Fallon JV, Busboom JR, Nelson ML, Gaskins CT. A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs. J Anim Sci 2007; 85:1511-21. [PMID: 17296772 DOI: 10.2527/jas.2006-491] [Citation(s) in RCA: 578] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A simplified protocol to obtain fatty acid methyl esters (FAME) directly from fresh tissue, oils, or feedstuffs, without prior organic solvent extraction, is presented. With this protocol, FAME synthesis is conducted in the presence of up to 33% water. Wet tissues, or other samples, are permeabilized and hydrolyzed for 1.5 h at 55 degrees C in 1 N KOH in MeOH containing C13:0 as the internal standard. The KOH is neutralized, and the FFA are methylated by H(2)SO(4) catalysis for 1.5 h at 55 degrees C. Hexane is then added to the reaction tube, which is vortex-mixed and centrifuged. The hexane is pipetted into a gas chromatography vial for subsequent gas chromatography. All reactions are conducted in a single screw-cap Pyrex tube for convenience. The method meets many criteria for fatty acid analysis, including not isomerizing CLA or introducing fatty acid artifacts. It is applicable to fresh, frozen, or lyophilized tissue samples, in addition to oils, waxes, and feedstuffs. The method saves time and effort and is economical when compared with other methods. Its unique performance, including easy sample preparation, is achieved because water is included rather than eliminated in the FAME reaction mixtures.
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Affiliation(s)
- J V O'Fallon
- Department of Animal Sciences, Washington State University, Pullman 99164, USA
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Alfaia CM, Castro ML, Martins SI, Portugal AP, Alves SP, Fontes CM, Bessa RJ, Prates JA. Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal. Meat Sci 2007; 75:44-52. [DOI: 10.1016/j.meatsci.2006.06.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2006] [Revised: 06/22/2006] [Accepted: 06/24/2006] [Indexed: 11/28/2022]
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Lorenzen C, Golden J, Martz F, Grün I, Ellersieck M, Gerrish J, Moore K. Conjugated linoleic acid content of beef differs by feeding regime and muscle. Meat Sci 2007; 75:159-67. [DOI: 10.1016/j.meatsci.2006.06.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2005] [Revised: 06/19/2006] [Accepted: 06/19/2006] [Indexed: 11/24/2022]
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